Jobs at Accor

The Cost Controller is responsible for monitoring, analyzing, and controlling costs to ensure the organization operates within approved budgets and achieves maximum profitability. This role involves preparing cost reports, conducting variance analyses, ensuring compliance with company policies, and supporting operational teams in optimizing cost efficiency.

Key Responsibilities

Cost Monitoring & Control

• Track, analyze, and control operational and departmental costs.
• Ensure all costs are allocated correctly and align with company policies.
• Monitor procurement, inventory, and project costs to avoid overruns.

Budgeting & Forecasting

• Assist in the preparation of budgets, forecasts, and long-term financial plans.
• Monitor budget variances and provide explanations with actionable recommendations.
• Support department heads in understanding and managing their budgets.

Reporting & Analysis

• Prepare accurate and timely cost reports, financial analysis, and cost summaries.
• Conduct variance analysis between actual and budgeted costs.
• Identify cost-saving opportunities and recommend improvements.

Internal Controls & Compliance

• Ensure compliance with financial policies, procedures, and internal controls.
• Review and validate supplier invoices, purchase requests, and expense claims.
• Coordinate with internal and external auditors on cost-related matters.

Collaboration & Support

• Work closely with procurement, operations, and finance teams to optimize cost efficiency.
• Provide management with insights to support decision-making.
• Advise on cost implications of new projects, contracts, and invest

Qualifications

• Bachelor’s degree in Accounting, Finance, Business Administration, or related field.
• Professional certification (CPA, ACCA, CIMA) is an added advantage.
• 3–5 years’ experience in cost control, financial analysis, or management accounting  in hospitality.
• Strong analytical, numerical, and problem-solving skills.
• Proficient in MS Excel and ERP/accounting systems.

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Job Description

The Assistant Director of Sales supports the Director of Sales & Marketing in driving revenue growth through the strategic management of the hotel's sales activities. This role focuses on developing and maintaining key client relationships, identifying new business opportunities, and leading the sales team to achieve targets across all market segments, including corporate, MICE, leisure sectors etc. The position involves close collaboration with marketing, revenue management, and operations to ensure alignment with the hotel's overall business objectives. The Assistant Director of Sales also plays a key role in market analysis, budgeting, and reporting to support data-driven decision-making.

• Maximize sales and revenue through the development and implementation of strategic action plans, forecasts, and strategies to drive measurable, incremental sales revenue and achieve budgeted revenues
• Assist to develop and implement sales plans targeting corporate clients, leisure travellers, and MICE business to maximize room occupancy, MICE space utilization, and revenue
• Assist in leading the sales team in managing the account base to maximize performance across all revenue streams, including Corporate, Leisure & Groups, and MICE business
• Constantly evaluate business potential and opportunities in new geographical markets and across new market segments, providing customer intelligence to adapt sales strategies to meet or exceed customer expectations in a dynamic market
• Monitor sales performance metrics, forecast revenue, ensure hotel’s rates and promotions are competitive and correctly updated across all distribution channels
• Analyze market trends, competition, and customer needs to adapt strategies and ensure business growth
• Assist in recruitment, performance management, and professional development of the sales team
• Actively participate in sales presentations, site inspections, and high-level customer meetings
• Engage with community and professional organizations to maintain visibility and promote a positive brand image
• Monitor and evaluate the effectiveness of sales programs, developing new strategies as needed
• Collaborate with other departments to ensure alignment with overall business objectives and guest satisfaction
• Prepare detailed reports on sales activities, revenue performance, and market insights for the DOSM and hotel management. 
• Provide strategic recommendations for improving sales strategies to meet and exceed business objectives. 
• Stay informed of industry trends and best practices to maintain a competitive edge in the market

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration or a related field. 
• A minimum of 8 years of experience in sales within the hospitality industry. At least 2 years in a leadership Sales role
• Strong knowledge of Nairobi’s corporate, MICE, government and leisure markets.
• Proven track record of achieving or exceeding sales targets and revenue goals.
• Excellent leadership, team management, and motivational skills.
• Strong networking and client relationship management abilities.
• Strategic thinking with strong analytical and forecasting skills.
• Excellent communication, negotiation, and presentation skills.

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Job Description

• Conduct initial consultations with clients to determine their individual needs and recommend suitable Ayurvedic treatments.
• Assess clients' dosha (body type) and discuss any health concerns or preferences.
• Provide a range of Ayurvedic treatments, including Abhyanga (massage), Shirodhara, Swedana (herbal steam therapy), and other specialized therapies.
• Ensure treatments are performed to the highest standards, with attention to detail and client comfort.
• Offer additional spa services such as facials, body scrubs, and wraps, incorporating Ayurvedic principles and products where applicable.
• Maintain knowledge of all spa services, products, and current promotions.
• Ensure clients are comfortable and satisfied throughout their experience, addressing any concerns or special requests.
• Provide clients with post-treatment advice, including lifestyle and dietary recommendations according to Ayurvedic principles.
• Maintain a clean, sanitary, and organized workspace, following all hygiene and safety protocols.
• Ensure proper storage and handling of Ayurvedic oils, herbs, and other materials.
• Work collaboratively with other spa therapists and team members to provide a seamless client experience.
• Participate in team meetings, training sessions, and continuous education to stay updated on new treatments and techniques.
• Recommend and promote Ayurvedic products and other spa retail items to clients.
• Achieve sales targets and contribute to the overall revenue of the spa.
• Maintain accurate records of treatments provided, client preferences, and feedback.
• Report any equipment issues or supply shortages to the Spa Manager.

Qualifications

• Diploma or certification in Ayurvedic therapy or a related field.
• Additional certifications in spa therapies (massage, facials, etc.) are a plus.
• Minimum of 2-3 years of experience as a Spa Therapist, with a focus on Ayurvedic treatments.
• Experience working in a luxury spa or hotel environment is preferred.
• In-depth knowledge of Ayurvedic principles, treatments, and products.
• Strong communication and interpersonal skills, with the ability to build rapport with clients.
• Ability to perform a variety of spa treatments with precision and care.
• Sales and customer service skills to promote spa products and services.
• A passion for holistic wellness and a commitment to delivering high-quality service.
• Professional appearance and demeanor.
• Ability to work flexible hours, including weekends and holidays.
• Proficiency in English; knowledge of other languages is an advantage.

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Job Description

• Maintain performance standards as per the Departmental Operations Manual and Hotel Policy.
• Ensure timely, accurate delivery of fresh/cooked meats, fish and seafood to each kitchen section in required quantities and quality.
• Prepare all dishes following brand-standard recipes and presentation.
• Consult with senior chefs regarding food production requirements for special events or outside catering.
• Inspect deliveries from suppliers to confirm they meet Kitchen Department standards.
• Store all stocks securely and under correct conditions for each commodity type.
• Apply portion control per standard recipes and actively minimize waste.
• At end of service, switch off and clean workstations and surfaces.
• Maintain cleanliness of all work areas, butchery equipment and utensils to hotel hygiene standards.
• Operate butchery equipment safely and correctly for efficiency and personal safety.
• Support implementation of food safety and hygiene standards, including HACCP and municipal regulations.
• Participate in training and development programs to enhance personal and departmental standards.
• Adapt flexibly to changes in Food & Beverage operations as directed by the hotel.
• Rotate across different kitchen outlets of the department as needed.
• Perform any other reasonable duties assigned by supervisors.

Qualifications

• 1 year experience in similar role and industry. 
• Experience in 4 types of Indian regional/modern tandoor bread and kebabs veg & non veg.
• 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 per week for breakfast, lunch and dinner

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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

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Recognizes superior quality products, presentations and flavour.
• Follows proper handling and right temperature of all food products.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• 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 Chef de Cuisine 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 work with Chefs de Partie to take corrective action where appropriate.
• 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 Sofitel Guidelines & Standards.
• To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.
• To encourage Chefs de Partie to be innovative and creative.
• To ensure that product consistency in quality,
• To assist in the development of product specifications for all menus.
• appearance and taste.
• To assist Outlet Managers in maintaining a high quality operation in service and cleanliness.
• To assist the Purchasing Manager in the cost-effective selection of raw products.
• Comply with the hotel policies and procedures as well as federal legislation.
• To establish a rapport with guests maintaining good customer relationship.
• To maintain a good rapport and working relationship with ambassadors in outlet of all other departments.
• To respond to the changes in the restaurant function as dictated by the hotel.
• 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 Chef de Cuisine.

Qualifications

• 3 years of industry and culinary management experience
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence
• Excellent guest service skills