Total 278 job vacancies by AccorHotel

Check employee ledger for immediate salary deduction.

Process travel agencies’ commissions.

Assist the Financial Manager in the collection of accounts directly from the debtors.

Prepare summary of “Charge Backs “and returned checks.

Prepare monthly expense statement to owner and monthly billing statement to all debtors.

Prepare the necessary journal entries affecting accounts receivable.

Prepare monthly accounts statements to clients.

•Achieve daily targeted number of sales calls with effectiveness and Develop business leads for the Hotel on a weekly basis

•Prepare monthly list of accounts to penetrate for the following month and prepare monthly action plan for main market segment

•Fully responsible Corporate and MICE, including contracting, updating profile and renewing contracts

The Front Desk Agent acts as an ambassador for the hotel; providing a warm and personal welcome upon arrival, any assistance needed throughout the guests’ stay, and settling accounts accurately upon departure, with the desire to see the guest return.

What you will be doing:

• Ensures each guest receives a warm and welcoming reception, and a fond farewell according to all Sofitel Standards
• Communicates with other departments for general hotel knowledge as well as completing guest requests in a timely manner and ensures follow up is completed
• Ensures that all bills are kept up to date and accurate and process upon departure
• Takes advance reservations, bookings and special requirements
• Enrolls new ALL members and updates ALL profiles as required
• Remains observant and responds to each guest who approaches the Front Desk

THE ROLE

The Butler is at the center of Sofitel Bali Nusa Dua Beach Resort guest service experience. The role encompasses a spectrum of responsibilities from pre-arrival, arrival, in-house, departure and post-stay arrangements. The Butler strives to listen attentively, observe all details, and personalizes any interaction with the aim to anticipate and be intuitive of guests’ needs and wants. The Butler is an ambassador of the hotel, well-rounded in all areas of the hotel and knowledgeable of all areas including Front Office, Housekeeping, Food and Beverage, Housekeeping and Spa & Wellbeing.

KEY ROLES & RESPONSIBILITIES

• Takes responsibility and ownership in creating personal connections through emotional luxury between Butlers and guests.
• Engages and customizes check-in procedures, suite set-up, and suite orientation.
• Offers welcome drinks, creates bespoke destination itineraries and dining recommendations.
• Intuitively anticipates through observation and interactions guests’ needs and wants and orchestrates special occasions and celebrations.
• Ensures all suites receive prompt and courteous service.
• Ensures that special preferences of all guests are taken into consideration.
• Regular service offerings include unpacking, packing, light laundry handling, shoe-shine service.
• Works closely with in room dining and engages / customizes replenishment of amenities for occupied suites.
• Liaises with in room dining and housekeeping and checks on a regular basis to ensure amenities, guest preferences and other such points are taken care of and carried out flawlessly.
• Responsible of removal and exchange of dirty plates, cutleries, glasses etc. while replenishing amenities.
• Keeps track of all DND rooms and informs the Club Millesime Manager for further follow up.
• Offers assistance for departure arrangements and provides fond farewell.
• Responsible of the cleaning and maintenance of all Butler areas including guest suites, pantries, stores, equipment perishables, stationary, etc.
• Promptly answers any in-house guest calls, instant messages and emails and communicates with respective departments in the resolution of guests’ requests.
• Ensures all communication is carried clearly amongst the team.
• Performs related duties and special projects assigned.
• Ensures service standards and individual performance are aligned with Accor Hotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Executes the annual upsell strategy and achieves all goals as set by management and cooperates with the Front Office team in promoting inter-hotel sales and in-house restaurants and facilities.
• Cooperates closely with In-Suite Dining and Housekeeping to ensure a seamless In Room Dining and cleaning experience. Acts as a link for guests with all other areas of the hotel.
• Addresses any security incidents and guest complaints to the Club Millesime Manager and reacts proactively when suitable and appropriate.
• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Local Standard Operation Procedure (LSOP) as well as Forbes 5 star / Leading Quality Assurance (LQA) standards and aims to achieve the scores and goals set by management.
• Performs any duties and special projects as requested by management whether in your own department or any other department in the hotel.
• Follows Hotel Evacuation Policy in case of an Emergency.

• Provides, directs and oversees training for all levels of Pastry Team Members under the general guidance of the culinary department in coordination with the Executive Chef and within the limits of the hotel Standards.
• The incumbent is responsible for providing departmental induction program, welcome and initial trainings of new Pastry Team Members. Organizes and provides mostly on-the-job training and supports further development of all level of Pastry Team Members in the culinary department.
• Oversee the day to day operation of the culinary department, ensuring best practice and adhering to the hotel Standards, policies and procedures.
• Develop and implement dessert menus, trends, training and quality initiatives to ensure that the hotel’s business goals are achieved, all in line with company brand standards.
• Manage the preparation, production and presentation of pastry kitchen and related areas in a safe, sanitary and cost-effective manner. 
• Control the maintenance/sanitation of pastry kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and property standards and regulations. This includes working with the senior food buyer to ensure the stewarding staff is assisting in our cleanliness and organization. 
• Train and develop the staff in proper execution of Culinary Standards and Position Critical Standards. 
• Schedule staff efficiently to meet guest and business demands. 
• Hiring, counseling, and coaching of staff to maintain hotel standards. 
• Guarantee compliance with all administrative procedures including but not limited to human resources and accounting. 
• Ensure performance evaluations for all staff and supervisors under his/her control are completed in a timely manner. 
• Actively promotes a safe and hazard free work environment and ensures administrative compliance regarding incident reports. 
• Any other duties or tasks as relevant to the job as described. 
• Participates in demonstrations, special projects and public relations duties as necessary.
• Supervise the activities of the Bakers, Chef de Partie, and Pastry Cooks.

As Duty Manager, your key responsibilities include:

• Provide efficient, friendly and professional service to all guests.
• Delivering the best Guest Experience
• Attention to detail in order to ensure a luxurious environment for all guests
• Effective supervision of all guest arrivals and departures ensuring that room allocations and check in/check out processes follow set procedures and are customer focused.
• Ensure the safety and security of Hotel Guests and their property whilst staying at the Hotel
• Cover Duty Manager shifts as required, including weekends and public holidays, as well as the occasional night manager shift.
• Excellent leadership skills, confident to train new team members. effectively in department and hotel operations.
• Lead by example guiding the team through active use of Accor values and code of conduct.
• Deputies in the absence of the Front Office Manager.

Fairmont Gold Manager (Executive Club Lounge)

At Fairmont Jakarta, we set the standard for luxury and excellence in hospitality. Our Fairmont Gold Lounge offers an exclusive haven for our esteemed guests, providing exceptional service and refined amenities. We are currently seeking a dedicated and experienced Fairmont Gold Manager to lead our team and ensure that every guest enjoys a superior and memorable experience.

As the Fairmont Gold Manager, you will be responsible for overseeing the daily operations of our exclusive Gold Lounge. You will ensure that the lounge operates smoothly, providing high-level service and creating an exceptional experience for our guests. Your leadership and commitment to excellence will be key to maintaining the lounge’s prestigious reputation.

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:

• Deliver outstanding service and personalized experiences for Fairmont Gold guests. Anticipate and respond to guests’ needs and preferences to enhance their satisfaction.
• Recruit, train, and supervise a team of lounge staff. Foster a positive and professional work environment while promoting teamwork and high standards of service.
• Manage daily operations, including guest check-ins, lounge setup, and the execution of service standards. Ensure the lounge is consistently clean, well-maintained, and stocked with necessary supplies.
• Develop and implement service protocols to ensure consistency and quality. Address and resolve guest concerns promptly and effectively.
• Plan and oversee special events, such as private functions and VIP receptions, ensuring seamless execution and exceptional guest experiences.
• Monitor inventory levels and manage supplies to control costs while maintaining high service standards. Prepare and manage the lounge’s budget, ensuring financial targets are met.
• Work closely with other hotel departments, including the front desk, food and beverage, and housekeeping, to ensure a cohesive and high-quality guest experience.
• Gather guest feedback and use it to continuously improve lounge operations and service quality. Implement best practices and innovative solutions to enhance the guest experience.

Executive Chef

At Fairmont Jakarta, we pride ourselves on delivering unparalleled luxury and world-class service to our guests. Our commitment to excellence is reflected in every aspect of our operation, from our exquisite accommodations to our fine dining experiences. We are seeking a talented and visionary Executive Chef to lead our culinary team and elevate our dining offerings to new heights.

As the Executive Chef, you will be the creative force behind our diverse and sophisticated menu offerings. You will oversee all aspects of kitchen operations, including menu development, food preparation, staff management, and adherence to high standards of quality and presentation. Your innovative approach to cuisine and leadership skills will ensure that our guests have a memorable dining experience that exceeds their expectations.

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:

• Design and create seasonal and innovative menus that showcase the latest culinary trends and cater to diverse guest preferences.
• Oversee daily kitchen operations, ensuring the highest standards of food quality, safety, and hygiene are maintained.
• Recruit, train, and mentor a dynamic team of chefs and kitchen staff. Foster a positive and collaborative work environment.
• Manage food costs, inventory, and supplies to ensure profitability while maintaining the highest quality standards.
• Engage with guests to receive feedback and tailor culinary experiences to enhance guest satisfaction.
• Implement and uphold rigorous standards for food preparation, presentation, and taste.
• Stay abreast of industry trends and incorporate cutting-edge techniques and ingredients into menu offerings.
• Work closely with the hotel’s management team and other departments to ensure seamless service and a cohesive guest experience.

• Oversee the daily operations of the Finance department
• Direct and coordinate hotel financial planning and budget management functions
• Monitor and analyze monthly operating results against budget

• Direct and coordinate debt financing and debt service payments with external agencies
• Prepare annual reports of actual revenues, transfers, and expenses
• Analyze financial outlooks and prepare financial forecasts
• Prepare financial analysis for contract negotiations and product investment decisions
• Ensure compliance with local, state, and federal budgetary reporting requirements
• Establish and implement short- and long-range departmental goals, objectives, policies and operating procedures

Sales Manager

- Prepare and execute creative sales strategies to source, drive and grow our revenues from your managed accounts.

- We’ll look to you to build up account management plans, making sure you’re “in the know” on the latest market news and competitor insights too.
- Solicit group, transient and/or banquet business, and reach consistent achievement of sales objectives
- Establish parameters, quotes and negotiate prices and seal contracts
- Maintain accounts, contact, activity and business details

• 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

Monitor and analyze monthly operating results against budget

•       Direct and coordinate debt financing and debt service payments with external agencies

•       Prepare annual reports of actual revenues, transfers, and expenses

•       Analyze financial outlooks and prepare financial forecasts

•       Prepare financial analysis for contract negotiations and product investment decisions

•       Ensure compliance with local, state, and federal budgetary reporting requirements

•       Establish and implement short- and long-range departmental goals, objectives, policies and operating procedures

•       Maintain an organizational structure and staffing to effectively accomplish the department’s goals and objectives

•       Serve as primary legislative liaison relative to company financial issues

•       Direct financial audits and provide recommendations for procedural improvements

•       Conduct regular checks on procedures for purchasing, receiving, storing, issuing, food preparing and portioning

Navina Pool Bar Server provides exceptional beverage and food service to guests enjoying the pool area. They are responsible for creating a welcoming and enjoyable atmosphere, delivering personalized service, and ensuring guests' needs are met. They take orders, prepare and serve a variety of beverages, including cocktails, wines, and non-alcoholic drinks, and may also handle light food service. Pool Bar Servers maintain a clean and organized work area, handle guest inquiries and requests, and ensure efficient and timely service. They play a crucial role in enhancing the overall guest experience by providing friendly and attentive service, promoting the hotel's offerings, and creating a positive and memorable poolside experience for guests.

The Butler provides an unparalleled level of personalized service and attention to guests visiting the exclusive Raffles Club. As a dedicated hospitality professional, the Butler creates bespoke experiences tailored to individual preferences, ensuring an exceptional and memorable stay for each guest. With an acute focus on anticipating needs and desires, the Butler goes above and beyond to curate exclusive amenities, attend to special requests, and deliver flawless service throughout the guests' visit. By upholding the hotel's reputation for excellence and providing a refined oasis of luxury within the international chain, the Raffles Club Butler plays a pivotal role in ensuring an extraordinary and unforgettable experience for discerning travelers seeking the epitome of bespoke hospitality. 

Reporting to the Executive Assistant Manager you will be responsible for assisting with the planning and managing of the overall operations of the hotel to achieve customer (guests, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Reporting directly to the General Manager, the EAM will oversee various departments and collaborate closely with department heads to drive operational excellence, achieve financial goals, and maintain the highest standards of service quality.   

The EAM will plan, organize, direct and coordinate management activities of the operations in conjunction with the General Manager. He/she is responsible for delivering results that contribute to the mission and overall success of the hotel and will take on responsibility for the hotel in the absence of the General Manager.

 What you will be doing:

• Oversee the day-to-day operations of multiple departments, including but not limited to Front Office, Housekeeping, Food and Beverage, Sales and Marketing, and Finance
• Collaborate with the General Manager and other senior leaders to develop and implement strategic plans and initiatives aimed at achieving organizational goals and enhancing the overall guest experience
• Ensure that all operations departments are maximizing revenue and profit potentials while minimizing costs and staying within budget guidelines
• Analyze monthly P&L and month-end reports, identify deviation from business plan goals
• Ensures optimal compliance with corporate focus audit, local health and safety, and other statutory regulations
• Help to ensure all Marketing and PR Communications materials are in compliance with the Brand Marketing guidelines
• Champion service excellence and guest satisfaction, promptly addressing any concerns or issues to ensure resolution and enhance guest loyalty

• Responsible for preparing, posting and checking all accounting journal.
• Performing bank reconciliation and month-end reconciliation of all general ledger balances.
• Preparing Trial Balance and Financial Reports.
• Ensure that all tax matters are treated in a proper manner and in compliance with related legislation.
• To ensure efficient processing of payment of hotel suppliers by overseeing the proper verification of invoices for goods purchased and services received.
• To review and post accounting data from Fidelio and Material Control to Sun System
• To manage prepaid and accrued expense monthly allocations and other allocated expense calculations and to ensure they are properly accounted for
• To post and/or review all journal vouchers.
• To ensure that the General Ledger and all Sub Ledgers are balanced and reconciled.

Reporting to the General Manager you will be responsible for providing high-level secretarial & administrative support to the General Manager and executive office administration. This role requires works with minimum supervision and handles confidential matters professionally.

 What you will be doing:

• Manage the General Manager’s diary to co-ordinate meetings/appointments, and to ensure smooth running of such meetings
• Coordinate and communicate with various departments and all levels of staff on matters directed by the General Manager
• Maintain systematic up-to-date filing and tracing systems
• Maintain and update ‘Manager-On-Duty’ schedule
• Coordinate and communicate with various departments and all levels of staff on matters directed by the General Manager
• Maintain a high level of professionalism and project a positive image of the organization

• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B 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
• 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/bar 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 guest.

• Be fully conversant with the brand, its standards and its DNA (visual and written communication, product, service, distribution e.g. brand Packages)
• Manage brand compliance for the hotel to grow the equity of the hotel and outlet brands and the brand equity across all channels
• Manage all marketing/promotional/sales collateral development/production both on and off line
• Manage a fully integrated communications calendar for the Hotel around events, food and beverage, public holidays, need periods
• Liaise with the regional Communications team to maximize communications exposure
• Ensure all visual and written communication (internal/external, offline/online) is fully aligned with the hotels positioning and brand
• To identify opportunities to further expose the hotel and maximize revenue opportunities through sponsoring local sport/cultural/art events that are aligned with the hotel positioning and are sound in delivering a strong ROI
• Drive the marketing and communication (internal and external) of the Hotels CSR commitments
• Ensure that Accor Loyalty Program is robustly promoted in the hotel and champion a loyalty culture
• Ensure the hotel Accor Loyalty recognition program is followed and according to the brand promise
• To identify complimentary Partnership opportunities to grow the hotel equity (always ensuring our own Loyalty and Subscription programs are protected)
• In conjunction with the Director of Revenue manage country, regional and global partnership opportunities with airlines and financial institutions.
• Effectively manage the hotel’s content and images through conducting regular website audits
• Manage the hotels’ website – traffic and revenue generation, promotional content display
• Manage the hotel email database and e communication activity
• Manage online advertising for the hotel (display banners, SEM/PPC etc)
• Manage the online promotion of  buy-outs and food and beverage activity at the hotel
• Set-up, manage social media accounts and sharing sites as relevant to the hotels markets (Facebook, Twitter, You Tube, Instagram etc) and develop social networks
• Monitor various media for positive and negative comments and discussions about the Hotel (Trip-advisor, Blogs, Forums). Take part in conversations and answer comments as a mediator
• Report to appropriate parties negative comments and discussions
• Identify threats and opportunities in user generated content surrounding our Hotel
• Recommend new alternatives or ideas to develop the Hotel’s online marketing strategies
• Ensure that all tools and procedures are in place to engage guests to book via brand.com( Accor Guest Satisfaction Survey)
• Regularly monitor the hotels Guest Book Dash Board and communicate with all the team.
• Be fully aware and up-to-date  with the brands audit criteria
• Ensure a “Parity-Rate” distribution through all channel
• Monitor and generate production report for online distribution channel

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

• Maintains all work areas, butchery equipment and utensils to the high standards of cleanliness and hygiene required by the hotel
• Is familiar with the operational procedures of all equipment in the butchery and operates them in the correct manner to ensure the maximum efficiency and personal safety.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• Participates in regular meetings and briefings as may be scheduled.
• Understands and abides by all safety rules, emergency procedures and fire prevention regulations.
• Participates in any scheduled training and development program that may improve personal or departmental standards.
• Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
• To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.

• Assisting Head Chef in the supervision of kitchen production, and to participating in the food production
• Ensuring that the function provides the highest food quality consistent with cost control and profitability margins
• Supervision of kitchen staff to maintain efficient and effective operations of the department
• Proactively supporting senior managers to pursue the highest possible profitability of the department
• Managing stock in order to minimise waste and maximise quality
• Assisting in budgetary and payroll expense control as required
• Monitoring and training junior staff to follow all applicable laws, especially in regards to food safety and sanitation

• Provide general administrative support to the F&B Department
• Provide general clerical and project based administrative support
• Assist with preparation of department reports and presentations
• Co-ordination with Procurement and vendors on store supplies and placing orders where necessary
• Ensure that the department’s processes are in line with company requirements
• Any other duties as may reasonably be requested by the management team
• Other analysis and follow-up as required by the F&B Department.

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.

• To develop and maintain a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensure annual review to accurately reflect any changes.
• To be responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.

• To prepare and regularly update Food and Beverage Departmental Budget, in close cooperation with the General Manager and Director of Food and Beverage ensuring targets are met and costs are effectively controlled.
• To provide effective support to the team to enable them to deliver effective and efficient services to the guests
• To respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
• To support the financial objectives of the hotel through proper and efficient management.
• To prepare the Overall Culinary Budget.
• To oversee the planning of menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
• To reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items
• To direct food apportionment policy to control costs