Total 167 job vacancies by AccorHotel

The position is responsible for delivering friendly and efficient wine service that meets guest dining experience expectations. The Head Sommelier is concerned with assisting/supporting the Food and Beverage leadership team in daily operations and duties of the outlets. The Head sommelier is taking ownership and responsibilities and he/she is fully in charge of outlet operations.

Primary Responsibilities

Delivers Friendly and Efficient Wine Service

• Offers wine options, offer wine advice and take wine orders.
• Serves wine in efficient manner.
• Offers aperitif, upsell wine by the glass and bottle, offer after meal service.
• Greets and farewells guests in a friendly, courteous manner.

Focuses on the Guest Dining Experience

• Uses guest names when required.
• Adjusts service to meet guests’ special requests and provides personalised service,
• Uses a Heartist® approach – makes the guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operations to ensure satisfaction and builds loyal following/return guests’ database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service and culinary team to personalise guest experience and in accordance to MOQ, Forbes and LQA Standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Involvement in Wider Job Function Relationships

• Participates in training activities to improve wine knowledge & skills.
• Follows guidelines provided in colleague’s handbook.
• Understands emergency procedures, health & safety requirements.
• Maintains collaborative working relationships with colleagues & supervisors/managers.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards via collaborative and enabling leadership style. Provides regular team meeting, training and arranges examinations for the team members to achieve higher standards and skills.
• Drives the team to achieve common goals and builds strong team work.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provides a level of Safety and Security for guests and colleagues.
• Assists in recruitment, inducts and trains the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Is knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
• Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Works out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures NEA rules and regulations are met and achieve. 
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned.

The Food and Beverage Service Executive supervises his/her team members through proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guests’ dining experience expectations as well as to contribute to the achieving of the outlet’s set financial and other targets. 

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Provides excellent and high-quality service at all times to all of our guests based on established hotel standard operating procedures. 
• Oversees the set-up and operation of a station/section in a restaurant. 
• Supervises and participates in running an efficient and profitable operation in the assigned areas.  
• Liaises with the outlet manager to actively encourage a professional and dedicated team. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees to consistently achieve the highest service and product delivery standards with the highest degree of client care and service at all times. 
• Provides services for guests such as order taking and promoting the restaurant's food and beverage offerings. 
• Has extensive knowledge of the hotel’s food & beverage menus to provide knowledgeable service to our product, including liquors and cocktails, upselling products whenever possible and adequate. 
• Remembers guests’ preferences and guests’ names to extend adequate personalized service. 
• Takes guests’ Food & Beverage orders timely, professionally, accurately and assures correct input in the Point of Sales system including seat cover position or any allergens. 
• Verifies guest satisfaction with each table as whenever adequate based on guests and sequence of service and when the main course is served. 
• Uses the guest name appropriately and communicates it to restaurant colleagues, culinary colleagues were appropriate and managers. 
• Serves food/beverage and all condiments correctly in a timely and efficient manner and at the correct temperature. 
• Arrange and maintain all assigned side stations and continually stock each station before and after every shift to always be adequately stocked. 
• Makes sure all silver and glassware are polished, wiped and spotless. 
• Keep all side stations clean at all times. 
• Upkeeps and clears tables between courses throughout the dining experience. 
• Picks up check before guests leave and wish every guest a warm farewell while thanking them for their visit. 
• Follows through opening and closing duties.  
• Adjusts service to suit guests’ requests and personalizes any interaction with the guest. 
• Actively engages in upselling and adds value. 
• Communicate any service shortfalls or possible negative guest perceptions to the manager on duty promptly. 
• Ensures efficiency of work in dishwashing, pantry, and service preparations. 
• Ensures cleanliness and work safety in food preparation and service areas. 
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing every week, sending soil linen for exchange for clean ones, assisting in stock count inventory and collecting Food & Beverage requisition daily.  

Provides a Leading and Consistent Guest Experience  

• Promotes sales through direct guest contact.  
• Constantly obtains guest feedback during operation ensuring guest satisfaction. 
• Handles minor complaints and reports to the managers for proper follow-up. 
• Builds strong relationships with local guests and builds a loyal following as a foundation for a successful operation.  
• Maintains levels of confidentiality and discretion of the guest, colleagues, and operator at all times.  

Management and Leadership of Outlet

• Is a mentor and role model for the Food & Beverage Associates. 
• Proactive, innovative with in-depth Food & Beverage and market knowledge.  
• Observes colleague’s performances, grooming, and punctuality and communicates with the managers accordingly.  
• Provides a high level of Safety and Security for guests and colleagues.  
• Checks daily opening and closing duties. 

Training, Learning and Development of the Team

• Conduct regular on-the-job training for colleagues to develop their skills and knowledge.  
• Guides the departmental orientation for new hires. 
• Ensures that colleagues are aware of hotel rules and regulations. 
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene. 
• Consistently develops in self-learning and development of own skills and knowledge. 

Other Responsibilities  

• Performs any other duties that may be assigned by the manager. 
• Ensures NEA rules and regulations are met and achieved.   
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong. 
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect. 
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned. 

The Food and Beverage Service Associate is responsible for delivering friendly and efficient Food and Beverage service according to hotel Standard Operating Procedures in order to meet guest dining experience expectations.

Primary Responsibilities

Food and Beverage Service

• Provides excellent service at all times to guests based on established hotel standard operating procedures.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options and advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Anticipates guest’s needs.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in a timely and efficient manner.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all products served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Performs any other duties and responsibilities that may be assigned. 

The position is responsible for managing all aspects of the hotel operation during the night and assumes the control of the hotel in the absence of hotel management. The Night Manager acts as the center of all communication and action during any irregular incident during a resident stays or guest visits.  

Primary Responsibilities

Manages all aspects of the hotel operation at night 

• Upholds a flawless impression and perception of the Raffles Hotel Singapore services, products and colleagues.  
• Ensures the smooth running of the hotel operation by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore. 
• Takes responsibility to ensure 24-hours shift coverage in the Lobby Operation, Concierge and Raffles Services sections. 
• Works with Concierge, Raffles Service (and substitutions), Housekeeping, and Butlers to ensure seamless resident and guest service. 
• Completes all necessary tasks of financial, auditing, and other nature that are part of the end-of-day procedure. 

Delivers the Raffles Hotel Singapore arrival and departure experience 

• Ensures guests receive a warm and personalised arrival and departure experiences based on and seamless flow of processes including supporting Lobby Operation for check-in, check-out, and cashiering duties.  
• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards, and aim to achieve the scores and goals set by management. 
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Spirit of Conquest, Sustainable Performance, Innovation and Respect. 

Maximises efficiency of resident and GUEST INCIDENT management 

• Manages any incident that occurs during residents’ stay and guests’ visit due to service or product shortfalls. 
• Acts as the center of communication during any incident and takes immediate action to turn the situation around into a satisfying experience. 
• Acts according to hotel emergency and crisis management procedures when applicable and always reinforces hotel values. 
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines. 

Maximises the outcome of upsell and cross-sell opportunities 

• Executes the annual upsell strategy and achieves all goals as set by management. 
• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities. 
• Performs any other duties and responsibilities that may be assigned. 

Swissôtel Sydney, part of Accor’s international network, is seeking an experienced assistant manager with Fine Dining experience as Assistant Manager Food & Beverage.

Reporting directly to the Food & Beverage Manager, you will ensure that our guests and clients have a truly memorable experience during dinner services in Ten Stories, with cross over assistance in In Room Dining and Executive Lounge as required.

Responsibilities and duties (but not limited to):

• Supervise team members and manage the day-to-day dinner operation of our Food & Beverage outlets

• Ensure efficient, hospitable and professional service is provided to all guests and clients

• Support the Food & Beverage Management team

• Develop and mentoring team members

• Oversee daily restaurant operations to ensure smooth and efficient service

• Lead, train, and motivate F&B attendant to hotel brand standard

• Deliver exceptional customer service and handle guest feedback or complaints professionally

• Manage staff rostering and timesheet approval

• Monitor inventory levels, order supplies, and control stock costs

• Ensure compliance with food safety, hygiene, and workplace health & safety standards

• Drive sales and implement strategies to achieve revenue targets

• Maintain high standards of presentation, cleanliness, and service quality

• Collaborate with kitchen team to ensure menu quality and consistency

• Recruit, onboard, and develop team members

• Build a positive team culture aligned with company values

We have the exciting opportunity to welcome a dedicated Reservations Assistant Manager to join the Front Office team on a full time basis. Reporting directly to the Front Office Manager, this role will be a champion to the reservations function, and will be pivotal in managing the hotels bookings to deliver exceptional guest experience. You will work in parallel to other Front Office Duty Managers, as well as train Guest Service Agents in the process of managing group bookings and room allocations, as well as processing commissions form third party bookings. 

Key Duties: 

• Respond to all service enquires daily in coordination with Revenue team to accurately quote product availability, rate, and hotel facilities.
• Assist with guest problems or queries and handle escalated complaints professionally and promptly.
• Prompt and accurate management of key financial tasks, such as processing of 3rd party booking commissions, booking payments, and refunds where necessary.
• Provide reservations specific training to other Front Office team members opportunistically, promoting a positive information sharing mentality within the team. 

We are seeking an experienced and dynamic Front Office Manager to lead our front office operations in Brisbane City, Australia. This is a pivotal leadership role where you will oversee all guest-facing operations, manage a talented team, and drive exceptional service standards while maximizing revenue opportunities. As Front Office Manager at Sofitel Brisbane Central, you will play a pivotal leadership role in shaping exceptional first impressions, driving seamless front office operations, and cultivating a high-performing team dedicated to delivering outstanding guest experiences.

• Oversee and manage all front office operations, including reception, concierge, and reservations
• Lead, train, and motivate the front office team to deliver outstanding customer service
• Develop and implement strategies to enhance guest satisfaction and loyalty
• Manage guest complaints and resolve issues promptly and professionally
• Coordinate with other departments to ensure seamless guest experiences
• Monitor and analyse key performance indicators to optimise front office operations
• Ensure compliance with hotel policies, procedures, and industry standards
• Manage front office budgets and financial reports
• Implement and maintain efficient check-in and check-out procedures
• Stay updated on local events and attractions to provide guests with relevant information

To provide excellent guest service by ensuring a pleasant dining experience, maintaining service standards, and assisting in restaurant operations.

Key Responsibilities:

• Greet and seat guests courteously, ensuring comfort and satisfaction.

• Present menus, take orders accurately, and serve food & beverages promptly.

• Ensure table setup and cleanliness as per hotel standards.

• Maintain knowledge of menu items, ingredients, and daily specials.

• Coordinate with kitchen and bar staff to ensure timely service.

• Handle guest complaints professionally and report to the supervisor if required.

• Ensure adherence to hygiene, grooming, and safety standards.

• Assist in billing and cash handling procedures.

• Support in banquet or special event setups when needed.

A Front Office Associate typically handles administrative tasks and ensures smooth operations at the reception area of a business. Their responsibilities include:

1. Greeting Guests: Welcoming visitors and clients, ensuring a positive first impression.
2. Answering Calls: Managing incoming and outgoing calls professionally.
3. Scheduling: Booking appointments or reservations, and coordinating meeting rooms.
4. Administrative Support: Managing correspondence, filing, and basic clerical duties.
5. Customer Assistance: Addressing inquiries or directing visitors to the appropriate departments.
6. Record Management: Maintaining logs and records, like visitor details or appointments.
7. Cash Handling (if applicable): Processing payments or handling petty cash.

Key Responsibilities:

1. Food & Beverage Production Planning
2. Plan and coordinate the activities of the team to ensure operative effectiveness.
3. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
4. Ensure to contribute to achieve the objectives set within the culinary department.
5. Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
6. Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
7. Ensure that the team has been trained for all safety provisions.
8. Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
9. Identify optimal, cost effective use of the resources and educate the team on the same.
10. Monitor the operations of the assigned function to ensure that the food wastage is minimized.
11.   Ensure that all dishes are prepared according to the recipe and to the correct quantity.
12.  To ensure that the section is being kept clean and tidy at all times as per the standards.
13.  Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
14.  Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
15.  Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
16.  To ensure that Commis chefs receive the appropriate training and optimum guidance.
17.  Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
18. Attend to day-to-day problems and needs concerning equipment and food supplies.
19. Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
20. Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
21. Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
22. Handle additional responsibilities as and when delegated by the Management.
23. Hygiene / Personal safety / Environment:
24.  Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
25. Respects the instructions and safety guidelines for the equipment (s)he uses
26. Applies the hotel's security regulations (in case of fire etc)
27. Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
28. Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

Housekeeping Executive
You are at the heart of the hotel! As a Housekeeping Executive, you will take ownership of guest rooms, ensuring that our guests are provided with a clean, comfortable space, and be a part of creating a memorable experience for them.
What’s in it for you:
Employee benefit card offering discounted rates in Accor worldwide
Learning programs through our Academies
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
What you will be doing:
Clean all assigned guestrooms to standard
Take initiative to add a personalized experience for the guest
Take ownership of guests’ privacy and belongings, while ensuring exceptional service

Housekeeping Attendant
You are at the heart of the hotel! As a Housekeeping Attendant, you will take ownership of guest rooms, ensuring that our guests are provided with a clean, comfortable space, and be a part of creating a memorable experience for them.
What’s in it for you:
Employee benefit card offering discounted rates in Accor worldwide
Learning programs through our Academies
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
What you will be doing:
Clean all assigned guestrooms to standard
Take initiative to add a personalized experience for the guest
Take ownership of guests’ privacy and belongings, while ensuring exceptional service

Sales Manager
Through your passion and motivation, you sell memorable experience to guests who stay in your property. You are professional and knowledgeable about your property, and you build strong relationships and create bond with your guests.
What’s in it for you:
Employee benefit card offering discounted rates in Accor worldwide
Learning programs through our Academies
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
What you will be doing:
Solicit group, transient and/or banquet business, and reach consistent achievement of sales objectives
Establish parameters, quotes and negotiate prices and seal contracts
Participate in tradeshows, conventions and promotional events
Maintain accounts, contact, activity and business details

• Manage and supervise daily food and beverage service operations to ensure smooth functioning of the restaurant or dining area.

• Ensure high standards of food quality, presentation, and service are maintained at all times.

• Coordinate with the kitchen team to ensure timely preparation and delivery of food orders.

• Supervise and guide service staff such as waiters, stewards, and hosts to maintain efficient service.

• Greet guests when required and ensure they receive professional and courteous service.

• Handle customer complaints or special requests and resolve issues promptly to maintain customer satisfaction.

• Monitor guest feedback and take necessary actions to improve the dining experience.

• Ensure cleanliness, hygiene, and safety standards are followed in the dining and service areas according to food safety regulations.

• Assist in planning staff schedules and support the training of new employees on service standards and procedures.

• Monitor inventory levels of food, beverages, and service supplies and coordinate with the purchasing department for replenishment.

• Ensure proper storage and handling of food and beverage items to avoid wastage and maintain quality.

• Support cost control measures by minimizing waste and ensuring efficient use of resources.

• Assist in implementing promotional activities, special menus, and events to enhance customer engagement and sales.

The Digital Marketing Specialist Apprentice is responsible for executing technical digital strategies to strengthen the hotel’s online presence and optimize the performance of its official website. This role focuses on managing paid advertising, improving search visibility, and analysing performance data to increase revenue contribution through the hotel’s direct channels.

Key Responsibilities

Ads Management: Assist in setting up, monitoring, and optimizing paid campaigns through Meta Ads Manager and Google Ads to drive high-quality traffic to the website.

Search & Visibility Optimization: Manage and regularly update the Google Business Profile (Google Business Manager) to ensure accurate local SEO and high visibility.

Analytics & Reporting: Monitor and interpret data from SEO/AEO (Answer Engine Optimization) reports and web analytics to identify trends and provide improvement recommendations.

Website Performance Strategy: Support initiatives to increase traffic and conversions on the hotel’s official website through content optimization and user behaviour analysis.

Digital Distribution Support: Ensure consistency of hotel information across all digital touchpoints and support efficient distribution through the hotel’s online platforms.