Hospitality vacancies at Accor Hotel

In this role you will:

Under the supervision of the Executive Chef and senior chefs:

• To prepare and present menu items showing variety and flair, within the cost margins specified by the hotel
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained
• The preparation of mis en place as required
• Check that all cooked and pre-cooked foods are properly stored.
• Liaise with the restaurant team regarding the availability of menu items, additions to the menu and any relevant changes
• To keep all working areas clean and tidy.  Ensure all equipment is maintained, serviced and cleaned.  Report any problems to the Executive Chef.
• Ensuring Work, Health and Safety procedures are observed to ensure your team’s and guests safety
• To ensure our Heartiest Culture is at the forefront of our actions 

Qualifications

What we are looking for?

• A genuine passion for cuisine and cooking with a creative flair
• Previous experience in similar roles within an a la carte environment
• An interest to learn and develop your career with industry professionals
• Trade qualifications with previous experience an advantage
• A high standard of hygiene, grooming and presentation
• Excellent communication skills with fluency in English; additional languages are a plus
• Flexibility regarding your work availability is essential, as we operate 7 days a week, including public holidays

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Primary Responsibilities 

Delivers the Pullman 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 Ambassadors 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, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Manages All Aspects of the Daily Operation at the Hotel Lobby and Entrances

• Ensures the smooth running of the hotel operation by performing all tasks in adherence with the code of ethics as issued by Pullman Cape Town City Centre.
• Upholds a flawless impression and perception of the Pullman Cape Town City Centre services, products and colleagues.
• Orchestrate the lobby operations from a seating perspective of main building restaurant patrons.

Maximises Efficiency of Resident and Guest Incident Management

• Manages any incident that occurs during resident stays or guest visits 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.

Qualifications

Candidate Profile

Knowledge and Experience

• Diploma or Degree from preferably hospitality or related field.
• Minimum 5 years relevant experience with at least 2 years at a management level.
• Excellent communication skills in English and ability to communicate in a second language.

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Job Description

As a Chef De Partie (CDP) you are responsible for:

• supporting the Head and Sous Chef in a busy hotel kitchen
• delivering consistently high-quality food,
• handle purchase orders and ensure that items arriving without authorization are not received.
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
• Ensure Food & Beverage Production Operational Standards, Policy & Procedure Adherence.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Establishing and maintaining effective inter-departmental working relationships.
• Follow good preservation standards for the proper handling of all food products at the right temperature.
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Ability to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Guiding and training of subordinates on a daily basis to ensure high motivation and economical working environment.
• Carry out any other duties as required by management.

Qualifications

• Hotel Management Graduate or Culinary Degree with minimum 3 years certification. 
• At least 3 years’ experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role.

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Job Description

• To constantly monitor guest service level, ensuring a maximum guest satisfaction.
• Demonstrates a commitment to provide warm, anticipative service to exceed the needs and expectations of our discerning guests.
• To oversee the Concierge operations, including the bell desk and doormen, ensuring that the hotel standards and procedures are fully known and followed.
• To ensure appropriate stock level for the smooth run of the Concierge operations and to prepare requisitions accordingly.
• To always ensure a proper coverage and supervision of the Concierge.
• To be most of the time in the guest area to have a contact with the guests and to socialize, playing a Public Relations role.
• To ensure that all guests receive a warm welcome and that they enjoy their stay being offered the finest personal service.
• To ensure that all in-house guests and/or visitors looking for assistance, personally, on the phone, or e-mail, are immediately attended and their requests are well responded at any time.
• To ensure that both the arrival and the departure lists are updated, transportation and airport services are scheduled and respected and all the set-ups are according to guest requests and needs.
• To ensure that all team members provide prompt, updated and correct information about the city, locations, events, programs, traffic, weather, etc., and do the needful bookings, purchasing or arrangements.
• To ensure that all the outsourced services contracted by the Concierge are of high quality and fully corresponding to the guests’ and hotel’s requirements and needs, as approved by the hotel management.
• To act as a representative of the Management when dealing with guest complaints or if a member of the Concierge team is facing difficulties that she/ he cannot solve on her/ his own.
• To manage any guest complaint in a professional manner, by owning it, resolving it to the guest satisfaction and recording it.
• To be fully aware of and to report all guest comments or complaints.
• To ensure that Guest History records are accurately maintained and all recurring guests are pre-registered.
• To be aware of all VIPs visiting or staying in the hotel.
• To offer assistance at any time in the operations and to monitor, highlight and suggest improvements on any malfunction.
• To ensure and perform a proper use of all the equipment and property management system, to have a perfect knowledge of the set ups.
• To ensure the strict control of room keys and section keys.
• To daily review and update the Concierge logbook and to sign it.
• To prepare and present daily / monthly activity and revenue reports, ensuring correct guest and service billing.
• To implement and control the Focus and other financial and audit procedures.
• To assign duties and responsibilities to subordinates and to assist them in their duties. To daily implement and control the check lists.
• To assist in securing external guest accommodation should an overbooking occur.
• To be updated with the competitors’ offerings and rates.
• To conduct a daily line up briefing with the Concierge team members to recapitulate tasks and activity.
• To attend any inter-departmental meeting using this opportunity to encourage the interactivity with the Concierge team and to review the operational standards and procedures.
• To share daily activity highlights with the FOM, including internal and external guest opportunities.
• To ensure the Accor loyalty programs are promoted and to build strong and long-term relationships with the guests.
• To be an ambassador of the Concierge and of the hotel, in and outside the workplace.
• To personally greet and escort the guests rather than pointing out directions.
• To conduct staff evaluations and surveys. To develop staff motivation and performance through action plans. To be involved in staff retention and satisfaction.
• To ensure trainings and regular “refresher” courses are conducted and attended as scheduled.
• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.

Qualifications

•  Luxury five star experience necessary
• Prior formalized training as a butler is highly regarded
• Strong leadership qualities, interpersonal, and communication skills
• Strong attention to detail, Highly responsible, organized & reliable
• Strong interpersonal and problem solving abilities
• High level of integrity, enthusiasm, dedication and support for continuous improvement.
• Must be a self-starter, coach & mentor who can inspire the team to perform

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Culinary Daily Operations

• Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, and Banquets, outside catering as well as Stewarding operations.
• Focus on constantly improving the training manuals and SOPs. enforce operational standards that are reviewed periodically for improvement
• Participate actively in quality initiatives such as the daily Chef Briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
• Assist in inventory taking and ensure sections have all they need for sound operations
• Ensure to keep updated of hotel’s occupancy, events, forecasts and achievements and communicate the same to the teams.
• Prepare menus in accordance to the various seasons and events, closely liaise with the Food and Beverage Manager for seamless executions.
• Work on new concepts to expand the offer and the quality of the guest food experience
• Work together with Pastry Chef on modernization of the pastry offerings  – latest trends

Financials, Budget and Costing

• Ensure that recipes and costings are established and updated Work on the budget together with FB manager when requested
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Achieve departmental budget goals by maintaining efficient cost expenditure.
• Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.

Hygiene and Safety

• Maintain all HACCP aspects within the hotel operation, work closely with the hygiene manager to ensure all areas are as per standard
• Ensure all tools and equipment’s are up to working standards for the hotel
• Enforce sanitation by checking to pass audit score target
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.

Leading Others

• Responsible to maintain the overall welfare and engagement of the culinary team by providing them with the training and resources to take care of our guests
• Lead the Culinary Performance Reviews, ensuring appraisals and feedback sessions are held in a professional and timely manner.
• Establish training schedules, provide teaching moments for the team
• Work closely with culinary leaders and supervisors to coach and counsel the team so as to ensure performance and discipline management remains objective, consistent, fair and progressive.

Qualifications

• Minimum 5 years’ experience as an Executive Chef in a 5 star luxury/premium property.
• Excellent planning and organizational skills.
• A creative approach to the production of high quality food.
• Excellent leadership & training skills.
• A business focused approach to managing a hotel kitchen.
• Ability to build relationships, internal and external, to the hotel and the Company.
• Builds guest loyalty and to develop to a professional relationship with regular guests and patrons.
• Continually improves product and obtain feedback from guest and patrons.
• Handles customer comments and complaints and take swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the Director of Food & Beverage from time to time.

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Front Office Supervisor

• Reliable and engaging. As a Rooms Supervisor, you will demonstrate the essence of creating an exceptional guest journey. You are committed to taking care of the guests from the moment they arrive through to their departure.

What you will be doing:

• Lead and supervise the day-to-day operation of the department to ensure service standards are followed with friendly and engaging service
• Handle guest concerns and react quickly, tracking and notifying proper areas to guarantee memorable moments for our guests
• Ensure employees are informed daily about priorities to personalize service

Qualifications

• Your experience and skills include:
• Service focused personality is essential
• Previous experience in a similar leadership role is an asset
• Prior experience working with Opera or a related system
• Strong interpersonal and problem solving abilities and the ability to lead by example