Jobs at Accor Hotel

Job Description

• We are seeking a talented and passionate Pastry Chef to join our culinary team in Krugersdorp, South Africa.
• As a key member of our kitchen staff, you will be responsible for creating delectable desserts and pastries that delight our guests and elevate their dining experience.
• Develop and execute innovative dessert menus, including cakes, pastries, and other sweet treats
• Prepare a wide variety of baked goods, desserts, and pastries for all food outlets in the establishment
• Ensure the highest standards of food quality, taste, and presentation
• Manage inventory, order supplies, and maintain proper storage of ingredients
• Collaborate with the Executive Chef and other kitchen staff to create cohesive menus
• Train and supervise junior pastry staff, fostering a positive and collaborative work environment
• Maintain a clean and organized work area, adhering to all food safety and sanitation regulations
• Monitor and control food costs while minimizing waste
• Stay current with pastry trends and techniques, continuously improving your skills and knowledge
• Participate in menu planning and development of new dessert concepts
• Ensure timely preparation and delivery of pastry items for various services and events

Qualifications

• Proven experience as a Pastry Chef, preferably in a 4/5 star hotel or fine dining establishment
• Strong knowledge of baking and pastry techniques, with a creative flair for dessert design and presentation
• Excellent organizational skills with the ability to multitask and prioritize in a fast-paced environment
• Demonstrated leadership abilities and experience in training junior staff
• Strong attention to detail and commitment to quality
• Proficiency in food safety and sanitation practices
• Ability to work flexible hours, including weekends and holidays
• Excellent verbal and written communication skills in English
• Positive attitude, self-motivation, and enthusiasm for the culinary arts
• Collaborative team player with the ability to work effectively in a diverse kitchen environment
• Adaptability to changing menus, seasonal ingredients, and customer preferences
• Goal-oriented mindset with a focus on continuous improvement and innovation in pastry creation

Additional Information

• Employee benefit card offering discounted rates at Accor hotels worldwide.
• Develop your talent through Accor’s learning programs.
• Opportunity to grow within your property and across the world!
• Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.

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Job Description

Scope of Position:

• Responsible for managing the day-to-day food and beverage operations of the hotel in a professional manner, following legal and sanitation standards and codes, basic discipline and reviewing of employees.  
• Always ensuring that Guests receive fast, friendly, and efficient food and beverage service, and maintains an upbeat atmosphere, that appeals to a diverse clientele.
• Ensure that the department follows all the requirements of the operational standards manual.
• This position involves that you assist the F&B Manager with design and review of the menu’s and maintain records of sales breakdown and staff training.
• Provide management with related reports on profits, losses, and variances.
• Responsible for the control of the inventory in the food and beverage department.

Specific duties, responsibilities & Key performance areas

Food and Beverage Service:

• Together with the food and beverage manager to organize and supervise the shifts of the department, ensuring that staffing levels are correct and to agreed standards
• Circulate throughout the restaurants, bars and banqueting departments, maintaining a highly visible profile with Guests and staff
• Know and completely familiar with all menu’s, beverage lists and service offerings to provide prompt and efficient service of all meals, snack, functions and beverages to the required operating standards manual
• Assist with waiter service to Guests, advising Guests on menu and wine choices
• Dissatisfied Guests are acknowledged immediately and attended to without delay
• Notify the food and beverage manager or General Manager of any complaints that were received and how they were solved
• Ensure all kitchens and back of house areas operate effectively and efficiently and maintain the highest level of cleanliness, safety and hygiene
• Responsible for food quality, presentation and service delivery and ensuring that it is of the highest quality

Qualifications

Your experience and skills include:

• Service focused personality is essential and a passion for everything food and beverage
• Previous experience in a similar leadership role is an asset
• Strong interpersonal and problem solving abilities and the ability to lead by example

Additional Information

• Assist in managing preparation of schedules, payroll and workloads for food and beverage staff ensuring maximum efficiency
• Planning, organizing, and directing team members to ensure the highest degree of Guest satisfaction
• To carry out and ensure that regular On-the-Job training is taking place to agreed standards, and all relevant paperwork submitted
• Responsible to ensure each staff member is correctly presented in his/her uniform displaying a name badge
• Assist food and beverage manager with performing job evaluations with food and beverage staff
• Maintain and enforce disciplinary procedures within the department with the assistance of the food and beverage or human resources manager

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Job Description

About the Role:

• We are seeking a versatile and growth-driven professional with a strong background in sales, hospitality, and medical knowledge, who is equally enthusiastic about marketing and digital strategy.
• This  role combines client-facing sales with hands-on marketing responsibilities to support business development and brand growth in the healthcare sector.
• As a Sales, Marketing & Client Solutions Executive, you will be a key player in building client relationships, generating leads, creating digital campaigns, and helping position our hotel and medical solutions to the right audience. You’ll work across departments to ensure our voice is consistent, our message is clear, and our customers feel valued.
• This is the perfect opportunity for someone who thrives at the intersection of communication, healthcare, and digital media — and is eager to grow beyond the job description.

Key Responsibilities:

Sales & Client Solutions

• Build and maintain trusted relationships with clients in the healthcare and wellness sectors
• Present and promote products/services to new and existing clients using solution-based sales techniques
• Conduct client needs analysis and tailor proposals to suit clinical, business, or patient-centered goals
• Meet and exceed sales targets through lead nurturing and account growth
• Provide after-sales support and ensure a high standard of customer satisfaction
• Collaborate with internal teams (banqueting, medical, product, operations) to deliver comprehensive solutions

Marketing & Digital Marketing

• Support the creation and execution of marketing strategies and campaigns to attract new leads
• Contribute to content creation across platforms (email, social media, landing pages, blog, etc.)
• Help manage the company’s social media presence and scheduling tools
• Assist in optimizing digital campaigns (SEO, Google Ads, paid social) and tracking key metrics
• Coordinate marketing assets for trade shows, webinars, and digital events
• Conduct basic market research to identify trends, customer needs, and competitor insights
• Maintain brand consistency in all digital and physical marketing efforts

Qualifications

• 2–5 years of sales experience, ideally in hospitality or client relationship roles
• Excellent communication and interpersonal skills
• Strong organizational and problem-solving skills
• Passion for the medical industry and eagerness to learn
• Proven track record of exceeding goals and taking initiative
• Comfortable in fast-paced, evolving environments
• Proficient in CRM tools, Microsoft Office, and virtual collaboration tools
• Opera/Oracle system experience

Preferred (but not essential):

• Previous experience in pharmaceutical, medical device, or healthcare service sales
• Medical training or certification (e.g., nursing diploma, clinical assistant, or equivalent coursework)
• Background working with hospitals, clinics, or wellness center's
• Knowledge of medical terminology or anatomy & physiology
• B2B or consultative sales experience
• Fluent in more than one language

Additional Information

• Employee benefit card offering discounted rates at Accor hotels worldwide.
• Develop your talent through Accor’s learning programs.
• Opportunity to grow within your property and across the world!
• Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.

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Job Description

Scope of Position:

• The Incumbent manages the operation of both the Purchasing & Receiving departments.  
• He/she is responsible for the purchasing, receiving, storing, issuing and cost control of goods and products in and out of the hotel.
• Organize and facilitate stock taking with relevant Heads of Departments for food, beverage and Operating equipment as per the company policy.
• Liaise with suppliers to ensure best possible price for goods is received as well as ensuring exceptional quality.
• Constantly compare basket of goods between suppliers and ensure new suppliers are sourced.

Specific duties, responsibilities & Key performance areas

Responsibilities:

• Consistently offers professional, engaging, and friendly service
• Prepare and assist in analysing food and beverage costs on a monthly basis and recommend alternatives to improve costs
• Establish and maintain a database for food and beverage inventory stock including up-to-date pricing - Materials Control
• Ensure proper storage and issuance of all food and beverage items – Stores Procedures
• Establish and maintain a cost allocation transfer system for food and beverage supplies to the various departments - Materials Control
• Assist management in menu costing in order to establish menu item sale prices
• Prepare F&B reports as requested by management
• Prepare all hotel costs on a monthly basis – Journals
• Prepare all food & beverage costs per outlet on a monthly basis – Trading Summary
• Menu engineering reports as required
• Implement sound purchasing policies, systems and procedures in accordance with Company standards
• Ensure the efficient operation of the Purchasing Department in all aspects
• Establish contracts to ensure reduced pricing for all operating areas of the hotel
• Monitor vendors for quality, service and price through standard purchasing specifications
• Assist with Operating Capital Expenditure process (AFE)
• Receives and checks backup documentation for purchase requisitions generated by other departments/HOD
• Calls for quotations from various suppliers for any new items.
• A minimum of three independent genuine quotations must be obtained for purchases of more than R5000
• Ensure that all purchase order requests are properly completed and approved
• Ensures all approved orders are placed with the relevant suppliers – Store Items
• Ensures all approved orders for non-store items, direct expenses are sent to the relevant HOD/Departments
• Carries out regular market survey prices of all items and services for the hotel by keeping constant touch with the suppliers
• Follows up and ensures that goods are delivered in accordance with the purchase order and without any delay
• Responsible for making sure that the administrative procedures relating to the purchase of goods is followed
• Ensures that the suppliers follow the rules relating to hygiene of goods delivered
• Keeps all records in a way that they can be checked at any time for information or audit purposes
• Assist in monthly or quarterly inventories as needed
• Any other administrative duties within the department
• Perform any additional duties as assigned by the Director of Finance 

Qualifications

• Proven experience as a Stock Controller, Inventory Manager, or similar role
• Strong knowledge of inventory management systems and procedures
• Proficient in Microsoft Excel and inventory software (e.g., ERP systems)
• Excellent organizational and time-management skills
• Strong attention to detail and accuracy
• Good communication and problem-solving abilities
• Matric (Grade 12) required; a diploma or certificate in supply chain/logistics is an advantage
• Ability to work independently and manage multiple tasks under pressure

Additional Information

• Employee benefit card offering discounted rates at Accor hotels worldwide.
• Develop your talent through Accor’s learning programs.
• Opportunity to grow within your property and across the world!
• Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.

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Job Description

Scope of position:

• Reporting to the Pastry Sous Chef, the Pastry Chef de partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors.
• They will be able to fully manage sections assigned to them and supervise staff.
• Always act in a professional manner using the company’s Mission, Vision, and Values.
• The Pastry Chef de partie will strive to exceed guest expectation and take the culinary team to go from good to great.

Responsibilities:

Communication and Conduct

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Conduct daily shift briefings to kitchen colleagues in absence of Sous Chef
• Lead by example using Accor Hotel’s: Mission, Vision & Values
• Communicate daily with supervisors to ensure open lines of communication.
• Ensure all kitchen colleagues are aware of standards & expectations.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements
• Support & motivate kitchen colleagues.

Health and Safety

• Always promote Health and Safety
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy. 
• Adopt a clean as you go approach.
• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management

• Ensure storeroom requisitions requested are accurate to minimize repeat visits.
• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure stock is stored and labelled correctly.

Training and Development

• Strive to develop as a leader by attending Accor Hotels Managerial Courses
• Support/Coach/Lead & Motivate kitchen colleagues.
• To undergo training in both formal courses and on-the-job to develop baking and kitchen organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned trainings on Ines.
• Maintain consistent on the job training sessions for culinary colleagues.

Sustainability and Stock

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Executive Pastry Chef.
• Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield.

Food Quality and Control

• Strives to maintain & improve all food preparations & presentations.
• Strives to improve Guest Satisfaction results for Food Quality
• Act as an extension of kitchen managers to communicate consistency & quality.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Support colleagues on sections to ensure consistency.
• Perform tasks to the standards & expectations set forth, ensure that all Pastry production served is of a high quality and served at a safe and appropriate temperature.
• Complete assigned tasks in an efficient and timely manner.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head.

Qualifications

• Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine.
• 5 years of experience in a luxury hotel environment
• Accreditation from a recognized Culinary School (an asset)
• Food Hygiene and Safety trained.
• Strong communication skills
• Enthusiastic and guest driven.
• 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 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.

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Job Description

Scope of Position:

• The Food and Beverage Manager is responsible for the daily operation of the restaurant, bar, Conferencing and events, direct the F&B team to ensure that customers are satisfied with their dining experience and manage the business to ensure it is profitable.
• F&B Manager is responsible for managing food and beverage costs, upholding menu standards and controlling inventory.
• Carry out Duty Management shifts accordingly DM ROTA and business needs.

Specific duties, responsibilities & Key performance areas

• Attend and actively participate in weekly Head of Department meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Manage the service of food and beverage within the restaurant, bar, room service and conferencing, outside catering area.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas
• Regular liaison with Maintenance ensuring maintenance requests are completed quickly focusing on guest needs as a priority.
• Coordinate between Food & Beverage and Front Office to ensure that preparations for conferences involving Front Office / Housekeeping have been made.
• Assist in the preparation of monthly restaurant, bar, and conference reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Food & Beverage Supervisors.
• Prepare weekly and monthly forecasts for restaurant, bar room service and conference areas.
• Ensure constant liaison with the Conference Sales Manager and Conference Coordinator.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Strive to implement the Accor Vision and demonstrate active use of Accor Values.
• Any other duties assigned by your manager.
• Be knowledgeable of and operate within appropriate outlet and hotel liquor licensing guidelines and House Management Policies.
• Maintain currency of RSA certification, amendments and updates and adhere to RSA principles.

Talent & Culture Responsibilities

• 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.

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.
• Report any health or safety hazards, incidents and injuries to your Manager/Supervisor or Manager on Duty as soon as possible.  
• Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel. Ensure that the appropriate documentation is completed correctly, such as the Injury / Incident Form.
• Participate and contribute to the risk assessment process when requested by your Supervisor/Manager.
• Work cohesively in conjunction with the hotel’s rehabilitation program, as required.
• Maintain standards of hygiene for food handling and presentation as prescribed by council / legislative regulations.
• Be fully conversant with departmental fire and evacuation procedures

Systems & Procedures

• Log and inform your Manager of any system problems.
  Suggest any improvements that could be made to improve existing systems and procedures.
• Follow policies and procedures outlined in the Accor Brand Standards Manual, Departmental Service Standards / Procedures Manual and Accor Policy Manuals.
• Complete all duties, and ensure a concise hand over.

Customer Relations

• Provide efficient, friendly and professional service to all guests.
• Lead by example when attending to guest requests.  Show efficiency in constantly striving to provide Total Customer Satisfaction.
• Take initiative to ensure that interactions with our customers (internal or external) are positive and productive; call the Manager on Duty if difficulties arise.
• Work together with trust so that colleagues and management meet the goals of the department/Hotel.
• Treat customers and colleagues from all cultural groups with respect, sensitivity and transparency.
• Take every opportunity to be a “salesperson” by active selling of special promotions and facilities available within the Hotel.
• Implement the Accor values and Accor customer vision to ‘Offer the Best Service to Our Customers’.
• Ensure that the Department establishes and maintains an ongoing quality service improvement program
• Achieve a level of service quality and professionalism that consistently meets and preferably exceeds the expectations of guests.
• Attend to major operational problems and needs promptly including customer complaints, enquiries and requests.  Practice positive problem solving in all aspects of customer service.
• Answer all correspondence and enquiries received during the working week within 24 hours of receipt; maintain good public relations with customers.
• Maintain staff focus on ‘the Customer’s need’, individualizing and personalizing service where possible, encourage staff to use initiative.
• Encourage customer feedback regarding product and services in the Hotel.  Listen to and take action on this feedback.

Other

• Take responsibility to ensure all required tasks are completed accurately and within given time frames.
• Participate in scheduled training and development programs provided by the Hotel to improve self and department standards and attend departmental meetings as required.
• Abide by Accor policy on EEO and Harassment in the workplace.
• Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimization.
• Follow property procedures with respect to grooming, performance and conduct standards, occupational health and safety, emergency procedures and all other property policies and procedures as detailed in the employee handbook / department procedure manuals / company policy manuals.
• Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company. 
• Ensure neat, clean and functionally operating outlets are presented at all times.
• Manage the Hotel’s assets in all areas to protect their long - term investment value.
• Treat complaints of harassment and discrimination promptly and confidentially.
• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Accor Internet and Email policy
• Report any loss or damage to Hotel, guests or staff assets on the appropriate incident report form.
• Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.

Qualifications

• 5+ years experience as a F&B Manager is required 
• Micros experience is essential 
• Material Control is preferred 
• Hotel experience is preferred 
• Previous experience in high-volume Restaurants within similar supervisory role.
• Strong communication skills.
• A high standard of grooming and presentation.
• A friendly, guest-focused attitude with passion for providing exceptional and memorable moments.
• Ability to work a rotating roster including weekends & public holidays.

Additional Information

Special Note

• Your responsibilities are included but not limited to this job description as this has been drafted as a guide to the purpose and main duties of the role as it currently exists.
• The hotel relies on the flexibility of its staff to ensure the continuity of the high standards currently being achieved.  
• It is not intended as a wholly comprehensive or permanent schedule of duties and it does not form part of the contract of employment.  
• The Company reserves the right to amend this job description from time to time to accommodate the requirements of the business and the evolving nature of the role.

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Job Description

• The Director of Sales for Mantis will oversee key leisure accounts outside the Accor structure, based in South Africa, that play a significant role in driving hotel revenue.
• This role leads sales strategies across key source markets such as the USA and Europe, while also supporting local accounts and DMC partnerships.

Business & Financial Performance:

• Prepare and manage annual sales budgets; align departmental goals with commercial strategy.
• Analyse monthly performance reports and P&L statements; adjust as needed to meet target.
• Support hotels with financial forecasting, sales budgeting, ensuring performance alignment.

Stakeholder & Partnership Management:

• Build and maintain relationships with key leisure accounts, luxury travel partners, DMCs.
• Collaborate with Accor, brand commercial teams, and hotel operations to ensure alignment.
• Identify and develop new business opportunities through regional activations and key account strategies.

Sales Enablement & Marketing Integration:

• Coordinate with marketing and revenue teams to ensure cohesive campaigns and consistent messaging.
• Oversee development of sales materials and tools; ensure alignment with brand voice and values.
• Contribute to advertising, promotional, and PR activities in partnership with the corporate marketing team.

Operational & Hotel-Level Support:

• Work closely with property teams to ensure alignment with the brand's strategy and goals.
• Act as Multi-property Sales Manager for properties without on-site sales leadership.
• Conduct regular market and competitor analysis to inform strategic decisions.

Team Leadership & Development:

• Recruit, train, and mentor sales team members. 
• Conduct performance reviews and manage professional development.
• Foster a culture of accountability, innovation, and excellence in execution.

Other Responsibilities / Special Projects

• Participate in hotel management meetings and community events to represent the brand.
• Ensure compliance with fire, life safety, and emergency procedures.
• Maintain high standards of personal appearance and professional conduct.
• Perform other duties as assigned by senior leadership.
• Blog & Mailchimp design and distribution (form part of brand digital need to find a solution)
• WETU & AfricaHub
• Trade Portal

Qualifications

• Bachelor’s degree preferred
• Matric or Higher Education Certification
• Strong industry experience
• 5-7 Years of Leisure Sales
• 3-5 Years of Hospitaltiy Experience