Accor Careers

Job Description

• Assist in overseeing the daily operations of the food and beverage outlets, ensuring high standards of service and quality.
• Monitor inventory levels and order supplies as needed to maintain optimal stock levels.
• Ensure compliance with health and safety regulations and hotel policies.
• Assist in recruiting, training, and supervising food and beverage staff.
• Schedule staff shifts and manage labour costs effectively.
• Conduct regular performance evaluations and provide feedback to staff members.
• Address guest concerns and complaints promptly and professionally.
• Monitor guest feedback and implement improvements to enhance guest satisfaction.
• Foster a customer-focused environment and encourage staff to exceed guest expectations.
• Assist in preparing and managing the departmental budget.
• Monitor revenue and expenses, identifying opportunities to increase profitability.
• Implement cost control measures to optimize operational efficiency.
• Assist in developing and updating menus in collaboration with the culinary team.
• Ensure compliance with food safety standards and regulations.
• Monitor food quality and presentation to maintain brand standards.
• Coordinate and oversee events, banquets, and special functions.
• Work closely with the sales and catering teams to ensure successful event execution.
• Ensure timely communication and coordination with all departments involved in event planning.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.
• Minimum of 2-3 years of experience in food and beverage management, preferably in a luxury hotel setting.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Proficiency in MS Office, Opera Systems and other food & beverage management software is required.
• Knowledge of food safety and sanitation regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays.

MAIN JOB RESPONSIBILITIES:

• Oversee both on- and off-site catered events.
• In charge of arranging the event's cuisine and bringing attention to detail in the function area.
• In charge of keeping the banquet halls, storage areas, and work areas sanitized and clean overall.
• During the designated shift, you are in charge of making sure that all of the banquet and catering section's furniture, equipment, and fixtures are used properly and are in good functioning order.
• In charge of continuously carrying out the banquet and catering service's operating processes and service requirements.
• Ensure that customers' demands are satisfied and deliver exceptional customer service.
• Offer original and imaginative suggestions to improve group experiences and meetings.
• should have extensive knowledge of the preparation and presentation of food and beverages.
• Throughout your service, keep an eye on team members and events.
• Assist the banquet servers in setting up the tables and decor.
• Know everything there is to know about forthcoming and current events.
• Respond promptly and effectively to complaints from employees and clients.
• Work together with the sales & marketing and kitchen departments.
• Staff scheduling for the banquet, creating a weekly task plan that aligns with the event's activities, and managing labor for the month.
• Help the banquet manager with performance management, scheduling, and training.
• Organize Transportation of food and equipment to offsite catering events.
• Responsible for monthly inventory, consumption spreadsheet and banquet staff .
• Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating equipment for functions assigned.
• Speak with others using clear and professional language, and answer telephones using appropriate etiquette.

Qualifications

• Minimum 2 years of experience in a busy banquet/event operation Hotel
• Diploma in Food & Beverage or related field
• Strong guest and employee interpersonal skills
• Guest experience centric
• Fluent in English

Job Description

• The Pastry Demi Chef is responsible for preparing a wide range of high-quality pastries, desserts, breads, and other baked goods for the hotel's restaurants, events, and room service.

Specific Responsibilities

• Has to make sure that standard recipes and plating guides are followed at all times
• Organizes and controls daily “mise en place” and takes care of the food orders for Her/his section
• Supervise junior pastry staff, guiding them in the correct preparation and presentation techniques.
• Train and mentor new pastry team members, ensuring adherence to hotel standards and recipes.
• Assist the Executive Pastry Chef in managing the pastry section’s daily operations.
• Checks personally the quality of received food products
• Has to provide the Exec. Chef with recipes and costing as per the requirement
• Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items send to the Outlets are well explained
• Is aware of the daily hotel activities and has product knowledge of all the hotel facilities
• Assists in development and implementing standards, Recipes, Portion size and costing.
• Assists within the kitchen operation, daily market lists and inter-kitchen transfers as required and submits to the Executive Chef.
• Assists the Executive Chef in monitoring food service procedures.
• Trains service employee about different food items on the menu or buffet.
• Under the guidance of the Executive Chef assists in conducting

Qualifications

• College or higher education diploma- Diploma in Pastry Arts
• 2 year Experience as a pastry chef in a restaurant or food service place.
• Some experience of controlling inventory.

This position exists to the incumbent is responsible for under the general guidance and supervision of the Executive Chef, assists in directing and controlling the whole food production in a manner that ensures the highest level of food quality, sanitation in food service and departmental profitability.

Specific Duties

• Assumes the responsibilities of the Executive Sous Chef in his absence.
• Informs on a daily basis the Executive Chef of all relevant information in operational and personal matter, including information that does not require the Executive Chef’s action.
• Attends daily briefing meeting with Executive Chef and other kitchen employees
• Assists the Executive Chef in monitoring food service procedures.
• Trains service employee about different food items on the menu or buffet.
• Under the guidance of the Executive Chef assists in conducting formal on-the-job training sessions for kitchen employees.

Qualifications

• Culinary Arts Degree  from Utalii College or equivalent institute
• 2 year Experience as Chef in a restaurant or food service place.
• Experience of controlling cost and inventory.
• Experience in food safety and sanitation.

The Switchboard Operator is responsible for efficiently managing telephone operations, ensuring that calls are routed appropriately, and providing prompt and courteous service to callers. The role involves handling a high volume of incoming and outgoing calls, maintaining accurate call logs, and assisting with internal communications to support the smooth operation of the business.

Key Responsibilities:

• Manage Telephone System: Operate the switchboard to answer and direct incoming phone calls, ensuring all calls are routed to the appropriate person or department.
• Provide Customer Service: Greet callers professionally, addressing their inquiries or directing them to the relevant department or personnel.
• Handle Voicemail: Record and relay messages to the appropriate employees when they are unavailable or when calls cannot be immediately answered.
• Monitor Call Volume: Maintain awareness of call volumes and prioritize calls based on urgency or importance.
• Transfer Calls: Efficiently transfer calls to the correct extension or department without delay, ensuring smooth communication.
• Keep Call Logs: Maintain accurate logs of calls made and received, documenting any necessary information or requests for follow-up.
• Provide Information: Answer general inquiries about company services, locations, hours, or other commonly requested information.
• Assist with Administrative Tasks: Perform administrative duties such as scheduling appointments, handling paperwork, or providing support to other departments when needed.
• Maintain Communication Systems: Ensure the proper functioning of the telephone system and notify relevant personnel of any technical issues.
• Follow Company Procedures: Adhere to all company policies and protocols when handling confidential or sensitive information.

Qualifications

• Certificate or Diploma in Hotel management is required (additional education or certifications in telecommunications is a plus).
• Previous experience as a switchboard operator, receptionist, or in a customer service role is preferred.
• Strong communication skills, both verbal and written.
• Ability to multitask and handle high-pressure situations.
• Professional phone etiquette and interpersonal skills.
• Attention to detail and good organizational skills.
• Basic knowledge of office software (Microsoft Office, etc.) and telephone systems.
• Ability to work independently and as part of a team.

Job Description

• Creating and presents the dishes in line with cooking instructions and the supervisor's instructions. 
• Adapts work to fluctuations in guest numbers, special events and particular guests. 
• Helping receive deliveries and tidies food items according to storage guidelines 
• Is responsible for the high standard of the dishes prepared  
• Follows the cooking instructions and preparation processes to the letter 
• Avoids wasting food items 
• Helping with inventories 
• Ensures that the workplace remains clean and tidy, and the safety of consumable goods by always respecting HACCP regulations 
• Respecting the instructions and safety guidelines for the equipment used 
• Applying the hotel's security regulations (in case of fire etc) 
• Respecting the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)  

Qualifications

•  Vocational diploma in food & beverage studies and/or anyone eager to work in the sector regardless of their educational background, pending validation of their skills and motivations 
• 2-3 years  experience in a similar role in a hotel set-up
• Computer literate (Windows environment) 

Job Responsibilities 

• Audit, balance, and report on all food and beverage outlets (e.g., restaurants, lounges, banquets, room service) cash and credit operations, including, but not limited to, checks, over/short figures/tally sheets, deposits, counts, house charges, promotional materials, postings, etc., and reset all registers to ensure accurate, timely information. 
• Audit, balance, post, and report on the front desk, including, but not limited to, room charges, phone calls, zero balance folios, corrections, adjustments, taxes, disputed charges, over/short figures, deposits, etc., to ensure accuracy and verify proper cash handling procedures are followed. 
• Audit, balance, prepare, verify, and report on room information to provide room management with a picture of how they are performing. 
• Prepare and input statistics and income journal sheets to prepare daily reports. 
• Balance and close all bank ticket codes. 
• Run the night audit final after ensuring all revenues are in balance nightly. 
• Track guest issues in a master Guest Response Log, complete a snapshot of hotel and restaurant activity called the "Flash Report," and send it to all employees. 
• Basic supervision of 3rd shift staff, including contracted security. 
• Other duties as assigned by your supervisor or manager. 

Qualifications

• Diploma or Degree in Accounting or Hotel management is required. 
• Ability to compile facts and figures. 
• Telephone and guest relations etiquette and skills. 
• Excellent speech communication skills are required to communicate with guests over the telephone. 
• Excellent comprehension and literacy are required for reading daily reports, numbers, etc. 

To oversee every stage of any kind of banquet gathering, Organize things every single day. A banquet supervisor should supervise the banquet and make sure that the banquet personnel comply with all departmental policies and service standards. Throughout the banquet function, serve as the only point of contact for the banquet host.

MAIN JOB RESPONSIBILITIES:

• Oversee both on- and off-site catered events.
• In charge of arranging the event's cuisine and bringing attention to detail in the function area.
• In charge of keeping the banquet halls, storage areas, and work areas sanitized and clean overall.
• During the designated shift, you are in charge of making sure that all of the banquet and catering section's furniture, equipment, and fixtures are used properly and are in good functioning order.
• In charge of continuously carrying out the banquet and catering service's operating processes and service requirements.
• Ensure that customers' demands are satisfied and deliver exceptional customer service.
• Offer original and imaginative suggestions to improve group experiences and meetings.
• should have extensive knowledge of the preparation and presentation of food and beverages.
• Throughout your service, keep an eye on team members and events.
• Assist the banquet servers in setting up the tables and decor.
• Know everything there is to know about forthcoming and current events.
• Respond promptly and effectively to complaints from employees and clients.
• Work together with the sales & marketing and kitchen departments.
• Staff scheduling for the banquet, creating a weekly task plan that aligns with the event's activities, and managing labor for the month.
• Help the banquet manager with performance management, scheduling, and training.
• Organize Transportation of food and equipment to offsite catering events.
• Responsible for monthly inventory, consumption spreadsheet and banquet staff .
• Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating equipment for functions assigned.
• Speak with others using clear and professional language, and answer telephones using appropriate etiquette.

Qualifications

• Minimum 2 years of experience in a busy banquet/event operation Hotel
• Diploma in Food & Beverage or related field
• Strong guest and employee interpersonal skills
• Guest experience centric
• Fluent in English

Job Description

• Responsible for managing E-Mails, Tasks, and Calendars for the Executive Chef.
• Responsible for printing out, updating and positing the information that is needed for the chef’s communication board, daily, weekly, monthly.  See list.
• Responsible for completing and ensure the accuracy of T&A for the culinary division to meet payroll timelines.
• Responsible for entering the appropriate information into the Food costing tracker sheet on a daily bases, so the Exec Chef has an accurate food cost up to date.
• Responsible for joining the engineering & stewarding walk with Chef and team. Recording identified items that need to be action and update punch lists.
• Send a copy of the updated punch list to engineering and stewarding dept. by the following days end or earlier. 
• Responsible for Eco sure temperature records from all kitchens. Every Tuesday collect and/ or follow up with head of culinary outlets and file the Eco sure temperature record logs into the binder in the chef’s office.
• Responsible for proactively completing culinary projects within the given time frames, given to you by the Exec Chef.
• Assist with development and growth plans by coordinating the completion of employee performance reviews.
• Creating power point presentations for departmental meetings, scheduling departmental.
• Contribute and focus on the daily growth of the operation through awareness and understanding of LQA and brand standards
• Work in conjunction with the Executive Chef, Food & Beverage Director and Outlet Chef on promotions, menus, and special events.
• All other F&B projects as defined.

Qualifications

• Team player with strong initiative, a calm demeanor and professional approach.
• Previous work experience on computers and experience with MS Word, Excel, Outlook
• Must have strong organizational and prioritization skills with previous administrative work experience.
• Strong business communication skills (composing faxes, letters) are necessary.
• Must be able to work effectively unsupervised and meet deadlines.
• Previous payroll administration experience would be an asset.
• Previous background in a Food & Beverage environment and a strong understanding of the demands of a large quantity kitchen environment would be an asset.
• A post-secondary education in Hospitality Management would be an asset.