Current Opportunities at Accor

Job Description

• To organise an assigned section and ensure it runs efficiently and productively
• To lead and manage Commis Chef/s and kitchen staff in the absence of a more senior chef
• Be familiar with the other kitchen sections, promoting flexibility and productivity
• Ensure all food produced is in line with kitchen recipes and standards
• Prepare and cook all food orders with a sense of urgency
• Check all food is stored and handled as per current food health and hygiene regulations
• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations

Qualifications

• A passion for hospitality – always making decisions in the guest best interests
• Previous experience in a similar role is an asset or a Chef looking to take the next step.
• Strong interpersonal and problem solving abilities and the ability to fit into a tight-knit team.
• Strong team player with the ability Hotel/Conference kitchen experience a bonus but not a deal breaker

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Job Description

• Responsible for the correct and timely kitchen preparation for all butchery items
• Responsible for all quantity and quality control of food production.
• Frequently tours through Butchery, Stores and other food production facilities ensuring the highest possible hygiene and maintenance standards
• Conduct daily checks on the quality and freshness of products
• Ensure equipment, tools and kitchen cleanliness. 
• Keeping records, budgets, and inventory.
• Perform quality inspections on meats and other products.
• Order supplies to stock inventory appropriately and coordinating deliveries or order pickups.
• Ensure HACCP standards are implemented ..
• Monitor all duty schedules in the butchery kitchen section

Qualifications

• Previous Head Butcher experience in supervisory/management capacity in a 5 star or Luxury property is required.
• Excellent butchery skills, preferably with Culinary Degree/Diploma 
• Certification in HACCP Level-3 Food Safety Management procedures & guidelines.
• Great leadership and communication skills.
• Ability to work in all areas of food production
• Ability to handle a multitude of tasks in an intense, ever-changing environment.

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Job Description

• Consistently offer professional, engaging and proactive guest service while supporting fellow Colleagues.
• Supervise and coach team members’ performance toward achieving exceptional guest service.
• Audit work of Room Attendants in assigned areas to remain consistent with Accor standards.
• Ensure cleanliness of guest corridors, rooms, and other specific areas of the hotel as assigned.
• Proactively identify potential day-to-day operational concerns, determine appropriate solutions and follow-up to ensure high service levels are maintained.
• Demonstrate Accor core values in all interactions.
• Ensure employees receive the required training and support to effectively perform their roles.
• Manage all aspects of Room Attendants’ performance including the completion of annual performance reviews.
• Assist in the preparation of preventive housekeeping maintenance reports and analyses.
• Promptly respond to guest complaints and ensure appropriate follow up activities occur and all items are documented according to standard operating procedures.
• Follow and ensure compliance with all corporate, hotel and departmental policies and procedures.
• Participate in hotel committees.
• Strict adherence to all Health & Safety training, guidelines and work practices previous that are established by Accor, local government, international bodies.
• Perform any other duties, tasks, and assignments within your department as required.

Qualifications

• Hospitality degree 
• At least 2 years housekeeping experience in a luxury hotel environment required
• At least 1 year supervisory experience is preferred; basic training skills are required
• Excellent communication and organizational skills
• Ability to work well under pressure
• Experience with Property Manager and Microsoft office suite of programmes is an asset
• Demonstrated strong attention to detail and the ability to meet exacting standards
• Proven ability to focus attention on guest needs, remaining calm and courteous at all times

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Job Description

• Supervise and train staff in day-to-day laundry operations and prioritizing of daily tasks
• Ensure guest laundry, dry cleaning and pressing is completed according to set standards
• Ensure all guest requests are promptly and professionally met
• Records guest and staff laundry lists accurately
• Fully complies with Opera system requirements, by posting bills accurately and on time
• Ensure that guest supplies are in stock
• Assists Manager in the processing of all departmental paperwork
• Assist Manager in taking proper inventories and quality checks
• Proper fillings of all laundry reports
• Regular check all laundry machinery ensuring all filters are cleaned regularly and press covers are in good condition
• Ensure staff are using laundry equipment properly and keeping them in good condition
• Assist and liaise with Housekeeping Manager regarding the laundering of sundry guest room items e.g. net curtains, cushion covers
• Liaise with Linen/Uniform Room Supervisor re: processing of Linens and Uniforms
• Keep a strict control of items sent for laundering by staff members
• Complies with hotel’s health, safety and hygiene policy
• Adheres to personal grooming and hygiene standards

Qualifications

• Minimum 3 years of similar experience
• Should have computer knowledge
• Good command of English language

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Job Description

• Responsible for the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours
• Preparing schedules for all employees according to the forecast and within the limits of the staffing guide to ensure adequate manpower at all times
• Conducting regular training sessions with the assigned team in line with the departmental SOP’s
• Evaluating the performance of the assigned team and initiate internal development and promotions
• Establishing and updating the outlet’s database of regular guests
• Touring the outlet and all related areas frequently, ensuring the highest possible cleanliness and maintenance standards
• Being actively involved in the outlets promotional activities.
• Consistently offer professional, friendly and engaging service
• Lead the F&B Outlets team in all aspects of the department and ensure service standards are followed
• Handle guest concerns and react quickly and professionally
• To assist in recruiting and training all Outlet Colleagues
• Balance operational, administrative and Colleague needs
• Attend regularly scheduled departmental meetings
• Maximize revenues by communicating regularly with the Food and Beverage teams to implement agreed upon strategies, practices and promotions
• Have full knowledge of all Outlet menus
• Assist in managing the departmental budget
• Follow outlet policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

Qualifications

• Three to five years’ experience in all facets of hotel Food & Beverage operations including a minimum of two years leadership experience in a luxury hotel environment is required
• Strong knowledge of wine and fine dining service is required
• At least 1 year’s international experience in a luxury hotel environment is preferred
• A degree in Hospitality Management or Restaurant Management is preferred
• Proven ability to focus attention on guest needs, remaining calm and courteous at all times in a demanding and fast paced environment is required
• Proven strong supervisory/leadership skills and the ability to meet high levels of service excellence
• Proven ability to work cohesively as part of a team in a multi-cultural, diverse environment
• Strong communication and organizational skills are required
• Excellent organizational skills with ability to prioritize and multi-task is required
• Knowledge of Delphi, Micros POS Systems and MS Office applications are required

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Job Description

• Excellent knowledge of dealing with MS Office applications (Windows XP).
• Establishment of proper business correspondence, memoranda, reports, and forms, including those of a confidential nature.
• Maintaining a filing system for diverse data, memorandums, and correspondence:
• Establishment of minutes of meetings and transcribe dictation from management.
• Answering and channelling phone calls, arranging and reminding appointments for Management.
• Receives and screens office caller's and visitor's schedules and sets up appointments.
• Receives, opens, and sorts all incoming mail; dispatches outgoing mail.
• Sees proper handling, use, and maintenance of office equipment and supplies; sees to cleanliness and maintenance of own area and RGM’s office.
• Performs duties common to all Department Heads and other duties as may be assigned.
• Administers the distribution, filing, and necessary information flow of the Duty Manager Reports.
• Establishes in coordination with the Hotel/General Manager the monthly planning of the department head's duties.
• Makes sure that all memos are channelled through the office in order to check the “copies to” and to inform the necessary departments if not already made.
• Keeps trace for daily briefings, follow-up, and important information; to be prepared for the management.
• Regarding the proper information flow is familiar with the organization chart of the hotel and the relevant flow of information.

Qualifications

• 3-5 years of construction administration experience
• Ability to multi-task several important priorities of varying levels of complexity simultaneously 
• Excellent leadership and communication skills 
• Highly motivated, self-starter who has a track record of driving improvement, managing projects, and can solve problems in a team environment
• Ability to understand the big picture but also focus on critical details.
• Ability to define problems, collect data, establish facts, and draw valid conclusions
• Ability to effectively balance detail orientation while maintaining accuracy and developing sound recommendations.
• Capacity to receive and deliver constructive feedback

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Job Description

• Always greets and welcomes guests promptly in a warm and friendly manner.
• Always thanks and gives fond farewell to guests conveying anticipation for their next visit.
• Assists guest with table reservation.
• Assists guest while seating.
• Ensures guests are served within specified time.
• Has a good knowledge of menu and presentation standards.
• Speaks with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
• Is able to answer any questions regarding menu and assist with menu selections.
• Is able to anticipate any unexpected guest need and reacts promptly and tactfully.
• Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm.
• Serves food courses and beverages to guests.
• Sets tables according to type of event and service standards.
• Records transaction / orders in Point of Sales systems at the time of order.
• Communicates with the kitchen regarding any menu questions, the length of wait and product availability.
• Communicates additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Checks with guests to ensure satisfaction with each food course and beverages.
• Is responsible for clearing, collecting and returning food and beverage items to proper area.
• Maintains cleanliness of work areas, china, glass, etc. throughout the shift.
• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
• Presents accurate final bill to guest and process payment.
• Performs shift closing on the Point of sales terminal and tally cash and credit card settlements.
• Ensures that the restaurant is always kept clean and organized, at both the front as well as the back of house areas.
• Ensures that hotel brand standards and SOP's are consistently implemented.
• Works with fellow staffs and manager to ensure that the restaurant achieves its full potential.
• Completes the daily responsibilities that are set for each individual shift.
• Completes closing duties, including restocking items, turning off lights, etc.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Take an active role in coaching and developing junior staff.
• Performs any other duties related to food and beverage service assigned by the manager.
• Assists Outlet Manager in conducting daily shift briefings to update and disseminate relevant information to colleagues
• Helps minimize waste, breakages and mishandling of supplies and equipment

Qualifications

• Excellent reading, writing and oral proficiency in English
• Experienced in all aspects of restaurants service
• Must be well-presented and professionally groomed at all times
• Excellent leader and trainer with strong interpersonal skills and attention to detail
• Ability to motivate employees to work as a team effectively and productively
• Must possess good communication skills for dealing with diverse staff
• Ability to coordinate and prioritize multiple tasks
• Should have pleasing personality.
• Excellent guest service skill.
• Good knowledge of food and beverage service.

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Job Description

• We are looking for someone with a solid bartending background, in-depth knowledge of classic cocktails, a desire to create signature drinks, decent wine knowledge and a flair for entertaining to join our already exemplary team.
• Create a positive guest experience through interaction and adherence to the steps of service
• Knowledgeable of all food and beverage items in order to make recommendations
• Promptly receive drink order chits and pour all beverages according to O&B standards
• Present beverages in a clear and organized manner at the service bar pick up area
• Communicate beverage descriptions, specials and information to guests and team members
• Setup and take apart bar area, dishwasher and cappuccino machine
• Stock and maintain all bar products including mis en place
• Check and maintain beer keg and liquor levels
• Count and take inventory of all beverages and supplies and assist manager with inventory ordering
• Be aware of any special requests, inclusive of guest allergies
• Other duties as assigned or required 

Qualifications

• Proficient in English
• A Degree/ Diploma in Hospitality or equivalent considered an asset
• At least 2 years bartending experience in a similar environment
• Impeccable wine, beer and classic cocktail knowledge
• Passion for food, beverage and providing excellent customer service
• Ability to multi-task and be a strong lounge server
• Strong oral and written communication skills
• Ability to stand for long periods of time and able to lift and move beer kegs, liquor and wine boxes

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Job Description

• Read daily events, to acknowledge any VIP’s arrivals.
• Must know all menu items, their garnishes, contents and preparation methods and be able to relay that information to guests in a polite and concise way if asked
• Present children's menus when appropriate, and describe specials and alternative cuisine
• Serve and clear food and beverage items in an unobtrusive and professional manner
• Utilize the POS system to ring up sales, print checks, close checks and complete cash-out procedures
• Carry trays, bus and reset tables with linen, china, glass and silver
• Ascertain guests’ satisfaction and handle any problem which may arise, informing a manager of the problem and how it was resolved
• Follow cash and credit card procedures according to the guidelines of the accounting department
• Maintain a clean, neat and orderly restaurant throughout service
• Polish silver, refill salt, pepper and sugar, creamers, etc
• Ensure that work station is stocked with appropriate condiments at all times
• Report any guest comments regarding food and beverage to manager
• Conscientious handling and maintenance of operating equipment
• Learn and adhere to safety, sanitation and hygiene policies
• Maintain good working relationships with colleagues, and all other departments
• Maintain complete knowledge of all F&B services, outlets and hotel services/features
• Perform opening/closing side duties as assigned and set all tables according to standards
• Report to manager any kinds of deviation from set standard and procedures
• Ensure that all service and storage areas are kept safe and clean
• Help minimize waste, neglect, breakages and mishandling of supplies and equipment
• Carry out light cleaning and maintenance of the outlet
• Assist other Food & Beverage Outlets in their operations during peak hours if needed
• Observe Recycling Procedures of the Hotel in Relation to cans and bottles

Qualifications

• Minimum 1-year food and beverage serving experience
• Previous public contact and/or cashiering experience
• Very good reading, writing and oral proficiency in the English language
• Must be well presented and professionally groomed at all times
• Able to account and handle cash effectively and efficiently
• Good communication and customer contact skills; good problem resolution skills
• Basic F&B product knowledge
• Team player with strong interpersonal skills and attention to detail

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Job Description

• To ensure that the kitchen runs at an acceptable food cost.
• To ensure that ambassador productivity is maximized and payroll costs minimized.
• To work with the Executive Chef in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
• To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
• To prepare and update the relevant section of the Departmental Operations Manuals.
• To monitor food standards in collaboration with the Executive Chef according to their respective outlet. 
• To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.
• Implements guidelines, policies and procedures for those operating departments according to Guidelines & Standards.
• To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.
• To assist in the development of product specifications for all menus.
• To encourage Chefs de Partie to be innovative and creative.
• To ensure that product consistency in quality, appearance and taste.
• To assist the Purchasing Manager in the cost-effective selection of raw products.
• To liaise closely with the Purchase Manager in the event of price fluctuation of fresh products.
• To continuously test, along with the Chefs de partie, new products on the market.
• To conduct regular meetings with the Executive Chef and Executive Sous Chef.
• To share with the Executive Chef / Executive Sous Chef the responsibility to maximize revenue and profits.
• To ensure the accurate maintenance of food recipe data.
• Liaises with Engineering to ensure prompt and efficient repair and maintenance.
• To identify market‑needs and trends in terms of food for both hotel guests and the local market.
• To monitor and analyze the menus and product.
• To plan and implement in conjunction with the Executive Chef and Director of F&B, Food promotion.
• To assist in performance appraisals when necessary.
• To identify training needs and plan training programs for the ambassadors.
• Comply with the hotel policies and procedures as well as federal legislation.
• To establish a rapport with guests maintaining good customer relationship.
• To co-ordinate constantly with the purchasing department.
• To maintain a good rapport and working relationship with ambassadors in outlet of all other departments.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.
• To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
• To carry out any other reasonable duties as assigned by the Executive Chef.

Qualifications

• Creative - Great leadership qualities, business oriented, flexible, understands modern food trends and is a good team player who will manage a great team of chefs. This person will already be working in this position as a chef de cuisine.
• Bachelor’s Degree, or any related Culinary degree.
• Minimum of 5 years of industry and culinary management experience.
• Previous experience with controlling food and labour cost, demonstration cooking, menu development, pricing, and training of culinary team members.
• Eye for detail to achieve operational excellence
• Passion for leadership and teamwork
• Excellent guest service skills

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Job Description

• Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
• To ensure that the daily requirements of each different sections of the Kitchen Department, as regards the supply of fresh/ cooked meat/ fish and seafood products, are delivered to them at the requested time, quantity and standards. 
• Preparation as per brand standards.
• Consult with your superiors about food production aspects of special events e.g. functions, outside catering; being planned.
• To verify that stock received from suppliers are to the desired standards of the Kitchen Department.
• To keep all stocks securely and under the correct conditions applicable to each type of commodity stored.
• To respect portion control (according to standard recipes) and minimizing waste.
• After service switch off and clean work areas as well as surfaces.
• Maintains and cleans all work areas, butchery equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
• Co-ordinates with colleagues whenever necessary regarding operational problems.
• 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 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 hotel.
• To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
• To carry out any other reasonable duties as assigned.

Qualifications

• 1 year experience in similar role and industry. 
• An ability to demonstrate your confident personality and a passion to learn and be challenged.
• Strong understanding of modern food trends.
• Willing to work a range of shifts as we are open 7 days per week for breakfast, lunch and dinner.

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Job Description

• Attends daily briefing meeting with Executive Chef and other kitchen employees.
• Checks on taste, consistently and quantity of all prepared food items, ensure there in no over production.
• Assists the Executive Chef in the production, preparation and presentation of all food Items to ensure highest food quality at all times.
• 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.
• Under the guidance of the Executive Chef assists in conducting formal on-the-job training sessions for kitchen employees.
• Controls movement of unauthorized person in the kitchen.
• Check punctuality and attendance off all employees.
• Ensures proper storage of all raw materials and food items and makes sure no spoilt materials are kept.
• Check all dry storerooms requisitions and makes sure, no over ordering was done. Keeps an eye on the products as to never get shortage especially before public holiday or busy season.
• Checks and taste all buffets, displays and banqueting set-ups in accordance to the Executive Chef’s specification and takes action if he sees discrepancies immediately.
• Performs related duties and special projects as assigned.     

Qualifications

• 1 year experience in similar role
• Excellent communication skills
• Hands on and proactive approach
• Able to work autonomously and as part of a team
• Excellent time management and prioritising
• Strong organisational skills

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Job Description

• Assist the Executive Chef in the full operation of all kitchen units.
• Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.
• Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.
• Work in a coordinated manner with all section chefs and instruct them as needed.
• Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards.
• Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased.
• Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.
• Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.
• Plan food production in accordance with the stages identified by the Executive Chef.
• Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food.
• Is responsible for preparing standard recipes for all foods produced in order to brand standards.
• Continuously monitor that the personnel working in the department comply with personal hygiene rules.
• Ensure that the records needed for the food safety system are kept regularly.
• Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of.
• Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.
• Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. 
• Carry out all responsibilities related to the quality management systems implemented at the facility.
• Carry out all other duties assigned by managers and hotel management not specified in the job description.

Qualifications

• At least a high school or equivalent diploma.
• Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).
• To be able to communicate in English.
• Basic computer applications.
• Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.

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Job Description

• Managing the Concierge section of the Front Office Department in order to ensure the highest standards of service in accordance with the company operating procedures and standards.
• Sound knowledge of local tourist attractions, restaurants, shows, bars and night clubs.
• Extensive network in all aspects of entertainment and trendy places.
• Exceptional guest relations interaction.
• Instruct and give clear directions to guests as requested.
• Negotiate best rates for hotel guests.
• Organize and lead the concierge team, valet parking and doorman to ensure service excellence.
• Bear management responsibility for the processes in the hotel front driveway.
• Specialist instruction and control of all employees subject to his supervision and their work, design of work schedules and calculating working hours, assistance in drawing up the holiday schedule.
• Ensuring comprehensive guest support by high level management of information and sales meetings and optimal processing of tasks in the Lobby/Concierge area by agreement with the Front Office.
• Ensure the Well-being of all personnel, compile departmental working schedules and ensure departmental meetings are held staff.
• Within the concierge area, ensure departmental orientation is carried out for new members of the team and supervise training procedures.
• Organize the transports of luggage.
• Ensuring a relational and smooth work sequence at all times.
• Follow the hotel SOPs at all times and ensure departmental compliance.

Qualifications

• Bachelor's degree in Hospitality Management, Business, or related field.
• Proven experience in Concierge roles within the hospitality industry.
• Previous working experience in a truly global work environment is essential.
• Previous experience in pre-opening is a plus.
• Strong problem-solving abilities and a commitment to guest satisfaction.
• Excellent communication, interpersonal, and team leadership skills.
• Strong management skills with the ability to prioritize and manage multiple tasks simultaneously.
• Flexibility to adapt to a dynamic and fast-paced environment.

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Job Description

• Ensures prompt, courteous and accurate service to all internal customers, in order to achieve a high level of satisfaction.
• Ensures the achievement of organizational standards in hygiene, cleanliness HACCP and, safety in all F&B areas and for all F&B equipment.
• Monitors and controls costs (material, energy and staff) and wastage without comprising on quality.
• Ensures the necessary availability of all quality kitchen and service equipment by effective planning, maintenance, receiving, storing and issuing.
• Ensures the organization of work within the department as per planned schedules.
• Ensures the coordination with Engineering for PMP and repair of all stewarding equipment.
• Recommends new styles/ designs of equipment’s, in order to improve on relevant standards and/or to replace existing equipment.
• Ensures the adherence to organizational policies by all stewarding staff.
• Recommends changes in systems and Procedures, to increase the efficiency of the F&B operation and effective utilization of available resources (e.g., manpower, material, energy and equipment).
• Is aware of the daily hotel activities and has product knowledge of all the hotel facilities.
• Shows fullest cooperation within the team and other departments.    

Qualifications

• Minimum 2 years experience in a similar position
• Proficient in English.
• Excellent leadership and communication skills, flexible working hours, ability to work in a fast-paced, high-pressured environment.
• Great attention to details, administration and knowledge of HACCP, hygiene and safety procedures
• Strong multicultural awareness and ability to work with people from diverse cultures.
• Physical ability to work for long periods of time.

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Job Description

• Clean and maintain the sanitation of kitchen equipment and other areas assigned
• Clean all china, glassware, and silver pieces according to sanitation standards 
• Stock the  Restaurant with adequate supply of chinaware, plate covers, glasses and anything necessary to present food
• Pick up and dispose of all trash in all food and beverage areas
• Ensure all breakages and chipped items are taken out of circulation and inventoried
• Ensure all equipment is clean and in working order
• Report any instances of concern to F&B leadership including any items or equipment in need of repair
• Ensure floors are being kept up with proper sweeping and mopping
• Follow department policies, procedures and service standards
• Maintain a clean and safe work environment in accordance with OSHA requirements
• Assist the culinary team with plating and execution of dinner service during Banquet events as needed
• Other duties as assigned

Qualifications

• Previous experience is an asset
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Has Ability to work independently from a task list to complete list or inform supervisor of unfinished tasks

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Job Description

• Perform property patrols observing, reporting, and correcting safety and security deficiencies.
• Respond to medical emergency calls and provide basic first aid and/or cardiopulmonary resuscitation in accordance with local medical protocols.
• Respond to fire emergency calls and provide evacuation and initial fire control measures.
• Respond to complaints and requests for assistance in accordance with departmental and corporate policies and procedures.  Provide assistance to all scenes or liaise with outside agencies to ensure that assistance is received.
• Provide reports through written documentation of all incidents, events and actions taken during the course of a shift.
• Check inventories and status of equipment/vehicles to ensure safe and effective operation.
• Ensure compliance with federal and provincial statutes and regulations and enforcement of corporate policies and procedures.
• Administrative functions as related to the normal course of duties.
• Maintain integrity and continuity of lost and found articles as well as securing and releasing of found property in accordance with hotel policy and legal requirements.
• Maintain confidentiality regarding any information or action required in the course of duties in accordance with corporate and legal requirements.
• Review files and shift logs of previous shifts to ensure awareness of activities and events from previous shifts.
• Locking and unlocking doors in accordance with established schedules and ongoing monitoring of any change in status. Oral reporting to relief shifts (debriefing) and/or supervisory personnel as required and contribute to departmental meetings.
• Assist outside agencies as outlined in hotel policy, i.e.: hotel insurers, police, fire, ambulance and wardens.
• Provide transportation to medical facilities both locally at to the town site of Banff in accordance with departmental policy.
• Provide initial investigations and follow-up to complaints and incidents.
• Contribute towards the goals and objectives of the department, hotel and corporation.
• On call for emergency situations.
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
• Adhere to all environmental policies and programs as required.
• Other reasonable duties as assigned

Qualifications

• Fire protection/ first aid background is an asset.
• Must possess and maintain Advanced Level II/Emergency Medical Responder first aid
• Security Administration diploma or related program, or minimum of 5 years security experience.
• Computer literacy to a level allowing the ability to compose and edit typed documents in word processing software.  
• Must possess the ability to deal with stress and prioritise critical tasks, must work well under pressure.
• Calm responsible manner and an effective communicator – oral and written.
• Must be able to work shifts and be considered on-call for emergencies when available.
• Ability to work with minimal supervision and contribute to team objectives.
• Must submit to and pass a criminal record and security clearance check

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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.