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  • Posted: Mar 18, 2024
    Deadline: Not specified
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    Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties
    Read more about this company

     

    Guest Service Agent

    Job Description

    • Welcome and assist Guests’ according to Accor Standards.
    • Receive each guest call in a professional and friendly manner.
    • Maintain effective communication with all related department to ensure smooth service delivery.
    • Handle every query in a polite and courteous manner and exceed guest expectations.
    • Maintain an up-to-date knowledge of the hotel and local services.
    • Maintain an awareness of guest profile through the Opera guest profile system.
    • Maintain the guest wakeup call sheet and deliver calls accordingly on time and to the established standard.
    • Ensure the proper operation of the switchboard, resulting in fast and efficient transferring of internal and external calls.
    • Take messages for guests and management as per the required standard.
    • Be a brand ambassador by providing memorable Guest experiences.
    • Ensure prompt, efficient and updated recording of mails, parcels, and messages.
    • Personalize the interaction in anyway and engage with Guests as individuals.
    • Remain up to date and knowledgeable regarding nearby places of interest, promotions and events.

    Qualifications

    • Strong verbal and written communication skills
    • Excellent time management and organizational skills
    • Customer service experience
    • Computer skills including Microsoft Office and telephone operating systems
    • High school diploma or equivalent

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    Host

    Job Description

    • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
    • Demonstrates brand service Plus Standards in all interactions.
    • To report on duty punctually, in full uniform according to appearance and grooming standards.
    • To promote and maintain a positive working relationship at all times with the Colleagues.
    • To consistently offer professional, friendly and warm service.
    • To demonstrate a complete understanding of  F&B Policies & Procedures and Service Standards as outlined in the brand.
    • To have full knowledge of the Menu, Beverage lists in your outlet and all other special promotions taking place in the hotel. Knowledge of all menu items, garnishes, contents and preparation methods. 
    • To be able to answer any Guest questions about menu items in an informative and helpful way.
    • To always take corrective action if service errors occur, ensuring all solutions exceed the Guests expectation.
    • Attend pre-meal briefing, weekly and monthly meetings to continually improve the Guests experience.
    • To follow all of safety and sanitation policies when handling food and beverage.
    • Carrying out any miscellaneous duties and responsibilities as requested by your Manager pertaining to total quality service delivered in Restaurant.   

    Qualifications

    • Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
    • Must be guest-oriented, have a vibrant personality, and radiate enthusiasm to assist people
    • Proficient in the English language (verbal & written), second language is an asset
    • Must be able to handle a multitude of tasks in an intense, ever-changing environment
    • Must be flexible in terms of working hours.
    • Must be computer literate

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    Sous Chef

    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

    go to method of application »

    Telephone Operator

    Job Description

    • Receive each guest call in a professional and friendly manner.
    • Maintain effective communication with all related department to ensure smooth service delivery.
    • Handle every query in a polite and courteous manner and exceed guest expectations.
    • Maintain an up to date knowledge of the hotel and local services.
    • Maintain an awareness of guest profile through the Opera guest profile system.
    • Maintain the guest wake up call sheet and deliver calls accordingly on time and to the established standard.
    • Ensure the proper operation of the switchboard, resulting in fast and efficient transferring of internal and external calls.
    • Take messages for guests and management as per the required standard.

    Qualifications

    • Minimum 1-2 years’ experience in a similar role in a  hotel.
    • Fluency in English both written and verbal communication skills.
    • Additional language is advantage.
    • Energy and enthusiasm with an eye for detail.

    go to method of application »

    Cost Controller

    Job Description

    To monitor and control all procedures that affect the receipt, issuance, general controls and hotel sales – rooms, food and beverage, other miscellaneous services and products - in the hotel, and to ensure that all control functions are established and enforced according to the Company’s policies and procedures.

    • Establish and maintain local policies as they relate to the receipt issuance and general controls of all hotel inventories, consumables, and various supplies.
    • Assist in the monthly inventories count and extension.
    • Establish and maintain a database for all kind of hotel inventory stocks including up-to-date pricing.
    • Ensure proper storage and issuance of all hotel items, especially food and beverage ones.
    • Establish and maintain a cost allocation transfer system for various hotel supplies to the various departments.
    • Summarize these transactions for each financial period close.
    • Cost all hotel operational consumables and inventory items and where practical, input these costs into the point of sales system and generate monthly potential cost of sales, especially in food and beverage.
    • Prepare and all operational costs on a monthly basis and recommend alternatives to improve costs.
    • Price all food and beverage storeroom requisitions and compute the monthly food and beverage actual costs by outlet and monthly storeroom variances for food and beverage.
    • Assist management in menu costing in order to establish menu item sale prices.
    • Establish and monitor the following operational controllers in the banquets and food and beverage outlets:
      • Cash Bars
      • Menu Items (ensure that they are properly rung up the system)
      • Liquor pouring procedures
      • Guest check void controls
      • Cash handling and check settlement
      • Operation inventories and reconciliations
      • Point of Sale system user capabilities and controls
      • Portion controls
    • Prepare F&B reports as requested by management.
    • Maintain accuracy of POS System data and ensure hardware is in good working order.
    • Monitor and record all house account meals and entertainment expenses.
    • Maintain menu costing on all food and beverage items and make F & B management aware of any pricing problems.
    • Constantly monitor all food and beverage controls to ensure compliance with the Company’s policies and procedures.
    • Perform any other spot checks as prescribed in the Housekeeping, laundry and Food and Beverage Manuals.
    • Coordinate, attend and monitor all food and beverage physical inventories to ensure accuracy.
    • Verify, extend and tabulate the above inventories and prepare monthly inventory adjustments journal entry.
    • Maintain a close working relationship with the Director of Rooms, Food and Beverage Director, Executive Chef and Purchasing manager and make them aware of any potential problems or opportunities to improve the controls in their areas.
    • Closely monitor and support Purchasing Mgr, Storekeeper and Receiving in performing their duties by sharing knowledge on each item Hotel may need for the proper operations.
    • Take active part in implementing and complying with HACCP requirement.
    • Attend Food and Beverage meetings to review prior Food and Beverage report to highlight actions needed and focus Food and Beverage management on appropriate opportunities.
    • Conduct self in a professional manner at all times to reflect the high standards of the Company and to encourage staff to do the same

    QUALIFICATIONS:

    • Must have a thorough working knowledge of all corporate policies and procedures as they relate to Cost Controlling – Rooms related (Housekeeping and Laundry inventories and consumables, Rooms amenities), Food and Beverage miscellaneous inventories, office supplies, uniforms, all other Hotel operations related costs.
    • Must be willing to work a flexible schedule in order to accomplish major responsibilities and tasks.
    • Must be willing to accept assignments on as need basis in order to promote teamwork.
    • Must have a commitment to follow all local and corporate policies and procedures as they relate to hotel operations cost control.
    • Must work in a safe, prudent, and organized manner.

    go to method of application »

    Sales Coordinator

    Job Description

    • Prepare proposals for qualified leads or inquiries.
    • Finalizes detailed arrangements on both rooms, functions with clients/organizers, and prepares the final contract accordingly.
    • Traces for confirmations and deposit with clients/organizers in accordance with the guidelines of cut off dates.
    • Reviews the contracts of corporate meetings and conventions for cut off dates, special arrangements / requirements committed to clients/organizers.
    • Conducts a detail handover to the Event Manager upon confirmation of group with signed contract and introductory of Event Manager to the Client.

    Qualifications

    • Degree /Diploma or equivalent required. 
    • Must have a minimum of 1 year progressive administrative or customer contact position.
    • Experience in Events, Cat and catering.
    • Previous experience in a multicultural environment is essential.
    • Communication skills: PowerPoint, Word, Outlook.

    Method of Application

    Use the link(s) below to apply on company website.

     

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