Jobs at Accor Hotel

Job Description

Scope of Position:

• To supervise and ensure a smooth food production in the respective area and section assigned and to assist the Executive Sous Chef as well as Executive Chef in creating optimum customer satisfaction by providing the highest standard quality of food production., supervise and coordinate the kitchen service with other departments, solving any problems concerning the kitchen, whilst maintaining all areas of the kitchen to Fairmont standards.

Management Processes

• Ensure the production of excellent food and total quality in conjunction with company trends and standards.
• Supervising, coordinating, and controlling the daily food production for the entire hotel.
• Ensure proper preparation and implementation of culinary standards in the kitchen area in compliance with hotel’s standards.
• Supervising and providing practical assistance in the kitchen.
• To assist the Executive Sous chef and Executive Chef in creating and implementing kitchen standards for the culinary operation.
• Control relevant food production levels depending on business demand.
• To assist hygiene 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.

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.
• 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 kitchen production area.
• 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 kitchen 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.
• 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 kitchen area.
• 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 coworkers 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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Job Description

Your Role: As a Sales Manager, you'll spearhead the establishment of our newest sales location in Cape Town, Mantis Office. Your responsibilities will include:

• Sales Strategy Implementation: Build on the progress of the Mantis sales strategy, aligning it with the overall brand’s commercial goals and KPIs. Collaborate with revenue, marketing, and commercial teams to ensure the right actions are taken to target the appropriate customers and hotels.
• Account Management and Business Development: manage centralized account and set performance goals for Mantis and individual hotels. Negotiate and overseeing contracting and ensure appropriate rate structure is issued. Relationship management across segment such as Leisure, MICE, Corporate, and Government
• Communication, Internal & External: Communication between multiple properties and commercial team. Ensure updates are shared where relevant.
• Performance Reporting: Analyze key account performance, reviewing hotel sales team, segment, and account results. Track production from accounts and key source markets. Develop hotel teams and review their reporting to ensure it aligns with USALI and Brand Standards.
• Systems: Serve as the custodian of sales tools like CVENT and ANAIS, providing support to on-property sales teams in navigating and utilizing these resources. Act as the sales executive for hotels where an on-property sales representative is unavailable.
• Budget and Financial management: Manage the divisional sales budget, closely monitoring and optimizing sales expenditures. Ensure a strong return on investment for sales activities, including tradeshow participation.
• Travel & Client Engagement: Industry Event, Tradeshows, Customer Meetings. Hosting of site visits or FAM trips.

Qualifications

Experience and Skills: To excel in this role, you'll need:

• Passionate about creating a positive impact in the communities that support and surround our hotels, while championing the core pillars of the brand’s DNA: sustainability, conservation, and local engagement.
• Exceptional management and interpersonal skills
• Outstanding negotiation, communication, and presentation abilities
• Strong analytical skills for reporting
• Strategic thinker with the ability to align sales initiatives with broader business goals
• Highly adaptable and flexible in a dynamic, multi-cultural environment
• Willingness and ability to travel extensively within assigned region