Latest Job Opportunities at Accor Hotel

Job Description
Position scope:

• The Groups and F.I.T Agent will exceed our guests’ expectations in planning and executing each stay with us while ensuring the best return value for the hotel. The Groups and F.I.T Agent is an ambassador for our hotel and for our Brand, where the engaging and anticipative service you provide over the telephone and email will make our guests feel valued and reflect the exceptional hotel experience to come.

Responsibilities:

• Responsible for accommodation booking for Cape Grace, A Fairmont Managed Hotel.
• Responds to enquiries about hotel products and services over the telephone, email, etc.
• Determines guest’s needs and quotes the appropriate room and rate as per requirements.
• Books reservation with most accurate information to ensure exceeding guest’s expectations.
• Arranges accommodation, special requests and activity requirements for leisure, corporate and wholesaler’s guests.
• Acts in accordance with the standards, conforms to the policies and procedures.
• Possesses full command of Opera and other Microsoft applications (necessary training will be provided).
• High communication skills verbal and written. Perfect use of English.
• Understands Revenue Management strategies, sell levels and sell directed rates and is able to apply these methods to offer as per available Hotel inventory.
• Co-operates, co-ordinates and communicates with all other departments to ensure highest level of Guest service is maintained and the maximum profit is generated.
• Ensures knowledge of all facilities, services and hours of operation in order to respond confidently and effectively to inquiries.
• Consistently demonstrates a commitment to personal Guest Service excellence and profitably through special duties as assigned.
• Adheres to and promotes all Company Health & Safety policies and procedures to ensure a safe work environment.
• Complies with all LQA Standards as well as SOP’s for their role.
• Promotes and practices all organizational values of teamwork, mutual respect, integrity and empowerment among all co-workers.
• Has an understanding of Groups - including cut off dates, blocking and booking policies and procedures.
• Manage and follow up on all deposit payments in line with the FIT and group terms and conditions and ensure that payments are received on time and communicated to the accounts department and front office prior to the guest or group arrival.
• Together with Front Office, ensure that group billing checks are conducted daily, whilst groups are in house and accurate final group invoices are communicated to the client on departure.
• Attend PM/PQ meetings to clarify and discuss outstanding payments for group bookings as and when required, ensuring that follow up and payment is received.
• Maintaining a group’s spreadsheet, distributed weekly / monthly, providing group status updates for the financial year.
• Create and update all individual guest and party reservations. Drawing up of Party and Group Sheets with detailed information pertaining to each department - communicating these documents with the required notice prior to the group arrival. Ensuring that the hotel Operating system is updated with all details and information relating to the group.
• Every Group quote to be analysed and a detailed qualification of each group enquiry in terms of client requirements, needs analysis, benefit matching, competitor information, deciding factors, decision timelines, negotiations required, incremental spend in F&B and Spa.
• Actively manage group room blocks in terms of pick-up and wash, ensuring timely release of unused rooms. Daily follow-up of Inquiry & Tentative status groups according to the timelines provided to the client in order to effectively manage inventory.
• Issuing of group contracts, pro-forma invoices within the group terms and conditions. 
• Manage time split with individual Reservations and Group time ensuring that all duties are completed for each shift.
• To be detail focussed in the performance of all tasks relating to the reservations process i.e. accurate bookings and guest confirmations
• Perform other duties as and when required.

PIPELINE LEVEL

• Manage self

LEVELS OF ACCOUNTABILITY

• Reporting to the Assistant Reservations Manager and Reservations and Revenue Manager

LEVELS OF RESPONSIBILITY

• Responsible for own performance

COMPETENCIES

• Calculations
• Analytical thinking
• Organizing
• Action Planning
• Service Orientation
• Flexibility and adaptability
• Strong attention to detail
• Admin oriented

Financial: Satisfied Shareholders

• To ensure that all quotes compiled are accurate and every attempt is made to secure the business for Cape Grace.
• Manage and follow up on all deposit payments in line with the reservation terms and conditions and ensure that payments are received on time and communicated to the accounts department and front office prior to the guest’s arrival.

Customer Service: Delighted Customers

• Models the Organizational Values
• Matching the features and benefits of our product offering to ensure that we exceed our guest’s expectations.

Processes: Effective Processes

• To interact with Housekeeping, Front Office, Spa and Food & Beverage, where necessary, ensuring any new and relevant information is communicated between these departments and Reservations.
• Maintains department Standard Operating Procedures and devise benchmark to be adhered to.
• Manage workload fairly, ensuring that our turnaround time is adhered to.
• Assist Individual and Group Reservations as/when necessary, with enquiry turnaround, call handling as well as shifts during low staffing periods.

Learning and Growth: Motivated and Prepared Workforce

• Coordinates departmental Induction programme to required standard.
• Assists with departmental training in collaboration with the Assistant Reservations Manager / Reservations and Revenue Manager as and when required.

Qualifications
SKILLS, EDUCATION, and QUALIFICATION REQUIREMENTS

• Grade 12 or equivalent
• A Hospitality Management qualification is a strong recommendation.
• Previous Experience in Reservations required.
• Proficiency in English (Verbal, Written, Reading)
• Proven abilities in developing and nurturing interpersonal relationships with guests, colleagues and suppliers.
• Demonstrated experience using:
• Opera Property Management System
• Microsoft Office Suite to at least Intermediate level
• Previous experience on TARS would be advantageous.
• Above average Numerical skills
• Above average ability to communicate at all levels of the organization.

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Job Description

Scope of position:

• The Senior 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. Senior 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.
• Take charge of the kitchen in absence of Junior Sous chef or Sous Chef
• Conduct daily shift briefings to kitchen colleagues in absence of Junior Sous Chef & Sous Chef
• Lead by example using AccorHotels’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

• Manage the Health and Safety standards of the kitchen and ensure they are always followed.
• 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 cooking 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 Head 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 food 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 food cooked and 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.
• Have a strong passion for food.
• Be driven to succeed.
• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills.
• Proficient in the English language (verbal & written), second language is an asset.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Available to work flexible hours that may include early mornings, weekends and/or holidays.
• Highly responsible & reliable.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively with fellow colleagues as part of a team.
• Positive attitude.

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Job Description

Scope of position:

• Reporting to the Sous Chef, the 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 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 AccorHotels’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 cooking 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 Head 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 food 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 food cooked and 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

• Support the Talent & Culture Manager in managing the Talent & Culture operation, including the functional areas of Recruitment, Benefits, Activities/Communications and Administration thus ensuring the Talent & Culture department delivers a high standard of service for both our internal guests and external clients.
• Assist the Talent & Culture Manager in developing and coordinating Talent & Culture programs within the Hotel in accordance with Company Talent & Culture policies, practices and procedures in response to, and anticipation of, our external environment and competitors.
• Act as an internal consultant to provide expert coaching and direction on  Talent & Culture policy, programs, and employment standards
• Counsel and coach all colleagues on job related issues, career development and performance management.
• Support, uphold and guide the hotel philosophies concerning hiring, employee relations, supervision and disciplinary action to result in consistent application of policies and procedures. 
• Be a role model within the hotel and demonstrate professional leadership skills that are fully aligned and in support of our culture.
• Coordinate the annual hourly and salary compensation reviews.
• Manage Talent & Culture projects together with the Talent & Culture Manager as required.
• Champions training and development at all levels for the property.
• Ensures all Pullman Hotels and Resorts/ AccorHotel’s standards are implemented and adhered to
• Conducts training needs analysis on a six and twelve month basis to ensure all our constituents training and development needs are met, in conjunction with the training committee.
• Ensures each new Heartists attends the mandatory induction program.
• Facilitates Heartist Campaign 1-4 and 5-8 during as per required timeframes.
• Maintains up to date Job Descriptions for each position in the hotel.
• Maintains up to date Individual Training Plans for each position in the hotel.
• Oversees Hotel Training committee and Departmental Trainers.
• Oversees the Employment Equity committee as appointed Management representative and oversees the completion of the annual Equity Reports with the assistance of the T&C Manager, in consultation with the  EE committee.
• Ensures all new hires receive an up to date job description, initial training outline, and professional development interview from their leader.
• Develops and distributes training and development schedule each quarter and produces a monthly calendar.
• Coaches Heartists at all levels regarding training and educational opportunities.
• Assists in the implementation of new corporate initiated programs as directed.
• Responsible for Hotel Educational Assistance Policy administration, communication and produces usage reports accordingly.
• Promotes AccorHotel’s learning capabilities.
• Attends hotel shift briefings and takes part in the hotel Duty Manager Program.
• Champions the Heartist Recognition Committee and Recognition program in conjunction with the T&C Coordinator/Administrator.
• Champions the Charity Committee and all Corporate Social Investment Projects.
• Participates and assists in the facilitation of other programs and committees as directed by the Talent & Culture Manager.
• Creates and implements new Talent & Culture programs as needed.
• Coordinates and Updates the EES Action Plan for the Talent & Culture Department, other Departments and the Hotel.
• Supports the Talent & Culture Coordinator/Administrator with coordinating the monthly Coffee Date Program with the General Manager.
• Supports the Talent & Culture Coordinator/Administrator with overseeing the operation, maintenance and hygiene of the staff change rooms and staff cafeteria.

Qualifications

• Grade 12
• A Diploma in Human Resources Development will be an advantage