Total 191 job vacancies by AccorHotel

• 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.
• To ensure we are consistently exceeding guest expectations through service and high-quality products. 
• Organise and control the day-to-day operation of Atelier by Sofitel.
• Manage the service of food and beverage within the restaurant where required.
• Ensure all areas are adequately staffed to service the anticipated business at an acceptable standard.
• Ensure that the outlet is set to the required standard. Following all departmental procedures, standard operating procedures (SOPs) and checklists. 
• Assist the Outlets Manager with the training and development of all ambassadors. Maintaining a detailed training log.
• Ensure cash float is counted at the start and conclusion of each use. 
• 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. 

• Organise and control the day to day operation of In Room Dining and Minibar and assist the Assistant Outlet Manager.
• Ensure the outlet is set to the required standard, following departmental procedures and checklists. 
• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently 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.
• Maintain storerooms to ensure tidiness and adequate inventories are upkept. 
• Lead by example in regards to departmental grooming and attitude towards the customer. 
• Be fully familiar of all operations concerning the Food and beverage
  department on a daily, weekly basis and monthly basis.

• Provide efficient, friendly and professional service to all guests.
• Lead by example when attending to guest requests.
• Show efficiency in constantly striving to provide total customer satisfaction.
• Take initiative to ensure that interactions with our customers are positive and productive.
• Work together with trust so that Ambassadors and Management meet the goals of the departments.
• Treat customers and Ambassadors from all cultural groups with respect, sensitivity and transparency.
• Implement the Accor values and Accor customer vision to ‘Offer the Best Service to Our Customers’.
• Supervision and support of the Front Office team and other departments when required.
• Ensure that suitable manning levels are maintained at all times across the hotel. Authorize roster changes as required.
• Ensure department policies and procedures are understood by all employees and demonstrated in tasks performed.
• Ensure effective communication of new and updated information regarding policies, rates and general hotel information.
• Ensure strict procedures are followed for all cash/credit, cheque transactions, accounting and banking procedures, issue of keys and guest confidentiality.
• Be proficient in the use of all front and back-office equipment. 
• Ensure preventative maintenance programs are in place. Ensure all areas are maintained tidy and organized at all times.
• Implement training programs for all employees, conduct induction and skills training.

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. 

Discover Bar Morris in the Historic Heart of Haymarket! 
Nestled in the vibrant Thai Town of Haymarket, Bar Morris isn't just a wine bar; it's a celebration of Sydney's history and culinary evolution! Originally opening its doors in 1929, this iconic establishment, once Australia’s tallest hotel, has undergone a spectacular transformation. Welcome to Bar Morris, the intimate 40-seat casual wine bar that redefines the drinking and dining experience. Since our grand opening in June 2023, Head Chef Kezia and our talented team have been weaving magic into every dish and glass.

What Sets Us Apart?

At the core of Bar Morris is a fusion of new-world and old-world hospitality, creating an approachable, intimate atmosphere filled with great banter. Our refined service is dedicated to delivering reinvented Italian classics that tantalize your taste buds and transport you to a world of culinary delight.

Our focus is on continuously reaching greater levels of guest experiences. Our team members work in excellent conditions and can expect to be in an environment that promotes the development of skills, knowledge, and career advancement. 

ABOUT THE ROLE   

We seek skilled and passionate Sous Chef to bring their diverse experience and inspired ideas to our table. Using your expertise and the finest seasonal ingredients, you’ll be producing on-trend food whilst assisting us to ensure the smooth flow of kitchen operations across all services. You are in charge of the kitchen during head chef's absence. 

Working collaboratively with the front-of-house team, you’ll consistently strive every day to deliver a warm and memorable dining experience for our guests and lead a great team environment. 

Your tasks includes: 

• planning menus, estimating food and labour costs, and ordering food supplies
• monitoring quality of dishes at all stages of preparation and presentation
  discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
• demonstrating techniques and advising on cooking procedures
  preparing and cooking food
• Assisting the head chef on day to day
• Leading the kitchen team alongside the head chef. 
• In charge 
   

THE BENEFITS

• Global (110 countries) career progression and development
  Staff meals 
• 30% Dining discount at all Accor Group
• Highly discounted rate across 500 properties in Australia & and New Zealand and 5000+ other locations over 110 countries
• Potential Sponsorship opportunities for the right candidate

Join our team and be part of a thriving hospitality group that values its employees and is committed to delivering excellence.…. apply now!  

Reporting directly to the General Manager you will be responsible for leading the Talent & Culture function across the Hotel. In this fast-paced role, you will be responsible for driving and fostering a positive work environment across the Hotel, and will work closely with our leadership team to contribute to the ongoing success of the property through your ability to provide support and coaching on people management skills. You will act as a trusted advisor to deliver a range of operational and strategic Talent & Culture functions across the entire employee life cycle

• 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. 

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.

As Junior Sous Chef, you will enhance our culinary team and contribute to delivering outstanding dining experiences. In this role, you will support our Executive Chef in ensuring the seamless operation of our outlet, upholding the highest standards of quality, profitability, and industry reputation. If you have a talent for crafting exceptional dishes and leading a team effectively, this position offers a valuable opportunity to advance your career.

Additionally, you will mentor and guide junior kitchen staff, helping them develop their skills and reach their full potential. Your responsibilities will include overseeing food preparation, managing stock levels, and ensuring service areas are consistently prepared for peak efficiency.

Staying abreast of industry trends and fostering a cohesive and motivated kitchen environment will be crucial as you help maintain our high standards. Additionally, you will be involved in menu design, implementing special promotions, and managing cost control, leveraging your expertise to contribute to our success.

Your responsibilities will include:

• Providing exceptional guest experience at all times
• Ensure collection and delivery of guest luggage
• Respond to guest requests and queries
• Provide a knowledgeable, efficient and helpful information service.
• Ensuring work stations and hotel lobby remain clean and presentable
• Liaising with other team members to ensure seamless service

This pivotal role provides high-level administrative support to VPO NSW & ACT – Premium, Midscale & Economy and Regional Executive Team:

• Maintain effective working relationships with relevant internal and external stakeholders including Regional team, Operational teams, owners and consultants, owners and suppliers by ensuring communication is regular and appropriate 
• Liaise with other EA’s to ensure communication, processes and procedures across the Group are consistent 
• Prepare communication to send to Properties/Business units
• Assist with the coordination and management of projects 

• Hands on management of food service operations on a day to day basis across all kitchen outlets.
• Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognized as purveying consistent, quality and value for money cuisine.
• Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
• Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
• Ensure all direct reports are aware of Health & Safety and HACCP responsibilities.
• Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves, entering work orders for any area and equipment in need of repair.
• Assist the Executive Chef and Executive Sous Chef and Sous Chefs update Recipe Standards and develop new menus and concepts.
• Assist the Executive Chef and Executive Sous Chef and Sous Chefs develop, maintain and update operating procedures and systems.
• Responsible for the day to day, on site operations of the kitchen.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Work closely with the Food & Beverage Management and Supervisors and to meet food and beverage operational objectives.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• 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.
• Ensures the kitchen has a presence in operational meetings and committees
• Ensure full knowledge and understanding of level of expectations expected of you by Kitchen management, Food and Beverage management, Hotel Management and the Business
• Promote a positive can-do attitude within the team.
• Be adaptable to the changing demands and expectations of the business.
• Promote a PROACTIVE within the kitchen brigade.
• Any other duties assigned by your manager.

• Ensure service is provided in an instinctive, welcoming and efficient manner reflecting the Sofitel Magnifique experience.
• Anticipate guest’s needs through observation and offer prompt, efficient service either personally or through effective communication with other associates.
• Provide a seamless and unparalleled guest journey by facilitating smooth entry, greeting with sophistication and kindness, and managing luxury transport arrangements.
• Collaborate with the valet and bell desk teams to guarantee cars are parked and returned in pristine condition, securing personal items and maintaining vehicle settings.
• Organisational and prioritisation skills to manage multiple tasks, such as vehicle movement, greeting guests, and managing traffic flow.
• Ability to provide luxury and personalised service to all guests, therefore promoting the Sofitel brands standards.
• A strong attention for detail in ensuring the driveway and vehicles are maintained to the highest standards, including monitoring vehicle conditions and personal items left behind.

• Ensure the highest level of luxury service is provided and maintained to all guest queries.Responsibility over supervising and mentoring commissionaires, porters and valet staff.
• Motivate the team of porters in cooperation with the Chief concierge to ensure all service and performance standards are achieved.
• Be fully conversant with all aspects of the City of Sydney to be able to answer guest queries in a knowledgeable and professional manner.
• Liaise closely and build relationships with other departments and services coming into the hotel.
• Demonstrated attention to detail, strong focus over managing day to day operations, and the ability to provide services to all.
• Capacity to develop effective relationships with team members and guests.
• Ability to liaise with all levels within the company.
• A strong drive to provide luxury service to all guests, therefore promoting the Sofitel brands standards.

• Undertake general waiting duties including taking orders and serving guests. 
• Receipt of monies and cash up of service periods.
• Work cohesively as a team member.
• Follow and implement all departmental procedures, standard operating procedures (SOPs) and checklists.
• Report any discrepancies in stock control.
• Ensure all checklists are completed prior to the conclusion of the shift.
• 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. 
• Serve items with flair and professionalism according to standards set by the Outlet Manager.
• 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. 

Are you passionate in pursuing a career in hospitality? Are you looking to develop your skills in a dynamic and strong Food and Beverage environment? If Yes, then you are in luck, Pullman at Sydney Olympic Park's award-winning contemporary restaurant, Bacar Restaurant & Bar is looking for people who can provide a memorable dining experience for our Guests.

Our F&B Attendants:

• Work as a team to uphold brand expectations and bring life to vision.
• Are 100% focused on creating peak experiences first time – every time!
• Are “service spotters” and anticipate the needs of those around us.
• Are immersed in product knowledge, enhancing technical ability and provide outstanding recommendations.
• Foster loyalty through relationship building and never allowing a guest to leave unhappy.

• Respond to phone calls, emails, and messages from customers regarding reservations and inquiries.
• Assist customers in selecting appropriate options based on their needs and preferences.
• Input and update reservation details accurately in the system.
• Provide information about available services, promotions, and special offers.
• Modify or cancel reservations as needed, ensuring customer satisfaction.
• Collaborate with other departments (e.g., sales, front desk) to meet customer needs.
• Handle complaints and resolve issues in a professional, courteous manner.
• Maintain an organized and up-to-date record of customer interactions and bookings.

Follow company policies and procedures regarding reservations and payments

Reporting to our Executive Chef you will be responsible the preparation, presentation and display of all menu items. You will also be responsible for maintaining a clean and hygienic work environment and equipment. As a leader in our Kitchen you will be expected to develop and coach our junior chefs, and provide them with learning opportunities and access to your experience and knowledge. As our Chef de Partie you will also have the opportunity to work alongside our Executive and Sous Chef on menu development and creation.

Reporting to the Front Office Manager you will be responsible for exceptional customer service to our guests by responding to their requests promptly, and providing them with an efficient check-in and check-out process. You will be responsible for providing a high level of customer service. In this role you will be required to work a range of shifts across a 24-hour roster.  

• 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. 

This is a great opportunity to demonstrate your customer service and eagerness to develop skills across a wide range of food and beverage operations

• Creating exceptional guest experiences by providing great customer service and memorable moments
• Efficiently taking orders and serving food & beverage for restaurant, café and in room dining
• Breakfast service including buffet and a la carte,  and maintaining presentation of the restaurant
• Assisting guests with questions and menu recommendations
• Working collaboratively with the team to ensure smooth running of the service period

• 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.
• Assist the Supervisor and Assistant Manager with training and developing Ambassadors.
• 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. 

Working alongside our Assistant Purchasing Manager you will be responsible for receiving and dispensing stock throughout the Hotel and loading dock. You will need to maintain an accurate inventory and record of Hotel stock, and will be required to utilise Purchase Plus to update invoices. In addition to these duties you will be responsible for maintaining the cleanliness of the loading stock, stores and surrounding areas.

A night in the life of our Night Auditor consists of: 

• Providing exceptional guest service at all times
• Assisting with all overnight operations of the hotel, including; reception, switchboard, reservations and room service
• Conducting auditing of all payment transactions, daily revenue and postings throughout the hotel, and making any necessary adjustments to ensure accuracy
• Preparation and distribution of relevant reports
• Assisting with the management of hotel security and emergency procedures
• Ensure necessary handover of information is passed on to the oncoming shift.

• 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.

Job Description

Discover Bar Morris in the Historic Heart of Haymarket! 
Nestled in the vibrant Thai Town of Haymarket, Bar Morris isn't just a wine bar; it's a celebration of Sydney's history and culinary evolution! Originally opening its doors in 1929, this iconic establishment, once Australia’s tallest hotel, has undergone a spectacular transformation. Welcome to Bar Morris, the intimate 40-seat casual wine bar that redefines the drinking and dining experience. 

What Sets Us Apart?

At the core of Bar Morris is a fusion of new-world and old-world hospitality, creating an atmosphere that's approachable, intimate, and filled with great banter. Our refined service is dedicated to delivering reinvented Italian classics that tantalize your taste buds and transport you to a world of culinary delight.

Who we are
When you become part of the Morris team, you're not just an employee; you're family. We take pride in fostering an inclusive, passionate, and fun working environment to achieve 1 goal; ‘To provide the best fun casual dining experience in Sydney’. As part of the renowned international hotel group, Accor, we offer attractive staff benefits, competitive salaries, and a platform for your professional growth.

What this role involves 
As a leader of our dynamic team, you'll be the orchestrator of exceptional guest experiences from the warm welcome to the fond farewell. 
 

• Assist and oversee the day-to-day operations of the Front Office & Food & Beverage team
• Supervise and monitor team members with true leadership ability that motivates the entire team
• Ensure all levels of service run smoothly 
• Manage financial outcomes 
• Understand all licensing and operating legislation affecting the department, including the Liquor Act.
• Maintain stock levels 
• Hire, Develop and Coach team members 
• Attend all scheduled F&B and other relevant meetings when required. 
• Handle customer complaints