Total 256 job vacancies by AccorHotel

• Develop and Execute Digital Marketing Strategies:

  • Create and implement integrated digital marketing strategies to drive business objectives (brand awareness, lead generation, sales, etc.).
  • Analyze customer insights and market trends to develop targeted campaigns.
  • Monitor and optimize digital marketing strategies for maximum ROI.

• Campaign Management & Optimization:

  • Lead and manage paid advertising campaigns across platforms (Google Ads, Facebook, LinkedIn, etc.), focusing on budget optimization, audience targeting, and ad copy creation.
  • Develop SEO strategies to improve organic search rankings and increase web traffic.
  • Plan, create, and execute email marketing campaigns, ensuring high open and conversion rates.

• Content Strategy & Execution:

  • Work with content teams to develop engaging content for blogs, social media, videos, and website copy.
  • Oversee content calendar creation and ensure content aligns with overall marketing strategy and brand guidelines.

• Analytics and Reporting:

  • Analyze and report on the performance of digital marketing campaigns (using tools like Google Analytics, SEMrush, HubSpot, etc.).
  • Use insights and data to make informed decisions and optimize ongoing campaigns.
  • Track key performance indicators (KPIs), including conversion rates, click-through rates (CTR), ROI, and customer acquisition costs (CAC).

• Cross-functional Collaboration:

  • Collaborate with internal teams, such as sales, product, and design, to ensure alignment of marketing efforts with broader business goals.
  • Work with external agencies or freelancers when necessary to execute campaigns or develop creative assets.

• Stay Updated on Industry Trends:

  • Stay current with digital marketing trends, tools, and best practices to maintain a competitive edge.
  • Experiment with new marketing techniques and strategies to drive innovation.

• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements.
• Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
• Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
• Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly.  Manage organization and cleanliness of departmental areas by conducting weekly walk through
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
• Monitor food standards in each Outlet and Banquet
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
• Identify market needs and trends in terms of food menus for both hotel guests and the local market
• Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
• Meet and interact with representatives of the local community and potential guests as required
• Attend all briefings, meetings and trainings in absence of Executive Chef.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management of the Hotel in absence of Executive Chef.

• Welcomes guests and takes care of them from their arrival through to departure
• Contributes to guests' permanent satisfaction by providing high quality services throughout their stay
• Helps meet the department's quantitative and qualitative targets

The F&B Supervisor plays a crucial role in ensuring the poolside bar facility's smooth operation and exceptional guest experience. The primary purpose of this position is to oversee all aspects of the pool bar, including managing the pool bar team, maintaining high-quality service standards, and creating a welcoming and vibrant atmosphere for guests. The Pool Bar Supervisor supervises the staff, trains and develops team members, and ensures efficient and timely service delivery. They collaborate with the food and beverage department to develop enticing poolside menus and innovative beverage offerings. Additionally, the F&B Supervisor monitors inventory levels, controls costs, and ensures health and safety regulations compliance. By providing attentive service, fostering a positive ambience, and ensuring guest satisfaction, the F&B Supervisor contributes to the overall success of the luxury hotel's pool bar and enhances the guest experience. 

The Senior Sales Manager serves a pivotal role in driving revenue and ensuring the hotel's success in the competitive luxury hospitality market. Their primary purpose is to develop and implement strategic sales plans, targeting high-end clientele and maximizing sales opportunities. By building strong relationships with key corporate clients, travel agencies, and other stakeholders, they generate new business leads and maintain existing client connections. They collaborate with various departments to align sales efforts, optimize revenue, and enhance guest experiences.

• Participate in daily operations meetings to liaise and coordinate closely with support departments regarding general administration and operations issues
• Check that all Front Office employees report to work punctually and are well groomed before each of their shift
• Conduct daily briefings and ensure that all pertinent information is well received by team members
• Communicate all log entries by Duty Managers to ensure that all issues and concerns raised are closed with thorough follow up actions
• Ensure the efficient and effective operation of the Front Office and that departmental standards and procedures set out are strictly adhered to
• Liaise with Reservations Department in a high house situation and recommend actions to be taken. Check on closed-out dates to ensure efforts are made to achieve 100% occupancy with the highest yield possible
• Coordinate full house situations and makes all necessary arrangements to handle overbooking and pledge relocates
• Liaise with Finance Department to ensure that credit procedures are properly carried out
• Analyze market trend, review rooming list and motivate Front Office employees to up-sell rooms with the view of achieving higher yield and increasing revenue
• Coordinate and monitor major group movements for meetings and conferences, and ensure that action plans cover all areas of operations handling
• Makes courtesy calls to VIPS, long stay and corporate guest to obtain feedback and pro-act to handle any lapses in service standards
• Handle all guest correspondences and ensure prompt follow-ups
• Manage daily room inventory and coordinate with Housekeeping to ensure requested rooms are cleaned according to arrival times
• Interview, select and recruit Front Office employees
• Identify and develop team members with potential
• Conduct performance review with the team
• Constantly monitor team members’ appearance, attitude and degree of professionalism
• Prepare detailed induction programs for new employees
• 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
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll 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

The Assistant Restaurant Manager supports the efficient and effective operations of the food and beverage outlets. As the right-hand to the Restaurant Manager, the Assistant Restaurant Manager plays a crucial role in overseeing the day-to-day activities, ensuring exceptional guest experiences, and driving revenue generation. They assist in managing and coordinating staff, maintaining high service standards, and implementing operational procedures. The Assistant Restaurant Manager also collaborates with various departments to ensure smooth workflow and timely service delivery. With a focus on guest satisfaction, profitability, and maintaining the hotel's brand image, the Assistant Restaurant Manager contributes to the overall success and reputation of the hotel. 

This position is to assist Chief Engineer 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:

• 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

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 Chef 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.

An All Day Dining Server, working on rotating shifts, is in charge of creating a positive guest experience at the Hotel's restaurant as well as handling F&B business transactions efficiently in accordance with the established standards.

Banquet Supervisor holds a crucial role in the successful execution of banquet events. They oversee and manage the banquet operations, ensuring the smooth and efficient delivery of exceptional guest experiences. The Banquet Supervisor is responsible for supervising and leading a team of banquet servers, ensuring they adhere to the highest standards of service, professionalism, and attention to detail. They collaborate with various departments, such as culinary, event planning, and sales, to coordinate event logistics, set up banquet spaces, and ensure the seamless flow of service. The Banquet Supervisor also plays a pivotal role in maintaining the hotel's reputation by upholding brand standards, enforcing policies and procedures, and resolving any issues or challenges that may arise during banquet events. Their dedication to delivering exceptional service and their ability to lead and motivate the banquet team contribute to the hotel's overall success in providing unforgettable experiences to guests.

The Assistant Security Manager ensures the safety, security, and well-being of residents, guests, and property within the establishment. They play a vital role in implementing and managing security protocols, procedures, and systems. They are responsible for supervising security personnel, monitoring access control, conducting regular security assessments, coordinating emergency response plans, and maintaining strong relationships with local law enforcement agencies. The Assistant Security Manager works diligently to create a secure environment where residents and guests can enjoy their stay with peace of mind, contributing to the overall reputation and success of the residences.

The Receptionist provides a warm, welcoming, and efficient first point of contact for guests. They serve as the face of the hotel and plays a vital role in creating a positive and memorable guest experience. Their primary responsibility is to greet guests, handle check-ins and check-outs, manage reservations, and provide information about hotel facilities, services, and local attractions. Additionally, the Receptionist assists guests with their inquiries, resolves any issues or concerns, and ensures that their needs are met during their stay. They also handle administrative tasks such as processing payments, maintaining guest records, and coordinating with other hotel departments.

• Work with group contacts to facilitate program planning and requirements
• Communicate group needs and specifications to all relevant departments
• Follow up with Post-Conference reports and review group billings
• Input all group bookings and update booking activities in the system on a weekly basis
• Prepare reports, maintain proper records and filing system in accordance to hotel’s sales administration process
• Arrange site inspections for potential clients
• Promote positive relations with clients and attend to all requests expediently and courteously
• Acknowledge and handle clients’ complaints and comments tactfully and efficiently. Report incidents or other irregularities to management
• Up-sell and promote hotel’s facilities and services at every available opportunity in order to maximize sales revenue

• To ensure that all goods received in the Hotel are properly supported by valid hotel purchase orders.
• To examine both quality and quantity of goods received in coordination with related Department Heads before accepting delivery.
• To ensure that goods are promptly moved to Stores or the concerned department once received.
• To ensure that outgoing goods are properly documented and accounted for.
• To closely monitor with the Purchasing Officer all pending or partial deliveries.
• To be responsible for recording and distributing reports as required.
• 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

•Assist the Stores Purchase Manager to regularly review the Stores to improve productivity by maintaining stocks, identifying slow moving/nonmoving items, reduce spoilage and wastage & improve material handling and shortages.

•To ensure maximum security of all storeroom areas, and that no unauthorized person should be allowed the access.

•To ensure the timeous and correct completion of all administrative tasks with respect to delivery of goods to the respective departments.

• Assist the Duty Engineers and supervisor in the day to day running of the operations and maintenance / repair
• Perform preventive maintenance work, such as cleaning of equipment and lubrication as per schedule.
• Assist in emergency repair in case of break down of any equipment.
• Maintain all equipment to be used in anytime needed.
• Maintain cleanliness throughout the Engineering area.
• Receives orders from Engineering Manager / Supervisor and lays out work procedures and methods to his crew of electrician.
• Estimates and order necessary materials.
• Work at times with his men demonstrating and checking.
• Handles crew in making major repairs to electrical the electrical system.
• Daily check list all mechanical devices
• Responsibility on chiller daily operation include full fill log sheet
• Provide FCU maintenance / whole mechanical devices (AHU, FCU, booster pump, boiler).

• Conduct daily briefings and ensure that all pertinent information is well received by team members
• Manage and supervise all tasks of his/her staff to ensure that highest quality service is delivered and department standards are met 
• Review, analyze and suggest improvement of work flow and standards at the Front Desk 
• Analyze rate variance report to ensure rooms revenue control, approve discounts and rebates
• Communicate with Front Office Manager on all matters regarding guest services & hotel operations
• Ensure documentation of all guest related issues using the logbook
• Sign media and supervise shift handover procedures
• Coordinate and communicate with other hotel departments as required regarding general administration and operations issues
• Provide management presence at all times by assisting with the handling of guests’ needs and complaints tactfully and efficiently 
• Assist Guest Relations in greeting, rooming, and sending off guests
• Inspect front of house and back of house regularly for cleanliness and orderliness
• Ensure that front line staff complies with marketing techniques and maximizes sales
• Check billing instructions, monitor guest credit and act upon any discrepancies
• Coordinate full house situations and makes all necessary arrangements to handle overbooking and pledge relocates
• Ensure procedures of On-Call Valet Desks and driveways are manned at all times and run efficiently
• Ensures the Safety, Security and Loss Control policies and procedures are compiled with at the lobby and driveway. Handle and manage hotel emergencies.
• Conduct Night Audit Process for hotel 

The Junior Sous Chef - Pastry serves a crucial role in ensuring an exceptional culinary experience for guests. As a Junior Sous Chef - Pastry, the primary purpose is to assist in overseeing and managing the pastry department, including the creation and execution of a wide range of delectable desserts and baked goods. Working under the guidance of the Pastry Chef, the Junior Sous Chef - Pastry contributes to menu planning, recipe development, and maintaining high culinary standards. This position requires a strong foundation in pastry techniques, a keen eye for detail, and the ability to collaborate effectively with the culinary team to deliver exquisite pastries that exceed guests' expectations consistently. The Junior Sous Chef - Pastry plays a vital role in upholding the hotel's reputation for culinary excellence and ensuring guest satisfaction in the realm of pastry and dessert offerings.

As a Guest Service Agent, reporting to the Front Office Supervisor, responsibilities and essential job description: 

• Having a positive attitude towards work, be self-disciplined and self-motivated, and set a good working example for all sub-ordinates.
• Responsible for the daily organization of the section.
• Be concerned with staff discipline and staff performance,  and help to develop skills for all staff within the section.
• Contribute to overall operational efficiency by performing relevant duties as assigned.
• Monitor guest service personnel constantly, ensuring that at all times maximum guest satisfaction is being achieved through guest recognition and prompt cordial attention.
• Establish a good public relationship with all guests.
• Provide guests with the most accurate and up - to date information at all times.
• Provide services and information to guests that are the most accurate and up - to date possible, and are delivered to the guest in the most meaningful way.
• Maintain a very good reputation for the hotel and assist to increase its overall profitability of the Hotel.

The Chef de Partie - Pastry is an expert in creating pastries and desserts that not only tantalize the taste buds but also embody the pinnacle of quality and innovation. Working closely with our dynamic culinary team, you will collaborate to conceptualize, prepare, and present a range of irresistible pastry creations, ensuring they consistently meet the exacting standards that define our hotel's commitment to delivering an unparalleled dining experience. Your keen eye for detail, artistic talents, and unwavering dedication to upholding the operational excellence of our pastry kitchen will be instrumental in reinforcing our hotel's standing as the premier culinary destination for discerning guests from across the globe.

An Engineering Supervisor oversees the maintenance and repair of the facility’s infrastructure and equipment. This role involves managing a team of engineers and maintenance staff, ensuring compliance with safety standards, and coordinating preventative maintenance programs. The supervisor also addresses guest and staff maintenance requests, conducts regular inspections, and manages inventory of tools and supplies. Strong technical knowledge, leadership skills, and problem-solving abilities are essential for ensuring the hotel's operations run smoothly and efficiently.

A Duty Manager in a hotel is responsible for overseeing daily operations and ensuring guest satisfaction. This role includes managing staff, addressing guest inquiries and complaints, coordinating with various departments, and ensuring compliance with hotel policies and procedures. The Duty Manager also handles emergencies and resolves issues that may arise during their shift. Strong leadership, communication, and problem-solving skills are essential for effectively managing the hotel's operations and maintaining a positive guest experience.

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"

A Steward Supervisor oversees the cleaning and maintenance of dining and kitchen areas in a hospitality setting. This role involves managing a team of stewards, ensuring adherence to health and safety standards, coordinating schedules, and maintaining inventory of cleaning supplies. The supervisor also handles training, quality control, and reports to management on operational efficiency. Strong leadership and organizational skills are essential for success in this position.