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  • Posted: Jan 6, 2025
    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. It is the largest hospitality company in Europe, and the sixth largest hospitality company worldwide. Accor operates in 5,300 locations in over 110 countries.


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    Executive Chef

    Job Description
    Scope of the Position:

    • Oversee the Culinary operations at Cape Grace a Fairmont managed Hotel, to ensure that the department is always striving to exceed our guests, owners and shareholders expectations. Ensure that the product is of highest possible quality with regards to preparations, presentations and menu selection. To effectively lead our culinary department, recruiting and developing a team of professionals who will continually strive to be the best.

    General duties and responsibilities:

    • Oversee all aspects of the culinary operations at Cape Grace, including menu development, food preparation, presentation, and quality control.
    • Create and execute innovative and seasonally inspired menus that reflect the brand's commitment to excellence and exceed guest expectations.
    • Lead and inspire a team of culinary professionals, fostering a positive and collaborative work environment at Cape Grace.
    • Must be willing to work alongside a collaborative Chef who will co-create culinary experiences with us that will elevate our offering, boost our creativity and will introduce us to inspirational innovative concepts and learnings.
    • Develop and implement culinary training programs to enhance the skills and knowledge of the culinary team at Cape Grace.
    • Ensure compliance with food safety and sanitation standards, as well as local health regulations at Cape Grace.
    • Collaborate with the Food and Beverage Management team and other departments to develop and executespecial events, promotions, and themed dining experiences at Cape Grace.
    • Manage food inventory, control costs, and maximize profitability while maintaining high quality at Cape Grace.
    • Stay updated with industry trends, new and local culinary techniques, and emerging food concepts and flavors to continuously enhance the culinary offerings at Cape Grace and to ensure being at the forefront of the culinary scene.
    • Maintain strong communication channels with other departments to ensure seamless operations and exceptional guest experiences at Cape Grace.
    • Collaborate with partners in the market to amplify the hotel's culinary positioning, creating strategic alliances and enhancing the overall guest experience on a monthly, quarterly, and/or annual basis.
    • Work closely and establish relationships with local suppliers, farmers, and artisans to source high-quality ingredients and foster a sense of community and sustainability.
    • Develop partnerships with local culinary organizations, industry influencers, and media outlets to increase brand visibility and promote the hotel's culinary offerings.
    • Plan and execute collaborative events, such as chef collaborations, culinary workshops, and themed dining experiences, in conjunction with partners in the market.
    • Stay updated with local culinary trends and emerging food concepts to ensure the hotel remains at the forefront of the culinary scene.
    • Coordinate and participate in culinary festivals, competitions, and industry-related events to showcase the hotel's talent and enhance its reputation.
    • Collaborate with the marketing team to create engaging content and promotional materials that highlight the hotel's culinary excellence and partnerships.
    • Embrace and promote environmental, social, and governance (ESG) practices within the culinary operations, including waste reduction, sustainable sourcing, and community engagement initiatives.
    • Champion fair and ethical employment practices, ensuring the well-being and professional growth of the culinary team.
    • Maintain a safe and inclusive work environment, adhering to health and safety regulations and promoting diversity and equality.
    • Perform all other duties as deemed reasonably required by the Director of Food and Beverage.

    Qualifications

    • Must have legal right to work in South Africa.
    • International experience working with a luxury brand comparable to Fairmont Hotels and Resorts is required.
    • Proven experience in repositioning F&B outlets in an established F&B node with a strong F&B culture.
    • Strong leadership skills with a track record of leading dynamic teams.
    • Culinary degree or equivalent experience in a recognized culinary institution.
    • Minimum of 10 years of progressive culinary leadership experience, preferably in luxury boutique hotels or high-end restaurants.
    • Proven track record of creating and executing exceptional culinary concepts and menus.
    • Strong knowledge of international cuisines, culinary techniques, and current food trends.
    • Passion for quality and creativity in culinary arts, with a focus on delivering extraordinary dining experiences.
    • Strong organizational and time management skills, with the ability to prioritize and multitask effectively.
    • Exceptional communication and interpersonal skills to build positive relationships with colleagues, guests, and partners.
    • Flexibility to work in a fast-paced and dynamic environment, including weekends and holidays.

    go to method of application »

    Assistant Food and Beverage Manager

    Job Description

    Scope of Position:

    • The position of Assistant Food and Beverage Manager is dedicated to exceeding expectations of both internal and external guests to ensure the highest level of service is consistently provided. Teamwork is the key to success in providing a warm and personal experience.  The Assistant Food and Beverage Manager’s role will be to ensure excellent guest service is rendered with the support of the Servers, Assistant Servers and the Food Servers.  The Assistant Food and Beverage Manager will ensure all hotel policies and procedures and standards of service are adhered to by the team. The Supervisor will also offer support to all colleagues, a team of professionals with a passion for food and beverage with regards to work and personal development.

    Specific duties, responsibilities & Key performance areas

    • To report for duty punctually, in full uniform according to appearance and grooming standards
    • To promote and maintain a positive working relationship at all times with all the Colleagues of Mercure Hotels.
    • Being leaders he/ she needs to lead by example, therefore needs to demonstrate a complete understanding of all policies, procedures and standards stated in Mercure Hotels.
    • To follow all departmental policies, procedures and set service standards as outlined
    • To consistently offer professional, friendly and warm hospitality to all guests
    • To foster and practice teamwork and cooperation with all other positions existing in the outlet
    • To attend all required training sessions and be aware of any changes to menus, hotel and departmental policies and procedures, service standards as well as business trends and requirements
    • To take ownership and uphold the values stated in the Charter of Ethics and CSR
    • To act according to the general Food and Beverage Basics
    • To use empowerment to turn challenges into opportunities
    • To demonstrate a complete knowledge and understanding of the sequence of service, food and beverage service standards, and all other service standards as outlined in the Job Task List
    • To have full and complete knowledge of the food menu, dessert menu, coffee and tea menu as well as all other beverage menus and the wine list
    • To know about menu items, ingredients, preparation methods and garnishes for all dishes.
    • To be able to guide the guest through the menu and make any suggestions or recommendations in the guests’ interest
    • To be able to answer any guest question about food items, beverages and wines in an informative and helpful way
    • To be aware of all cashiering procedures and the handling of all payment methods.
    • To understand and follow all point of sale procedures and policies as stated in SOPs
    • To lead and guide the Servers and Food Runners, ensuring efficient and effective teamwork
    • To communicate all service requirements to the respective team members in an efficient and effective way.
    • To be an effective speaker and pass necessary information in briefings
    • To ensure that all work areas and stations are kept clean and tidy at all times
    • To perform all opening, side and closing duties as well as all daily and weekly duties to the set standards.
    • To attend pre-shift, weekly and monthly meetings to be well-informed about all events, promotions and other news.
    • To understand how to operate all the equipment used in the outlet and to protect all assets in the outlet and in the hotel
    • To assist all guests (internal and external) with any enquiries or requests in a pleasant, helpful manner
    • To actively participate in and follow all health and safety policies and procedures set out for the hotel
    • Carrying out any miscellaneous duties and responsibilities as requested by your Manager pertaining to total quality service delivered
    • Other duties as assigned

    Talent & Culture Responsibilities

    Assist the (Department) Management Team in the following:

    • Establish on-going On Job Training Programs within the department to meet Brand and Service Standards.  Use Department Procedure Manuals as a base for all service procedures training.
    • Induct new staff into the team, department and Hotel in the first week of their employment following guidelines. Ensure that all staff under your control carry out their duties in accordance with the Brand and Service Standards and Procedures Manuals.
    • Openly communicate with staff ensuring regular briefings occur and all relevant information is passed on.
    • Ensure that strategies and practices are in place to facilitate the efficient and effective staffing of department to achieve financial and service quality targets.
    • Create a team that works together with trust and takes responsibility to meet the goals of the department / Hotel.
    • Implement Accor training initiatives with particular emphasis on coordinated and structured on job training aligned with service standards and service procedures.
    • Develop and implement with Shift Leaders, strategies to minimize staff turnover.
    • Appraise staff performance utilizing the Accor performance review system; ensure frontline performance reviews are conducted for probationary and annual reviews; correct performance issues and counsel as required.
    • Ensure staff presentation is consistent with Hotel staff handbook; uniforms correctly presented; name badges worn.
    • Achieve effective communication by briefing and debriefing staff, holding regular departmental meetings and actively encouraging transparent communication with other departments within the Hotel.
    • Recruit staff that are technically skilled or have potential to be through training, and have a natural inclination towards customer focused service.
    • Ensure all staff under direct supervision are managed in accordance to the Relevant Award.
    • Ensure the employee Department Induction program is completed within 4 weeks.

    Health & Safety

    • Notify your Manager of any reason you may not be capable of performing your tasks safely.
    • Participate in workplace consultation on matters pertaining to Workplace Health and Safety, as per the hotels agreed arrangements.
    • Comply with safe work practices by following Accor Health, Safety and Environment policies, including the use of safe manual handling techniques, safe use of hazardous chemicals and machinery, working at heights procedures, using protective clothing and safety equipment where available and necessary, maintaining a clean, tidy work environment, and any other safety practice promoted and required by the Hotel.
    • Ensure all equipment is kept in good working order and used only for the purpose for which it was intended.
    • Attend and actively participate in all WH&S training required of you by the Hotel.

    Qualifications

    What are we looking for?

    • Friendly, professional and engaging demeanour with the ability to remain calm, positive, and level-headed during peak service periods dealing with any situations that may come your way
    • Experience in leading, coaching and training a team
    • Minimum of  one year of experience running conferences and events.
    • Minimum of two years managing a food and beverage outlet in a busy hotel or restaurant.
    • Experience in A la carte service and fine dining preferred
    • Proven experience in similar roles within busy environments
    • A team player able to work collaboratively with all departments
    • Can go out of their way to create memorable experiences for our guests
    • Excellent communication skills with fluency in English; additional languages are a plus
    • A high standard of grooming and presentation
    • Flexibility regarding your work availability is essential, as we operate 7 days a week, including public holidays

    go to method of application »

    Front Desk Agent

    Job Description

    Job Purpose

    • Provide a naturally friendly, helpful, and responsive level of service to all our guests, ensuring they are treated as individuals and will want to return. Takes responsibility for the smooth and efficient operation of the Front Office shift as his/her primary operational responsibility by performing all process and service tasks to the standard of a Luxury Hotel. Works closely with the relevant Department Teams to ensure a coordinated service effort between Front Office and the different department teams, and that Front Office facilities and equipment are maintained in perfect condition and working order.

    Primary Responsibilities

    General Responsibilities

    • Effectively utilises software applications and communication tools that are used to facilitate the booking, arrival, stay, billing and departure of residents and guests
    • Effectively works with processes and systems that enable guests to be comfortably accommodated to the highest standards of the hotel
    • Effectively utilises property management software and tools to monitor the preferences of Hotel Guests
    • Effectively manages processes and systems that ensure the safety and security of the hotel, its guests and employees
    • Ensures efficient collaboration and communication with other service departments

    Customer Specific Responsibilities

    • Assists the Front Office Management to ensure world-class service is delivered to the Guest, by adhering to all interpersonal, policy and process requirements, on all matters impacting the Guest Service provision
    • Ensures that work within the polices, processes and standards directly affecting the Guests is carried out in a manner that reflects their safety, security concerns and preferences
    • Assists with the implementation and monitoring of processes and systems that ensure the highest levels of confidentiality and security of information.

    People Specific Responsibilities

    • With the Front Office Management, ensures that new team members are effectively assimilated into the Front Office culture and standards of service
    • Actively participates in the continuous development of Self and Department Team Members
    • Conscientiously participates in personal feedback and performance appraisals
    • Actively supports an environment that contributes to positive employee engagement and commitment to the job.

    Quality Specific Responsibilities

    • Ensures that the she understands, complies with and consistently applies relevant quality related standards policies, processes, rules and procedures
    • Notices and communicates opportunities to further improve quality standards
    • Responds positively to efforts to implement improvement opportunities and works with other Team Members to support change to improve Guest feedback metrics
    • Works accurately with systems and methods that capture and communicate Guests’ preferences, likes and dislikes as appropriate without compromising their privacy.

    Finance Specific Responsibilities

    • Performs a daily “Pit-Check” process to ensure that all charges are correctly posted and unallocated balances are speedily resolved and with minimal loss to the hotel.
    • Looks for ways to improve the usage of equipment and reduce consumption of stock without compromising the Guest Service experience
    • Reports imminent ‘stock-outs’ to avoid service compromise
    • Actively looks out for opportunities for Up-Sell and Cross-Sell and takes advantage of these.

    Qualifications

    • Ability to anticipate future circumstances, conditions and requests and use these scenarios to plan for the future
    • Degree or equivalent in Hospitality Management / Leadership
    • Significant Background in Front Office Service of a luxury hotel
    • 2 years of previous experience in hospitality Front Office operations of a luxury hotel
    • Proficient user in OPERA Cloud
    • High degree of confidentiality and protection of sensitive information
    • Committed to creating environments and systems that enable the delivery of exceptional and personalised services
    • Displays a sense of urgency and dedication to meeting the needs and wishes of others.
    • Beginner Microsoft 365: Microsoft Excel, Word, Excel, PowerPoint, Outlook  

    Method of Application

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

     

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