Total 232 job vacancies by AccorHotel

Accounts Payable

• Ensure that invoices are correctly coded, posted into system, and adequately attached with relevant documents such as Purchases Orders, Banquet Event Orders etc
• Ensure that all payment requisitions are approved by relevant Department Heads or Division Heads
• Ensure that journal entries interfaced from Cost Control/Receiving Office are correct
• Post all manual cheques into the system
• Schedule and make electronic payment according to approved policies & procedures
• Ensure that all expenses for the month are posted and necessary accruals made
• Ensure that Accounts Payable aging tally with General Ledger
• Update creditors’ reconciliation to ensure our records tally with creditor’s statement
• Check daily F&B invoices interfaced from Cost Control to ensure accuracy of prices, quantities against delivery orders and purchase orders
• Make accurate and timely payment to creditors according to approved policies & procedures
• Ensure that payment advices are sent out to creditors on time

Other Responsibilities

• Be aware of the hotel fire & life safety/emergency procedures
• 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

Operation

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
• Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station
• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Clean and maintain all equipment within the food production area
• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.

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

•Assists the Asst. Outlet Manager to manage the team

•Assists the Asst. Outlet Manager in organizing the F&B point of sale from A to Z

•Ensures guest satisfaction, quality and high standards of service for customers

•Helps the point of sale attain profitable results

•Ensure strict application of in focus SOPs and is responsible for minimum score achievement as per regular target

Lobby Ambassador (Japanese-speaking)

You are the beginning of an exceptional guest experience. As a Lobby Ambassador, you will make our guests Feel Welcome from the moment they arrive. Japanese-speaking ability will be your strength to be prioritized.

Employment will be under local contract. Open for Indonesian citizens only.

What's in it for you:

• 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.

What you will be doing:

• Provide exceptional experience for VIPs stay and monitoring the arrangement of the stay
• Warmly welcome Japanese-speaking guests upon arrival
• Assist Japanese-speaking guests with any language barriers during their stay
• Demonstrate cultural sensitivity and awareness of Japanese customs and traditions.
• Ensure Japanese guests receive their preferred room type and specifications.
• Consistently offer a professional and friendly greeting and provide engaging service.
• Follow outlet policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.

Operation

• Train and supervise the work of kitchen personnel in the respective sections
• Ensure personal cleanliness and proper deportment of all team members
• Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members
• 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
• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
• Work closely with Executive Steward in maintaining the cleanliness of the kitchen
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

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

Human Resources Management

• Review and update People & Culture policies and procedures and other human resources materials
• Monitor present and future trends in the local labor situation, social legislation and make recommendations to the management
• Monitor the administration of the Performance Appraisal Program and act in an advisory capacity to department heads in such process
• Ensure that all employees comply with the hotel policies and procedures as well as government regulations pertaining to employment practice
• Prepare and submit periodic People & Culture reports to management
• Prepare and issue correspondences relating to the People & Culture department
• Counsel hotel personnel as and when needed in areas such as career planning, training and development and employee relations
• Investigate and review all disciplinary actions to ensure the actions are complying with the labor law, hotel rules and regulations. Discuss with department heads an appropriate action and recommend the final results in consultation with the Director of People & Culture
• Oversee the organization and execution of employees’ social, athletic and recreational activities
• Maintain a good working relations with all departments and all professional external contacts

Recruitment

• Develop and implement recruitment procedures and strategies to attract the most qualified candidates for position vacancies in the hotel
• Analyze  the hotel manpower requirements
• Coordinate with the hiring managers on the recruitment of qualified personnel based on approval by the divisional head and General Manager, following established standards, policies and procedures
• Conduct recruitment and exit interviews
• Maintain good working relationships and partnerships with recruitment agencies / sources

Team Management

• Interview, select and recruit direct reports
• Identify and develop team members with potential
• Conduct performance review and manages performance issues that arise within the team
• Constantly monitor team members performance, attitude and degree of professionalism
• 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

Other Responsibilities

• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Be aware of the hotel fire & life safety/emergency procedures
• Perform other reasonable duties assigned by the assigned by the Management

Operation

• Carry out planned and unplanned maintenance programs for the various systems such as (not limited to) the following : Air-conditioning & electrical, refrigeration, FLS equipment, building maintenance including furniture & fixtures, painting, parts renewal & repairs, kitchen and laundry equipment, low voltage (LV), guest rooms, F&B outlets, function/banquet areas, front/back of the house, plumbing & drainage
• Communicate with engineering management and team leader with regards to possible improvements to increase efficiency
• Co-ordinate and inform engineering management and team leader of any disruptions to service of any kind
• Always implement safe work practices, efficient methods, proper preventative maintenance and repair
• Develop skills through training and hands on experience
• Comply with hotel and department policies and procedures at all times

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

•Responds to all guest reservation request and executes prompt, courteous and accurate guest service at all times.

•Fully knowledgeable about F&B Outlets, rates, promotions, programs, hotel facilities and services.

•Draft and types correspondence, booking contracts, quotations, letter of confirmation, thank you letter for the guest.

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

• Clean all assigned guestrooms to standard in a timely manner including: dusting, making beds, soiled linen removal, retrieval of clean linens vacuuming, bathroom and kitchen cleaning, inside window cleaning and replenishing residences with supplies
• Maintain proper storage and usage of cleaning supplies and equipment
• Take initiative to add a personalized experience for the guest
• Take ownership of guests' privacy and belongings, while ensuring exceptional service
• Other duties as assigned

• 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

The Guest Experience Officer ensures the delivery of exceptional and personalized guest experiences, reflecting the hotel's commitment to luxury and hospitality. As a key member of the guest relations team, the Guest Experience Officer actively engages with guests, anticipating their needs, and providing unparalleled service throughout their stay. They cultivate meaningful relationships with guests, create bespoke itineraries, and curate unique experiences that cater to individual preferences. By consistently exceeding guest expectations, addressing inquiries, and resolving concerns with finesse, the Guest Experience Officer plays a pivotal role in fostering guest loyalty and upholding the hotel's esteemed reputation within the international chain as a premier destination for discerning travelers.

• 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

Reporting to the General Manager you will be responsible for supporting the hotel management to define the hotel strategies which include business mix, pricing by seasons and day of the week – in conjunction with the annual rate grid, budget and forecast.

 What you will be doing:

• Analyze the hotel results and performances (average rates, occupancy rates, RevPar, market index, Geographic Data, Channel Reports and all the necessary measurements) as a basis for future tactic al decisions with the hotel GM, through RM tools such as EzRMs, InTouch Data, STAR Reports, OTA insights, etc.
• Ensure and accurate and dynamic forecast for future dates (by room and revenue by segment and day) based on the RM referenced systems recommendations and a daily monitoring of the data (booking pick-up, events, calendar events, etc).
• Produce accurate forecast on weekly and monthly basis in conjunction to complete the weekly and monthly reporting, including end of month reports, hotel activity report, business reviews and budget preparation.
• Take daily decisions to optimize the hotel turnover. Decisions in terms of pricing, inventory and RMLs management and distribution channels control.
• Ensure the daily, monthly and yearly strategies are implemented in all distribution channels and hotel personnel, including reservation, reception and sales team and ensure all systems (PMS, RMS and TARS) are updated accordingly.
• Closely monitor competitive pricing and understand the impact of relative pricing decisions on property performance.

He/She is responsible for the preparation, cooking, and presentation of food items according to established recipes and quality standards. They play a crucial role in maintaining the culinary excellence of the hotel by executing culinary techniques, adhering to portion control guidelines, and ensuring consistent taste and presentation. The Chef de Partie also collaborates with the culinary team to contribute to menu development, assists in maintaining kitchen hygiene and safety standards, and supports the training and development of junior kitchen staff. This position requires strong culinary skills, attention to detail, and the ability to work well under pressure to deliver exceptional dining experiences to guests.

•Support the Director of Finance in managing and supervising daily accounting activities.

•Guarantee the accuracy, timeliness, and adherence to generally accepted accounting principles of all financial records and reports.

•Generate cash flow analyses, annual operating and capital budgets, and any required analytical reports.

•Ensure prompt and accurate filing and payment of all federal, state, taxes, licenses, and permits.

Reporting to the Executive Assistant Manager you will be responsible for leading the culinary team. The Executive Sous Chef will oversee the Culinary Division, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas.   

 What you will be doing:

• Ensure consistency and highest quality in all culinary deliveries, maintaining the financial performance indicators in line with the budget.
• Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and our Heartist
• Develops and maintains active menus based on sales mix, demands, special promotions and product availability.
• Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines

The Chef de Cuisine - Banquets plays a crucial role in ensuring exceptional culinary experiences for guests during banquet events. As the head chef in charge of banquets, this role is responsible for overseeing the planning, preparation, and execution of banquet menus, ensuring the highest quality of food and presentation. The Chef de Cuisine - Banquets collaborates closely with the Catering and Conference Service team to create customized menus, taking into account dietary restrictions and preferences of guests. They lead and inspire a team of culinary professionals, ensuring efficient coordination and execution of banquet services. With a focus on innovation and creativity, the Chef de Cuisine - Banquets brings culinary expertise and a refined palate to create memorable dining experiences that reflect the luxury and sophistication of the hotel brand.

Reporting to the Executive Sous Chef, the Sous Chef plays a vital role in upholding the outlet's culinary standards, ensuring the delivery of exceptional dining experiences to guests. They assist in menu planning, food preparation, and kitchen management, working closely with the kitchen team to maintain high-quality standards, consistency, and efficiency. The Sous Chef contributes to the overall success of the outlet by assisting in the creation of innovative menus, supervising and training kitchen staff, and collaborating with other departments to provide a seamless guest experience. 

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

This is how you make our hotels something special ...

• You’ll develop a strategic training plan that aligns with business goals and addresses skill gaps.
• You’ll design and deliver impactful training programs to achieve organizational goals.
• You’ll drive company culture.
• You’ll ensure delivery of an effective onboarding program to support the retention of new talent and encourage a smooth transition into the business.
• You’ll conduct training needs analysis and develop the employee development plan.
• You’ll set up on-the-job training system, handle placement and scheduling of trainees, monitor and supervise their performance.
• You’ll manage the training budget effectively, ensure cost-effective solutions without compromising the quality of programs.
• You’ll administer all training records, ensure efficient records keeping and filing system. 

• Handling reservations inquiries and requests with the highest level of professionalism and customer service
• Efficiently and promptly establishing the correspondence service to guest inquiries.
• Ensure that the guests’ information is accurately processed on a timely manner.
• Full knowledge of the hotel facilities and activities.
• Oversees the daily movement of guest activities and able to resolve guest complaints and to establish an amicable relation with clients and customers of the hotel.

Food & Beverage Manager

Are you a passionate foodie who is not afraid of thinking outside the box? Then, we have the job for you! As a Food & Beverage Manager, you will strategically lead the team to take guest satisfaction to the next level.

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 and the opportunity to earn qualifications while you work

Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21
What you will be doing:
Lead, mentor and train the Food & Beverage Operations team
Ensure Food & Beverage relevant brand standards are maintained
Strategize on new products and service offerings
Create unforgettable experiences for our guests"

• 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

Catering & Conference Services (CCS) - Sales Executive

At Fairmont Hotels & Resorts, our engaging service and delicious cuisine make every special event a truly memorable affair, both within our distinctive surroundings and off-site. Be an ambassador for our exceptional offerings as Catering and Conference Services Executive, where you will liaise between multiple departments to meet the needs – and exceed the expectations – of your clients.

Employment will be under local contract. Open for Indonesian citizens only.

What's in it for you:

• 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

What you will be doing:

• Consistently offer professional, friendly and engaging service.
• Confirm all event related information with clients.
• Ensure prompt and courteous service is extended to both internal and external customers. 
• Establish and maintain rapport with clients - prior to, during and post conference - encouraging repeat business.
• Organize convention bookings from date of booking to departure, including meeting requirements, guest room requirements, guest room pick-up, food and beverage and audio-visual requirements. 
• Create floor plans for each event to ensure banquets and clients are in agreement prior to set up. 
• Initiate billing procedures, ensuring any deposits and/or credit applications are received with adequate information and withing acceptable time frame. 
• Conduct pre-conference meetings with clients and pertinent departments to confirm all relevant details are communicated. 
• Conduct daily meetings to review event contracts and ensure last minute changes are communicated with appropriate departments.