Total 15 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.
• 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.
• Awareness departmental targets and strive to achieve them as part of the team.
• 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. 

We are currently seeking a qualified and experienced Full Time - Chef de Partie to join our Pastry team. As a member of our culinary team, you will support the team with daily management and food preparation.

Experience in a range of different cooking styles and preparation techniques is essential, as is proven experience in supervision.

The Requirements

The successful candidate will possess

• Previous experience at a similar level in a hotel environment;
• Excellent technical skills;
• An energetic and proactive enthusiasm to further develop your culinary expertise; 
• Meticulous attention to detail in delivering consistently high quality dishes;
• Proven leadership skills to engage, motivate, coordinate and inspire a team;
• A team player who easily builds rapport with colleagues and guests alike;
• Ability to remain calm and professional under pressure in a busy fast-paced environment and 
• Flexibility to work a variety of shifts including nights, weekends and holiday periods. 

• 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 In Room Dining and Mini Bar.
• Manage the service of food and beverage within the outlet 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. 

Are you a passionate culinary professional with a refined palate for French cuisine and a knack for exceptional leadership? Do you thrive in a fast-paced environment that blends à la carte excellence with bespoke event experiences? If you’re looking to take the next step in your career towards becoming an Executive Chef, we want to hear from you!

The Role:
As our Executive Sous Chef, you’ll be the right hand to our Executive Chef in leading a brigade of over 50 chefs with 5 direct reports, playing a vital role in leading the kitchen team and ensuring every dish exceeds expectations. You will manage day-to-day kitchen operations for both our à la carte offerings and high-profile events and focus on coaching and mentoring our up and coming chefs. This role is ideal for a skilled chef who is ready to develop into an Executive Chef position.

Key Responsibilities:

• Culinary Excellence: Lead the preparation and presentation of fine dining dishes, with a focus on traditional and modern French cuisine.
• Leadership & Team Management: Train, mentor, and inspire a diverse kitchen team, fostering a culture of collaboration and excellence.
• Menu Development: Collaborate with the Executive Chef to create innovative à la carte and event menus that align with our brand and seasonal offerings.
• Operational Management: Oversee inventory, ordering, and kitchen organization to maintain efficiency and minimize waste.
• Event Planning: Partner with the events team to deliver tailored culinary experiences for corporate gatherings, social and special occasions.
• Health & Safety: Ensure all culinary operations comply with health and safety regulations, possess in depth knowledge of HACCP and maintain a clean, organized kitchen.

We are seeking a highly skilled and experienced Portfolio Financial Controller to join our finance team. As a Portfolio Financial Controller, you will play a key role in overseeing the financial health of our diverse portfolio of projects, ensuring accurate financial reporting, and providing strategic financial guidance to support decision-making.

Keys duties include, but are not limited to the following:

• Provide financial leadership and oversee all facets of finance for three properties
• Ensure timely and accurate production of financial reports, data and P&L
• Complete Monthly forecasts and annual budgets
• Drive Team Member Engagement and promote a positive team culture
• Develop and implement effective strategies to enhance the profitability
• Deal with Management Agreements and owners  corporation matters

• Please note the working hours for this role are 11:00pm - 07:00am
• 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.
• 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.
• Perform tasks within a timely manner.
• Contribute to Culinary revenue through effective food cost control.
• Lead Ambassadors by setting a positive example.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Monitor the productivity of other Ambassadors while also providing support at all times.
• Leads shifts while preparing food items and executing requests based on required specifications.

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

• Create group masters and update group information as it is received eg. rooming list, arrival, meals, follow up on information if not received.
• Liaise with other departments to ensure group requirements and special requests are actioned.
• Ensure the standard group contract/confirmations are sent for ad hoc groups contains the booking conditions (deposits, final numbers, room list requirements etc)
• Use a standardised report used to advise other hotel departments of the groups details/requirements (Kitchen, Restaurant, Porters, Housekeeping).
• Weekly reporting of groups “on the books” and identifying key demand periods and low demand periods.
• Track group bookings for wash, materialisation and turn ways.
• Ensure follow up for final numbers, deposits and rooming lists.
• Have sound knowledge of Accor specified yield management practices and attend /
• Communication with DOS and Sales department to forward all possible leads and feedback from inbound and corporate markets.
• Communication between Front Office and Reservations Office open and reciprocal.
• Develop and supervise new leads, qualify prospective leads as to profitability.
• Alert management to any potential concerns to enable prompt attention.
• Ensure completion of daily duties, eg. Correspondence, filing, reports, etc.
• Use of Opera to accurately record all activities, contacts, etc.
• Develop and maintain effective relationships with conference clients, PCO’s, hotel suppliers and other hotels.
• Check master account billing to ensure correct changes.
• Any other duties assigned by your manager.
• Ensure that any payment issues are brought to the attention of the Reservations Manager and Financial Controller.
• Ensure the prompt and accurate processing of commissions.
• Promote up selling and add selling within the team.
• Manage no show bookings in accordance with the hotel cancellation policy
• Ensure all outward correspondence complies with the company procedures and any unusual correspondence is authorised by the Reservations Supervisor and/or Manager.
• Liaise with Conference and Catering to ensure contractual agreement is uniform in both F&B and rooms.

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.

We are seeking a detail-oriented and proactive Finance Officer to join our finance team. This role provides flexibility within the Finance Department by supporting various financial functions, including but not limited to, processing credit applications, invoicing, debt collection, Accounts Receivable, Accounts Payable, general cashiering duties and payroll duties.

As an integral member of our team, the Finance Officer will ensure accurate financial transactions and timely reporting to support the hotel’s operations.

Keys duties include, but are not limited to the following:

• Assisting with weekly payroll processes, from processing, reviewing and submitting for payment, to management and statutory reporting.
• Supporting the month-end closing process by preparing account reconciliations and assisting with journal entries.

• Helping manage daily cash receipts, including reconciling cash, cheques, and foreign currency transactions.
• Maintaining accurate records of cash floats and assisting with monthly cash audits.
• Assisting with invoicing, debt collection, and follow-ups as needed.
• Providing general support to the Finance team with ad hoc tasks and compliance requirements.

This role is ideal for someone with 2 years’ experience, who wants to develop their skills and gain exposure to various financial processes in a supportive team environment.

• 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. 

Reporting to our Executive Chef you will be responsible for food preparation for our breakfast buffet, and at times assist with Pumphouse Sydney, in room dining, and function service. You will be required to maintain a clean and hygienic work environment, whilst ensuring a high-quality product.

About you

Your ability to ‘surprise’ our guests with your natural bright and bubbly customer service style is what sets you apart from the rest. You are naturally a confident person who is able to approach people and initiate conversation along with a strong knowledge of the hotel its and surrounding area.

You are able to manage your time and can handle juggling numerous tasks at once but still able to follow procedure and maintain a high awareness of security. You have an outcome driven approach to performance and results. Strive to achieve excellence in your field.

What you will be doing?

• Coordinate and manage the day to day operations of the hotel whilst leading and inspiring the team to enhance the guest experience – every guest, every interaction, every day.
• Be proactive and resourceful when attending to guest requests.
• Take initiative to ensure that interactions with our customers are positive and productive.
• Have the necessary skills and training to actively resolve complaints and challenges presented by customers.
• Provide guidance, support training and leadership to all employees.
• Monitor training and offer guidance to employees whilst on shift.
• Assist in all areas of the hotel during peak times to eliminate potential issues.
• Responsibility for the health and safety of all patrons, guests and staff members.
• Available to work varied shifts from early mornings to late evenings, including weekends and Public Holidays.
• Australian driver licence and RSA certificate required. 

An exciting opportunity exists for a guest obsessed hospitality professional to join the Club Sofitel team. As a Club Sofitel Attendant you are responsible for providing a sense of welcome and luxury service for all Club Sofitel guests by being the key contact to assist them during their stay. Your manner will be polished and professional and you will be responsible for providing both food and beverage and front office services to Club Sofitel guests.

To be successful in this sought after position, you will have excellent attention to detail, effective communication skills, proven experience within a quality establishment, and above all else, pride yourself on your ability to exceed the guest expectations.

YOUR KEY RESPONSIBILITIES WILL BE:

•Maintaining a thorough knowledge of all hotel facilities and promotions

•Attending to guest’s requests quickly and efficiently, constantly striving to provide total customer satisfaction

•Preparing and serving food & beverages

•Monitoring the Responsible Service of Alcohol and ensuring compliance with Victorian legislation

•Maintaining food & beverage stock and inventory control based on current and future occupancy

•Completing check in and check out procedures and adhering to hotel standards

•Updating guest profiles, maintaining guest accounts and relevant information during their visit, ensuring charges are posted to the correct account

•Communicating with a diverse range of people in a professional manner

About the role
This role could be working across all areas of our F&B department including working in the hotel restaurant for the breakfast shift, working in the events helping run the day's conference and events, running room service in the evening or restocking the mini bars in our guest rooms.

The Role

We currently have an exciting opportunity for a Reservations Agent to join our team on a Part time bases approx. 3 - 4 days per week.

Reporting to the Reservations Manager, you will be responsible for:

• Coordination of final details for events handed over once the client contracts
• Taking final pre-payment
• Compiling event orders and running event order meetings
• Any admin related to events
• Posting charges
• Meeting and greeting clients whilst they are on site
• Sending out proposals and contracts
• Create Group Masters and update group information as it is received eg, rooming lists, arrival details and meals.
• Follow up information if not received.
• Liaise with other departments to ensure group requirements and special requirements are actioned.
• Ensuring all deposits are received prior to arrival and all invoicing is complete in a timely manner.
• Cross check accounts and finalise or send final accounts.
• Send 90/60/30 reminders to clients as needed.
• Constantly monitor all group reservations. Liaise with clients, input details into reservations system, release extra rooms and distribute information to other departments.