Total 33 job vacancies by AccorHotel

We are seeking for a Cleaner who can commit to the AM/PM rotation roster to join our professional team within the Qantas Lounges by Accor at the Sydney International  Airport. Reporting to the  Duty Managers, you will be responsible for keeping the Lounge neat and tidy.

Key duties of this role include, but are not limited to, the following: 

• Clean all public areas and back-of-house areas 
• Clean and maintain locker rooms, staff and public washrooms, toilets and showers.
• Carry out programmed / regular cleaning duties as allocated
• Use and clean equipment with care, reporting any defective equipment as set down in the procedures manual
• Ensure all department equipment is maintained to a high standard
• Understand the correct usage and storage of cleaning agents in line with health and safety regulations and manufacturer’s instructions

Qualifications

Previous experience in a similar role would be ideal 

• Preferred experience within the hospitality or hotel industry
• Understanding of food safety requirements.
• Ability to work under pressure
• MUST have flexibility to work various rostered shifts, including early mornings, evenings and weekends

Duties;

• Prepare and Serve Beverages:

  • Brew coffee and espresso drinks (lattes, cappuccinos, americanos, etc.).
  • Prepare and serve alcoholic drinks such as cocktails, beer, wine, and mixed drinks.
  • Follow standard recipes and adjust based on customer preferences.

• Customer Service:

  • Greet and interact with customers in a friendly and professional manner.
  • Take customer orders and answer any questions regarding the menu.

• Maintain Cleanliness:

  • Clean and sanitize equipment such as coffee machines and bar space. 
  • Maintain a clean work area, including countertops, seating areas, and barware.
  • Follow health and safety guidelines.

• Inventory and Stock Management:

  • Monitor stock levels of coffee beans, milk, syrups, alcohol, and other ingredients.
  • Replenish ingredients and supplies as needed.
  • Inform management of any low-stock items.

• Team Collaboration:

  • Work closely with other staff members, including servers, kitchen staff, and bartenders.
  • Assist team members during peak hours to ensure smooth operation.

Multiple temp positions available across our Sydney lounges which include the following positions:

• Lounge Runners (Food & Beverage Attendants)
• Bar Barista (experience required)

Oversee the accounts payable process for 17 hotels.

Collaborate with various General Managers and team members across multiple properties whilst gaining a unique observation of ownership relationship and management.

What You Will Be Doing:

• Review all vendor invoices submitted in Purchase Plus to ensure they have been accurately recorded and matched to purchase orders.
• Process verified invoices into Sun System and timely payments to vendors.
• Assist with all enquiries related to the accounts payable.
• Liaise with the hotels key personnel with respect to invoice processing and general requests.

Our Head Chef Ben, is now in the hunt for a Demi Chef with skills to join the team to create some magic and mouth-watering meals. This is an amazing opportunity for someone looking for Full-time PM shifts.

Your duties include:

• Perform general or specialised cooking duties
• Ensure all food produced is in line with kitchen recipes and presentation standards
• Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets
• Train or supervise other kitchen team members and promote flexibility and productivity

Be in the heart of it all by joining our Front Office team of our Pullman Hotel! 

Reporting to the Front Office Manager, our Front Office All Rounder are primarily responsible for providing welcoming and efficient service for our Guest’s registration and departure.

What does an All Rounder's role entail?

• Provide quality service to our Guests, responding to requests promptly, efficiently and courteously during their check in, check out and throughout their stay. 
• Maintain accurate Guest accounts, ensuring all charges are accurate and posted in a timely manner.
• Attend to incoming calls via the switchboard in a professional and polite manner.
• Maintain strict security procedures, ensuring Guest confidentiality and safety.

Reporting to Director of Operations, you will have the ability to pro-actively position and drive the business to stay ahead of the industry trends. 

What you will be doing:

• Building and leading an opening team capable of executing our full offering to the highest standard to a discerning international clientele. 
• Implementation and upholding of BOH, FOH and hotel systems to ensure consistency and quality
• Develop a culture of quality through training, leadership and presence
• Work closely with Director of Hotel Operations, Executive Chef and wider Hotel Management team to achieve hotel goals
• This role requires the availability to work late evenings, weekdays, weekend and public holidays. 

Please note that the required working hours for this role is 11pm - 7am

• Provide quality service to the customer by responding to their requests promptly, efficiently and courteously during check-in, check-out and throughout their stay.
• Maintain control of guest and hotel accounts ensuring that all charges are accurate and posted on a timely basis.
• Operate telephone effectively, handling all calls promptly and professionally, greeting all callers according to Accor policy.
• Complete the daily shift check list, referring any items that require follow up to the Front Desk Supervisor or Duty Manager.
• Transfer all details on the registration card to the guest reservation in Opera accurately and efficiently, ensuring that future stays are updated with relevant needs and requests.
• Be versed in the VIP arrivals and special requests for the day. 
• Be aware of group activity and crew movements, liaising closely with the Front Desk Supervisor and/or Duty Manager, and assisting as required to prepare for such activity. 
• Have extensive knowledge of the Opera Front Desk system with respect to reservations, check in, cashiering and check out.
• Be fully versed in the Front Desk cashiering system, balancing each shift and resolving outstanding items.
• Have an extensive knowledge of the hotel services and facilities. 
• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Assist with implementation and maintenance of Sofitel Brand Standards.

Reporting directly to a dedicated and experienced Portfolio General Manager, you will have the opportunity to steer and direct the highly engaged F&B, Front Office, Reservations & Engineering teams to success.

You will be supported by an experienced ExCom team from T&C, Sales & Marketing, Finance and Revenue and have direct access to the hotel asset management team, working collaboratively to ensure optimisation of revenue generation and ultimate guest satisfaction.

Primary responsibilities include but are not limited to;

• Provide operational and strategic direction to hotel management team, and support manager’s in their individual roles to ensure the best possible outcomes
• Prepare end of month reporting and attend owners meetings with the Portfolio General Manager to best represent the operations of the hotel
• Promote the Hotel’s ongoing ESG commitments, ensuring green choices are made in line with our roadmap to carbon and energy reduction and bringing to life our social elevator philosophy
• Conduct regular analysis on all departments to continuously improve productivity, quality, market competitiveness and service standards
• Engage with our loyal guests, seeking feedback and setting strategies for increased customer satisfaction and RPS across our rooms and F&B offerings

For more information, a confidential discussion or to apply, please reach out to [email protected]

Curious and colourful, just like our Birdie, you will have experience and will be passionate about joining the team to deliver exceptional food with an authentic and welcoming style.
Experience in a venue and or hotel environment is desirable and leadership experience essential. 

• Plan and carry out preventive maintenance throughout the hotel to ensure standards are maintained for guest comfort.
• Prioritize and carry out maintenance as requested by Departments on a daily basis to ensure the smooth running of all hotel departments.
• Record meter readings and liaise with the General/Hotel Manager regarding options to improve energy management and conservation in keeping with Gaia2.0 Commitments.
• Be responsible for the testing of fire alarms, emergency lighting etc. on a routine basis as required by local Council and Fire Service.
• Liaise with the General/Hotel Manager and Regional Engineer regarding use of contractors within the Hotel, controlling expenditure and ensuring work is to the standard required by the Company and manufacture specifications.
• Ensure the cost effective and hygienic removal of rubbish from the hotel areas and monitor to ensure areas are clear and free of offensive odor.
• Be available to carry out emergency maintenance work outside of normal working hours, as required for full power failure, evacuation fire system re-set and/or failure of mechanical systems.
• Maintain records of repair work and daily checks as required by local Council, Government and Manufacturer specifications.
• Liaise closely with Front Desk and Housekeeping regarding out of service rooms to expedite a quick turn around and return to inventory.
• Ensure the external areas of the hotel are maintained in line with Company brand standards.
• Research, recommend and liaise with the General/Hotel Manager regarding procedures to improve the overall efficiency of the department and to carry out project work/prepare reports as requested by the General/Hotel Manager and Regional Engineer.
• Ensure all staff are competent in the safe and effective use of equipment and chemicals in accordance with the manufacturer’s instructions.
• Attend and actively participate in daily meetings respecting the confidentiality of issues, which may be discussed formally or informally.
• Prepare monthly Maintenance reports, commenting on key performance indicators and action taken to keep on target.
• 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.
• At all times you will monitor, identify and where possible eliminate work place hazards and risks. This will be in line with the policies established under the guidelines within InterREACT (The primary objective of the InterREACT program is to protect Accor and its employees by ensuring that all Accor locations are identifying and managing their operational risks, both effectively and efficiently, by implementing a pre-determined and standardized set of procedures, augmented by specific State requirements where required.)
• As a member of the Emergency Planning Committee (EPC) you will attend scheduled meetings and actively participate in activities to support the Accor / Sofitel Risk Management program.
• Any other duties assigned by your manager.

We are currently seeking an experienced Chef de Partie to join the professional and dynamic kitchen team in Pullman Hotel. This role will report to the Executive Chef & Executive Sous Chef, with responsibilities including leading the smooth day-to day breakfast operation within the kitchen.

Key responsibilities include but are not limited to:

• Manage breakfast service and lead breakfast team, ensuring adequate supplies are available for service.
• Prepare and present breakfast menu items, demonstrating variety and flair.
• Train and develop a team in quality preparation and presentation.
• Ensure stock rotation and minimum wastage.
• Mentor and co-ordinate the work of junior chefs.
• Assist with the implementation of programs to ensure high standards of cleanliness and organisation within the kitchen.
• Lead employees by setting a positive example.

• Knowledge of all basic pastry techniques.
• Maintain good communication level with Senior Chefs and other Managers from different Department, following basic guidelines and manners.
• Assist in setting up station for breakfast, lunch or dinner
• Assist in preparing, cooking, executing plated desserts for different F&B outlets within SSDH, mainly during a la carte service.
• Assist in preparing and setting up buffet for different functions across all F&B outlets in SSDH.
• Ensuring food standards, preparation, presentation and cooking techniques meet Sofitel Brand Standard and are maintained at that level.
• Ensuring the highest possible standard of hygiene is practiced and maintain to meet Work Health & Safety regulations and HACCP food preparation guidelines.
• Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• 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.

• Undertaking general waiting duties including cleaning trolleys, taking orders and serving guests. 
• Receipt of monies and cash up of service periods.
• Follow and implement all departmental procedures, standard operating procedures (SOPs) and checklists.
• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Assist with implementation and maintenance of Sofitel Brand Standards.
• Assist the Outlets Manager with the training and development of all ambassadors while also maintaining a detailed training log.
• Follow up on all guest comments, requests and complaints while informing the Supervisor and Assistant Manager of all such matters.

• Ability to start work at 4:30am to ensure breakfast pastries and Haute Croissanterie are baked fresh daily to our standards required.
• Knowledge of lamination/technique for Croissant & Danish pastries.
• Ensure production and presentation pastries and cakes for our lobby bar meet standards set.
• Knowledge of all Pastry methods involved in the preparation of viennoiserie.
• Maintain open communication between Pastry Kitchen and other departments within the Hotel.
• Ensuring food standards, preparation, presentation and cooking techniques meet Sofitel Brand Standard and are maintained at that level.
• Ensuring the highest possible standard of hygiene is practiced and maintain to meet Work Health & Safety regulations and HACCP food preparation guidelines.
• Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves.
• Cultivate and maintain a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Any other duties assigned by your manager.
• Ability to work independently and efficiently at the times required.
• Prepare a range of products, including all laminated dough, pastry, viennoiserie, tarts, and occasion cakes, undertaking all aspects of the process, from weighing to mixing, shaping and baking, to ensure every product is of perfect quality and produced on time to meet daily production requirements.
• Ensure that company recipes and methods are followed at all times to meet established standards and ensure consistency across the production team.
• Work efficiently to meet the production schedule and assist colleagues in other areas as required so the daily orders are completed on time. Report any issues or problems to the Head Chef as soon as possible.
• Liaise with the Executive Pastry Chef on a daily basis, reporting any issues or concerns, clarifying any production order queries, last minute additions, etc.
• Excellent communication, planning and organisational skills, with the ability to multi- task.

A Cook is responsible for supporting the culinary team in food preparation, cooking, and maintaining the kitchen's cleanliness and organization. This role serves as a foundational position for individuals looking to start a career or progress in the culinary arts.

Key Responsibilities:

Food Preparation: Assist in the preparation of ingredients, including chopping, slicing, dicing, and measuring. This may involve both cold and hot kitchen tasks.

Cooking: Execute basic cooking techniques and methods under the guidance of senior chefs. This can include grilling, frying, baking, sautéing, and more.

Recipe Execution: Follow established recipes and instructions for the preparation and presentation of dishes.

Assistance in Plating: Assist in the assembly and plating of dishes, ensuring they meet the established standards for portion size and presentation.

Cleanliness and Hygiene: Maintain a clean and organized work area. This includes proper storage of ingredients, cleaning utensils, and following hygiene and sanitation standards.

Inventory Control: Help monitor ingredient inventory levels and report shortages to the kitchen supervisor or chef.

Learning and Development: Continuously learn and improve culinary skills by seeking guidance from senior chefs, attending training sessions, and practicing cooking techniques.

Adherence to Safety Regulations: Follow kitchen safety rules and guidelines, including the safe use of kitchen equipment and handling of hot items.

The Cook role is a great entry point for those looking to build a career in the culinary arts and give you the knowledge and skills for career progression.

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Report maintenance, hygiene and hazard issues.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Ensure that all service and brand standards are met while on shift. 

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge.

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Report maintenance, hygiene and hazard issues.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Ensure that all service and brand standards are met while on shift. 

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge. 

• Work closely with the Director of Sales to maximise lead generation and conversion of MICE business in line with the hotel targets and strategy.
• Management of business from an agreed segment across certain markets, which could be corporate companies, Government, and / or entertainment.
• Maintain existing client/account base to ensure business is retained and developed where possible.
• Research new business for Sofitel Sydney Darling Harbour for new lead generation.
• Identify new business opportunities through any means.
• Conduct research to uncover opportunities focusing particularly on “desirable business” and/or “need periods”.
• Know competitor accounts and target businesses.
• Adequate follow up and follow through on all opportunities to win business for Sofitel Sydney Darling Harbour.
• Ensure adequate sales time is spent on communicating with clients.
• Providing market intelligence on a regular basis and understanding of competitor strengths weaknesses.
• Submit reports on sales activities, competitor information market trends and any new opportunities as required.
• Have a complete understanding of Sofitel Sydney Darling Harbour's sales and service vision, its products, services, presentation of brand, and rate structure to fulfil business objectives.
• Liaise with other Hotel Departments and within the Reservations, Conference and Events Department effectively.

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge. 

Be part of the excitement of the Accor family, with limitless career opportunities and incredible benefits. 

This is a great opportunity for a strong Assistant Manager to take the next step in their career.

As our next Front Office Manager reporting directly to the General Manager, you will:

• Lead the Front Office Team to deliver peak moments to our guests 
• Create welcoming places and memorable experiences not only for our guests but also for your team
• Provide excellent customer service and resolve guest issues in a timely and professional manner
• Empower our team to always go the extra mile for our guests
• Coach and mentor Guest Service Agents and Assistant Manager to grow their careers
• Monitor and report on key performance metrics to identify areas for improvement
• Participate in the development and implementation of front office policies and procedures
• Work closely with the General Manager on projects, reports and initiatives in the hotel and with the whole hotel team
• Take on duties outside of the traditional FOM role to grow your skill set and be the right hand to the General Manager.

• Provide warm and welcoming service to all guests. 
• Ensure tables and service areas are kept clean and tidy.
• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Maintain all areas and equipment.
• Observe all hygiene, safety and security procedures, ensuring that all hazards are reported.
• Explaining the menu and drinks list to guests, assisting those with special dietary needs or preferences as well as provide knowledge when making recommendations.
• Mix and serve drinks and food items to tables.
• Liaise with the Kitchen on special requests.
• Maximise sales opportunities by upselling items.
• Placing orders through micros ensuring accuracy whilst ordering.
• Clear and reset tables as well as ensuring service areas are clean and tidy.
• Maintain standards of hygiene for food handling and presentation.
• Promote a safe workplace by recognising hazards and promoting general WHS practises.

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge.

• Provide warm and welcoming service to all guests. 
• Ensure Ambassadors are competent in all service procedures.
• Work cohesively as a team member.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Assist with the training and development of all ambassadors while also maintaining a detailed training log.
• Demonstrate the “Passion for Excellence” through serving our guests with professionalism and ensuring that their requests are quickly and efficiently achieved.
• Coach and inspire the team, while also leading by example.
• Serve items with flair and professionalism according to standards set by the Manager.
• Demonstrate competency in all duties as required. 
• Report any discrepancies in stock control.
• Follow and implement all departmental procedures, standard operating procedures (SOPs) and checklists.
• Maintain product knowledge of all menus and wine lists in order to advise and make recommendations to guests. 
• Use every opportunity to upsell and maximise sales. 
• Assist with implementation and maintenance of Sofitel Brand Standards.

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge. 

Our Food & Beverage Hosts are responsible for creating a welcoming atmosphere for guests into the lounges restaurant spaces. The primary duties include greeting guests, managing guest table allocations, coordinating with staff, and ensuring a seamless dining experience. The host plays a critical role in setting the tone for the guest's experience from the moment they arrive until they are seated.

• Greet and Welcome Guests:

  • Warmly greet guests upon arrival, ensuring they feel welcome and comfortable.
  • Escort guests to their tables and provide menus.

• Manage Reservations:

  • Handle guest reservations and coordinate the seating plan to optimize table occupancy.
  • Monitor the dining area to anticipate guest needs and manage seating efficiently.

• Coordinate with Service Staff:

  • Communicate with servers and kitchen staff to ensure timely service and accommodate special requests.
  • Notify servers of any special guest needs, such as dietary restrictions or celebrations.

• Customer Service:

  • Answer guest inquiries regarding the menu, services, or special offers.
  • Address guest concerns or complaints in a professional and timely manner.

• Maintain Front-of-House Cleanliness:

  • Keep the reception and waiting areas clean and organized.
  • Monitor the cleanliness of the dining area and inform the cleaning staff as needed.

• Assist with Guest Payments (if required):

  • Help process payments when necessary or ensure that guest checks are handled promptly by the service team.

• Support Daily Operations:

  • Assist in preparing the dining area for service, including setting tables and ensuring everything is in place.
  • Perform other duties as assigned by the Restaurant Manager or Supervisor.

Applicants must be able to work a rotational roster including evenings, weekends and public holidays.

• Lead by example to provide efficient, friendly & professional food & beverage service to all guests
• Responsible for managing the front of house operations to ensure we are providing the high quality service to our customers.
• Supervision and support of all lounge areas as required
• Define the organization of work to be performed by the team members, and supervise, co-ordinate and plan daily activities of personnel
• Handle different guest challenges and situations and be part of the first response emergency team.
• Completion of the Daily Running sheet with full communication across all areas of the lounge including Qantas staff
• Reporting of sickness, absence, punctuality, etc. issues to the Lounge and T&C Manager
• Achieve budgets, customer satisfaction targets and other business metrics. 
• Receive and deal with verbal complaints; forward to the Lounge manager when necessary.
• Communicate directly with your front of house team, kitchen team and higher management to provide them with all relevant/ needed information.
• Assist with implement training programs for all employees, conduct induction and skills training
• Maintain and improve quality service in our lounges.  
• Maintain standards of hygiene for food handling and presentation as prescribed by council / legislative regulations, in accordance with the Lounges and Qantas Food Safety Plan. 
• Make sure that an ACCOR and Brand policies are respected
• Excellent knowledge of the software operation and usage..
• Check discrepancy report and action accordingly.
• Train junior team member and co-ordinate the monthly on the job training for the whole department
• Log and inform your Manager of any system problems & workplace injuries.
• Assisting with protecting and maintaining control of the lounge and bar areas.

• Undertaking general waiting duties including cleaning trolleys, taking orders and serving guests. 
• Receipt of monies and cash up of service periods.
• Follow and implement all departmental procedures, standard operating procedures (SOPs) and checklists.
• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Assist with implementation and maintenance of Sofitel Brand Standards.
• Assist the Outlets Manager with the training and development of all ambassadors while also maintaining a detailed training log.
• Follow up on all guest comments, requests and complaints while informing the Supervisor and Assistant Manager of all such matters.

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge.