Total 13 job vacancies by AccorHotel

• Welcomes guests and takes care of them from their arrival through to departure
• Contributes to guests' permanent satisfaction by providing high quality services throughout their stay
• Helps meet the department's quantitative and qualitative targets

• Welcomes guests and takes care of them from their arrival through to departure
• Contributes to guests' permanent satisfaction by providing high quality services throughout their stay
• Helps meet the department's quantitative and qualitative targets

• Oversee the accounts receivable process, ensuring timely and accurate invoicing, payment processing, and collections. 

• Collaborate with the finance team to ensure accurate and timely closing of the month end. 

• Perform balance sheet reconciliations  

• Collaborate with various departments to ensure timely collection of payments and assessing any risks attached. 

• Ensure accurate menu costing and pricing of all new menu, evaluate standard recipes and determine its potential cost.
• Work with F&B in menu costing, pricing, testing, planning.
• Perform physical count of beverage stocks at F&B outlets and beverage store.
• Ensure accurate month end inventory are recorded and reconciled with general ledger.
• Oversee Receiving to ensure that the control policies and procedures are followed. Ensure proper record keeping of inventories.
• Check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.
• Make suggestions for possible improvement in cost control procedures

Overview:

We are seeking a highly skilled and experienced Chief Security to oversee all aspects of security operations within our hotel premises. The ideal candidate will be responsible for implementing security policies and procedures, managing security team, and ensuring the safety and security of guests, employees, and property also hotel environment.

Responsibilities:

• Develop and implement security policies, protocols, and procedures to ensure the safety and security of all guests, employees, and property also hotel environment.
• Oversee and manage a team of security personnel, including hiring, training, scheduling, and performance management.
• Conduct regular security assessments and audits to identify potential vulnerabilities and recommend corrective actions.
• Monitor surveillance systems and respond to security breaches, alarms, and other incidents.
• Coordinate with local law enforcement agencies and emergency services as needed.
• Maintain accurate records and documentation related to security incidents, investigations, and training activities.
• Stay informed about current security trends, threats, and best practices.
• Collaborate with other departments, such as front office and engineering, to ensure a cohesive approach to security across the hotel.
• Maintaining good relationship and communication with local authorities and surrounding guards and building management.

• Monitors and Supervises all activities in the restaurant from the staff regarding the flow of service at the assigned station in the Restaurant                              Supervises the completion of these following tasks: prepares the point of sale and preparation areas, welcomes guests and provides waiter service, cleans and tidies the dining room and preparation areas after closing
• Participates in daily briefings and monthly communication meetings to discuss various aspects of food service and preparation
• Ensures grooming and general appearance of staff conforms to Hotel standards
• Ensures the equipment used remains in good condition  
• Monitors the effective communication and works between his/her subordinates in close and constant cooperation with the kitchen to ensure an excellent standard of service
• Ensures that his assigned station is properly set up, all china, silver and glass ware, etc are cleaned and polished
• Maintains excellent grooming standard at all times

Rooms Supervisor
Reliable and engaging. As a Rooms Supervisor, you will demonstrate the essence of creating an exceptional guest journey. You are committed to taking care of the guests from the moment they arrive through to their departure.
What is in it for you:
In 3-4 bullet points, showcase the benefits and perks of working at the property
Employee benefit card offering discounted rates in Accor worldwide
Learning programs through our Academies
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
What you will be doing:
Lead and supervise the day-to-day operation of the department to ensure service standards are followed with friendly and engaging service
Handle guest concerns and react quickly, tracking and notifying proper areas to guarantee memorable moments for our guests
Ensure employees are informed daily about priorities to personalize service

• Plan for outlet budget and review forecast on revenue and expenditure on monthly basic

• Analyze and submit month-end reports and identify deviation from business plan goals

• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet

• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to General Manager upon completion of promotion

• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget
• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier operation requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Ensure that health, safety and security procedures are in place in the outlet
• Attend all briefings, meetings and trainings as assigned by management
• Perform proper handover and communication to the next shift
• Assist other food & beverage outlets with their operations during peak times or when required
• Take charge of banquet event operation
• Attend pre-function meeting with Event Organizers, disseminate information and changes to colleagues and relevant departments.
• Ensure setup is in accordance to guests’ requirement based on Banquet Event Order or Change Log
• Enforce and uphold high standards in hygiene and keep track of banquet service equipment to ensure par level for smooth operations
• Plan the manning allocation/work assignment per Banquet event
• Supervise the maintenance of service standards during banquet service operations
• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit Banquet employees
• Ensure that new hire induction and required trainings are completed within three months of employment
• Provide training to team members and casual labour on all aspects of banquet operations according to the requirements in the department’s Standards
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll data & absence and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

•Responsible for providing consistent housekeeping service to Guest Room, Restaurant and Public Area.

•Maintain  cleanliness all section in the hotel.

•Supervise Housekeeping team.

•Assist HK Manager in Reporting.

•Establish and maintain effective employee working relationships.

•Assist guests with check in and checkout, as well as other cashiering duties

•Welcome guests on arrival, register and issue room keys according to departmental standards and procedures

•Handle guests’ complaints and comments tactfully and efficiently

•Handling guests’ mails, messages, and answering of phone calls

•Maintain a high standard of personal appearance and hygiene at all times

• Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure that the guest is always offered a variety of food items. Ensures accurate maintenance and analyzes the activities and trends of ceompetitive restaurants, bars and banquets.
• Oversees the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu. 
• Reviews menus, analyzes recipes, determines food, labour overhead costs and assigns prices to menu items. 
• Introduces and tests the market with new products which are market-oriented in terms of price and product. 
• Maintains profitable food production level according to forecast. 
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept. 
• Supervises outlet chefs and commissary kitchen personnel and coordinates their assignments to ensure economical and timely food production. 
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared is prescribed manner. 
• Frequently tastes food and beverage in all outlets and be demanding and critical when it comes to quality. 
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. 
• Devises special dishes and develops innovative recipes and establishes and enforces nutrition and sanitation standards for all restaurants. 
• Responsible for the total food production in all kitchens.
• Assists the outlet management teams in the preparation and implementation of their annual outlet marketing plans. 
• Checks incoming food items, ensures that all food merchandise is accordance with order sheet and receiving records, transfer them to the appropriate section of the kitchen control waste and losses and keeps them to a minimum. 
• Ensures that all restaurants kitchen produce consistently high quality food and items according to current menu and cards and set standard. 
• Establishes a rapport with guests maintaining good customer relationship, handle all guest complaints, requests and inquiries on food, beverage and service. 
• Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations and interacts with Guest if necessary to ensure that the food is meeting the guests’ expectations.
   

What you’ll do…

• Ensure all our guests feel they are treated as individuals and will want to return.
• Coach and mentor our talented team of individuals to reach their full potential, encouraging them to become well rounded employees.
• Ensure that all hotel Standard Operating Procedures are trained and adhered to.
• Monitor the performance of the team and give regular feedback.
• Ensure a good relationship is maintained between Front Office, Housekeeping and Engineering-Maintenance, also Sales and Marketing.
• Pro-actively identify opportunities to improve and enhance processes and procedures.
• Be fully aware, and competent in, all health and safety security procedures and policies.
• Be a member of the hotel crisis and fire teams and to be fully conversant in all related procedures.
• Responsible for the accurate completion of all Talent and Culture documentation including attendance, schedule, recruitment, disciplinary, grievance and appraisal documentation.
• Display awareness of departmental costs and ensure that all expenses are kept in line with budget guidelines.
• Achieve and maintain the highest possible levels of customer service to both external and internal customers, forging long-term relationships with suppliers and vendors.
• Foster and promote a good working relationship with our Food & Beverage Service.

Summary of Responsibilities:

Reporting to Director of Sales and working closely with Food & Beverage Manager, responsibilities and essential job functions include but are not limited to the following: 

• Consistently offer professional, friendly and engaging service to the Revenue,
• Responsible for planning, promotion and managing all Wedding and Social events
• Receive and convert incoming inquiries to achieve targets and maximize revenue
• Seek opportunities to increase sales and conversions within the Team
• Manage an events schedule to maximize yield
• Focus on a consistently executed up-selling approach
• Be aware of trends and propose ideas to build the range and quality of Catering &Events, consistently wowing our guests with creative and innovative ideas
• Build strong relationships with customers and to fully understand their needs
• Arrange and carry out Hotel show rounds
• Ensure the complete administration and execution of all planned events to full satisfaction of client
• Maintain exceptional levels of guest service
• Ensure compliance of brand standards
• Evaluate guest satisfaction levels with a focus on continuous improvement
• Participate in hotel promotional activities.