Total 61 job vacancies by AccorHotel

•Provide quality service to the customer by responding to their requests promptly, efficiently and courteously during check-in, check-out and throughout their stay.

•Maintain control of guest and hotel accounts ensuring that all charges are accurate and posted on a timely basis.

•Complete the daily shift check list, referring any items that require follow up to the Front Office Supervisor or Duty Manager.

General Purpose: The Event Manager coordinates the overall planning and execution of events that are scheduled in the hotel’s event spaces. Working with the Event Sales Manager and Executive Chef, the Event Manager guides clients in planning all aspects of their events, from menu to décor, and leads the Banquets & Catering team in fulfilling and exceeding the client’s vision and expectations.

Specific Responsibilities:

• Ownership of all events, from planning to execution with guidance and oversight from Director of MICE.
• Work directly with clients to plan all details of their event, including but not limited to: menus, set-ups and floorplans, AV needs, timelines, etc.
• Creates innovative set-ups, menus, and functions for groups.
• Ensures successful events, exceeding client needs and company profitability guidelines.
• Plans and executes all in-house events and assists in off-site events as needed.
• Overall Knowledge of product/services
  • Answers questions from clients confidently
  • Sells items and services that we offer and are able to execute successfully
  • Generates creative and innovative menus while working closely with our Chef
• Coordinates with Director of MICE & Director of Food & Beverage to ensure profitable bookings.
• Evaluates each piece of catering business with Event Sales Manager to ensure business can be properly serviced.
• Assists Event Sales Manager with incoming client inquiries and develop relationships with new clients, including:
  • menu selection
  • audio visual needs
  • event space set up
  • logistics and timelines
  • special requests
• Develops strong communication with Banquet Chef and Food & Beverage team.
• Develops a preferred vendors list and maintains vendor relationships. 
• Other duties as assigned by your supervisor or manager.

•Control and lead the Housekeeping Attendant  to achieve a high standard of cleanliness

•Enhance your attention to detail and drive the cleanliness result

•Inspect guest rooms with a focus on providing a premium-scale guest experience

• Reporting to Club Millesime Manager, to oversee the Club Millesime operations including the butler service, ensuring that the hotel standards and procedures are fully known and followed.
• To ensure uncompromising levels of cleanliness and maintenance through each ambassador’s responsibility.
• To ensure appropriate stock level for the smooth run of the Club Millesime operations and to prepare requisitions accordingly.
• To use the proper telephone etiquette as per Sofitel standards.
• To ensure a proper coverage and supervision of the lounge and butler service at all times.
• To personally supervise the breakfast service when the Lounge Supervisor is not on duty.
• To be present in the Club Millesime lounge during breakfast, afternoon tea and evening cocktail and to socialize with guests, playing a Public Relations role.
• To ensure that all Club Millesime guests enjoy their stay and receive the finest personal service.
• To personally greet and escort the guests rather than pointing out directions.
• To ensure that the privacy of the guests and the confidentiality of the information is respected.
• To act as a representative of the Management when dealing with guest complaints or if a member of the Sofitel Club Millésime team is facing difficulties that she/ he cannot solve on her/ his own.
• To manage any guest complaint in a professional manner, by resolving it and making sure the guest is satisfied, and recording it.
• To be fully aware of and to report all guest comments or complaints.
• To collect all profile details of any Club Millesime VIP one week prior to arrival and to ensure a daily update of the guest preferences on the PMS.
• To double check details of all Club Millesime reservations 24 hours prior to arrival and to follow every content.
• To personally supervise the Club Millesime VIP arrival (room block, room inspection, amenities) & welcome kit (international newspaper and welcome letter), as well as coordination with airport representative & Limousine driver.
• To ensure that the Senior Management is aware of all Club Millesime VIP arrivals.

• To display a pro-active and leading role in terms of service, culture, development, systems, procedures, and skills development
• To ensure that the Restaurant is managed efficiently according to the established concept statements.
• All operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.
• To assist in the operation and be visible during entire meal period.
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guests requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.

• Responsible for assisting the Chief Engineer in the overall day to day operations.
• Conform and adhere to the policies & procedures and rules & regulations laid down by hotel in order to achieve the highest levels of uniformity and guest service.
• To supervise the upkeep and maintenance of all the equipment of the company.
• Any matter which may effect the interests of hotel should be brought to the attention of the Management.
• Establish and maintain seamless co-ordination & co-operation with all departments to ensure maximum cooperation, productivity, morale and guest service.
• Provide effective support to the team to enable them to deliver effective and efficient services.
• Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
• Motivate and develop staff to ensure smooth functioning of the department.
• Ensure that the team is trained for all safety provisions.

As the leader of our Housekeeping Department, you will be responsible for ensuring the highest standards of cleanliness, hygiene, and guest satisfaction throughout our property.

• Oversee all Housekeeping operations, including guest rooms, public areas, and back-of-house spaces
• Develop and implement efficient cleaning procedures and quality control measures
• Manage, train, and motivate a large team of housekeeping staff
• Create and maintain staff schedules to ensure optimal coverage and efficiency
• Conduct regular inspections to ensure all areas meet our exacting standards
• Manage inventory, supplies, and equipment, ensuring cost-effective operations
• Collaborate with other departments to enhance guest experience and resolve issues promptly
• Implement and maintain health and safety protocols in line with local regulations and international standards
• Prepare and manage departmental budgets, controlling costs while maintaining quality
• Handle guest complaints and special requests with professionalism and efficiency
• Stay updated on industry trends and implement innovative housekeeping practices
• Ensure environmental sustainability in housekeeping operations

We are looking for a qualified and adept security manager to join our team at Sofitel Bali Nusa Dua Beach Resort.

As a Security Manager, you will develop and implement efficient security strategies to safeguard our organisation’s assets. You will protect our company and maintain a secure work environment. We seek a highly skilled individual with a deep understanding of security strategies and a proven track record in managing security operations in a luxury hotel.

If you have a strong background in security management, excellent leadership skills and a commitment to maintaining a secure work environment, we invite you to apply. We offer competitive compensation, comprehensive benefits and a supportive work environment focused on professional growth.

Objectives of this role

• Developing and implementing robust security strategies and policies to protect the company’s assets, employees and facilities.
• Assessing potential risks and vulnerabilities, investigating security breaches and reinforcing appropriate measures to mitigate them.
• Leading and managing a team of security personnel, including hiring, training and performance management.
• Collaborating with cross-functional teams to ensure integration of security requirements into business processes and projects.
• Conducting regular security assessments, audits and inspections to identify gaps and areas for improvement.
• Maintaining and updating emergency response plans, ensuring all employees know their roles and responsibilities.
• Collaborating with external stakeholders, such as law enforcement agencies and security vendors, to enhance security measures and respond to incidents.
• Fostering a culture of security awareness and training employees on security protocols and procedures.

Job Purpose

To support Director of Spa & Wellbeing to manage the operations (SPA, The Shop, Fitness Centre and Wellness in the entire Resort) by ensuring product quality standards are met and that optimum service is provided to all hotel guests according to the resort’s and business objectives. Ensuring the facilities and treatments offered continually exceed guest expectations.

Director of Spa & wellbeing would be accountable for managing the budget, forecast on revenue and expense, capital expenditure, and support the Wellness program. And would be responsible for maintaining all regulatory requirements.

Liaise and work alongside team member from other Department at all times to provide the best service and Resort experience, as well as to maintain connection with outside vendor and trainer to provide wellness and wellbeing activity for our guest

General Duties

1. To responsible for the operation of the Spa & Wellbeing department (including SPA areas, The Shop, Tennis Court, classes, activities, etc.) by ensuring overall condition and maintenance of the property are well maintain, repair and up keeping of the furniture, fixtures and equipment's, installations, systems and buildings of the Spa, Wellness and Fitness Area. All in term of assets and respect of equipment in all areas.

2. Manages and organizes Fitness and Wellness area including Tennis Court with mission is to ensure the Wellness and Wellbeing of all guest in the Resort. This is accomplished within the scope of a budget and in conformity with well- defined management norms.

3. Manages and organizes the Retail Shop with mission is to ensure the area is well stocked and well maintain at all time with focus on Wellness and Wellbeing of all guest in the Resort.

4. To support the operation as Spa receptionist/admin and assist guest with Fitness and Daily activities whenever is needed

5. Responsible for planning, directing, controlling, co-coordinating and participating in the event (activities, class, program, retreat, etc.) of all personnel by engaged in Wellness and Wellbeing activities.

6. Responsible for the cleanliness and maintenance of the Spa areas and The Sanctuary areas by ensuring all the cleanliness (neat and tidy), safety and uncompromising attention to all guest(s).

Hotel safety and security

1. Responsible for the hotel safety and fire standards, ensure regular check, and that safety standards and emergency procedures being implemented in the team

2. Support regular fire drills in co-operation with the security department

3. On call 24/7 availability given the nature of the Position and Safety and Security importance towards colleagues, guests and asset

What you will be doing:
Responsible for the cleanliness and sanitizing of all surfaces
Keeping floors and work areas clear of hazards and obstruction
Responsible of the operation of kitchen cleaning equipment

The Mixologist, create best spoke cocktail and mocktail, provides prompt and courteous drink orders at the bar or through the bar servers whilst at the same time delivers bespoke experience waits on the guest, using suggestive selling, takes order and serves them accordingly, performs side work as required and performs cashiering function. He/She train the bartender and is able to handle all operational equipment.

General Duties

• Greet the guest, present menu, help with guest choice, making suggestions, takes order and serves food & beverage according to standard procedures.
• Set up bar at the start of opening, including liquor, icing, glassware, juices and garnishes.
• Process drink orders in proper calling order directly from service staff, to check for correct number of drinks and manage billing quickly and efficiently.
• To make all cocktails in accordance with beverage standard, using full standard measures.
• Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
• The ability to ensure that the bar is stocked and all side opening and closing duties are completed.
• Clean glasses, utensils, and bar equipment.
• Assist with cleanup - mopping floors, removal of cans and bottles, general cleaning of rails and counters, removal of melting ice in bins.
• Checks on guest satisfaction, attends to guest needs and complaints with proper follow up by informing the Management or Senior Team Leader.
• Presents check, performs cashiering function, bid guest farewell and invite them to come back.
• Maintains cleanliness of work place by performing clearing functions.
• Attends all meetings and trainings as conducted.
• Create best spoke cocktail and mocktail for new menus
• Performs food runner duties as required.
• Answer phone calls.
• Carry out light cleaning and maintenance of bar/restaurant.
• Dispense beverages
• Take table reservations and effectively control the flow of the guests in the restaurant ensuring
• Comply with hotel and department policies and procedures at all times.
• Help implement work simplification and necessary changes
• Ensure miss-en-place is carried out before each shift
• Following up in proper billing procedures

Junior Sous Chef is responsible for creation of menus and standard recipes maintain and control production of the highest quality products, supervising the Colleagues in efficient manner, strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity.

Decision Making Responsibilities:

• Assist in food preparation and collaborate with the executive/head chef.
• Help in the design, testing, and implementation of the food and drink menu.
• Produce high-quality plates for customers in both design and taste.
• Oversee and supervise kitchen staff.
• Assist with inventory, ordering, supplier relationships, and management of supplies.
• Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
• Keep work and food prep stations clean and comply with food safety standards.
• Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
• Maintain the schedule for staff shifts.
• Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.
• Department Budget
• Matters pertaining to Culinary  operations
• Within the authority as assigned by Superior

Mix drinks, cocktails and other bar beverages as ordered and in compliance with hotel standard drink recipes.

Assess customers’ needs and preferences and make recommendations​

Comply with all food and beverage regulations

Job Purpose

This position is responsible in ensuring a safe environment for the hotel employees and guests, and safeguards the assets of the hotel. The Security Manager assists the Management, employees and guests in every way that is consistent with the protection and prevention objectives.

Primary Responsibilities

Security Operation

• Train Security Officers in the operation of surveillance equipment, written reports, record keeping, patrol and first aid procedures

• Disseminate all information by the Management to team members

• Conduct patrols and regular checks on all Security Officers to assure that they are alert and discharging their duties efficiently and effectively

• Conduct all criminal investigations, put up accompanying investigation papers and reports cases which occur within the Hotel

• Conduct surveillance on hotel staff to ensure that they abide by the House Rules; Keep tag on movements of staff who are classified as suspects under investigations

• Control and direct all emergency personnel traffic in response to fire, bomb threat, police assistance, injury or illness

• Inspect all Security equipment to ensure that they are in working order and that all cameras are correctly focused

• Conduct routine day-to-day checks of the following items to ensure that they are properly maintained, issued and accounted for;
  • Pocket books;
  • Security Desk Occurrence Book;
  • Gate Passes and Security Passes;
  • Keys and Key Registers;
  • Post allocation for hotel and External Security

• Cultivate Informers with the intention of obtaining information of security interest that may be of immediate or future use to the Department for prevention and detection purposes

• Record all activities involving the Department in the Daily Security Report

• Provide security coverage for VIP guests

• Update Director of Security constantly on all matters of security interest affecting the Hotel and the Department
• Always be on-call, including off-duty hours, for any emergency that may arise

Team Management

• Conduct performance review with the team

• Identify and develop team members with potential

• Constantly monitor team members’ appearance, attitude and degree of professionalism

• Conduct detailed induction programs for new employees

• Develop, conduct maintain 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

Other Responsibilities

• Be fully conversant with hotel fire & life safety/emergency procedures

• Comply with hotel and department policies and procedures at all times

• Attend all briefings, meetings and trainings as assigned by management

• Report for duty on time wearing clean and complete uniform at all times

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

• Perform other reasonable duties assigned by the Management of the Hotel

• Develop and execute comprehensive revenue management procedures and best practices
• Identify new revenue opportunities through market analysis and competitive benchmarking
• Oversee the revenue management and distribution strategy, ensuring alignment with business objectives
• Provide weekly dynamic forecasts, annual revenue budgets, and regular performance reports
• Lead and mentor the Reservations team, fostering a culture of collaboration and high-performance

• Supervise and oversee the operation/section to maintain service standards
• Check on employees’ discipline, grooming standards and punctuality
• Check on guests’ satisfaction levels and properly handle feedback and follow-up
• Perform opening and closing duties as assigned
• Assist the Assistant Manager in conducting daily shift briefings to update and disseminate relevant information to restaurant employees
• Assist in employees’ development, counselling and resolving staff conflict
• Report any complaints, incidents or any other irregularities to Management
• Ensure that operating equipment is maintained and service and storage areas are kept safe and clean
• Help minimize waste, neglect, breakages and mishandling of supplies and equipments
• Carry out light cleaning and maintenance of the pantry area
• Monitor quality of food and beverage products in every order
• To ensure that guests receive the attention and service they require
• Perform trainer tasks and conduct training for all staff as assigned by Restaurant Manager / Assistant Manager
• To motivate, coach and project a positive attitude at all times
• Help manage employees’ performance appraisals and performance logs
• Able to account and handle cash effectively, efficiently, with integrity and follow established and proper Accounting procedures. 
• Carry out any other duties as and when assigned by the Management of the Hotel

• Assist in the daily administrative tasks of the Food & Beverage department, including but not limited to filing, data entry, and maintaining records.
• Manage correspondence, emails, and phone calls efficiently, ensuring timely responses and proper documentation.
• Coordinate meetings, appointments, and reservations for F&B management and staff.
• Prepare and maintain accurate reports, spreadsheets, and presentations as required by the F&B management team.
• Assist in compiling data and information for budget planning, inventory management, and other F&B operational needs.
• Ensure all documentation is organized, up-to-date, and easily accessible.

•To ensure that the kitchen operates in a timely way

•Full compliance with local municipality HACCAP standards and certification.

•Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.

We are looking for a sommelier to oversee our wine menu and offer recommendations on the best pairings. The responsibilities of sommeliers include supervising wine serving, collaborating with winemakers to upgrade selections, and providing wine recommendations to guests.

To be successful as a sommelier, you should demonstrate a friendly personality, strong knowledge of food and wine pairings, and good interpersonal skills. Ultimately, a top-notch sommelier should have an understanding of the wine making process, ability to create exquisite food and wine pairings, and be available for travel.

General Duties

• Greet the guest, present menu, help with guest choice, making suggestions, takes order and serves food & beverage according to standard procedures.
• Set up bar at the start of opening, including liquor, icing, glassware, juices and garnishes.
• Process drink orders in proper calling order directly from service staff, to check for correct number of drinks and manage billing quickly and efficiently.
• To make all cocktails in accordance with beverage standard, using full standard measures.
• Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
• The ability to ensure that the bar is stocked and all side opening and closing duties are completed.
• Clean glasses, utensils, and bar equipment.
• Assist with cleanup - mopping floors, removal of cans and bottles, general cleaning of rails and counters, removal of melting ice in bins.
• Checks on guest satisfaction, attends to guest needs and complaints with proper follow up by informing the Management or Senior Team Leader.
• Presents check, performs cashiering function, bid guest farewell and invite them to come back.
• Maintains cleanliness of work place by performing clearing functions.
• Attends all meetings and trainings as conducted.
• Create best spoke cocktail and mocktail for new menus
• Performs food runner duties as required.
• Answer phone calls.
• Carry out light cleaning and maintenance of bar/restaurant.
• Dispense beverages
• Take table reservations and effectively control the flow of the guests in the restaurant ensuring
• Comply with hotel and department policies and procedures at all times.
• Help implement work simplification and necessary changes
• Ensure miss-en-place is carried out before each shift
• Following up in proper billing procedures

We are accepting internship for International Students in these departments:

1. Front Office

2. Quality

3. Food & Beverage

Job Purpose

This position is responsible for the receipt of guests’ luggage and ensuring correct delivery to and from rooms, cars and airport. The Bellman also assists guests with inquiries and fulfilling other service requests in compliance with all brand standards and departmental Standard Operating Procedures

Primary Responsibilities

Operation

• Greet and welcome guests at the main entrance

• Assist in driveway management

• Assist arriving and departing guests by opening and closing car and taxi doors

• Maintain a clean and tidy entrance and baggage room

• Ensure timely pick up and deliveries pertaining to baggage handling

• Provide information and/or assistance to guests as and when required

• Try to remember individual guest’s names especially repeat and long staying guests. Routinely greet guests as they pass through the lobby to extend a personalized service

• Ensure all job assignments are properly logged in respective logbooks. Use the Duty Log to document matters of importance

• Upon arrival of newspapers, prepare and deliver them to guest rooms as assigned by Front Office staff

• Alert Security or Duty Manager of suspicious looking person(s) / articles

Other Responsibilities

• Maintain complete knowledge of all food & beverage services, outlets and hotel services/features

• Be fully conversant with hotel fire & life safety/emergency procedures

• Attend all briefings, meetings and trainings as assigned by management

• Report for duty on time wearing clean and complete uniform at all times

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

• Perform other reasonable duties assigned by the Management of the Hotel

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Main Complexity/Critical issues in the Job

Maintain highest standards and quality of services in Concierge operation to meet and exceed budgeted revenue targets and guests’ expectation/VOG target.

RESPONSIBILITIES AND MEANS

• To ensure the Hotel’s inventories are properly safeguarded and protected against any kind of loss.
• To ensure that all stock movements are accounted for and are in compliance with Hotel policy.

ADMINISTRATIVE RESPONSIBILITIES

To discharge his/her duties in an effective and efficient manner.

TECHNICAL RESPONSIBILITIES

• To ensure the safety of all stored items by keeping the Store locked when unattended and out of office hours.
• To issue and re-order stock and to ensure that no goods leave the storeroom without a proper authorized store requisition.
• To post on the stock system all movements of goods in and out of stores in a timely and accurate manner.
• To conduct routine physical inventory checks.
• Follow up of all pending purchase requisitions with the purchaser to ensure the timely replenishment of depleted stocks in accordance with the par levels defined by Management.
• To prevent loss, spoilage and breakage by careful monitoring of the expiry date of perishable items, monitoring the slow moving items and keeping the store clean and tidy at all times.

Preparation of the Receiving Record, the Receiving Report and the Daily Summary Receiving Report as well as Slow Moving Item Report and any other reports as required by Hotel Management

Primary Responsibilities:

• Establish and maintain seamless co-ordination & co-operation with all departments  to ensure maximum cooperation, productivity, morale and guest service.
• Provide effective support to the team to enable them to deliver effective and efficient services.
• Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
• Motivate and develop staff to ensure smooth functioning of the department.

• Ensure that the team is trained for all safety provisions.
• Ensure optimal, cost effective use of the resources and educate the team on the same.
• Check and ensure that the temperature of cold stores, public areas etc. are maintained as per the specifications.
• Check and ensure the working condition of fire detectors, fire fighting systems, transformers, electrical systems, etc.
• Coordinate with other departments for regular servicing and testing of equipment.
• Check and ensure that proper safety measures have been adhered to and also ensure maintenance of all fire fighting equipment.
• Ensure that all the first aid kits are available for use in their proper places.
• To supervise the operations of Air-conditioning plant, boilers, pumps etc.
• Ensure that desired level of water is maintained in water storage tanks.
• Ensure correct maintenance of all equipment in conjunction with the other user departments & stay abreast of technological advances in surveillance & safety equipment.

Job Description

• Develop and execute the hotel marketing plan for the hotel activities and promotions in conjunction with different hotel departments (i.e. sales, food and beverage, spa etc.)
• Prepare and manage the hotel marketing budget in order to generate the best ROI for the hotel
• Manage and keep all social media channels relevant and engaging to the audience.
• Responsible of ensuring the Hotel and brand standards are adhered to in all written forms of communication including guestroom collateral, outlet collateral, public area brochure racks, hotel signage, etc.
• Responsible for all guest facing signage (guestroom TV’s, pre-arrival communications, digital displays, etc.) – including design, coordination and printing
• Create specific strategies for each distribution channel.
• Maintain websites content up-to date in all languages.
• Run and optimize metasearch campaigns.
• Measure and report the performance of all digital marketing campaigns, and assess against goals
• Strategically prepare and execute media buys for digital and print, working with key partners and suppliers (printer companies, photographers, PR agency, etc).
• Plan and oversees all hotel and corporate email marketing.
• Produce copy aligned with the voice and tone of the brand for digital ads, websites, OTAS, print advertising and internal advertising material.
• Assist to hotel events and seasonal activities to maximize social media and content generation opportunities.
• Coordinate and supervise all activities related to advertising in the filming of films, photo shoots, interviews with local and foreign media, carried out in the hotell.

•Maintain and control hotel Information Technology such as internet, hotel computer system to ensure that all day to day operational matter is handled on time

•To ensure the departmental budget is adhered to in terms of expenditure by monitoring and controlling cost

•Maintain relationship with other department and management