Total 3 job vacancies by Accor

The Front Office Manager is responsible for leading and managing all Front Office operations to ensure exceptional guest experiences, efficient service delivery, and smooth day-to-day operations. This role oversees reception, guest services, concierge, bell service, call center, transportation coordination, and duty management while maintaining brand standards, operational excellence, and profitability. The Front Office Manager plays a key role in maximizing guest satisfaction, team engagement, and revenue opportunities at Pullman Kuching.

Operational Management

• Lead the daily operations of Front Office, Reception, Concierge, Bell Desk, Call Center, Guest Relations, and related services.
• Ensure smooth check-in, check-out, room allocation, and guest request handling processes.
• Maintain high standards of service in line with Pullman and hotel expectations.
• Monitor room inventory, room status, arrivals, departures, VIP movements, and occupancy forecasts.
• Coordinate closely with Housekeeping, Engineering, Security, Food & Beverage, and Sales teams.
• Ensure all shifts are adequately manned and properly supervised.
• Handle duty management responsibilities when required.

Guest Experience & Service Excellence

• Ensure all guests receive warm, professional, and efficient service.
• Resolve guest complaints and service recovery issues promptly and professionally.
• Personally welcome VIPs, long-stay guests, and key accounts when appropriate.
• Drive guest satisfaction scores, online reputation, and loyalty experiences.
• Promote personalized guest engagement and memorable stay experiences.

Revenue & Commercial Performance

• Maximize room revenue through upselling, room category upgrades, and rate integrity.
• Monitor daily pick-up, no-shows, walk-ins, overbooking situations, and room availability.
• Work closely with Revenue Management and Reservations teams to optimize performance.
• Ensure proper cashiering controls, billing accuracy, deposits, and credit procedures.

Team Leadership & People Development

• Lead, coach, motivate, and develop Front Office associates and supervisors.
• Conduct daily briefings, monthly meetings, and regular performance reviews.
• Identify training needs and ensure service standards training is implemented.
• Build a positive, high-performing, and guest-focused team culture.
• Support succession planning and internal talent development.

Administration & Compliance

• Prepare reports on occupancy, arrivals, departures, guest feedback, and operational performance.
• Ensure compliance with hotel policies, SOPs, brand standards, and legal requirements.
• Maintain grooming, appearance, and professional conduct standards within the department.
• Ensure safety, security, and emergency procedures are understood and followed.

The Dim Sum Head Chef is responsible for leading and managing all aspects of the Dim Sum Kitchen operations, ensuring the preparation and presentation of authentic, high-quality dim sum dishes in line with the restaurant standards. This role oversees menu development, food quality, kitchen efficiency, hygiene compliance, cost control, and team leadership.

Culinary Operations

• Plan, prepare, and oversee the daily production of all dim sum items, including steamed, fried, baked, and specialty products.
• Ensure consistency in taste, texture, portioning, and presentation of all dishes.
• Maintain authenticity while introducing innovative dim sum offerings to enhance guest experience.
• Monitor mise en place, production schedules, and kitchen workflow for smooth service operations.
• Ensure freshness and proper storage of all ingredients.

Menu Development

• Create seasonal menus, promotional items, and signature dim sum selections.
• Introduce new recipes based on market trends and guest preferences.
• Standardize recipes and maintain recipe costing.

Team Leadership

• Supervise, train, coach, and develop all dim sum kitchen associates.
• Schedule manpower efficiently according to business volume.
• Maintain discipline, motivation, and teamwork within the kitchen.
• Conduct on-the-job training for junior chefs and apprentices.

Food Safety & Hygiene

• Ensure strict compliance with food safety regulations, HACCP, sanitation, and hygiene standards.
• Conduct regular checks on cleanliness of kitchen equipment, utensils, and workstations.
• Ensure safe handling and storage of food products.

Cost Control & Inventory

• Control food cost through proper purchasing, portion control, and waste management.
• Monitor inventory levels and coordinate ordering of specialty ingredients and supplies.
• Minimize wastage and maintain profitability targets.

Guest Satisfaction

• Ensure timely food production during service periods.
• Respond positively to guest feedback and special requests.
• Maintain high standards to achieve excellent guest dining experiences.

The Executive Housekeeper is responsible for leading and managing all housekeeping operations to ensure the highest standards of cleanliness, hygiene, guest comfort, and presentation throughout the hotel. This role ensures guest rooms, public areas, laundry, linen, back-of-house areas, and related facilities are maintained in line with Pullman brand standards, safety regulations, and operational efficiency targets.

The Executive Housekeeper drives service excellence, productivity, cost control, sustainability initiatives, and team development while delivering memorable guest experiences.

Key Responsibilities

1. Operational Leadership

• Oversee day-to-day housekeeping operations for guestrooms, suites, public areas, offices, and heart-of-house areas.
• Ensure all rooms are cleaned, inspected, and released on time according to occupancy requirements.
• Maintain hotel cleanliness standards aligned with Accor / Pullman brand expectations.
• Conduct regular inspections of rooms, corridors, public areas, and facilities.
• Coordinate with Front Office, Engineering, Security, and Food & Beverage departments for smooth operations.

2. Guest Experience & Quality Assurance

• Ensure guest rooms are well presented, functional, and welcoming at all times.
• Respond promptly to guest requests, complaints, and special requirements.
• Monitor guest feedback, online reviews, and cleanliness scores; implement action plans for improvement.

3. Team Management

• Lead, coach, and motivate the housekeeping team to achieve departmental goals.
• Prepare manpower planning, rosters, duty schedules, and task allocation.
• Conduct performance appraisals, coaching, and disciplinary actions when necessary.
• Identify training needs and develop team capabilities.
• Promote employee engagement and a positive work culture.

4. Financial & Cost Control

• Prepare and manage departmental budget.
• Control payroll costs, overtime, cleaning supplies, linen usage, and operating expenses.
• Monitor productivity ratios such as minutes per room cleaned and staffing efficiency.
• Ensure proper stock control of chemicals, guest supplies, linen, and uniforms.

5. Laundry & Linen Management

• Oversee laundry operations (internal or outsourced).
• Maintain linen quality, par levels, replacement programs, and loss prevention controls.
• Ensure uniforms are clean, available, and well maintained.

6. Health, Safety & Compliance

• Ensure compliance with hygiene, sanitation, workplace safety, and fire safety regulations.
• Maintain proper chemical handling procedures and MSDS compliance.
• Ensure pest control and preventive cleanliness programs are in place.
• Lead deep cleaning and preventive maintenance schedules.

7. Sustainability & Brand Initiatives

• Drive environmental initiatives such as linen reuse programs, waste reduction, and responsible chemical usage.
• Support ESG / sustainability goals of the hotel.