Total 14 job vacancies by AccorHotel

The Sommelier is responsible to drive the development and execution of the hotel's beverage strategy, with a focus on elevating the guest experience through a carefully curated wine portfolio. Overseeing all aspects of financial management, including cost control, ensuring sales budgets and profit targets are consistently achieved and surpassed.

The main duties of this role include:

• Create and maintain an innovative, comprehensive and sustainable Wine Program in line with Brand requirements and target audience. 
• Develop partnership with suppliers and secure quality products. Source and procure wines from various regions, ensuring a well-balanced selection that caters to a range of preferences and budgets.  
• Monitor industry trends and emerging wine regions to keep the wine program innovative and competitive.  
• Analyse sales performance and Guest feedback to continuously refine and improve the wine selection and service. 
• Lead efforts to maximise revenue by enhancing spend per head and consistently exceeding monthly revenue goals.

The Bar Manager at Mondrian Gold Coast is responsible for overseeing all aspects of the bar operation for a specific venue (Haven, LiTO or Haven Pool Club), ensuring the delivery of exceptional service standards, and creating an extraordinary guest experience.  The ideal candidate will have a passion for mixology, strong leadership skills, and a commitment to maintaining the luxury and sophistication that Mondrian is renowned for. 

The main duties of this role include:

Strategic Planning and Development

• Develop and implement a comprehensive event strategy that aligns with the hotel’s brand and business goals. 
• Identify and establish partnerships with local vendors, suppliers, and event planners to enhance service offerings. 
• Monitor and maintain inventory levels, order supplies, and manage vendor relationships.
• Analyse & forecast future activity and implement activations to fill the revenue opportunities and effectively yield to ensure the greatest profit possible when booking all function spaces and accommodation. 

Bar/Beverage program Development: 

• Create and maintain an innovative, comprehensive and sustainable Beverage Program in line with Brand requirements and target audiences 
• Develop solid partnership with suppliers. Source and procure quality products, ensuring a well-balanced selection that caters to a range of preferences and budgets. 
• Monitor industry trends to keep the beverage program innovative and competitive

Operational Management: 

• Oversee the setup, execution, and breakdown of Bars, ensuring all logistics are handled smoothly. 
• Coordinate with internal departments such as catering and audiovisual to ensure seamless service delivery. 
• Recruit, train, lead and support the Bars Team Members, fostering a culture of excellence and collaboration. 
• Develop and implement training programs to enhance the team’s skills and knowledge in event planning and execution.

• Support the Director of People and Culture to ensure the hotel implements its annual P&C Business Plan and Training/Development Strategy
• Support Department Heads in recruitment and assist in the recruitment process by posting job ads, screening resumes, and coordinating interviews.
• Assist with the induction and orientation of new team members following Resort guidelines where requested.  To assist new team members to feel welcomed and to be able to carry out their duties in accordance with the Brand/Service Standards and Procedures Manuals.
• Prepare and manage employee contracts and ensure all necessary documentation is completed.
• Maintain up to date file of job descriptions and person specifications for all positions in the hotel.
• Assist in the auditing of data to ensure integrity of our systems.
• Act as a point of contact for employee queries and concerns, promoting a positive work environment.
• Support the People and Culture team in handling employee relations issues, such as conflicts and grievances.
• Review all disciplinary actions to ensure applicable laws and procedures are followed. Consult with and advise Department Heads to decide on appropriate action.
• Assist in the management of industrial relations within the hotel ensuring proactive and positive communication and interaction with unions and delegates, ensure full documentation of all meetings and disciplinary actions.
• Coordinate training sessions and workshops to ensure employees are continually developing their skills.
• Organise employee engagement activities, such as town halls, team-building activities, wellness programs, and recognition initiatives in line with Ennismore requirements.
• Contribute to fostering a culture that aligns with the hotel's values and mission, ensuring all employees feel valued and motivated.
• Ensure that all team members participate in scheduled compliance training and development programs provided by Ennismore.
• Support the People and Culture team in various HR projects and initiatives.
• Ensure that all policies and procedures are up-to-date and compliant with legal standards.
• Assist in the development and communication of all policies and procedures to team members.

The Pool Club Manager is responsible for overseeing all aspects of Haven Pool Club operations within the hotel, including staff management, guest service, financial performance, and adherence to health and safety standards. 

Main duties include:

• Develop and implement a comprehensive event strategy that aligns with the hotel’s brand and business goals. 
• Identify and establish partnerships with local vendors, suppliers, and event planners to enhance service offerings. 
• Manage daily Pool Club venue and Bar operations, including opening and closing procedures. 
• Analyse & forecast future activity and implement activations to fill the revenue opportunities and effectively yield to ensure the greatest profit possible when booking all function spaces and accommodation. 
• Monitor financial performance, analysing reports to track revenue, costs, and profitability in collaboration with the F&B Leadership team.
• Recruit, train, lead and support the FOH Team Members, fostering a culture of excellence and collaboration. 
• Develop and implement training programs to enhance the team’s skills and knowledge in event planning and execution. 

The Venue Manager is responsible for overseeing all aspects of the Venue operations within the hotel, including team management, guest service, financial performance, and adherence to health and safety standards. This role requires a strong leader with excellent organisational skills, a passion for hospitality, and a commitment to delivering high-quality dining experiences. 

• Oversee the setup, execution, and breakdown of FOH, ensuring all logistics are handled smoothly. 
• Oversee the booking process with the Host team, coordinating with internal departments such as catering, housekeeping, and audiovisual to ensure seamless service delivery. 
• Develop and implement a comprehensive event strategy that aligns with the hotel’s brand and business goals. 
• Identify and establish partnerships with local vendors, suppliers, and event planners to enhance service offerings. 
• Manage daily restaurant operations, including opening and closing procedures. 
• Analyse & forecast future activity and implement activations to fill the revenue opportunities and effectively yield to ensure the greatest profit possible when booking all function spaces and accommodation. 
• Monitor financial performance, analysing reports to track revenue, costs, and profitability in tight collaboration with the Hotel’s F&B Management. 
• Recruit, train, lead and support the FOH Team Members, fostering a culture of excellence and collaboration. 

The Sous Chef is a key role within the kitchen brigade. Working alongside the Executive Chef/Head Chef to manage daily kitchen operations, including overseeing colleagues, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.  The main duties of this role include:

• Supervision of kitchen in the absence of the Executive Chef/Head Chef.  Delegate duties and responsibilities to kitchen employees to ensure service demands are met. 
• Liaise with Food and Beverage outlet team members regarding the availability of menu items, additions to the menu and any relevant changes. 
• Assisting the Executive Chef /Head Chef in the preparation, costing and design of all food menus. 
• Develop new menu options based on seasonal changes and guest/customer demand. 
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained. 
• Works with, trains and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required. 
• Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target. 
• Ensure regular and effective communication with the sales and conferencing events team, to meet the expectations of conference and events organisers. 
• Carry out annual and mid-year appraisals with team members under your responsibility. 
• Accountable for stock ordering and inventory management, plus monthly stock takes. 

The Pastry Sous Chef is a key role within the kitchen brigade. Working alongside the Executive Pastry Chef to manage daily kitchen operations, including overseeing colleagues, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Your main duties will include:

• Supervision of kitchen in the absence of the Executive Pastry Chef.  Delegate duties and responsibilities to kitchen employees to ensure service demands are met. 
• Liaise with Food and Beverage outlet team members regarding the availability of menu items, additions to the menu and any relevant changes. 
• Assisting the Executive Pastry Chef in the preparation, costing and design of all food menus. 
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained. 
• Works with, trains and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required. 
• Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target. 
• Ensure regular and effective communication with the sales and conferencing events team, to meet the expectations of conference and events organisers. 
• Ensures the kitchen has a presence in operational meetings and committees 

The Concierge will deliver exceptional service to both hotel guests and residents of the Mondrian Hotel and Residences. This role requires strong leadership skills, a passion for hospitality, and a commitment to providing personalised experiences that enhance satisfaction for all. The main duties of your role will include:

• Provide exceptional service to hotel guests and residents, anticipating their needs and offering tailored recommendations for local dining, entertainment, and activities. 
• Manage concierge services for the residences tower, ensuring that a la carte services such as dog walking, transportation transfers, and other personalized requests are delivered efficiently and to the highest standards.
• Address and resolve guest and owner inquiries or issues promptly, ensuring a positive experience and maintaining high service quality.
• Collaborate with various hotel departments, local businesses, and service providers to facilitate guest and owner requests and enhance service offerings.

Mondrian Services Supervisor will oversee the operation of the PABX System, ensuring all guest calls, internal requests, and general inquiries are handled efficiently. You will assist with restaurant reservations, coordinate guest communication, and ensure prompt service.

Your duties will include:

• Answer and route all incoming external and internal calls in a professional and courteous manner, ensuring guest inquiries are addressed promptly
• Assist guests with restaurant bookings by managing reservations, providing information about the dining options, and confirming details with the Food & Beverage team. 
• Assist in resolving guest complaints or issues over the phone, escalating concerns to relevant departments when necessary to ensure guest satisfaction. 
• Utilise Opera Cloud, Seven Rooms and HUB OS to assist with guest check-ins, room assignments, and reservations. Update guest profiles with preferences and special requests. 
• Monitor emergency lines and coordinate communication during emergency situations, following hotel procedures and ensuring swift, effective response. 

Main Duties & Responsibilities:

• Lead and oversee the Front Office teams to deliver outstanding and personalised guest services, ensuring all guests receive a warm and courteous welcome. 
• Supervise and support front office teams, providing mentorship and coaching to enhance performance.  
• Act as the primary contact for guest inquiries, complaints, or special requests, handling each interaction with care and efficiency to maintain guest satisfaction.  
• Oversee daily operations, ensuring seamless coordination between Front Office, Concierge, Guest Services, Housekeeping, and other departments.   
• Support the Front Office Manager in staff training, ensuring team members are aligned with Mondrian’s values of bold creativity, fairness, and personalised service.  
• Monitor and manage Accor Live Limitless, Accor Plus and Dis-Loyalty membership programs during your shift. Ensure accurate application of membership benefits and assisting guests with any membership related inquiries or issues.   
• Monitor guest feedback and reviews, taking action to continuously improve service delivery and guest satisfaction.  

We’re seeking an experienced Bar Team Leader to oversee smooth and professional bar and food service for our guests. In this key role, you’ll lead by example, supporting day-to-day operations, providing staff training, and ensuring exceptional guest satisfaction. As a key part of the team, you'll also bring your mixology skills to the forefront, creating memorable drinks and experiences. If you’re ready to take the lead and make a difference, we’d love to hear from you!

Key Responsibilities:

• Lead and inspire the team to provide outstanding service and a memorable experience.
• Train and mentor staff on service procedures, helping them maximize sales and guest satisfaction.
• Maintain impeccable hygiene standards with regular cleaning schedules and effective stock management.
• Ensure compliance with liquor licensing regulations and RSA certification.
• Create a welcoming, friendly atmosphere for all guests, while showcasing your mixology expertise.

We’re excited to offer multiple culinary positions with flexible roles, including casual, full-time, or part-time. If you have experience in fast-paced restaurant or event settings, we’d love to hear from you. You’ll be preparing high-quality dishes across two kitchens and multiple outlets, including à la carte, buffet, cold larder, mise-en-place, and banquets.

We’re looking for candidates with diverse cooking skills, a commitment to culinary excellence, and proven experience. Your time management expertise and passion for exceptional dining will help you thrive in our team. In return, we offer career advancement, the opportunity to grow with one of the region’s landmark resorts, and a supportive team environment.

We’re seeking a Food and Beverage Supervisor to lead our multi-faceted operation, ensuring exceptional guest service, staff training, and a supportive work environment. In this pivotal role, you'll use your expertise in food and beverage operations to lead by example and inspire your team. You will also support with recruitment, rostering, and payroll to ensure smooth and efficient operations.

If you're passionate about hospitality and excited to be part of a thriving team, apply now to help us create exceptional events and unforgettable moments at one of the Sunshine Coast’s premier resorts!

As Junior Sous Chef, you will play a key role in enhancing our culinary team and delivering exceptional dining experiences across two kitchens and multiple outlets. Supporting the culinary leadership team, you will ensure smooth operations, maintain high standards, and contribute to the success of all dining areas. This role offers an excellent opportunity to advance your career while leading a motivated and talented kitchen brigade.

• Oversee food preparation and presentation across multiple kitchens
• Manage stock levels and ensure efficient service areas
• Mentor and guide junior kitchen staff to develop their skills
• Contribute to menu design and implement special promotions
• Ensure quality, profitability, and industry reputation are upheld
• Stay updated on industry trends and foster a cohesive kitchen environment
• Support cost control initiatives to maintain profitability