Total 122 job vacancies by AccorHotel

Chef de Cuisine

We are seeking a talented and experienced Chef de Cuisine to lead the culinary team of our dining experience restaurant within a prestigious five-star hotel. As Chef de Cuisine, you will play a pivotal role in creating and executing an exceptional culinary experience that exceeds the expectations of our discerning guests.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Lead, mentor, and inspire a team of culinary professionals to consistently deliver high-quality dishes and impeccable service.
• Collaborate with the executive chef and other team members to develop innovative and enticing menus that showcase local and seasonal ingredients while reflecting the unique concept of the restaurant.
• Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation, ensuring adherence to food safety and sanitation standards at all times.
• Maintain strict quality control measures to ensure consistency and excellence in every dish served.
• Manage inventory levels, order supplies, and control food costs to maximize profitability while minimizing waste.
• Provide ongoing training and development opportunities for kitchen staff to enhance their culinary skills and knowledge.
• Ensure compliance with all relevant health, safety, and hygiene regulations, as well as hotel policies and procedures.
• Work closely with front-of-house staff to ensure seamless coordination and exceptional guest experiences.

Executive Sous Chef
You are a creative and talented individual with a proven ability to lead a Culinary team and a commitment to safe, efficient operations and exceptional cuisine. As Executive Sous Chef, your expertise in recipe development will elevate our menus and your leadership inspires and fosters culinary talent.

What is in it for you:

• An inclusive, empowering, and positive workplace, where we place people at the heart of everything we do 
• The opportunity to have fun at work alongside passionate hospitality professionals who strive to make the world a more welcoming place 
• The opportunity to live, work and play across the world through our employee travel and internal transfer programs 
• Complimentary meal through our Colleague Dining Program 
• A competitive salary with annual compensation reviews based on market, performance, and capabilities 
• Complimentary dry-cleaning of business attire  
• Employee benefit card offering discounted room and food & beverage rates at Fairmont & Accor properties worldwide 
• The opportunity to work in a luxury hotel environment.
• Free learning programs 
• Ability to make a difference through our Corporate Social Responsibility activities
• Annual paid vacation, sick leave, up to statutory holidays and birthday leave 
• A comprehensive benefits package including extended medical, dental, vision, life insurance, and disability benefits  
• A company-matched pension plan and ability to enroll in the Group Registered Retirement Savings Plan (GRSP) 

What you will be doing:

• Providing direction for all day to day Culinary operations
• Meeting daily with the Executive Chef to communicate daily operational challenges & successes
• Leading the daily Food & Beverage briefings
• Promoting a fun, professional and disciplined work environment while building mutual trust, respect and cooperation among team members
• Utilizing your keen interpersonal and communication skills to lead, influence and encourage others
• Actively sharing your ideas, opinions & suggestions in the weekly Chefs meeting
• Providing guidance and direction to your Culinary team, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedback
• Ensuring proper scheduling of weekly and annual vacation for Culinary colleagues while effectively managing Watson labor standards
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel
• Setting up control systems to assure quality, portion consistency, and the ability to create proper purchasing specifications
• Monitoring and reviewing operating criteria and developing an awareness of the importance of food preparation and quality
• Completing monthly one-on-ones, probation and annual reviews of kitchen managers as required
• Conducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when needed
• Ensuring consistent on-the-job training sessions are completed for all culinary colleagues and leaders
• Liaising daily with Food & Beverage Managers and the Culinary team to keep open lines of communication and relay guest feedback
• Partnering with Food & Beverage Managers to create innovative and successful promotional ideas while performing any other reasonable duties as required by the Executive Chef
• Striving to improve all food preparations, presentations and menu selections
• Striving to achieve and surpass our Voice of the Guest targets including food quality, menu content, variety of menu, and timeliness of service
• Chairing the monthly departmental communication meetings with Culinary colleagues
• Creating food menus for Banquets, In Room Dining, and Restaurant
• Meeting with Storekeepers to ensure quality and par levels are maintained
• Actively walking the hotel to ensure all Restaurant, In Room Dining, Banquet, and Meeting Room food quality and set–ups
• Interacting closely with Catering department to assist in coordinating event food and meeting with clients
• Ensuring all VIP visits are handled and prioritized properly
• Continually expanding on our current Food product to lead our colleagues to the next level
• Actively recruiting talent to strengthen our Culinary team’s skill set
• Performing other duties and projects as assigned

The position is responsible in managing the overall credit and receivable collection functions of the hotel in the most efficient manner in order to minimize the non-payment of accounts and potential bad debts.  

Primary Responsibilities  

CREDIT APPLICATIONS 

• Process credit applications within 10 working days, ensuring that clients are notified promptly and professionally. The credit worthiness of all applicants is formally checked and approval must be received from the Director of Finance or it’s designate. 

• Review the credit worthiness of all existing non-Accor approved clients on a yearly basis. 

CITY LEDGER 

• Ensure all invoices / statements are issued on a timely basis. 

• Monitor the prompt follow-up of all overdue accounts and minimize the recovery delay. 

• Implement effective inquiry response procedure for guests and management. 

• Ensure all travel agent commissions are timely processed and paid. 

• Report on monthly accounts receivable ageing analysis and detailed accounts’ ledgers. 

• Conduct credit meetings at least once a month. 

• Attend Credit Managers meetings to keep up to date knowledge of credit risks. 

• Appropriately manage all delinquent accounts, liaising with debt collectors where needed. 

• Review and recommend accounts to be written off, providing appropriate documentation. 

GUEST LEDGER and LIAISON with FRONT OFFICE  

• Liaise between the Accounting Department and the Front Office 

• Ensure PX and PM accounts are checked on daily basis and transferred to city ledger within 48hrs from the departure date. 

• Review the Advance Deposit ledger to ensure all the balances are either current or for future date. 

• Inform the Front Office Manager of any deviations from policy by Assistant Managers, or Front Office Cashiers that may come to his/ her attention. 

• Ensure guest refunds are processed in a timely manner as per the hotel policy; with all supporting paperwork and required authorizations. 

GENERAL  

• Supervise daily operations of credit and accounts receivable. 

• Establish and maintain local credit policies and procedures regarding billing, collection, credit cards, inquiries, cheque cashing, etc. 

• Maintain a close working relationship and communicate with the Room Sales, Catering & Events, Food & Beverage and Front Office departments. 

• Ensure the hotel complies with corporate policy on Credit and Accounts Receivable. 

• To be responsible for preparation of the various monthly reports as required by Management. 

• To perform other duties as required by the Director of Finance or it’s designate. 

The position is responsible in assisting the Director of Finance in the administration of all financial aspects of the hotel’s operations, to ensure that all local and corporate policies and procedures are observed and to oversee daily accounting operations in the hotel.  

Primary Responsibilities  

GENERAL 

• To supervise daily accounting operations. 

• To prepare time tables for completing monthly reports and work schedules. 

• To be responsible for preparation of the various monthly reports as required by Management. 

• To perform a financial analysis on the monthly statements and report the results to the Financial Controller. 

• To assist the Financial Controller in checking and investigating whether purchase requisitions fall in capital expenditure or expense budgets. 

• To ensure sub-ledgers and supporting evidence are in order and properly maintained to support the General Ledger. 

• To safeguard all contracts and agreements and to supervise the necessary accounting procedures and the preparation of accounting ledgers and summaries. 

• To perform other duties as required by the Financial Controller. 

ACCOUNTING 

• To review the daily revenue report prepared by the Income Auditor and to prepare the Income journal. 

• To verify that journals and journal vouchers are properly recorded and accurate. 

• To verify that the general ledger and sub-ledger postings are accurate, ensure that general ledger and sub-ledger balances correspond and all contra/clearance accounts are cleared at month-end. 

• To manage prepaid and accrued expense monthly allocations and other allocated expense calculations and to ensure they are properly accounted for. 

• To review the salary calculations and ensure that labor expenses are properly posted. 

• To review the Monthly Food & Beverage Cost Controller’s Report and to verify the proper booking of the costs. 

• To check a draft of monthly account statements, verifying that there are no errors or unrecorded amounts and to report to the Financial Controller. 

• To verify that fixed assets are purchased according to the capital expenditure budget, that amounts are properly recorded and the fixed assets ledger completed. 

• To verify that the computer system is operating smoothly and that all necessary accounting records are correctly prepared. 

FINANCIAL 

• To maintain close communication with the public auditors and to communicate instructions for the preparation of internal and external audits, preparing all necessary data and documents, in conjunction with the Financial Controller. 

• To maintain a working knowledge of the accounting regulations of the region where the hotel is located. 

• To verify the daily bank balances through review of the bank statements for all bank transactions and to prepare the bank reconciliation and credit card reconciliation to be submitted to the Financial Controller for approval. 

• To verify the accuracy of the General Cashier report and that revenue receipts are daily deposited into the bank by the General Cashier. 

• To perform monthly physical inspections for cash held by the cashiers (on a random basis) and to review daily cash balance lists from the General Cashier for cash on hand. 

• To ensure that unused cheques and other bank forms are safely stored and that all measures are taken to protect cash on hand at any point of sale area and the General Cashier’s room. 

• To verify the daily foreign exchange rates comply with and are advertised according to the procedure. 

• To prepare actual and estimated working capital schedules and to submit them to the Financial Controller. 

TAXATION 

• In regards to sales tax, consumption tax and payroll related taxes, to verify that amounts are promptly declared and paid on time. 

• To ensure that all tax matters are treated in a proper manner and in compliance with related legislation. 

• To follow up any tax changes and other legislation. 

OTHER RESPONSIBILITIES 

• To supervise and control subordinates to discharge their duties in an effective and efficient manner. 

• To ensure teamwork and efficient operation of the department through team spirit development. 

• To check the workload for the Accounting department and assist the Financial Controller in setting and changing assignment of work in order to prevent overburdening one part of the staff with heavy workload. 

• To manage the vacation schedule for the Accounting department, doing the necessary adjustments to prevent any trouble in the daily operation. 

• To evaluate employee performance and make suggestion to the Controller accordingly. 

• To plan and organize training for the staff in areas of accounting and finance. 

• To be ready and responsible when assigned to perform any other duties as designated by higher management. 

1.    Purchase needs and meet orders, gather information about the market, manage relationships with vendors, and ensure that purchases are made on time by placing orders with vendors.
2.    In line with the standards and procedures identified by the facility and the Head Office, carry out all purchases related to the facility in coordination with the Purchasing Department and monitor, plan and deliver them on time and according to budgetary discipline.
3.    Gather quotes from companies for all supplies that enter the facility.
4.    Decide on how the supplies will be purchased, in line with the policies identified by Cluster General Manager.
5.    Prepare lists of approved suppliers.
6.    Collect orders from the departments and ask for written quotes from companies. Submit the top three quotes that are compatible with the policy.
7.    Organise the drivers and vehicles for purchasing and administrative purposes.
8.    Control the invoices and waybills for goods purchased from other companies and organisations.
9.    Control whether the goods received from the companies comply with the required quality standards. Contact companies that have not delivered goods with the required quality standards and ensure that the proper quality goods are delivered.
10.    Ensure that employees in the Purchasing Department work in a coherent and systematic manner.
11.    Organise periodic department meetings.
12.    Identify the training needs of the department’s employees and offer in-house and external training opportunities.
13.    Motivate employees by creating an appropriate environment physically, socially and psychologically in the department.
14.    Attend training programmes for the management team.
15.    Maintain good relationships will all department managers.
16.    Ensure that all official documents are filed and maintained in an orderly manner.
17.    Establish good relationships with service and product providers.
18.    Keep track of the innovations in the industry and attend industry-specific trade fairs.
19.    Take part in the Food Safety Team and attend the MR meetings.
20.    To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). 
21.    To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.
22.    To provide carrying chemicals safely, carrying, storing and using in accordance with laws.
23.    Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.
24.    Carry out all other duties assigned by managers and hotel management not specified in the job description.
 

What you will be doing:

• As an Assistant Front Office Manager, 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.
• Be responsible for the reception desk and concierge operations
• Ensure the accounts are correct and admin processes run smoothly.
• Lead and manage all aspects of the Rooms departments and ensure all 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
• Communicate directly with Sales, Accounting, Housekeeping and Reservation and provides them with all relevant/ needed information.
• Awareness of room status and also the competitors’ status.
• Optimises the occupancy rate and average room rate.
• Maximize rooms revenue through participating in yield management meetings and implementing supporting agreed upon Revenue Management strategies and practice.

Reporting to the Royal Service & Loyalty Manager, responsibilities and essential job functions include but are not limited to the following:

• Consistently offer professional, friendly and engaging service to our internal and external guests
• Process all external and internal calls either by redirecting calls or assisting the caller
• Take ownership of the caller’s request and ensure follow up according to the hotel’s standards
• Have a sufficient working knowledge of all departments
• Serve as a liaison for Guests requiring information relating to all aspects of the hotel
• Deliver and program wake up calls for guests
• Send Secure Pay forms upon request
• Maintain and ensure all guestroom telephones are in operating condition
• Responsible for organizing daily amenity report and same day amenity requests
• Take in-room dining food & beverage orders
• Take dining reservations for our restaurants and answer questions regarding menu items and special dining events in an informative and helpful way
• Create bills and post to guest accounts
• Maintain proper telephone etiquette at all times
• Have full knowledge of the hotel’s emergency procedures
• Follow department policies, procedures, service standards and safety policies
• Assist in the training of new colleagues

Other duties as assigned by the Royal Service and Loyalty Manager

• Assist guests with heavy packages, coats, suitcase, etc. courteously and quickly, before having to be asked
• Adhere to guest check-in and check-out procedures pertaining to baggage handling
• Welcome guests at the main entrance with the greeting appropriate to the time of day
• Assist arriving and departing guests by opening and closing car and taxi doors
• Maintain a clean and tidy entrance, drive-way and lobby
• Guide the guest to the Front Desk and wait behind the guest during the check-in
• Be familiar with hotel layour and memorize the preferred route for escorting guests
• Room the guest in accordance with hotel standards
• Be familiar with the lift workings and emergency stairs
• Provide information to guests about the hotel facilities and services
• Learn and utilize names of guests, especially repeat and long staying guests and routinely greet guests as they pass through the lobby
• Help other employees in department, replacing them temporarily when necessary
• Keep the baggage room clean and in order
• Upon arrival of newspapers, prepare them and deliver them to guest rooms as assigned by Front Office staff
• Use the Duty Log to document matters of importance
• Arrange transport with the Airport Concierge and coordinate luggage

PERSONAL ATTRIBUTES

• Good English language verbal communication skills 
• Ability to work cohesively with co-workers and managers as part of a team
• Ability to be attentive to guest needs, remaining calm and courteous at all times
• Ability to promote positive relations with hotel residents and patrons
• Ability to exercise good judgment with difficult guests
• Understanding and ability to work in a multi-cultural environment

Reservations Agent
You are the beginning of an exceptional guest experience. As a Reservations Agent, you will make our guests feel welcome and reflect the exceptional experience the come when they arrive!
What is in it for you:
In 3-4 bullet points, showcase the benefits and perks of working at the property
Employee benefit card offering discounted rates in Accor worldwide
Learning programs through our Academies
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
What you will be doing:
Consistently offer exceptional, friendly and engaging service
Ensure the best selection for the guest and ensure revenue is maximized through up-selling
Recommend property facilities and assist guests with information and special requests
Book room reservation requests, enter rooming lists, and update accurate information in the system

From events, to luxury partnerships, hotel awards and accolades, to exciting innovations – every day at Raffles & Fairmont Makati brings an engaging story to share with our guests and community. Be the voice of your hotel’s storied past and vibrant present as Public Relations Manager, where you will showcase your creativity, communication skills and pride as an ambassador for your unique destination 

• Develop communication strategies and execute public relations programs within the hotel\local\regional\national\international markets as appropriate 
• Advise on marketing and advertising copy for any departments and provide editing for brand consistency 
• Develop joint, regional and national promotional opportunities with other hotels 

• Develop and maintain all media lists and contact information 

• Maintain an annual budget and administer that budget in a fiscally responsible manner 

• Coordinates all special events and promotions inside and outside of the hotel that has to do with promotional campaigns

• Conceptualizes and presents potential brand partnerships with select stakeholders 

• Works with the Marketing & Communications team on digital ad campaigns as part of a larger Marcom campaign 

The Dining Reservations Agent will contribute to the smooth and efficient operation of taking in reservations for the F&B outlets, while adhering to the standards required by the department and hotel. 

• To assist the Food & Beverage outlets with taking in reservations over the telephone and/or e-mail and inputting them in ResDiary. 

• Handles daily correspondence, inquiries and make reservations as needed. 

• Up selling and/or offering F&B products to in-house and/or outside guests. 

• To be knowledgeable with the services we are selling, promoting and providing in all F&B outlets. 

• Prepares confirmation letters of reservation when requested by guests. 

• Communicates reservation information to other outlets (i.e. number of bookings for a specific meal period, etc.) 

• Processes cancellations and modifications and promptly relays this information to the F&B outlet concerned. 

• Processes advance deposits on reservations when required and monitors advance deposit requirements. 

• Tracks availabilities of major F&B outlets on the basis of reservations. 

• To assist with the filing management system of F&B and making sure that all files are up to date. 

• Open and close availabilities as and when required by the F&B outlet. 

• Disseminates lead within other markets to the Sales person responsible in a timely manner
• Input all data gathered from telephone conversation into the Sale and Catering system
• Ensures to follow-up bookings based on the cut-off dates
• Prepares and submits regular special reports as may be required by the Director of Sales

What you will be doing:

Reporting to the Executive Chef responsibilities and essential job functions include but are not limited to the following:             

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards
• Conduct daily shift briefings to kitchen colleagues
• Ensure all kitchen colleagues are aware of standards & expectations
• Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
• Maintain and enhance the food products through creative menu development and presentation
• Have full knowledge of all menu items, daily features and promotions
• Actively interact with guests at tables
• Balance operational, administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

The primary function of the Outlet Manager is to administer the successful planning, organization and co-ordination of all Mireio floor activities including exceptional Mireio service execution, labor forecasting and control (scheduling), leading a management and service team of colleagues, with a focus on guest, colleague, owner and brand awareness. The Outlet Manager will assure the success of all Mireio events while maintaining high service standards. Adherence to established policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals.  The Outlet Manager will lead a management and service team of colleagues to a common goal for the guest, colleague, owner and brand awareness. 

• Ensure quality guest service at all times, ensure hotel standards are adhered to. 

• Ensure all hotel standards are adhered to as outlined in the employee handbook. 

• Hold monthly communication meetings, plus daily pre, mid and post briefings with leaders and staff. 

• Make decisions that are in the best interest of our constituents – colleagues, guests, owners, and brand. 

• Follow details as required on printed information, convention resumes, event contracts as required.  

• Set the highest standards specific to grooming and overall professionalism. 

• Ensure all situations are handled with our values in mind – Respect, Integrity, Teamwork and Empowerment. 

• Ensure all room set ups are accurate, timely and meet established standards. 

• Ensure maintenance of all equipment is maintained, through an ongoing deficiency program. 

• Meet clients for specific rooms and functions 

• To critically assess procedures, policies, and methods of operation and alter them where necessary 

• To ensure that all equipment, fixtures and furniture of the department are kept in good supply and in the best repair possible 

• Perform daily inspection of Mireio functions for readiness according to standards. 

• Responsible for all opening/closing procedures of shift, including Log Book, pre-meal shift, guest comment card process, and menu engineering. 

• Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards. 

• Supervision of tabletop presentation for meal service. 

• Handle guest complaints in the most diplomatic manner. 

• Ensure food quality and 100% customer satisfaction. 

• Complete menu knowledge of all Mireio options 

• Monitor speed of service and exercise quality control for both food and beverage. 

• Schedule dining room personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goals.  

• Create promotions and recommend price adjustments based on market trends, quarterly competitive analysis and product sales mix.

• Responsible for the Mireio department’s capital improvement expenditures  

• To ensure the financial success of the department by monitoring productivity, revenues and costs. To proactively implement appropriate procedures or programs wherever necessary. 

• To ensure all financial reporting is maintained and accurate (billing, payroll, etc.) 

• To participate in the budgeting process of the department by establishing clear and precise priorities for operational and renovation capital expenditures. 

• Profit & Loss management by following cash control/security procedures manages labor, review financial reports, and takes any appropriate actions. 

• Monitoring and controlling Micros system in appliance to guest checks and hotel reports  

• Develop and implement cost saving and profit enhancing measures 

• Understand both the restaurant’s and the hotel’s financial goals to achieve superior long-term financial returns to our shareholders 

• Ensure that all inventory movements within the hotel are accounted for and are properly supported with appropriate documentation.
• Ensure the implementation of all cost control policies and procedures by all departments
• Ensure all goods received and delivered in and out of the hotel stores are properly documented and accounted for

• Responsible for preparation of various monthly reports required by Department Head
• Supervise and control subordinates to discharge their duties in an effective and efficient manner
• Daily review and posting of general cashier's report and back office collection
• Monthly preparation  and online filing of the business taxes of the Hotel on a timely manner 

• What you will be doing:
• Ensure knowledge of all current rate offer for the Raffles & Fairmont Makati
• Ensure prompt and courteous service is extended to both internal and external customers
• Processes all reservations, booking, changes and cancellations on Opera in a timely manner
• Implements revenue management strategies through upselling

The position develops an outstanding talent pool and serves as an ambassador for the extraordinary career opportunities and service culture of the hotel. The HR Manager showcases a strong interpersonal & networking skills and team-building strengths and builds a reputation for the brand to be the employer of choice. 

FOCUS ON TIMELY AND STRATEGIC RECRUITMENT SYSTEM 

• Develop strategies in pooling for talents 

• Expand the network in the industry to better source out talents 

• Continuously improve the recruitment process and implement recruitment innovations 

• Conduct assessment/interviews for talents and other related tasks for recruitment.  

• Assist Director of Talent & Culture for other key positions (Department Heads and Executives) as assigned

• Works with Division and Department and requisition and interview logistics

• Prepares Job Flash and Job Postings on different Job Boards

• Works with Manpower Agencies for the requisition of outsourced staff

• Prepares Job Offer, Employee Contract and Onboarding materials for New Hires

• Prepares Employee Action Form as documentation of all employee movement

Summary

A Concierge Supervisor plays a vital role in ensuring the success of a guest's stay by creating memorable experiences and lasting impressions. This role requires a genuine affinity for people and a collaborative approach to working with guests and fellow team members. Through a proactive and intuitive service style, the Concierge anticipates, aligns, and delights guests, exceeding their expectations at every opportunity.

With extensive knowledge of Dubai's Food & Beverage scene, hotel amenities, and local attractions, the Concierge team enhances guest experiences by providing personalized recommendations and tailored itineraries. The Concierge Supervisor works closely with guests to curate detailed service options, arrange tours and transportation, and fulfil a wide range of booking needs before and after their stay.

Responsibilities

• Lead and guide the concierge team to deliver outstanding service.
• Lead and mentor the concierge team to deliver exceptional service, fostering a culture of excellence.
• Support associates in all areas, ensuring they provide top-notch customer service.
• Guide the concierge team to achieve guest satisfaction goals effectively.
• Enhance guest experience through guest arrival experience & VIP guest recognition plans.
• Exemplify exceptional hospitality, inspiring the team to excel in guest interactions.
• Manage front drive operations, assisting valet, bellman, and doorman as required.
• Evaluate staffing levels for optimal guest service and operational efficiency.
• Maintain upkeep of luggage rooms and hotel assets to ensure a seamless experience.
• Be visible during peak times in public areas, attending to guest needs promptly.
• Review guest feedback with associates, fostering appreciation and facilitating growth.
• Lead training sessions to refine guest interactions and improve service quality.
• Assist with additional duties as assigned by Head Concierge and Senior Management.
• Provide comprehensive information about hotel services, local attractions, dining options, and more to guests.
• Promote the hotel's Food and Beverage outlets and maintain lobby cleanliness and orderliness.
• Coordinate guest paging and ensure accuracy of hotel information directory.
• Prepare efficient work schedules for concierge, doorman, and bell services based on occupancy forecasts.
• Ensure staff appearance, punctuality, and performance meet high standards.
• Handle guest issues promptly, liaising with department heads or executive management as needed.
• Supervise the Concierge team to ensure they offer excellent service and assistance to guests.
• Assist guests with mail, messages, inquiries, and arrangements during their stay.
• Balance operational, administrative, and colleague needs effectively.
• Provide informative and helpful assistance regarding hotel facilities to guests.
• Adhere to department policies, procedures, and service standards at all times.

This position manages all platforms of the property which aims to create awareness, provide information and promote the hotel resulting in room bookings and other revenues. 

Primary Responsibilities  

• Overall in-charge of online/digital marketing promoting the hotel brand and its various activities and offers through digital avenues such as website; social media sites, online publications, electronic direct mail, blogger and social media influencer features, e-flyers, among others 
• Write and disseminate press kits, releases, editors’ advisories, calendar listings 
• Handles website content including photos and videos and ensures that it is on-brand, up-to-date, informative, etc.  
• Coordinates with the Reservations Manager that all content on the Online Travel Agencies ( OTAs) and other online booking engines is accurate and up-to-date 
• Develop and build positive relationships with media and industry partners in key markets 
• In charge of reputation management by responding to and managing  review sites such as Trip Advisor, etc.; OTAs, Social Media reviews, Table Plus, among others 
• Handles hotel’s social media sites and continually posts relevant and promotional content ; including local measure 
• Protects the hotels brand standards in all online presence and to follow the web policies of Fairmont and Raffles Hotel 
• Manage all e-marketing databases 
• Conduct website & other digital audits as required by Accor Hotels 
• Manage email marketing campaigns and direct promotional activity to customers online 
• To handle Web links with associated events or activities occurring in the regions 
• Handles all digital assets of the properties and ensures 100% compliance with set standards when audited on a quarterly basis 
• Assists in the development and production of digital promotional materials  
• Assists in photoshoots for digital promotional material 
• Coordinates all special events and promotions inside and outside of the hotel that has to do with promotional campaigns 
• Works on digital ad campaigns as part of a larger Marcom campaign
• Develop and build positive relationships with media and industry partners in key markets 
• Performs other duties and responsibilities as may be assigned from time to time. 

The Fitness Instructor is responsible for overall operations and guest satisfaction of the fitness area, ensuring the highest level of professionalism in service to all Guests/Members through maximum efficiency, safety, and uncompromising attention to detail and Guest care. 

Primary Responsibilities  

PROVIDES GUEST SERVICEEXPERIENCE THAT MEETS GUEST’S EXPECTATION 

• Maintain thorough knowledge of all spa-fitness services, protocols and procedures.  

• Maintain cleanliness of all types of equipment, common areas, and service areas.  

• Bus and stock all service area items including towels, water, ice, beverages, magazines, newspapers, clean headsets.  

• Maintain smooth operation of all equipment through periodic service checks, lubing and reporting work orders promptly.  

• Maintain thorough knowledge of all strength and cardio equipment and their programs as well as the proper use, alignment, safety and contraindications.  

• Maintain current CPR, First Aid certifications.  

• Maintain professional certifications while continually pursuing a greater degree of knowledge and expertise through self-study, in-services offered, program development and other continuing education efforts.  

• Administer health history, questionnaires, fitness-wellness evaluations as set forth by Programs Administrator.  

• Lead fitness exercise sessions, personal training sessions, group training experiences, in - service education sessions.  

• Appointment setting and scheduling of personal appointments as well as appointments for Team Members.  

• Safeguard all Clients, Guests, Members, Colleagues and Team Members throughout each experience, while upholding the philosophy of the spa fitness center.  

• Maintain accurate records of all personal training clients, classes taught, coaching sessions and other professional services provided.  

• Maintain current tracking records of all clients, with a special emphasis on proper procedure and protocol.  

• Timely written reports of all incidents, work orders, safety and first aid occurrences.  

• Attend weekly/monthly facility team and departmental communications meetings.  

• Adhere to Spa Policy & Standard Operating Procedures Manual.  

General Responsibilities 

Health and Safety 

• Follow all safety procedures and ensure that Colleagues follow all safety procedures and practices.  

• Adhere to facility operations departmental emergency procedures/safety manual.  

Colleague Relation 

• Ensure spa-fitness department maintains a positive relationship with all departments in the spa and hotel.  

• Ensure Colleagues have a complete understanding of and adhere to the spa-fitness center’s policy relating to safety.  

• Ensure that Colleagues are well versed in all spa-fitness center operations (cross-trained).  

• Ensure all Colleagues adhere to spa-fitness standards as stated in the employee handbook.  

Guest Service 

• Ensure the spa-fitness facility is in peak condition at all times (operations and cleanliness).  

• Ensure Guest/Member satisfaction at all times by ensuring that safety and service is always the spa fitness center’s first priority.  

• Always greets and welcomes guests promptly in a warm and friendly manner.
• Always thanks and gives fond farewell to guests conveying anticipation for their next visit.
• Assists guest with table reservation.
• Assists guest while seating.
• Ensures guests are served within specified time.
• Has a good knowledge of menu and presentation standards.
• Speaks with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
• Is able to answer any questions regarding menu and assist with menu selections.
• Is able to anticipate any unexpected guest need and reacts promptly and tactfully.
• Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm.
• Serves food courses and beverages to guests.
• Sets tables according to type of event and service standards.
• Records transaction / orders in Point of Sales systems at the time of order.
• Communicates with the kitchen regarding any menu questions, the length of wait and product availability.
• Communicates additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Checks with guests to ensure satisfaction with each food course and beverages.
• Is responsible for clearing, collecting and returning food and beverage items to proper area.
• Maintains cleanliness of work areas, china, glass, etc. throughout the shift.
• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
• Presents accurate final bill to guest and process payment.
• Performs shift closing on the Point of sales terminal and tally cash and credit card settlements.
• Ensures that the restaurant is always kept clean and organized, at both the front as well as the back of house areas.
• Ensures that hotel brand standards and SOP's are consistently implemented.
• Works with fellow staffs and manager to ensure that the restaurant achieves its full potential.
• Completes the daily responsibilities that are set for each individual shift.
• Completes closing duties, including restocking items, turning off lights, etc.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Take an active role in coaching and developing junior staff.
• Performs any other duties related to food and beverage service assigned by the manager.
• Assists Outlet Manager in conducting daily shift briefings to update and disseminate relevant information to colleagues
• Helps minimize waste, breakages and mishandling of supplies and equipment

The Assistant Outlet Manager will liaise between multiple food and beverage venues to ensure the success of every guest experience – and model exceptional service and leadership skills among your team.

Responsibilities:          

• Consistently offer professional, friendly and engaging service
• Lead the F&B Outlets team in all aspects of the department and ensure service standards are followed
• Handle guest concerns and react quickly and professionally
• To assist in recruiting and training all Outlet Colleagues
• Balance operational, administrative and Colleague needs
• Attend regularly scheduled departmental meetings
• Maximize revenues by communicating regularly with the Food and Beverage teams to implement agreed upon strategies, practices and promotions
• Have full knowledge of all Outlet menus
• Assist in managing the departmental budget
• Follow outlet policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

The position supports the learning and development of colleagues through the delivery of trainings as well as promotes colleague engagement through active participation in colleague activities

DELIVER LEARNING AND DEVELOPMENT PROGRAMS TO COLLEAGUES

· Prepare training requirements

· Deliver brand training programs and property-specific modules to colleagues

· Assist in training needs analysis and development of property-specific programs

· Coordinate with leaders and department trainers to record departmental training activities and assist in their training requirements

· Liaise with external training providers

· Ensure upkeep of training room and proper ordering and inventory of training supplies

· Maintain accurate training records and reports

SUPERVISE THE INTERNSHIP PROGRAM

· Oversee Hotel Internship Program

· Build strong partnerships with schools

· Recruit, orient, and train all trainees who can be potential colleagues

· Maintain accurate records of interns (including MOAs, medical records, job task checklist, evaluations)

You will be part of the Human Resources (HR) team and closely work with the team on end-to-end Recruitment process 

Duties & Responsibilities

• Support with recruitment activities including sourcing, selection process, pre-screening, interviewing and short listing of candidates in permanent, temporary and internship positions.
• Assists the Recruitment Manager in pooling for talents
• Support with managing candidate interviews.
• Conducts interviews and assessments for outsourced/casual applicants and other related tasks for recruitment
• Coordinate with Agency Area Supervisors on interview logistics
• Other administrative tasks related to recruitment