Total 52 job vacancies by AccorHotel

• To prepare the guest’s departure (express check-out, packing needs) and to ensure that transportation and other travel requirements are professionally handled.
• To check the room after the guest’s departure and to follow the “Lost & Found” procedure.
• To review on daily basis the butlers’ logbook and keep it updated.
• To daily update the guest profiles with “likes” and “dislikes”.
• To share daily activity highlights with including internal and external guest opportunities.
• To provide a good communication and pro-active collaboration with all the departments his/her team interacts with.
• To be entirely flexible and adapt to rotate within the different sub sections of the Front Office Department.

• Prepare, implement and compile data for the strategic sales plan, monthly reporting, annual goals, sales  budget, forecasts and other reports as directed/required
• Analyze monthly P&L and month-end reports, identify deviation from business plan goals
• Work with Finance and team in preparation and management of the department’s budget and financial forecasts
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department
• Conduct daily briefing with department on current key activities
• Direct and manage all group, transient, and catering/banquet sales activities to maximize revenue for the resort
• Survey, review and analyze competition, customer needs and comments in order to be proactive and adapt with business intelligence
• Determine the effectiveness of existing programs and develop new strategies
• Manage/direct all advertising, public relations and promotional activities
• Actively participates in sales presentations, property tours and customer meetings
• Evaluate changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary
• Participate in community and professional organizations to maintain high visibility and promote a positive image

This position is responsible for the Sales & Marketing Department activities including its planning and execution in line with the annual hotel strategy and business plan with the main target to achieve/exceed the target.

You will:

• Handle incoming event leads professionally through all channels. 
• Provide detailed conference and events proposals covering venue, function, menu and accommodation costs ensuring revenue is maximized.
• Coordinate and host familiarisation and site inspections.
• Assist in coordinating sales forecasts and provide suggestions on strategies to achieve targets.
• Update and maintain accurate account profiles in the database systems.
• Ensure success in delivering customer events in order to ensure client satisfaction and repeat business.
• Monitor competitors’ rate strategy, account penetration and marketing activities to maintain a competitive edge
• Fully responsible of accounts under his/her management; including business production, updating profile and contracting or renewing contracts
• Update management on VIP arrivals, meet and greet accordingly
• Up-sell, cross-sell and promote Hotel facilities & services at every available opportunity in order to maximize sales revenue
• Conduct negotiations to achieve the best profit and rates for the Hotel
• Attend hotel clients and local community business events to network and maintain high visibility

• To answer the calls with clear speech and pleasant voice.
• To attend and handle all incoming and outgoing room reservation requests, as per the hotel standards and procedures.
• To attract guests and to enhance their loyalty, providing a distinctive service through communication and sales skills, in order to improve the hotel's image and to increase revenue.
• To recognize VIP guests and to apply the concerned policies.
• To maintain a good commercial relationship with all the bookers: guests/companies/agencies.
• To promote the Accor loyalty programs and the hotel promotions.
• To manage any guest complaint in a professional manner, by owning it, resolving it to the guest satisfaction and recording it.
• To call the manager for advice in serious cases or if an approval is required.
• To properly use the telephone etiquettes as per Sofitel standards.
• To have a perfect knowledge of room types and rate structure.
• To ensure the accuracy of all booking information entered in the PMS.

• Support the reservations team to ensure all key KPIs are met and maintained including conversion, abandoned call rate and call quality assurance.
• Supporting & Handling Email Reservations
• Taking Internal & External calls follow LISTEN/LQA Standard
• Perfect Arrival Check 
• Rate Loading
• Ensure travel agency commissions, reservations sales conditions, profile tracking and guest recognition is checked, completed and updated accordingly
• Maintain high level of performance within the reservations guest experience, including training and support for the reservations team and liaison with operational teams.
• As instructed by the Director of Reservation Sales, maintain and update reservation systems with accurate tracking and rate information to all distribution channels.

We are seeking a Talent & Culture Manager to join our team in Kuta Selatan, Indonesia. In this role, you will be responsible for developing and implementing strategies to enhance our organizational culture and manage talent effectively.

Key responsibilities include:

• Develop and implement comprehensive talent management strategies aligned with organizational goals
• Oversee the full recruitment cycle, from sourcing candidates to conducting effective onboarding processes
• Design and implement learning and development programs to enhance employee skills and performance
• Collaborate with leadership to cultivate a positive and productive work culture
• Guide managers through performance management processes and best practices
• Organize and execute employee engagement initiatives to foster a cohesive work environment
• Analyze HR data to provide actionable insights for organizational improvement
• Offer expert HR advice while maintaining strict confidentiality
• Develop and implement diversity, equity, and inclusion initiatives to promote a more inclusive workplace
• Create and manage succession planning strategies to ensure organizational continuity
• Design and oversee employee recognition programs to boost morale and retention
• Conduct regular salary benchmarking and compensation reviews to ensure competitive offerings
• Develop and implement HR policies and procedures in compliance with local labor laws and company standards
• Manage employee relations issues, including conflict resolution and grievance handling
• Collaborate with other departments to align HR initiatives with overall business objectives

• Perform check IN/OUT of guests using Opera cloud.
• Welcome and greet guests, answer inquiries and incoming calls.
• Prepare occupancy and guests report
• Maintain group and individual arrival report daily.
• Inform guests of hotel rates and services and create/cancel/confirm reservations.
• Provide information about our hotel, available rooms, rates and amenities
• Liaise with our housekeeping staff to ensure all rooms are clean, tidy and fully-furnished to accommodate guests’ needs

Report directly to the Duty Manager, the Guest Service Agent is directly responsible for the day-to-day operations of the reception whilst on duty.

The Guest Service Agent is also to ensure that guests and visitors are made to feel comfortable and welcome “at home” on arriving and departing the Hotel.

Responsible for the supervision of driveway and daily operation and to ensure a consistently high standard of guest service.

Responsible for Information desk activities (including guest queries, information, mail, and messages).

Identify the person to whom he/she is speaking, and the subject of the request, and direct the guest accordingly.

Provide general information to customers and guests in a good and helpful manner.

Identify ways of increasing the Hotel’s overall profitability within the section.

Know how to explain the hotel and network pricing policy to guests.

Know how to present the sales pitch for the various network products and hotel services.

Systematically offer the hotel’s services to guests upon their arrival.

Strive to implement the Accor Vision and demonstrate active use of the Accor Values

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.

• Responsible for assisting the Chief Engineer in the overall day to day operations.
• Conform and adhere to the policies & procedures and rules & regulations laid down by hotel in order to achieve the highest levels of uniformity and guest service.
• To supervise the upkeep and maintenance of all the equipment of the company.
• Any matter which may effect the interests of hotel should be brought to the attention of the Management.
• Establish and maintain seamless co-ordination & co-operation with all departments to ensure maximum cooperation, productivity, morale and guest service.
• Provide effective support to the team to enable them to deliver effective and efficient services.
• Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
• Motivate and develop staff to ensure smooth functioning of the department.
• Ensure that the team is trained for all safety provisions.

As the leader of our Housekeeping Department, you will be responsible for ensuring the highest standards of cleanliness, hygiene, and guest satisfaction throughout our property.

• Oversee all Housekeeping operations, including guest rooms, public areas, and back-of-house spaces
• Develop and implement efficient cleaning procedures and quality control measures
• Manage, train, and motivate a large team of housekeeping staff
• Create and maintain staff schedules to ensure optimal coverage and efficiency
• Conduct regular inspections to ensure all areas meet our exacting standards
• Manage inventory, supplies, and equipment, ensuring cost-effective operations
• Collaborate with other departments to enhance guest experience and resolve issues promptly
• Implement and maintain health and safety protocols in line with local regulations and international standards
• Prepare and manage departmental budgets, controlling costs while maintaining quality
• Handle guest complaints and special requests with professionalism and efficiency
• Stay updated on industry trends and implement innovative housekeeping practices
• Ensure environmental sustainability in housekeeping operations

We are looking for a qualified and adept security manager to join our team at Sofitel Bali Nusa Dua Beach Resort.

As a Security Manager, you will develop and implement efficient security strategies to safeguard our organisation’s assets. You will protect our company and maintain a secure work environment. We seek a highly skilled individual with a deep understanding of security strategies and a proven track record in managing security operations in a luxury hotel.

If you have a strong background in security management, excellent leadership skills and a commitment to maintaining a secure work environment, we invite you to apply. We offer competitive compensation, comprehensive benefits and a supportive work environment focused on professional growth.

Objectives of this role

• Developing and implementing robust security strategies and policies to protect the company’s assets, employees and facilities.
• Assessing potential risks and vulnerabilities, investigating security breaches and reinforcing appropriate measures to mitigate them.
• Leading and managing a team of security personnel, including hiring, training and performance management.
• Collaborating with cross-functional teams to ensure integration of security requirements into business processes and projects.
• Conducting regular security assessments, audits and inspections to identify gaps and areas for improvement.
• Maintaining and updating emergency response plans, ensuring all employees know their roles and responsibilities.
• Collaborating with external stakeholders, such as law enforcement agencies and security vendors, to enhance security measures and respond to incidents.
• Fostering a culture of security awareness and training employees on security protocols and procedures.

Job Purpose

This position is responsible in ensuring a safe environment for the hotel employees and guests, and safeguards the assets of the hotel. The Security Manager assists the Management, employees and guests in every way that is consistent with the protection and prevention objectives.

Primary Responsibilities

Security Operation

• Train Security Officers in the operation of surveillance equipment, written reports, record keeping, patrol and first aid procedures

• Disseminate all information by the Management to team members

• Conduct patrols and regular checks on all Security Officers to assure that they are alert and discharging their duties efficiently and effectively

• Conduct all criminal investigations, put up accompanying investigation papers and reports cases which occur within the Hotel

• Conduct surveillance on hotel staff to ensure that they abide by the House Rules; Keep tag on movements of staff who are classified as suspects under investigations

• Control and direct all emergency personnel traffic in response to fire, bomb threat, police assistance, injury or illness

• Inspect all Security equipment to ensure that they are in working order and that all cameras are correctly focused

• Conduct routine day-to-day checks of the following items to ensure that they are properly maintained, issued and accounted for;
  • Pocket books;
  • Security Desk Occurrence Book;
  • Gate Passes and Security Passes;
  • Keys and Key Registers;
  • Post allocation for hotel and External Security

• Cultivate Informers with the intention of obtaining information of security interest that may be of immediate or future use to the Department for prevention and detection purposes

• Record all activities involving the Department in the Daily Security Report

• Provide security coverage for VIP guests

• Update Director of Security constantly on all matters of security interest affecting the Hotel and the Department
• Always be on-call, including off-duty hours, for any emergency that may arise

Team Management

• Conduct performance review with the team

• Identify and develop team members with potential

• Constantly monitor team members’ appearance, attitude and degree of professionalism

• Conduct 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

Other Responsibilities

• Be fully conversant with hotel fire & life safety/emergency procedures

• Comply with hotel and department policies and procedures at all times

• Attend all briefings, meetings and trainings as assigned by management

• Report for duty on time wearing clean and complete uniform at all times

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the Management of the Hotel

We are accepting internship for International Students in these departments:

1. Front Office

2. Quality

3. Food & Beverage

Primary Responsibilities:

• Establish and maintain seamless co-ordination & co-operation with all departments  to ensure maximum cooperation, productivity, morale and guest service.
• Provide effective support to the team to enable them to deliver effective and efficient services.
• Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
• Motivate and develop staff to ensure smooth functioning of the department.

• Ensure that the team is trained for all safety provisions.
• Ensure optimal, cost effective use of the resources and educate the team on the same.
• Check and ensure that the temperature of cold stores, public areas etc. are maintained as per the specifications.
• Check and ensure the working condition of fire detectors, fire fighting systems, transformers, electrical systems, etc.
• Coordinate with other departments for regular servicing and testing of equipment.
• Check and ensure that proper safety measures have been adhered to and also ensure maintenance of all fire fighting equipment.
• Ensure that all the first aid kits are available for use in their proper places.
• To supervise the operations of Air-conditioning plant, boilers, pumps etc.
• Ensure that desired level of water is maintained in water storage tanks.
• Ensure correct maintenance of all equipment in conjunction with the other user departments & stay abreast of technological advances in surveillance & safety equipment.

• Handle all incoming leads for weddings or social events.
• Develop lead sources through prospecting, referrals, trace files, and cold calls.
• Exceed personal sales goals on a monthly, quarterly, and annual basis through account development and maintenance.
• Conduct site inspections, food tasting, and coordination meetings with prospective and existing clients.
• Develop and implement new sales strategies, tactics, and action plans for the account base.
• Quote and negotiate prices within established parameters with potential and existing clients. Prepare contracts for clients.
• Manage events from start to finish, processing all relevant information pertaining to bookings
• Maintain and update current account information records.

• Ensure rooming lists are received 30 days prior to arrival with updated billing instructions.
• Ensure that deposits and cancellation fees, where applicable, are forwarded to the Accounting department.
• Distribute event information to the appropriate departments via memos, emails, banquet event orders, directives, and rooming lists in a professional and timely manner.
• Conduct daily meetings to review event contracts and ensure last-minute changes are communicated accordingly.
• Conduct coordination meetings to ensure key departments are fully aware of relevant details.
• Maintain visibility throughout events and act as the on-site client liaison.
• Follow up post-event to address any issues and solicit return business.
• Establish good business and social relationships within the industry and participate in PR activities to increase sales leads for the hotel.
• Prepare weekly, monthly, quarterly, and annual reports as required.

Supports Revenue Manager in analyzing and reporting Revenue Management data in all revenue streams.

 Duties & Responsibilities

• Breaks down information into its fundamental components, identifying the core principles, reasons, or facts to gain comprehensive insights.
• Conducts regular price and competitor analysis to stay on top of market dynamics and optimize pricing strategies.
• Aims to be the primary point of contact for all statistical and revenue-related requests and issues by continuously developing and enhancing reporting skills.
• Assists in collating, gathering, and ensuring the quality control of revenue data, tracking performance against budgeted targets.
• Supports the Revenue Manager in generating and distributing daily, weekly, and monthly revenue management reports, presenting results across all segments and outlets.
• Observes, receives, and acquires information from relevant sources, submitting reports promptly to meet delivery deadlines.
• Analyses period-end and other available system data to discern trends, forecast future needs, and identify obstacles to goal achievement.
• Prepares supporting documentation for sales strategy meetings, contributing to the development of effective revenue strategies.
• Cultivates constructive and cooperative relationships with team members and other stakeholders, ensuring sustained collaboration over time.
• Executes all Revenue Management month-end reporting and auditing, providing forward-looking information for forecasting and targeting specific areas of need.
• Runs daily system checks to ensure operational efficiency and accuracy in revenue-related processes.

Reporting to the Head Chef, responsibilities and essential job functions include but are not limited to the following: 

• Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
• Ensure all kitchen Colleagues are aware of standards and expectations
• Adhere to payroll costs and productivity within budgeted guidelines
• Provide extensive hands on training for all new and transferred colleagues
• Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and Sanitation policies when handling food and beverage
• Liaise daily with Head Chef and Restaurant Manager to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Works closely with other team members and Cooks in menu creation and overall guest experience improvement efforts
• Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
• Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleague
• Assume supervisory responsibilities during the absence of the Head Chef
• Other duties as assigned

General Duties

1. Maintain complete knowledge of:

a) All liquor brands, beers and non-alcoholic selections available in restaurants.

b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine and beverage lists.  

c) Designated glassware and garnishes for drinks.

d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

e) Daily menu specials and items out of stock.

f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

g) MICROS and manual system procedures.

h) Daily regular / V.I.P.’s reservations.

i) In-house event/group activities, locations and times.

j) Correct maintenance and use of equipment.  

k) All department policies / service procedures.

1. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
2. Requisition linens for business and assign colleagues to transport such to the restaurant.
3. Check stock of wines / champagnes and inform the Restaurant Manager so he can prepare order to avoid shortages. Ensure wines are received, properly stored, and kept secured.          
4. Review sales of previous day; resolve discrepancies with Finance. Track revenue against budget and forecast.
5. Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that Colleagues are aware of such.
6. Periodically check with the Restaurant hostesses to review updates on reservation levels and arrivals.
7. Prepare weekly short schedules in accordance with staffing guidelines. Adjust schedules throughout the week to meet the business demands.
8. Ensure that Colleagues report to work as scheduled. Document any late or absent Colleagues.
9. Coordinate breaks for colleagues.
10. Assign work and side duties to colleagues in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
11. Monitor the preparation of station assignments, ensuring compliance to departmental standards.
12. Conduct line-ups with colleagues and review all information pertinent to the day’s business.
13. Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.
14. Constantly monitor colleagues’ performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
15. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
16. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
17. Ensure that the Host (ess) stand is clean, organized and stocked with designated supplies.
18. Review the reservation book, pre-assign designated tables and follow up on all special requests.
19. Ensure that specified amount of menus and wine and beverage lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
20. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
21. Monitor and assist Host (ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are set to best service the customers.
22. Anticipate heavy business times and organize procedures to handle extended service hours.
23. Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
24. Be familiar with all departments’ product/services/features and local attractions/activities to respond accurately to any customer inquiry.
25. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Ability to solve guests dissatisfaction and answer all guests correspondence by mail, email and telephone or facsimile to ensure guests satisfaction.(within 24 hours at the latest for written document)
26. Monitor guest reactions and confer frequently with service colleagues to ensure guest satisfaction.
27. Check the status of all orders and ensure that they are delivered within designated timelines.
28. Monitor and ensure that all tables are cleared and reset according to department procedures.
29. Monitor and maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
30. Assist restaurant colleagues with their job functions to ensure optimum service to guest        
31. Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
32. Take record and confirm restaurant reservations/cancellations in accordance with departmental standards.
33. Access all functions of the MICROS system in accordance to specifications. Restock journal tape and change ribbons as needed.
34. Handle void checks in accordance with Finance Department procedures.
35. Assist colleagues with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Finance Department standards.
36. Issue manual checks when the system is down and ensure accountability of such.
37. Ensure all closing duties for staff re completed before staff sign out.　
38. Conduct a weekly formal training program on the required job functions with criteria expected and department orientation with new hires. Conduct ongoing training with existing colleagues.
39. Provide feedback to colleagues on their performance.
40. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
41. Respond to all pages by beeper/ phone calls promptly.
42. Complete work orders for maintenance repairs.
43. Document pertinent information in department log book.   
44. Complete all paperwork and closing duties in accordance with departmental standards.
45. Review status of assignments and any follow-up actions with on-coming supervisor.
46. Successful completion of the training/certification process.
47. Report all food intoxication cases to the Executive Chef and Assist F&B Manager as stated in the related S.O.P. 
48. Analyze guest type and market share
49. Conduct by yearly competitor pricing surveys.

Primary Responsibilities

General Duties

1. Banquete

1. Assists in managing the rooming list process
2. Co-ordinate the allocation of space for the wedding and or associated events
3. Conduct room familiarisations and site inspections
4. Monitor competitor activities
5. Supervise the functioning of all banqueting department employees, facilities, sales and costs, to ensure maximum departmental profit is achieved
6. Controls and analyses, on an on-going basis, the following, in an effort to ensure optimum performance:
   1. Quality levels of product and service
   2. Guest satisfaction
   3. Merchandising and Marketing
   4. Operating costs
   5. Sanitation, cleanliness and hygiene
7. Assists in the coordination and liaison with the Food and Beverage Manager and the Executive Chef, the pricing and preparation of banquet menus, and beverages and wine lists by taking into consideration such factors as:
   1. Local requirements
   2. Market needs
   3. Competition
   4. Trends
   5. Recipes
   6. Potential costs
   7. Availability of Food and Beverage products
   8. Merchandising and promotion
8. Coordinates with the Purchasing Manager for special for special purchasing relating to the Banqueting Department
9. Establishes and maintains a record system to include the following:
   1. Files on all previous functions
   2. Banquet and reservation book
   3. Customer contact file
   4. Sales solicitation programme
   5. Room utilization
   6. Menu file
   7. Promotion file
   8. Activities file
   9. Union information
   10. File on casuals
   11. Solicits and follows-up on business referrals and potential sales leads
10. Assists the Food and Beverage Manager with the following:
    1. Inspection checklist
    2. Department reports
    3. Other reports as required
11. Works with Human Resources on manpower planning and management needs
12. Works with Manager in the preparation and management of the Department’s budget

1. Restaurant / IVD

1. Maintain complete knowledge of:

a) All liquor brands, beers and non-alcoholic selections available in restaurants.

b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine and beverage lists.  

c) Designated glassware and garnishes for drinks.

d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

e) Daily menu specials and items out of stock.

f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

g) MICROS and manual system procedures.

h) Daily regular / V.I.P.’s reservations.

i) In-house event/group activities, locations and times.

j) Correct maintenance and use of equipment.  

k) All department policies / service procedures.

1. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
2. Requisition linens for business and assign colleagues to transport such to the restaurant.
3. Check stock of wines / champagnes and inform the Restaurant Manager so he can prepare order to avoid shortages. Ensure wines are received, properly stored, and kept secured.          
4. Review sales of previous day; resolve discrepancies with Finance. Track revenue against budget and forecast.
5. Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that Colleagues are aware of such.
6. Periodically check with the Restaurant hostesses to review updates on reservation levels and arrivals.
7. Prepare weekly short schedules in accordance with staffing guidelines. Adjust schedules throughout the week to meet the business demands.
8. Ensure that Colleagues report to work as scheduled. Document any late or absent Colleagues.
9. Coordinate breaks for colleagues.
10. Assign work and side duties to colleagues in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
11. Monitor the preparation of station assignments, ensuring compliance to departmental standards.
12. Conduct line-ups with colleagues and review all information pertinent to the day’s business.
13. Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.
14. Constantly monitor colleagues’ performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
15. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
16. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
17. Ensure that the Host (ess) stand is clean, organized and stocked with designated supplies.
18. Review the reservation book, pre-assign designated tables and follow up on all special requests.
19. Ensure that specified amount of menus and wine and beverage lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
20. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
21. Monitor and assist Host (ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are set to best service the customers.
22. Anticipate heavy business times and organize procedures to handle extended service hours.
23. Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
24. Be familiar with all departments’ product/services/features and local attractions/activities to respond accurately to any customer inquiry.
25. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Ability to solve guests dissatisfaction and answer all guests correspondence by mail, email and telephone or facsimile to ensure guests satisfaction.(within 24 hours at the latest for written document)
26. Monitor guest reactions and confer frequently with service colleagues to ensure guest satisfaction.
27. Check the status of all orders and ensure that they are delivered within designated timelines.
28. Monitor and ensure that all tables are cleared and reset according to department procedures.
29. Monitor and maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
30. Assist restaurant colleagues with their job functions to ensure optimum service to guest        
31. Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
32. Take record and confirm restaurant reservations/cancellations in accordance with departmental standards.
33. Access all functions of the MICROS system in accordance to specifications. Restock journal tape and change ribbons as needed.
34. Handle void checks in accordance with Finance Department procedures.
35. Assist colleagues with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Finance Department standards.
36. Issue manual checks when the system is down and ensure accountability of such.
37. Ensure all closing duties for staff re completed before staff sign out.　
38. Conduct a weekly formal training program on the required job functions with criteria expected and department orientation with new hires. Conduct ongoing training with existing colleagues.
39. Provide feedback to colleagues on their performance.
40. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
41. Respond to all pages by beeper/ phone calls promptly.
42. Complete work orders for maintenance repairs.
43. Document pertinent information in department log book.   
44. Complete all paperwork and closing duties in accordance with departmental standards.
45. Review status of assignments and any follow-up actions with on-coming supervisor.
46. Successful completion of the training/certification process.
47. Report all food intoxication cases to the Executive Chef and Assist F&B Manager as stated in the related S.O.P. 
48. Analyze guest type and market share
49. Conduct by yearly competitor pricing surveys.

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