Total 10 job vacancies by AccorHotel

• Perform opening/closing side duties as assigned and set all tables according to standards and procedures
• Deliver F&B services in accordance to departmental standards and procedures
• Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation
• Greet all patrons warmly upon arrival at the door and escort them to the table
• Ensure that all food & beverage are served according to service standard
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons' table at the correct temperature
• Try to remember individual patron's names and their preferences to extend a personalized service
• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full
• Thank all patrons for patronizing the outlet upon their departure
• Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area
• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition
• Report any complaints, incidents or other irregularities to management
• Assist other Food & Beverage outlets with their operations during peak times or when required

Director of Revenue Management

We are seeking a visionary and analytical Director of Revenue Management to join our team. As a key member of our leadership team, you will be responsible for developing and implementing revenue optimization strategies to maximize our organization's financial performance.

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

What you will be doing:

• Lead the development and execution of revenue management strategies to optimize pricing and inventory across all channels.
• Analyze market trends, competitive landscape, and historical data to forecast demand and make informed pricing decisions.
• Collaborate with Sales, Marketing, and Operations teams to align revenue strategies with overall business objectives.
• Oversee the management of distribution channels and partnerships to maximize revenue opportunities.
• Develop and maintain a robust reporting system to track key performance indicators and provide actionable insights.
• Implement and optimize revenue management systems and tools to enhance decision-making processes.
• Present revenue performance reports and recommendations to senior leadership and stakeholders.
• Stay current with industry trends and best practices in revenue management to maintain a competitive edge.
• Drive the annual budgeting process and ensure adherence to financial targets.

This position is to assist Director of Talent & Culture organize handling day to day Talent & Culture operations.

What you will be doing:

• Ensure new Heartist feel welcome and all team members are prepared for the new Heartist arrival
• Ensure that all Managers and Heartist are following the T&C procedures
• Handling payroll and administrative support of T&C daily operations
• Assist in dealing with all Heartist related queries at all levels
• Counsel & advise all Heartist on matters of their employment
• Oversee the operation of Heartist cafeteria and ensure proper menu rotation is in place, as well as hygiene and quality standards are followed

This position is to organize and manage the Engineering team, perform administrative tasks and coordinate with the other departments. Monitor budget and control expenses within all areas of the department; as well participate in the preparation of the annual departmental operating budget and financial.

What you will be doing:

• Provide advice to senior management on all aspects of maintenance support, environmental controls and the 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
• Evaluate, control and record energy usage and implement and upgrade energy conservation systems
• Ensure the effective operation of all the mechanical and electrical systems and equipment by implementing and managing a preventative maintenance program
• Verify completion of all routine maintenance on public spaces, meeting rooms, ballrooms, outlets, back of the house spaces, and external areas. Verify completion of all repairs, replacement, and renovation works throughout the hotel

• Responsible and accountable, under the direction of the Engineering Manager / Director of Engineering for the efficient overall day to day operation of the hotel whilst on duty. They are to maintain the highest standard of guest service and satisfaction. The Engineering Supervisor is responsible for emergency the team spirit and motivation all staff. They must also be fair and just in any staff disciplinary action required. The Engineering Supervisor is also expected to be a “hands on” supervisor. By this, we expect that they be prepared to lend “hands on” assistance if a hotel area becomes very busy. It must be emphasizes that this “hands on” assistance must be approached with the “hotel as a whole” in mind and must not be detrimental to the efficient operations of other areas.
• As a representative of senior management, Engineering Supervisor will be called upon to deal with guest problems or complaint related to the maintenance of the rooms.
• Assists the Engineering Manager / Director of Engineering, controls over all personnel in the department, manage work crews on their say-to-day operation.
• Sets up and monitors the duty rosters, handles technical drawings, duty log, records and store inventory.
• Helps in preventive maintenance planning and gives practical advised.
• Co-ordinates with staff of other departments regarding repair work proceeded and follows up until the work is done.
• Overseas the daily movement of guest activities and be able to resolve any guest complaints.
• Must be organizing morning briefing give induction all technician staff also daily worker to arrange job to do.
• Direct support to engineering staff when need it.
• Organize FCU maintenance and break down.
• Tighten maintaining every single staff activity when on duty to set a goal department.

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.

• Assisting with reservations, transportations and personalized requests.
• Ensuring the room is clean, stocked and providing in-room dining or other services.
• Anticipating and fulfilling guest's needs before they ask, ensuring a seamless 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.

Sales Manager - Wedding and Social Event:

• Attract and engage clients by promoting the hotel as the ideal venue for weddings and social events.

• Customize event packages and coordinate with internal teams to ensure seamless execution.

• Drive revenue growth by meeting sales targets and staying competitive in the market.

• 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.