Current Vacancies at Accor Hotel

Job Description

Scope of Position

Switchboard Operator is responsible for handling all incoming calls as well as treating all in house guests’ requests 24 hours a day, 7 days a week, in order to ensure their stay at the Pullman Hotel becomes a memorable moment.

Specific Responsibilities

• Responds to all incoming calls complying with Pullman standards and transfers them to the appropriate destination.
• Responds to all in house guests requests and transmits the order to the corresponding dept for request to be treated complying with Pullman standards
• Log all requests and ensures follow up on all of them within standard delay
• Logs and treats wake-up call requests.
• Treats restaurant reservations requests in SPA soft and is aware of all on going promotions and events in the hotel.
• Maintains telephone extension lists updated.
• Arranges special deliveries and celebration of special occasions for our guests.
• Participates in emergency procedures ensuring telephones are answered and coordinates communication till final evacuation.
• Handles emergency line and elevators emergency alarms.
• Receives and distributes faxes for guests, apartment tenants and internal departments.
• Acts in accordance with the standards, conforms to the policies and procedures of Pullman
• Possesses full command of IRIS, Fidelio and other Microsoft applications (necessary training will be provided).
• Co-operates, co-ordinates and communicates with all other departments to ensure highest level of Guest service is maintained and the maximum profit is generated.
• Ensures knowledge of all facilities, services and hours of operation in order to respond confidently and effectively to inquiries.
• Consistently demonstrates a commitment to personal Guest Service excellence and profitably through special duties as assigned.
• Adheres to and promotes all Company Health & Safety policies and procedures to ensure a safe work environment.
• Other duties as assigned.

Qualifications

• Matric

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Job Description

Scope of Position:

• Creating an engaging work environment for Colleagues of Fairmont Hotels & Resorts, is as important as turning moments into memories for our guests. The standards and values you model as Assistant Housekeeping- and Training Manager, will inspire your team – not only to ensure exceptional guest rooms, public areas, and heart of the house areas, but also to grow their careers with Fairmont.

Responsibilities:

• Taking leadership responsibilities in the absence of Executive Housekeeper- and Assistant Housekeeping Manager.
• Consistently offer professional, friendly, and engaging service.
• Manage the quality and standards of rooms and public areas.
• Responsible to manage the quality of skills per staff member.
• Manage the housekeeping department’s training requirements.
• Responsible to do the HSK induction for all new staff and trainees.
• Assist Talent & Culture with Induction Talks
• Supervise the day-to-day operation of the department to ensure service standards are followed and maintained.
• Ensure all standard changes are communicated effectively throughout the department.
• Ensure your availability for the need of your expertise in other departments.
• Ensure Training manuals are up to date and easily accessible.
• Ensure that all daily reports are given to room attendants and standards and quality are briefed.
• Ensure that room quality checks are done daily.
• Ensure that staff quality checks are done daily.
• Motivate good relationships amongst employees.
• Ensure that the grooming of staff is maintained.
• All delegated tasks must be completed effectively.
• Ensure that staff have the correct equipment and chemicals to do the job effectively.
• Ensure all trainees have an induction HSK schedule.
• Ensure that all staff coming for HSK induction are groomed in the essence of HSK.
• Ensure minimal knowledge of several committees (Forums) of the company.
• Effectively implement roadshow for new products when required.
• Ensure that CG training calendar is adhered to by Admin PA and PA Supervisor. 
• To ensure effectiveness in training timelines.
• To ensure the room’s quality is maintained.
• Monitor labour costs while ensuring effective scheduling and department productivity.
• Address guest concerns and react quickly; logging and notifying proper departments as required.
• Manage the departmental budget in responsible manner.
• Ensure effective communication, including coaching and performance management.
• Act as the department trainer ensuring that all employees are trained and follow LQA standards consistently.
• Works with the Executive Housekeeper on all remodelling and renovation projects.  Carries out his/her specific decorating program and is responsible for keeping the design intact.
• Attend regularly scheduled departmental meetings.
• Follow departmental policies and procedures.
• Follow all safety and sanitation policies.
• Participate in the Duty Manager program.
• Provide excellent service ensuring the smooth running in operations.
• Be proactive in all HSK outlets training needs.
• Have effective communication with other departments.
• Ensure that the department adheres to LHW/Mystery guests standards etc.

Qualifications

• Grade 12 or equivalent.
• A Hospitality Management qualification is a strong recommendation.
• Experience in Housekeeping, hospitality.
• 5 Years Training and Leadership Position.
• Proficiency in English (Verbal, Written, Reading).
• Superior Customer Service Above average problem-solving skills.
• Be able to communicate at all levels of the organization.
• Well-developed supervisory skills.
• Leadership Pipeline
• Coaching
• Teaching
• Butler Training

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Job Description

Scope of Position:

• The Sushi chef is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Specific duties, responsibilities & Key performance areas

Responsibilities:

Ensuring Culinary Standards and Responsibilities are met

• Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Supports supervision of kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Informs purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and associates as necessary.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Supporting Management of Kitchen Operations

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Demonstrate appropriate behaviours.
• Ensures associates understand expectations and parameters of kitchen goals and/or daily kitchen work.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Sets a positive example for guest relations.
• Empowers associates to provide excellent customer service.
• Strives to improve service performance.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Assists in development of specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.
• Trains associates in safety procedures.

Qualifications

• Matric and 4 years’ experience in the culinary, food and beverage, or related professional area; or
• A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major and 2 years’ experience in the culinary, food and beverage, or related professional area.