Total 12 job vacancies by AccorHotel

What you will be doing:

• Attend to all guest queries in a prompt, professional manner to ensure a high level of guest satisfaction
• The Guest service Centre is responsible and accountable for all operations in relation to the Switchboard and guest message delivery whilst on duty
• 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 for appropriated action
• 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

What you will be doing:

• Attend to all guest queries in a prompt, professional manner to ensure a high level of guest satisfaction
• Helps guests as they arrive at the hotel, taking charge of their vehicle and/or luggage
• Handles any ad hoc requests for taxis and assures necessary follow-up
• Ensures the smooth transfer of guest's luggage on arrival and departure
• Explain well all facilities of hotel and hotel room feature
• Ensures the safety of guests' property (luggage, vehicles, keys etc)

The Assistant Events Manager plans, coordinates, and executes a wide range of high-profile events, including conferences, galas, and corporate gatherings. The Assistant Events Manager is responsible for liaising with clients and guests to understand their specific needs and preferences, overseeing event setups, managing on-site logistics, and coordinating with various departments to deliver exceptional guest experiences. Additionally, the Assistant Events Manager plays a pivotal role in maintaining the hotel's reputation for excellence, attention to detail, and luxury service standards, thereby contributing to the overall success of the hotel and enhancing its image within the international chain. 

The Concierge provides exceptional guest services and personalized experiences, catering to the unique needs and preferences of each guest. As a central figure in the hotel's guest relations team, the Concierge plays a vital role in welcoming and assisting guests throughout their stay, ensuring a seamless and memorable experience. By leveraging their extensive knowledge of the local area, the Concierge offers expert recommendations for dining, entertainment, cultural events, and exclusive experiences. They also coordinate guest requests, such as restaurant reservations, transportation arrangements, and excursion bookings, with a focus on exceeding guest expectations and delivering the highest level of hospitality.

The Technician maintains and repairs the various technical systems and equipment within the residences. The Technician plays a crucial role in troubleshooting and resolving issues related to electrical, plumbing, HVAC, and other mechanical systems to ensure their proper functioning. They are responsible for conducting routine inspections, carrying out preventive maintenance tasks, and responding promptly to guest requests or emergencies. The Technician also assists in the installation and setup of new equipment and collaborates with other departments to coordinate maintenance activities without causing disruptions to guests. Their expertise and technical skills are essential in ensuring a safe and comfortable environment for guests, maintaining the high standards of the residences, and upholding its reputation for excellence in hospitality.

Chef De Partie
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.
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:
Actively share ideas, opinions and suggestions to improve the environment and menus
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
Communicate effectively with the rest of the team and thrive for guest feedback

The All Day Dining Hostess serves a crucial role in ensuring exceptional guest experiences. They provide warm, professional, and personalized service to guests visiting the hotel's all-day dining restaurant. They act as the first point of contact for guests, warmly welcoming them, managing reservations, and guiding them to their tables. With a keen eye for detail, the hostess ensures the smooth flow of dining operations, coordinating with the culinary and service teams to deliver impeccable service. They possess excellent communication skills and possess in-depth knowledge of the hotel's dining offerings, ensuring guests receive personalized recommendations and assistance. By embodying the hotel's commitment to luxury and hospitality, the All Day Dining Hostess contributes to creating memorable dining experiences that exceed guests' expectations and solidify the hotel's reputation as a top destination for discerning travelers.

Marketing Communications Manager plays a crucial role in orchestrating and implementing the hotel's marketing strategies to enhance its brand image and drive revenue. This position is responsible for developing and executing comprehensive marketing campaigns and communication initiatives, targeting both potential and existing high-end clientele. The Marketing Communications Manager collaborates with various departments to ensure consistent and compelling messaging across all channels, including digital platforms, social media, print, and events. By leveraging their expertise in luxury hospitality and market trends, they aim to position the hotel as a premier destination, fostering customer loyalty and increasing overall brand recognition within the competitive hospitality industry.

The Chef de Partie oversees the section or station within the kitchen, ensuring the smooth and efficient operation of that area. The Chef de Partie 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.

1. Preparation and Production:

   • Assist in the preparation and production of bakery items, including bread, pastries, cakes, and other baked goods.
   • Follow recipes and ensure consistency in taste, texture, and presentation.

2. Quality Assurance:

   • Ensure all bakery items meet the hotel’s quality standards.
   • Monitor baking processes to prevent overcooking or undercooking.

3. Support and Supervision:

   • Supervise and support commis chefs and other junior staff in the bakery section.
   • Assign tasks and ensure smooth workflow during operations.

4. Inventory Management:

   • Manage ingredients, monitor stock levels, and place orders for bakery supplies as needed.
   • Ensure proper storage and handling of ingredients.

5. Creativity and Innovation:

   • Contribute ideas for new bakery items and seasonal offerings.
   • Experiment with recipes and techniques to enhance the menu.

6. Compliance and Hygiene:

   • Maintain cleanliness and hygiene standards in the bakery section.
   • Adhere to food safety guidelines and hotel policies.

7. Equipment Handling:

   • Operate and maintain bakery equipment such as ovens, mixers, and proofing cabinets.
   • Report any equipment malfunctions or maintenance requirements.

1. Food Preparation

   • Assist in the preparation of ingredients, including washing, peeling, chopping, and slicing vegetables, meats, and other ingredients.
   • Ensure high-quality food preparation following the standards of the establishment.

2. Cooking Assistance

   • Support the Chef de Partie or other senior chefs in cooking and assembling dishes as per the menu.
   • Monitor food during cooking to ensure consistency in taste and presentation.

3. Kitchen Hygiene and Maintenance

   • Maintain cleanliness in the kitchen, including workstations, equipment, and storage areas.
   • Adhere to food safety and hygiene regulations, including proper storage of ingredients.

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