Jobs at Accor

• The main responsibility of the Supervisor is to be involved in day-to-day operations, ensuring that all standard procedures, rules and regulations, the quality of service and the sequence of service are highly implemented and emphasized by the colleagues. He/She facilitates all guest needs and expectations in by providing exceptional service. 

Key Responsibilities

• Maintaining banquets' cleanliness as well as ensuring all maintenance needs are looked after.
• Schedules Guest Reservations and arranges for private functions or special parties.
• Conduct shift briefing
• Ensure that Banquets maintains high-quality service standards
• Performs daily checks on staffing level, quality control, and maintenance.
• Ensure that the unique services of Banquets are well maintained e.g., by doing table checks
• Updating the Communication Board
• Follows Occupational Health & Safety regulations
• Reports suspicious people, parcels, and behaviors to Security
• Control stocks for daily use in the restaurant to ensure the service requirements of the Cascades/Bridges are met
• Control breakage, waste and spoilage.
• Supervises, coordinates and gives directions to the entire Team of Colleagues in very efficient and correct manner.
• Promote good relationship to the guests and Colleagues.

Qualifications

• Degree in Hospitality Management, Food & Beverage Service, or a related field or a related field.
• Minimum of 2-3 years’ experience in a similar role within a luxury hotel or high-end hospitality environment with at least 1 year in a supervisory or team-leading role
• He/She should have strong knowledge of banquet service standards, sequence of service, event setups, and function coordination
• Good leadership and people-management skills are essential, with the ability to train, motivate, and discipline colleagues in a fair and professional manner.
• Excellent communication, planning and organizational skills.
• Demonstrate service attributes in accordance with industry expectations and hotel standards.
• Strong attention to detail and quality
• Cost awareness and budget management
• Team leadership and training capability
• Guest-focused and service-oriented mindset. 

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The MICE & F&B Coordinator provides comprehensive support to the Meetings, Incentives, Conferences, and Events (MICE) team while also assisting the Food & Beverage (F&B) department. The role ensures seamless event planning, client servicing, and coordination of banquet and dining experiences in alignment with hotel standards. This dual responsibility bridges event operations with F&B service delivery, supporting both client satisfaction and departmental efficiency.

MICE Cordination 

• Respond promptly to MICE inquiries and assist in creating tailored proposals, contracts, and quotations in line with brand standards.
• Prepare, manage, and distribute MICE documentation including Banquet Event Orders (BEOs), event lists, group resumes, and correspondence.
• Coordinate site inspections, client visits, and familiarization (FAM) trips to the hotel.
• Confirm event details with clients, ensuring every element aligns with their expectations and our operational capabilities.
• Serve as the liaison between clients and hotel departments, and be present on-site during key events to support flawless execution.
• Foster strong client relationships before, during, and after events, with the goal of securing repeat business and positive referrals.
• Organize logistics for each event, including accommodation blocks, meeting space, culinary arrangements, and technical support.
• Ensure all billing documentation, deposits, and credit applications are processed accurately and on time.
• Facilitate pre-conference briefings with clients and relevant departments to align all stakeholders.
• Maintain and update the MICE database (Opera) with accurate contact and booking information.

Food & Beverage Coordination

• Support the F&B team in preparing daily and weekly banquet and restaurant operational schedules based on confirmed events and guest bookings.
• Coordinate with chefs and service teams to ensure menu selections, dietary requests, and beverage orders are captured and executed accurately.
• Monitor setup of banquet halls, restaurants, and bars for MICE and non-MICE events, ensuring alignment with BEOs and service standards.
• Assist in tracking F&B inventory for events and liaise with purchasing to ensure timely availability of supplies.
• Act as a communication bridge between MICE, Banquets, and Culinary teams to guarantee smooth execution of group dining and banquet services.
• Support in capturing guest feedback on F&B services during and after events, escalating key insights to management.
• Contribute to departmental reporting by compiling post-event reviews, F&B revenue summaries, and service performance highlights.
• Provide administrative support to the F&B leadership team, including scheduling, minutes of meetings, and internal communication updates

Qualifications

• Diploma or Bachelor’s Degree in Hospitality Management, Tourism, Events Management, Business Administration, or a related field.
• At least 2–3 years’ experience in a similar role within a hotel, conference center, or events environment, preferably in MICE, Sales, Banquets, or F&B coordination.
• Strong knowledge of banquet operations, conference services, and group business processes.
• Proficiency in Opera or similar hotel property management and event management systems.
• Excellent communication and interpersonal skills, with the ability to liaise professionally with clients and internal departments.
• Strong organizational and administrative skills, with attention to detail in preparing BEOs, contracts, proposals, and billing documentation.
• Ability to manage multiple events simultaneously and work under pressure in a fast-paced environment.
• Good understanding of food and beverage service standards, menu planning, and basic costing.
• Strong computer skills, particularly in MS Office (Word, Excel, PowerPoint, Outlook).
• High level of professionalism, customer service orientation, and problem-solving ability.
• Flexibility to work extended hours, weekends, and be on-site during major events.

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The Front Office Manager is responsible for leading the Front Office operations, including Front Desk, Concierge, Royal Service, and Guest Services. The role ensures seamless guest experiences from arrival to departure, drives service excellence, revenue optimization, team development, and operational efficiency, while working in close collaboration with the Rooms Division Manager and other operational departments. Other duties and responsibilities include: 

• Provide strong leadership in delivering exceptional, personalized guest service in line with luxury brand standards.
• Implement, uphold, and continuously improve Front Office service philosophy and standards.
• Ensure consistent, professional, and warm guest interactions during arrival, stay, and departure.
• Act as the primary escalation point for Front Office guest concerns, complaints, and service recovery, ensuring timely and effective resolution.
• Authorize and manage service recovery gestures such as discounts, billing adjustments, or complimentary accommodations within approved guidelines.
• Review guest feedback from surveys, online platforms, and direct interactions, driving corrective actions and continuous improvement.
• Ensure all guest opportunities and requests are followed up efficiently, courteously, and to full guest satisfaction.
• Serve as Manager on Duty as scheduled, providing leadership and decision-making support for Front Office operations.
• Oversee daily Front Office operations, ensuring smooth check-in, check-out, room allocation, and guest communication.
• Maximize room revenue and occupancy through daily review of selling status, house count, rate variance, and inventory control.
• Review and monitor credit limit, PM, PX, and Night Audit reports, ensuring accuracy and compliance.
• Maintain oversight of the guest ledger and provide regular updates to the Rooms Division Manager and Director of Finance.
• Support revenue forecasting and budgeting processes for the department.
• Drive upselling initiatives across room categories and hotel services, holding the team accountable for results.
• Ensure accurate room status communication between Front Office and Housekeeping to optimize room readiness and availability.
• Operate and oversee all Front Office systems, including PMS (Opera), ensuring correct usage, reporting, and system integrity.
• Provide direct leadership, coaching, and performance management for Front Office, Concierge, and Royal Service teams.
• Ensure appropriate staffing levels, scheduling, and task allocation to meet operational and service demands.
• Lead recruitment, interviewing, onboarding, and training of Front Office colleagues in collaboration with People & Culture.
• Conduct regular team meetings, briefings, and performance discussions to address challenges and reinforce standards.
• Act as a role model, demonstrating professionalism, service excellence, and adherence to hotel values at all times.
• Ensure all team members are knowledgeable about hotel facilities, services, local attractions, events, and brand standards.
• Enforce grooming, uniform, punctuality, and conduct standards across the Front Office team.

Qualifications

• A Bachelor’s degree or diploma in Hotel Management, Hospitality Management, Tourism, or a related field is required.
• A minimum of 5–7 years’ progressive experience in Front Office or Guest Services within a reputable hotel or luxury resort.
• At least 2–3 years in a supervisory or managerial Front Office role.
• Strong proficiency in Property Management Systems.
• Working knowledge of room inventory management, forecasting, upselling strategies, and occupancy optimization.
• Good computer literacy.
• Demonstrated ability to lead, coach, and develop diverse Front Office teams.
• Strong scheduling, workforce planning, and performance management skills.
• Exceptional guest service and service recovery skills, with the ability to handle complex guest situations professionally and empathetically.
• Excellent verbal and written communication skills in English; additional languages are an advantage.
• Strong interpersonal skills with the ability to build rapport with guests, colleagues, and senior leaders.
• High level of organization, attention to detail, and problem-solving ability.
• Ability to work independently, make sound decisions, and manage multiple priorities in a fast-paced environment.

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The Executive Chef is responsible for the daily operation of the Kitchen department and is accountable for control of food/labor costs. He or she must also maintain payroll costs and productivity within budgeted guidelines. Oversee implementation and training on new menus and recipes.

Culinary Daily Operations

• Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, and Banquets, outside catering as well as Stewarding operations.
• Focus on constantly improving the training manuals and SOPs. enforce operational standards that are reviewed periodically for improvement.
• Buffet & A La Carte expert due to various theme outlets and operation’s requirements
• Modern approach, enhancing product’s benefits and transformation accorodng to the nature of the property
• Familiar with “Farm to Table” concepts
• Participate actively in quality initiatives such as the daily Chef Briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
• Assist in inventory taking and ensure sections have all they need for sound operations.
• Ensure to keep updated of hotel’s occupancy, events, forecasts and achievements and communicate the same to the teams.
• Prepare menus in accordance to the various seasons and events, closely liaise with the Food and Beverage Manager for seamless executions.
• Work on new concepts to expand the offer and the quality of the guest food experience
• Work together with Pastry Chef on modernization of the pastry offerings  – latest trends

Financials, Budget and Costing

• Ensure that recipes and costings are established and updated Work on the budget together with FB manager when requested
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Achieve departmental budget goals by maintaining efficient cost expenditure.
• Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• Responsible for the sections CAPEX and OPEX 

Hygiene and Safety

• Maintain all HACCP aspects within the hotel operation, work closely with the hygiene manager to ensure all areas are as per standard
• Ensure all tools and equipment’s are up to working standards for the hotel
• Enforce sanitation by checking to pass audit score target
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.

Leading Others

• Responsible to maintain the overall welfare and engagement of the culinary team by providing them with the training and resources to take care of our guests
• Lead the Culinary Performance Reviews, ensuring appraisals and feedback sessions are held in a professional and timely manner.
• Establish training schedules, provide teaching moments for the team
• Work closely with culinary leaders and supervisors to coach and counsel the team so as to ensure performance and discipline management remains objective, consistent, fair and progressive.

Qualifications

• Minimum 5 years’ experience as an Executive Chef in a 5 star luxury/premium property.
• African property experience.
• Excellent planning and organizational skills.
• A creative approach to the production of high quality food.
• Excellent leadership & training skills.
• A business focused approach to managing a hotel kitchen.
• Ability to build relationships, internal and external, to the hotel and the Company.
• Builds guest loyalty and to develop to a professional relationship with regular guests and patrons.
• Continually improves product and obtain feedback from guest and patrons.
• Handles customer comments and complaints and take swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the DOO from time to time.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).