Total 7 job vacancies by AccorHotel

Operation

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
• Ensure personal cleanliness and proper deportment of all team members
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommends menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Suggest new recipe/products which may improve quality of food or lower food cost
• Check the maintenance of all kitchen equipment
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Team Management

• 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 team members
• 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

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management

What you will be doing:

• Adhere to the Spa Policy & Standard Operating Procedures manual
• Manage the operations and efficiency of the wellness facilities
• Support strategic initiatives for the spa and wellness areas applicable to the hotel to help market the overall well-being offer / product
• Training and Coaching of reception and spa attendant
• Schedule treatment bookings and ensure smooth operation of the reception
• Maintaining a high level of professionalism in all aspects of the job

What you will be doing:

• Responsible for implementing safety & security operation to standards and quality 
• Responsible for assisting the Assistant Security Manager in the planning, coordination, organization, staff supervision and quality control for the security operational in order to effect optimum protection of guest, employee and hotel assets
• Responsible for day to day security operation through the effective and efficient of security officers
• Ensure that the hotel and department standards are strictly maintained
• Facilitate effective and reliable communication across all team members / security officers including handovers to next shift supervisors
• Ensures that all security officers are strictly complied with the standards, policies and procedures established by the department
• Strictly monitor, maintain and enhance security officer performance standards

This position is to assist Assistant Chief Engineer during daily operation within Engineering 

What you will be doing:

• Provide advice to ACE of all aspects the maintenance support, environmental controls and operational efficiency of the property
• Contribute to the hotel’s profitability by ensuring the effective management of the buildings environmental controls and energy conservation systems
• Responsible for the proper organization and functioning of the energy management function of the POMEC Department
• Recycles where-ever possible and enforces cost saving

Front Office Operation

• Assist guests with check in and checkout, as well as other cashiering duties
• Review arrival lists and prepare compendiums prior to guests’ arrival and check-into system if necessary
• Welcome guests on arrival, register and issue room keys according to departmental standards and procedures
• Ensure that members consistently receive all benefits, and repeat guests and other VIP’s receive special recognition and service. Prepare and send welcome cards and amenities to room prior to guest arrival
• Liaise closely with other relevant departments to ensure that guests requests and needs are met
• Update and maintain repeat guest history system
• Promote Inter-Hotel sales and in-house facilities according to departmental standards to maximize revenue
• Handle guests’ complaints and comments tactfully and efficiently
• Handling guests’ mails, messages, and answering of phone calls
• Maintain the privacy and confidentiality of all guests by ensuring that no details of the guests are disclosed
• Be vigilant in regard to in-house credit matters and act upon any discrepancies
• 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

• Responsible for ongoing communication of pertinence using the logbook provided to other shifts.
• Responsible for ensuring that clear and constant communication lines are kept with all staff, other area and Departments.
• To ensure that all guest enquiries and requests are attended to in a helpful, professional yet warm and friendly manner.
• To ensure on a daily basis that you are fully aware of all arrivals to the Hotel, and in particular, VIP’s and return guests, and that you are aware of any special requests so that they may be acted accordingly.
• To ensure that you are completely aware of the complete range of services and facilities that the hotel provides to its guests and visitors.
• To ensure you have a complete and thorough knowledge of the outlets of the hotel, their operating hours and the scope of services that they provide.
• To ensure that Guest Relations Desk is not left unattended at anytime whilst on duty.
• To be completely aware of the Fire and Emergency Procedures of the hotel and your responsibilities in an emergency.
• To acquire, through training provided, a complete knowledge of all policies and policies as set down by the hotel that relate specifically to the Guest Relations.
• Efficient in assisting guests throughout their stay with any requirements, handling guest feedback, provide direction and give suggestions 
• Handle guests’ mails, messages, and answering phone calls
• Maximizing room revenue by up-selling to a higher rate category and selling the highest possible rates for walk-in guests
• Ensure the safety, security and loss control policies and procedures are compiled with at the front desk and back office area 
• Perform any related duties and special projects as requested by the Front Office Manager, Reception and Duty Manager 

• Assist the Executive Chef in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations.
• Collaborate with the Executive Chef in developing new pastry recipes, menu items, and seasonal specialties that showcase innovation, creativity, and culinary excellence, while meeting guest preferences and dietary restrictions.
• Maintain high standards of quality and consistency in pastry production, including taste, texture, appearance, and portion size, conducting regular tastings, evaluations, and quality checks to ensure adherence to standards.
• Supervise chef de partie, pastry cooks, commis in their daily tasks, providing guidance, coaching, and training to ensure proper techniques, efficiency, and teamwork in pastry production.
• Assist in managing inventory and procurement of pastry ingredients, equipment, and supplies, including monitoring stock levels, controlling costs, and ensuring freshness and availability of ingredients for production.
• Oversee the production and presentation of pastry and dessert items, including baking, cooking, decorating, and finishing techniques, ensuring consistency, accuracy, and excellence in execution.
• Collaborate with F&B Service teams to support pastry production for special events, including menu planning, preparation, and execution to meet event specifications and guest expectations.
• Ensure compliance with hygiene and safety standards in the pastry kitchen, including proper handling of ingredients, cleanliness of equipment and work surfaces, and adherence to food safety regulations.
• Interact with guests in a professional and engaging manner, responding to inquiries, accommodating special requests, and providing recommendations or explanations about pastry menu items and ingredients.