Vacancies Newly Opened at Accor Hotel

Job Description

• Reporting to the Talent & Culture Manager, the Talent & Culture Graduate will support the Talent & Culture Department as an administrator by ensuring the provision of an integrated, comprehensive and Heartist orientated Talent & Culture Management service.
• The Talent & Culture Graduate contributes to the accomplishment of Talent & Culture practices and objectives that will provide an employee-oriented, high-performance culture that emphasizes empowerment, the recruitment and ongoing development of a superior workforce.

Recruitment and Selection

• Undertake Recruitment and co-ordinate the selection process
• Advertise internally and externally and file copies of advertisement
• Develop and maintain relationship with employment agencies, universities, hotel schools and other recruitment sources
• Maintain recruitment records
• Coordinate Selection Process (Screening and Interviews with relevant parties)
• Conduct reference checking from a minimum of 2 previous employers of the preferred candidate
• Arrange External Background Checks on prospective employees
• Prepare Employee Action Forms (EAF) and Contracts of Employment
• Ensure that Recruitment policies and procedures are adhered to including compliance with Labour Legislation 
• Conduct Exit Interviews to identify trends, retain competent staff and make recommendations where change is necessary
• Assist with the recruitment process on Smart Recruiters 
• Upload relevant vacancies on Accor Careers Platform
• Updating of job descriptions 
• Compiling of Appointment Notices
• Other duties as assigned

Employee Benefits

• Arrange annual staff presentation relating to Fund information and other seminars that would benefit staff well-being
• Arrange annual staff presentation/ personal sessions relating to scheme changes/increases for medical aid
• Other duties as assigned

HR Administration

• Administer timely personnel data updates, including salary, and ensure absolute data integrity
• Employee Personnel files audit
• Overseeing the day-to-day administration of the Talent & Culture office 
• Effective recording and record keeping of recruitment and selection documents 
• Understanding of performance management system
• Responsible for liaising with the IT Department on e-mail accounts for new Heartists as well as the termination and back up of these accounts on resignation/dismissal/transfer
• Follow - up on Performance Review Ratings
• Compilation of information relating to Affirmative Action Plan
• Responsible for the capturing and maintenance of ACCOR INES
• Other duties as assigned

Industrial Relations

• Minutes of Disciplinary Hearings 
• Other duties as assigned

HR Reporting

• Assist with Quarterly Talent Connect report
• Assist with Monthly Metrics Report
• Assist with Monthly Vacation report
• Assist with Annual AA Report
• Other reports as assigned

Other T&C Duties

• Plan and Coordinate Heartist Events
• Oversee the Heartist Canteen with the Culinary Team ensuring the facility is well kept and that food quality is good
• Assist the Talent & Culture Manager Champion Planet 21 Programme
• Assist the Talent & Culture Manager Champion Online Learning Programmes via ACCOR Academy
• Assist with any training interventions

Qualifications

• 3rd Year student that is due to graduate needing to complete 12 months practical learning experience
• Exceptional verbal and written communication skills
• Genuinely passionate about talent management and human resources
• Highly motivated, ambitious, and driven

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KEY ROLES AND RESPONSIBILITIES

Finance and Business Management:

• Achieve Budgeted Targets: Responsible for achieving budgeted goals in food sales, beverage sales, labour costs, and overall profitability, ensuring financial targets are met.
• Function Billing Oversight: Oversee the accuracy and timeliness of function billings to ensure proper invoicing and revenue recognition.
• Payroll Supervision: Supervise weekly payroll input, ensuring accuracy and compliance with labour regulations.

Marketing and Sales:

• Competitive Analysis: Analyze Food & Beverage Prices promptly, comparing them to competitors to ensure competitive pricing strategies are in place. Conduct competitive analysis semi-annually by gathering data from competitors to stay informed about market trends and adjust strategies accordingly.
• Marketing Participation: Contribute to and actively participate in Food & Beverage marketing activities, collaborating with the marketing team to promote offerings effectively.
• Sales Promotions & Mailings: Develop and execute sales promotions and marketing mailings to attract new customers and retain existing ones.
• Sales Department Collaboration: Liaise regularly with the Sales Department to understand guest needs and preferences, facilitating effective communication and collaboration.

Guest Experience and Relations:

• Guest Follow-up: Conduct timely follow-up calls with guests to gather feedback, address concerns, and ensure satisfaction with their dining experience.
• Guest Entertainment: Host potential and existing guests, providing them with exceptional hospitality and entertainment to enhance their overall experience.
• Guest Relations: Establish rapport with groups to ensure guest satisfaction and encourage repeat business, fostering long-term relationships with key clientele.

Operations and Administration:

• Collaboration with Other Departments: Coordinate with Front Office, Room Reservations, and Sales Teams to ensure seamless execution of group requirements, involving the Executive Chef in relevant discussions.
• Emergency Availability: Be available to Hotel Staff for emergencies, providing support and guidance as needed to ensure guest satisfaction and safety.
• Ad Hoc Duties: Fulfil other duties as directed by the General Manager or Hotel Manager, demonstrating flexibility and adaptability in responding to changing business needs.
• Manager on Duty Shifts: Participate in Manager on Duty (MOD) shifts as necessary, overseeing hotel operations and addressing any issues that may arise.
• Maintenance Support: Contribute to overall Hotel Maintenance and cleanliness efforts, ensuring facilities are well-maintained and presentable to guests.
• Facility Reporting: Report equipment and facility deficiencies promptly, coordinating with relevant departments to address maintenance issues and ensure guest safety and comfort.

Training and Development:

• Menu Planning Assistance: Assist in menu planning and pricing, collaborating with the culinary team to develop innovative and profitable menu offerings.
• Department Manual Maintenance: Develop and maintain the department manual, documenting standard operating procedures and ensuring consistency in operations.
• Team Building: Foster teamwork and positive relations among colleagues and management, promoting a collaborative and supportive work environment.
• Training and Development: Conduct staff training and development initiatives, ensuring team members are equipped with the necessary skills and knowledge to excel in their roles.
• Performance Management: Administer performance appraisals and Personal Learning and Development Plans, providing constructive feedback and support for employee growth and development.

Qualifications

• Previous Food & Beverage experience in a senior leadership role required
• Computer literate in Microsoft Windows applications required
• University/College degree in a related discipline required
• Minimum 8 years of experience in a Luxury Hotel.

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Responsibilities:                     

• Is an ambassador of the Fairmont by providing memorable guest experiences
• Demonstrates a commitment to provide warm, anticipative service to exceed the needs and expectations of our discerning guests
• Possess knowledge about all aspect of Fairmont treatments and the facility to ensure guests are provided with accurate information, and inquiries are responded to with complete details
• Maintains cleanliness of the facilities and they are in peak sanitary conditions at all times
• Performs all massage, body treatments, and aesthetic services as certified or trained to do so and as per Fairmont brand standards
• Ensures individualized guest service through acknowledging and responding to needs and expectations
• Reviews guest’s medical history/ waiver and all information in Book 4 Time, prior to performing each treatment.
• Maintains cleans and neat work environment at all times, ensuring equipment for body treatments and personal equipment in safe working order
• Maintains proper supplies of professional products, towels, and other supplies in treatment rooms
• Possess thorough knowledge about all aspect of spa’s operations including telephone usage, guest relations, retail sales, and spa services and facilities
• Assists members and guests with the use of spa facilities (sauna, steam, salt room, etc.)
• Handles guest complaints and solves problems to the degree possible
• Works with related hotel departments to ensure efficiency in meeting guest needs
• Contributes to the team environment by assisting spa colleagues in all areas
• Participates in the orientation and training of all new/temporary colleagues assigned to Fairmont
• Follows Occupational Health and Safety regulations
• Perform other duties as and when required.

Qualifications

• Must possess outstanding guest service skills, professional presentation and sophisticated verbal and written communication skills
• Must be guest-oriented, have a vibrant personality, and radiate enthusiasm to assist people
• Proficient in English language (verbal and written) with a second or third language as 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, and able to work with little or no supervision
• Must possess international qualifications for massage, face, and body therapy (CIBTAC, CIDESCO, ITEC, IHBC, etc.) National Diploma in Somatology or Beauty Therapy is required.
• Minimum of two-year experience in spa industry or hospitality an asset
• Computer literacy in Windows, MS Office, PMS system, Book4Time, and Micros is recommended

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Responsibilities:

Communication and Conduct

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Conduct daily shift briefings to kitchen colleagues in absence of Sous Chef
• Lead by example using AccorHotels’s: Mission, Vision & Values
• Communicate daily with supervisors to ensure open lines of communication.
• Ensure all kitchen colleagues are aware of standards & expectations.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements
• Support & motivate kitchen colleagues.

Health and Safety

• Always promote Health and Safety
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy. 
• Adopt a clean as you go approach.
• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management

• Ensure storeroom requisitions requested are accurate to minimize repeat visits.
• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure stock is stored and labelled correctly.

Training and Development

• Strive to develop as a leader by attending Accor Hotels Managerial Courses
• Support/Coach/Lead & Motivate kitchen colleagues.
• To undergo training in both formal courses and on-the-job to develop baking and kitchen
• organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned trainings on Ines.
• Maintain consistent on the job training sessions for culinary colleagues.

Sustainability and Stock

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Executive Pastry Chef.
• Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield.

Food Quality and Control

• Strives to maintain & improve all food preparations & presentations.
• Strives to improve Guest Satisfaction results for Food Quality
• Act as an extension of kitchen managers to communicate consistency & quality.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Support colleagues on sections to ensure consistency.
• Perform tasks to the standards & expectations set forth, ensure that all Pastry production served is of a high quality and served at a safe and appropriate temperature.
• Complete assigned tasks in an efficient and timely manner.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head.

Qualifications

• Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine.
• 5 years of experience in a luxury hotel environment
• Accreditation from a recognized Culinary School (an asset)
• Food Hygiene and Safety trained.
• Strong communication skills
• Enthusiastic and guest driven.
• Computer literate in Excel, Word, Outlook, Materials, and e- mail.
• Analytical and Conceptual thinking ability and implementation skills
• Must be flexible in terms of working hours.
• Must be physically fit.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must maintain composure and a level head under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace, including anticipation,
• prevention, identification, and solutions as necessary.
• Must possess outstanding guest services skills

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Responsibilities:

• Maximize Revenue Incomes for Individual, Group and Conference business
• Implement weekly RevPro meetings with a directive on Revenue Strategies.  
• Discuss Sales Strategies with DoS and GM
• Maintain and manage all Reservation Channels, ensuring RIL rate integrity policies
• Analyse Market Conditions and Trends
• Analyse Business Opportunities
• Develop, execution and review an optimal revenue strategy
• Provide Education and training to Front Office, Reservation, and Sales
• Active role in Forecast and Budget creation and Sales and Marketing Plan
• Creation of a team-working environment promoting morale and commitment, pride, and performance in the reservations department and the hotel.
• Ensures all directions are followed at the request of Senior Management
• To manage the room inventory to maximize yield per available room
• To educate team members on local, Regional, and Corporate programs
• To analyse the impact of promotional programs
• Update and maintain all 3rd party websites on a daily basis
• Update and maintenance of GDS – TARS & Hotel Distribution
• Set daily selling hurdle and market rate to maximize yield
• Implement an upselling program
• Maintain communication of any changes to Senior management
• Create and Communicate overbooking policy and adjust according to market mix, daily movements, historical wash, and lead times
• Competition analysis for all main reservation channels
• Recording turn-aways in PMS
• Update daily Pickup report
• Review of no-shows with DOSM and decision about charging fees
• Controlling all reservation movements for standard coding with direct feedback and monthly training on mistakes
• Ensure correct market segmentation of gained business

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Duties & Responsibilities 

• Receives payroll information and will be responsible for accurate input of data into Company Payroll System.
• Partner with Talent and Culture department in aligning and streamlining the payroll and benefits system.
• Capture the monthly timesheet hours into the payroll system.
• Capture Commissions and Gratuities into the payroll system.
• Capture any adhoc payroll inputs and submissions, including deductions.
• Capture all leave according to company policies and procedures.
• Process Maternity leave remuneration in terms of the maternity leave contract.
• Audit payroll balance sheets, YTD earnings, etc
• Ensure the processing of new hires, temporary workers, transfers, promotions and terminations is accurate and timely
• Completes appropriate changes to employees direct deposits, Tax changes and benefits
• Manage regular preparation of relevant management reports, including weekly, monthly, quarterly and year-end reports (gross payroll, hours worked, leave accrual, tax deductions, benefit deductions, etc )
• Submit South African Revenue Services returns and relevant documentation to the Department of Labour in connection with payroll and benefits.
• Critically review and analyze current payroll, benefits and tax procedures in order to recommend and implement changes leading to best-practice operations.
• Ensure systems are set-up and updated to reflect our current employee base, including wages, benefits, sick and leave time in line with contracts.
• Balances Monthly Payroll and distributes reports and Employee Pay slips.
• Manages all the Employee Benefits, i.e., Medical Aid, Retirement Fund, Disability, Retirement Plans and Death Claims (Initial Processing and handing over the tracking of the process to T&C).
• Assists Talent and Culture with Salary Programs; ensuring equitable and consistent application of compensation policies and guidelines taking into consideration Salary and Remuneration Benchmarks.
• Assists Talent and Culture in the Administration of compensation programs, reviewing changes in salaries for conformance to policy; identify and analyze compensation problems and recommend solutions.
• Assist Talent and Culture with Off-Boarding of employees, including cancelation/transfer of Medical Aid, Provident Fund and ensure that the Sage system is updated accordingly.
• Documents and maintains administrative procedures for compensation, benefits and payroll process.

Qualifications

• Appropriate Payroll and/or HR Diploma.
• Proficient in current payroll programmes such as Payspace and or other
• 5-7 years of related benefits and payroll management experience, knowledge of employee benefits laws and statutory requirements.
• Proficient knowledge of PC software including Microsoft office, internet.
• Ability to work independently and within a team environment
• Ability to maintain strict adherence to confidentiality requirements
• Proficiencies in South African Employee benefits products including Retirement Benefits and Medical Health Benefit

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Scope of Position:

• Service Ambassadors prepares for food and beverage service and serves our guests in line with the Food and Beverage concept and Fairmont service standards.

Requirements:

• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills.
• 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 physically fit.

Responsibilities:

• Demonstrates Fairmont standards in all interactions.
• To promote and maintain a positive working relationship at all times with all the Colleagues in Fairmont.
• To consistently offer professional, friendly and warm service.
• To demonstrate a complete understanding of Restaurant Policies & Procedures and Service Standards as outlined in the Fairmont Hotels & Resorts.
• 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 understand shift end reports, have knowledge of non-cash/cash transactions and procedures for depositing monies into safe or collecting due backs.
• To understand how to operate all the equipment used in the outlet.
• To fully understand and follow the hotel’s recycling program and procedures.
• To actively participate in all health and safety procedures the entire hotel.
• 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.
• Follows Hotel’s telephone etiquette standards.

Qualifications

• Basic Math.
• Excellent Customer Service.
• Resolve Conflict.
• Teamwork.
• Persistence.
• High Energy.
• Ability to sell and upsell to Customer Needs.
• The ability to accept criticism and work well under pressure.
• To be thorough and pay attention to detail.
• Excellent verbal communication skills.
• Excellent listening skills.