Job Openings at Accor Hotel

Duties

• Management and leadership of the hotel kitchen team.
• Management of the restaurant, room service, bar and conference food service operations on a day to day basis.
• Produce creative and innovative menu designs
• Create a true multi-site kitchen facility that use the collective people, and equipment resources efficiently to meet the needs of respective food outlets. 
• Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as a purveyor of consistent, quality and value for money cuisine.
• Respond to any changes in food styles and service trends as dictated by the market (hotel / customers)
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Work with the kitchen teams and take corrective action where appropriate, and within company guidelines, if standards are not met.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Liaise with the Restaurant and Bar Manager / Supervisors and the Conference Sales Manager / Conference Coordinator keeping the lines of communication open between the departments, extend this to other departments in the hotel.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.

Qualifications

• Bachelor’s Degree/ Diploma, or any related Culinary Certification.
• Minimum of 2 years of industry and culinary management experience.
• Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.
• Eye for detail to achieve operational excellence
• Passion for leadership and teamwork
• Excellent guest service skills
• Experience developing and motivating staff.
• Excellent ability to communicate and build positive working relationships with the team, suppliers and service staff.
• Relevant qualification including sound knowledge of HACCP
• Previous experience in menu development
• Ability to understand and manage key financial metrics in a commercial kitchen environment (stock control, food cost, etc.) 
• Strong organisational and communication skills
• Ability to effectively time manage large volume work load, to meet deadlines and work well under pressure situations
• A flexible and resilient approach to challenge

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Duties

• Provide quality service to the customer by responding to their requests promptly, efficiently and courteously during check-in, check-out and throughout their stay.
• Maintain control of guest and hotel accounts ensuring that all charges are accurate and posted on a timely basis.
• Maintain strict security procedures with credit and cash transactions, accounting procedures, issue of room keys and guest confidentiality/privacy
• Maintain communication channels between Hotel guests and all Hotel departments both verbally and in writing as required.
• Operate switchboard effectively, handling all calls promptly and professionally, greeting all callers according to Accor policy and transfer all calls to relevant departments responding to requests quickly and efficiently.
• Document accurately all internal and guest messages. Distribute according to specified Hotel procedure.
• Maintain an accurate internal phone list for accurate transfer of calls. Connect International and Operator Assisted calls for guests, record accurate charges.
• Assist, as required to screen calls for reservations.  Ensure accurate, up to date information is given.
• Use every opportunity to promote hotel facilities and maximise sales through sound product knowledge and selling skills.
• Attend to other duties as requested by Management and Supervisors

Qualifications

• Experience as a Receptionist, Front Office Representative or similar role preferred.
• 1-2 years related experience or training preferred.
• Experience handling multiple phone lines preferred.
• Strong customer service skills required
• Strong organizational skills required
• Guest-centric

Education: 

• Matric
• A Qualification in Hospitality / Tourism will be advantageous.

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Job Description

• Providing exceptional customer service by responding to their requests promptly, efficiently and courteously during check-in, check-out and throughout their stay.
• Attending to guest requests efficiently and effectively, constantly striving to provide Total Customer Satisfaction.
• Participating in training and development programs to enhance one’s skills and capabilities.
• Promoting and up-selling hotel facilities through strong product knowledge.
• Maintaining a high level of professionalism and ensuring procedures are followed in relation to guest confidentiality and the issuing of room keys.
• Maintaining procedures in relation to credit and cash transactions and accounting documentation.
• Running the night audit process including correctly posting all hotel's revenue for the day, accurately identifying discrepancies, and producing a complete night audit report thoroughly and accurately

Qualifications

• A warm personality with a contagious passion for working with people - you want to connect, hear stories and create belonging.
• Strong communication skills.
• High level of computer literacy – Excel and Opera experience preferred.
• Excellent attention to detail.
• Previous hotel experience (advantageous).

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Management Processes

• Ensure the production of excellent confectionary and total quality in conjunction with company trends and standards.
• Supervising, coordinating, and controlling the daily pastry production for the entire hotel.
• Ensure proper preparation and implementation of pastry standards in the pastry area in compliance with hotel’s standards.
• Supervising and providing practical assistance in the pastry production.
• To assist the Executive Pastry chef in creating and implementing pastry standards for the culinary operation.
• Control relevant food production levels depending on business demand.
• Analyze audit feedback and carryout actions items.
• To enforce and comply with the hotel standards of procedures, rules, and regulation.
• Ensuring maintenance repairs are met and reported.
• Schedule employee rosters according to business needs and forecasts in the absence of the Executive Pastry Chef

Communication and Conduct

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintaining clear, healthy, and accurate communication with superiors, colleagues, and subordinates always.
• Attend all F&B meetings, Health and safety meeting, and hotel staff meeting in the absence of the Executive Pastry Chef.
• Ensure all relevant information is handed down to the team.
• Assist all chefs when needed and be hands on.
• Perform other duties as and when required.

Food Quality and Control

• Assist in menu planning as directed.
• Helps to ensure that an accurate and up to date recipe bank is maintained.
• Take an active role in all menu changes.
• Consult with other chefs on special menus, presentation, and pricing.
• Ensure all mise en place is made accurately and avoid wastage.
• Ensure that all plates leaving the pass are the highest standard.

Health and Safety

• Ensuring a clean and hygienic pastry and bakery operational
• Always ensure Health & Safety protocols and Environmental initiatives are followed.
• Enforce hygiene standards throughout kitchen, inspecting all kitchen areas.
• Employee grooming and manning levels are in order and takes appropriate action when necessary.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform while working.
• Assist with Hygiene Audits where necessary.

Stock Management

• Ensure Stock Takes are conducted accurately.
• Loading orders on Materials ahead of time to ensure smooth production.
• Planning and controlling the par stock level in the entire pastry area.
• Ensure all stock is stored correctly and in line with the Food Safety management system.

Training and Development

• Coaches, counsels, disciplines, and develops subordinates’ employees.
• Supervise kitchen colleagues, including training, productivity, maximizing the utilization of human resources, promoting and the development of all employees in the department with constant upgrading of skill levels and competencies through training schedules in conjunction with the T&C department.
• Perform employee reviews and performance appraisals.
• Ensure staff are informed of all online training to be completed and ensure due dates are met.
• To train their subordinates and always ensure an enjoyable working environment.

Sustainability and Stock

• Ensure correct use of ingredients and avoid wastage at all costs.
• Make use of the Winnow when placed in the pastry section.
• Use ingredients seasonally.
• Minimize the use of single use plastics as much as possible in Line with environmental program.

Qualifications

• Fluent in the English language (verbal & written), second language is an asset.
• Matric and registered level 3 Culinary Diploma 
• International experience advantageous
• Minimum of 4 years progressive management experience in a luxury hotel kitchen or related field. 
• 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 have great leadership and communication skills.
• 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.