Total 309 job vacancies by AccorHotel

We are a member of Accor, led by industry experts and now a rare opportunity has arisen to join our leadership team as our Commercial Director. This role will take full accountability for the strategic marketing, business development, forecasting, sales, and distribution. You will lead a highly engaged and capable team therefore significant leadership; motivational and empowerment expertise is required along with the ability to engage across a variety of customer dynamics.

As a member of the Executive Committee, and alongside other capable executives, you will be leading and guiding the implementation of the loyalty and marketing strategy, brand development and positioning in highly competitive and evolving market. It will be required that you bring extensive knowledge of the customer group, competitor landscape and are able to translate market insights into a highly compelling end user offering.

Reporting to the General Manager, our Commercial Director is responsible for total revenue including group and transient rooms, group food and beverage, meeting room hire and other revenues, as well as assisting and actively participating in yield management strategies and serves as an advisor to the General Manager on business intelligence. The successful candidate will be driven, proactive, strategic and a self-starter who will endeavor to make their mark and make this role their own.

To apply for this this sought-after role, you will demonstrate previous experience in a similar position and have an exceptional understanding of the business with a strong focus on business intelligence. You will have excellent personal presentation and presence, refined communication skills, perfection for the smallest of details, proven experience within a luxury establishment, and above all else, pride yourself on ability to build relationships and guest experiences epitomising French elegance, style and sophistication.

Located in the heart of Sydney, Dixson & Son’s achieved hatted status within first few months of opening and is looking to add a demi chef de partie to help it achieve its ambitions.

About The Role

• Full time permanent position; shifts on a rotating roster

• Rosters based on a 38-hour with additional benefits and overtime available in periods of high demand.

• Excellent remuneration and working conditions

• Work with some of Australia’s best producers and suppliers

• Uniforms supplied and laundered

Reporting to the Venue Manager, and supporting the Sous Chef, our new Demi Chef will:

• Prepare mise en place for all relevant menus.
• Ensure consistent great food production, in line with the high quality standards set by the hotel.
• Assist with ordering necessary food items accordingly to business needs and demands.
• Comply with all WHS, food safety legislation.
• Work with and coordinate the work of other chefs in the preparation and production of food as required.
• Ensure strict stock rotation and minimum wastage, whereby you will be responsible for implementing and maintaining stock control procedures.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Report any maintenance, hygiene and hazard issues.
• Awareness departmental targets and strive to achieve them as part of the team.

This unique opportunity requires an experienced General Manager with a strong ability to foster collaborative relationships with all stakeholders.  The role is for a true service professional with sophistication and a personal approach to service.  Key to success will be to be able to lead a team of experts in their field with a focus on innovative and creative flair in Food and Beverage.

PROPERTY DETAILS

• 5-star luxury in the heart of the Melbourne's shopping, theatre and business precincts
• 363 rooms with breathtaking views over Melbourne
• Exclusive Club Lounge that offers club guests that elevated French joie-de-vivre experience
• Sophisticated modern dining with vibrant contemporary French flair at No35 restaurant
• Unique signature cocktails & refined exclusive ambience at Atrium Bar on 35

KEY RESPONSIBILITIES:

•Support and collaborate with the team to produce lavish buffets and elaborate banquet menus in Conference and Events

•Assist the team in demonstrating flair to brainstorm and create new items for our guests

•Ability to interpret event orders and deliver based on the clients needs

•Actively promote and participate in teamwork and positive communication with the kitchen and other departments

•Cultivate a positive work environment where learning and personal development is celebrated

•Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Sofitel Brand Standards guidelines

•Ensure highest level of hygiene is practised to meet Health & Safety regulations and HACCP food preparation guidelines

•Ensuring food safety logs and requirements are met at all times  

•Work with and coordinate the work of Apprentice Chefs in the preparation and production of food as required. 

•Ensure strict stock rotation and minimum wastage, whereby you will be responsible for implementing and maintaining stock control procedures. 

•Ensure all equipment is maintained, serviced and cleaned.

KEY RESPONSIBILITIES:

• Organise an assigned section and ensure it runs efficiently and productively.
• Ensure all food produced is in line with kitchen recipes and standards.
• Prepare and cook all food orders with a sense of urgency.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance. 
• Monitor food preparation and wastage costs - contribute to controlling these by following efficient preparation methods and standard recipes.
• Assist with training apprentices to desired standard this includes full working knowledge of the section and department.
• Ensure all required tasks are competed accurately and within given time frames.
• Be familiar with the other kitchen sections, promoting flexibility and productivity.
• Ensure all kitchen appliance maintenance, crockery, glassware, cutlery and any other operational breakages are recorded.
• Ensure all kitchen equipment is kept in good working order.
• Ensure service equipment and storage areas are properly secured at the end of each shift.
• Meet and exceed, where possible customer/guest expectations enabling the Hotel restaurant and conferencing areas to be recognised as a purveyor of consistent, value for money and quality cuisine.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to achieve food service standards.  Work with the F&B Service team and take corrective action where appropriate when standards are not met.
• Check all food is stored and handled as per current food health & hygiene (HACCP) regulations

To assist the Reservation Sales Manager in ensuring that all incoming reservations are given a Luxury experience.  To manage the daily operations of the Reservations department to ensure highest conversion of reservation enquiries and maximum average room rate at all times.  Direct the Reservations team to maximise sales of property rooms and facilities, and at all times monitor quality of reservations, statistical information provided and inter-departmental communications.

• Leading the Reservations Team by example with a Guest Centric and Positive Orientation, supporting the team with operational questions and building opportunities for the team to make empowered and informed decisions in the scope of their respective job roles.
• Work with the Reservation Sales Manager in the training, coaching and performance management and development of the Reservations Team to ensure that hotel, team and individual goals are being reached.
• Actively managing guest complaints related to Accommodation Reservations through to resolution and prevention, including daily monitoring and resolution of Glitches that involve Reservation operations.
• Effectively manage all guest priorities on a case by case basis to ensure guest satisfaction and complaints are not escalated further.
• Ensuring there is quality communication and support between Reservations and Front Office, Housekeeping, Sales & Marketing and Finance teams.
  Lead and live Accor's 'Heartist' culture.
• Align work output, behavior, learning and development in line with the AccorHotels Leadership Capability Framework for an Emerging Leader.
• Assisting the team with phone calls by monitoring peak call volume times to ensure no guest call is left unattended and call queue times are kept to a minimum.
• Balancing accommodation rooms inventory for next day arrivals, taking into account upgrade requests to ensure additional rooms revenue opportunities are secured when availability permits, and that a clean inventory is handed over to Front Office. Assisting, liaising and collaborating with Front Office for same day inventory to ensure respect to revenue strategy and rooms open for sale on ResaWeb.
• With the Reservation Sales Manager and in collaboration with the Groups Coordinator, oversee, monitor and support Group Reservations to ensure timely communication between all parties and Group task completion as required. 
• Assist the Reservation Sales Manager with the loading and updating of rates and availability controls in Opera and across all distribution channels to ensure correct rates and packages are available to be booked and that parity across all channels is maintained.

Reporting to the Executive Housekeeper, you will be accountable for carrying out allocated cleaning duties, achieving established standards of cleanliness of guests’ needs and exceeding their expectations in regards to the cleanliness and stock of the mini bars in rooms of the Hotel. Your day to day responsibilities will include, but are not limited to the following:

• Maintain inventory of stock in the mini bars located in hotel rooms.
• Stock mini bar carts according to daily fill requirements.
• Keep mini bar storeroom neat and organized.
• Ensure that all in-room accessories are in place.
• Ensuring that each mini bar fridge remains clean and in working order.
• Cleanliness of mini bars.
• Replenish used items in mini bars

Join us in an exciting opportunity to pioneer a new restaurant concept, elevating our service to new heights. Collaborating with a renowned two-hatted chef adds prestige to the role, providing a chance to actively shape the future of our restaurant Q Dining. 

We're seeking a candidate who excels in training hospitality staff through tailored programs, staying updated with industry trends, and emphasizing exceptional customer service. Their genuine passion for fostering a positive work environment and cultivating a motivated team makes them the ideal fit for this role.

You will be responsible for leading, mentoring and motivating your team while ensuring they deliver professional, efficient, and consistent service standards. This is a hands-on role, where you will oversee the service of food & beverage, with a constant focus on providing excellent guest experiences. Furthermore, your duties will also include; 

• Ensure the service of food and beverage within the restaurant, room service, conferencing, and occasional residential catering are at a consistently high standard.
• Ensure cleaning and maintenance of outlet, work areas, tableware, utensils and other materials and equipment used by restaurant, room service and conference areas are being completed.
• Work closely with the Executive Chef to ensure a seamless operation between front and back of house operations and a positive working environment.   
• Coordinate between Food & Beverage and Front Office to ensure that preparations for conferences, amenities, and mini-bar involving Front Office / Housekeeping have been made.