Total 232 job vacancies by AccorHotel

Catering Floor Concierge (Banquet Operations)

As a Catering Floor Concierge in Banquet Operations of a five-star hotel, you will meet group coordinator prior to functions, make introductions and ensure that all arrangements are met as agreed. You must have the ability to read and analyze banquet event order to gather guest information, determine proper set-up, timeline, specific guest needs, buffets, action stations and so on. The responsibilities are spread from catering banquet event arrangement requests, ensuring compliance, safeguarding the execution of an event to presenting the billing at the event to the event PIC. 

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 offers professional, friendly and engaging service. 
• Ensure all meeting rooms are walked and inspected for proper set-up according to banquet event orders. 
• Communicate any changes to banquet leader on duty on immediate basis. 
• Ensuring the correct event signage has been placed correctly. 
• Ensuring welcome card and stationary kit are placed on each registration desk. 
• Assisting in retrieving any package/meeting materials that may have been shipped in advance. 
• Offering assistance to meeting organizer, e.g. placing out meeting materials, photocopy service at Business Center, etc. 
• Provide daily billing summary. 
• Provide billing to client and check for allocation details. 
• Develop own knowledge and skills as a contributing member of the Banquet team. 
• Develop and maintain positive working relationships with others, and support the team to reach the common goals. 

Assistant Restaurant Manager (All-Day-Dining)

Exceptional service and flavors are the hallmarks of every dining experience at Fairmont Jakarta.  The All-Day-Dining restaurant is usually the face of five-star hotel's food and beverage reputation. Spectrum restaurant at Fairmont Jakarta is no exception. We are looking for an Assistant Restaurant Manager to strengthen the team at Spectrum - to drive consistent guest satisfaction, engaged team and outstanding operating results. 

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:

• Provides support to the Restaurant Manager in ensuring day-to-day operational matters are handled in timely manner and guest expectations are met.
• Provides guidance for the Supervisors and helps them in the execution of their responsibilities.
• Ensures guests are well-looked after, from the moment they arrive to the time they leave. 
• Oversees the service standards to meet customer expectations. 
• Promotes F&B offerings and upselling.
• Supports the Restaurant Manager in supervising the team's sales behavior. 
• Assists in the maintenance of efficient administrations.
• Assists in the training of subordinate employees. 
• Is fully conversant with all health & safety, fire and emergency procedures. 
• Maintains a high standard of personal hygiene, and body language. 
• Is polite and professional in any situation where the image or regulation of the hotel is represented. 
• Ensures all activities are carried out honestly, ethically and within the parameters of local Law. 
• Interacts with guests actively soliciting feedback. 

Executive Assistant Manager (EAM) - Food & Beverage

Are you a passionate foodie who is not afraid of thinking outside the box? Then, we have the job for you! As an EAM in charge of Food & Beverage, you will strategically lead the team to take guest satisfaction to the next level. At Fairmont, exceptional service and flavors are the hallmarks of every dining experience. We invite you to develop your leadership strengths as an EAM in charge of F&B – and let your passion for guest service drive consistent guest satisfaction, an engaged team and outstanding operating results.

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:

• Lead the Food & Beverage Operations team.
• Strategize on new products and service offerings.
• Create unforgettable experiences for our guests.
• Directs and controls all subordinate Food and Beverage staff to ensure that all day-to-day operational matters are handled on time and guest expectations are met.
• Provides guidance and assistance to the Outlet Managers helping them in the execution of their responsibilities and helping them to set their own goals and objectives.
• Oversees the service standards of all outlets ensuring that they conform to the requisite standards and meet or exceed customer expectations.
• Oversees the quality, consistency, and presentation in all Food and Beverage outlets to ensure that they conform to the requisite standards and meet or exceed customer expectations.
• Prepares the Food and Beverage promotion plan and executes specific promotional activities.
• Prepares the hotel’s annual budget and monitors and controls the performance of the individual outlets.
• Monitors and controls the hotel’s OE inventory and participates in inventory taking.
• Conducts frequent front and back of house checks ensuring mise-en-place, service procedures, standards of cleanliness and hygiene, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary.
• Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
• Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
• Is fully conversant with all health and safety, fire and emergency procedures.
  Maintains a high standard of personal hygiene, dress, uniform, and body language.
• Is polite and professional in any situation where the image or regulation of the hotel is represented.
• Ensures that all activities are carried out honestly, ethically, and within the parameters of local Law.
• Interacts with guests actively soliciting feedback.

• •Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station (pastry)

• Prepare food (pastry) 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

Reporting to the Director of Sales and Catering you will be responsible for responds and tracks all sales and conferences inquiries, and supports the Sales Managers with creating proposals, estimates, and contracts.

 What you will be doing:

• Under the direction of Sales Managers, creating proposals and estimates and preparing formal contracts based on individual client’s needs
• Managing and tracking incoming telephone, email, and online sales inquiries directing to the appropriate Sales Manager
•  Follow-up correspondence requests for both proposals and contracts
• Preparing a variety of weekly and monthly Sales reports
• Attending weekly Sales and Conferences meeting and communications meeting
• Provides administrative assistance as required to Sales Managers and Director of Sales and Catering

Knowledge and Experience

Diploma or Degree in Accounting or related filed

At least 3 years of experience in credit operations of similar size/style of hotel.

Proficient in PMS Opera and MS Applications (Excel, Word, PowerPoint, etc.)

Presentable, well-groomed with leadership quality. 

Strong interpersonal and problem-solving abilities

Highly responsible & reliable

Ability to work well under pressure and independently in a fast-paced environment

Ability to work cohesively as part of a team

Ability to focus attention on guest needs, remaining calm and courteous at all times

Excellent communication and organizational skills

Collaborate with the marketing team to understand project requirements and objectives

Design engaging and creative graphics for various digital and print materials, including but not limited to websites, social media, advertisements, brochures, and presentations

Create visually appealing layouts, illustrations, and graphics that adhere to brand guidelines

Work closely with the marketing team to brainstorm and develop concepts for new projects

Stay up-to-date with industry trends and best practices in graphic design and digital media

The Assistant Food and Beverage Manager provides support and assistance to the Food and Beverage Manager in overseeing and managing all aspects of the hotel's food and beverage operations. The Assistant Manager works closely with the F&B Manager to ensure the delivery of exceptional dining experiences, maintain high standards of service, and optimize revenue opportunities. They play a vital role in coordinating and supervising the various food and beverage outlets within the hotel, including restaurants, bars, and in-room dining. The Assistant F&B Manager assists in implementing and enforcing standard operating procedures, training and developing the team, monitoring service quality, and ensuring compliance with health, safety, and sanitation standards.

The Assistant Spa Manager provides vital support to the Spa Manager in ensuring the flawless operation of the spa facility. With a focus on delivering exceptional guest experiences, the Assistant Spa Manager oversees the day-to-day operations, coordinates staff schedules, and maintains high service quality standards. This position entails collaborating with various departments within the hotel to create a seamless and integrated guest journey. The Assistant Spa Manager contributes to developing innovative spa treatments, assists in staff training and development, and assists in financial management to optimize revenue generation and uphold the hotel's reputation for luxury and relaxation on a global scale. 

Chef de Cuisine
(For a New, Revamped Dining Experience)

Ready for a sizzling career move? Fairmont Jakarta is revamping one of its specialty restaurants to offer a new dining experience, infused with global influences and contemporary flair, for Jakarta gourmet aficionados. Located 22 floors above the ground, the new restaurant will bring Fairmont Jakarta dining scene to a new height, with its alliance with a Michelin-starred restaurant in Singapore.

We are seeking a talented and experienced Chef de Cuisine to lead the culinary team of our new dining experience restaurant within a prestigious five-star hotel. As Chef de Cuisine, you will play a pivotal role in creating and executing an exceptional culinary experience that exceeds the expectations of our discerning guests.

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:

• Lead, mentor, and inspire a team of culinary professionals to consistently deliver high-quality dishes and impeccable service.
• Collaborate with the executive chef and other team members to develop innovative and enticing menus that showcase local and seasonal ingredients while reflecting the unique concept of the restaurant.
• Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation, ensuring adherence to food safety and sanitation standards at all times.
• Maintain strict quality control measures to ensure consistency and excellence in every dish served.
• Manage inventory levels, order supplies, and control food costs to maximize profitability while minimizing waste.
• Provide ongoing training and development opportunities for kitchen staff to enhance their culinary skills and knowledge.
• Ensure compliance with all relevant health, safety, and hygiene regulations, as well as hotel policies and procedures.
• Work closely with front-of-house staff to ensure seamless coordination and exceptional guest experiences.

Restaurant Director
(A New, Revamped Dining Experience by Michelin-star Chef)

Fairmont Jakarta is revamping one if its specialty restaurants to offer a new dining experience, infused with global influences and contemporary flair, for Jakarta gourmet aficionados. Located 22 floors above the ground, the new restaurant will bring Fairmont Jakarta dining scene to a new height, with its alliance with a Michelin-starred restaurant in Singapore. 

The Restaurant Director will oversee all aspects of restaurant operations, including managing the staff, ensuring customer satisfaction, maintaining inventory, handling finances and complying with regulations. They create a pleasant atmosphere, develop menus with the chef, train employees, provide excellent service and boost the restaurant’s profitability. 

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:

• Uphold the highest standards of customer service and ensure that all guests receive a memorable dining experience.
• Address any customer concerns or complaints promptly and effectively, striving to resolve issues to the satisfaction of the guest.
• Oversee day-to-day restaurant operations, including opening and closing procedures, reservation management, and seating arrangements.
• Monitor food and beverage quality and presentation, ensuring consistency and adherence to established standards.
• Implement and enforce health and safety protocols to maintain a clean, safe, and sanitary environment for guests and staff.
• Manage restaurant financial performance, including revenue targets, cost control, and profitability.
• Analyze sales trends, expenses, and financial reports to identify areas for improvement and implement strategies to maximize revenue and minimize costs.
• Oversee inventory management, including ordering supplies, controlling stock levels, and minimizing waste to optimize profitability.
• Develop and implement marketing strategies to attract new customers and retain existing ones, including promotions, special events, and loyalty programs.
• Recruit, train, and supervise restaurant staff, including servers, hosts/hostesses, and kitchen staff.
• Conduct regular performance evaluations, recognize outstanding contributions, and address performance issues promptly and professionally, promoting a positive and collaborative work environment.
• Provide ongoing coaching, feedback, and performance evaluations to ensure staff members meet or exceed expectations.
• Foster a positive work environment that promotes teamwork, professionalism, and employee satisfaction.
• Create work schedules and assign tasks accordingly to achieve productivity target.
• Conduct regular inventory checks and update records and manage stock levels to prevent shortages or wastage.
• Prepare weekly, monthly, quarterly and annual reports, as required
• Plan and coordinate special events, parties, and private bookings in the restaurant.
• Implement feedback from customers (Trust you survey, google review, etc. and staff to continuously improve services.
• Conduct post-event evaluations. Collect feedback from clients and attendees to identify strengths and areas for improvement. Use evaluation results to refine future event planning processes

This position is responsible to oversee and manage the Talent and Culture of the organization, this pertains to all areas which support AccorHotels philosophy of creating an environment where each and every member of the team is recognized as talent and feels valued for their contribution.  

The Talent and Culture Manager will co-ordinate the actions of the hotel leaders and team in all elements of the Talent Journey including Employer Branding, Recruitment & Selection, Induction & Onboarding, Performance Management & Feedback, Learning & Development, Talent Potential Identification, Career Management, Culture Diversity & Inclusion, Policies & Procedures, Reward & Recognition, Compensation & Benefits, Flexibility & Welfare, Corporate Social Responsibility and Satisfaction & Engagement with the objective of providing business support to all departments through collaboration and coaching. 

The Talent and Culture Manager is to ensure that all members of the team are aware of the company mission, live the values and are consistent in their behavior to enable excellence in serving and anticipating guest needs.

• Assist in the daily administrative tasks of the Food & Beverage department, including but not limited to market list, filing, data entry, and maintaining records.
• Manage correspondence, emails, and phone calls efficiently, ensuring timely responses and proper documentation.
• 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.
• 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.

This position is to helps the Front Office Manager organize and manage the team, perform administrative tasks and coordinate with the other departments. Helps employees improve their skills and provide support for career development.

What you will be doing:

• Lead and manage all aspects of the Rooms departments and ensure all service standards are followed 
• Personally welcomes VIP guests in a polite and attentive manner
• Is regularly available in the hotel lobby, reception and hotel area if needed.
• Develops high quality relationships with guests, from the moment they arrive and throughout their stay, in order to encourage loyalty.
• Anticipates guests' needs and takes them into consideration.
• Ensures that the team adopts the required service behaviors.
• Handles any guest complaints that are not settled directly by members of the team
• Checking the discrepancies report from Housekeeping
• Is capable of moving people from their rooms and handling difficult situations
• Ensure that Evalpack procedures are well implemented and respected

Reporting to the Executive Chef you will be responsible for leading the culinary team. 

 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

Reporting to the Executive Chef you will be responsible for leading the Pastry and Bakery culinary team.    

 What you will be doing:

• Responsible for the production of all pastries, desserts, breads and other baked product
• 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
• Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines

Reporting to the General Manager you will be responsible for leading the culinary team. The Executive 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

Commis II

As a Commis II, you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities where by his/her role will include key responsibilities such as support towards Demi Dhef de Partie or Chef de Partie in the daily operations and work.

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:

• Food preparation and cooking, plating, presentation
• Kitchen maintenance and cleaning, following food safety requirements
• Maintaining and ordering stocks and supplies

The Sous Chef assists the Chef de Cuisine in overseeing the culinary operations of the banquet department. They are responsible for ensuring the smooth execution of banquet events by supervising the kitchen staff, coordinating food production, and maintaining the high standards of culinary excellence. They collaborate closely with the banquet sales team and event planners to understand client preferences and menu requirements, and they play a crucial role in menu planning, recipe development, and food presentation. They also ensures compliance with food safety and sanitation standards, controls food costs, and assists in training and mentoring the culinary team. With their culinary expertise, leadership skills, and attention to detail, the Sous Chef contributes to creating memorable dining experiences for guests attending banquet events in the hotel.

• Welcomes guests and provides a high standard of restaurant service.
• Contributes globally to guest satisfaction through the quality of his/her work and exemplary behaviour.
• Helps increase the restaurant's revenue through his/her sales efforts.
• Promotes the F&B offer.
• Offers an attentive service to guests, adapting to any constraints.

The Executive Sous Chef in serves a crucial role in ensuring exceptional culinary experiences in the hotel's food and beverage outlets. They oversee and manage the culinary operations of the F&B outlets. The Executive Sous Chef works closely with the Executive Assistant Manager - Food & Beverage and collaborates with the F&B team to create innovative menus, maintain high culinary standards, and deliver memorable dining experiences. They are responsible for supervising the kitchen staff, monitoring food quality, managing inventory, and ensuring efficient operations. By providing leadership, creativity, and attention to detail, the Executive Sous Chef contributes to the hotel's reputation for culinary excellence and guest satisfaction in their designated outlet.

•Ensure that all employees comply with the hotel policies and procedures as well as government regulations pertaining to employment practice

•Develop and implement recruitment procedures and strategies to attract the most qualified candidates for position vacancies in the hotel

•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

•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.