Total 10 job vacancies by AccorHotel

As our Food and Beverage Operations Manager, you will play a pivotal role in shaping the dining experience at ibis Perth. You will be responsible for overseeing all food and beverage operations within outlet and on the event floor, ensuring a seamless experience for our guests while maintaining the highest standards of service and quality.

This dynamic position requires strong leadership, strategic thinking, and a passion for hospitality.

Your key responsibilities will include:
• Leading and managing all food and beverage operations, including restaurant, bar, and room service.
• Developing and implementing innovative service standards that enhance the guest experience.
• Collaborating with the Head Chef to create exciting menus that reflect current trends and guest preferences.
• Monitoring and controlling budgeted food and beverage costs while maximizing profitability.
• Ensuring compliance with health and safety regulations and maintaining impeccable hygiene standards.
• Training, mentoring, and inspiring a diverse team to deliver exceptional service.
• Gathering and analysing guest feedback to drive continuous improvement and satisfaction.
• Working closely with hotel management to align operational strategies with the vision for the refurbished venue.

Join us in crafting an extraordinary dining experience at ibis Perth, where your leadership and creativity can thrive!

Inspiring and engaging. As an Assistant Manager, you will show your leadership and interpersonal strengths to maximize the rooms operations, and ensure an exceptional guest journey.

What you will be doing:

• Lead and manage all aspects of the front office department and ensure all service standards are followed with friendly and engaging service
• Handle guest concerns and react quickly, tracking and notifying proper areas to guarantee memorable moments for our guests
• The Assistant Manager in the absence of the Front Office Manager and or General Manager is responsible for the day to day operations of the hotel across all departments
• Drive loyalty sign ups in line with Accor Hotels regional targets, Hotel specific targets and associated initiatives
• Taking initiative to ensure that interactions with our guests are positive and productive
• Providing guidance, supporting training and leading the Front Office team
• Assisting with check-in and check-out of guests, ensuring all procedures are adhered to
• Assisting other areas of the hotel during peak times when needed
• Being responsible for the health and safety of all patrons, guests and staff members
• implementing supporting agreed upon Revenue Management strategies and practices

We’re seeking a dynamic General Manager to lead one of Australia’s most iconic ibis properties through an exciting period of transformation. With a bold refurbishment underway and the imminent launch of an exciting restaurant concept, this is your chance to redefine the dining and hospitality experience in the heart of Perth.

This is more than a job; it’s your opportunity to leave a legacy, as it undergoes a transformative refurbishment!

Your responsibilities would include:

• Lead the hotel through its transformation, ensuring a seamless guest experience that sets new industry benchmarks.
• Drive the launch of an innovative restaurant concept that will redefine dining at ibis Perth, making it a must-visit culinary destination.
• Ability to add value to the Accor network building strong brand and customer loyalty
• Take a consistent and responsible approach to cost control Continuous improvement in regards to product and service quality   
• Lead and manage impactful capital expenditure initiatives, aligning them with the hotel's long-term strategic goals.
• Collaborate with the regional team to make high-level commercial decisions that secure the hotel’s competitive edge. 

As a Kitchen Hand, your role is pivotal in maintaining the sparkle of our kitchen. Your main responsibilities involve upholding cleanliness, including dishware, utensils, and workspaces, all while strictly adhering to hygiene standards. You are an integral part of the kitchen team, collaborating seamlessly to deliver exceptional dining experiences for our valued guests.

What you will be doing:

• Maintain impeccable hygiene while cleaning crockery, cutlery, glassware, and other kitchen equipment, using both commercial dishwashers and manual cleaning methods
• Carry out rubbish removal, sweeping and mopping of kitchen floors
• Disinfect and clean, ensuring the proper sequence of chemical usage
• Provide valuable support to our kitchen team, including various tasks such as basic food preparation, grating, peeling, chopping, and preparing batters, garnishes, and seasonings.

• Greet and welcome guests
• Be knowledgeable of and operate within the Food Safety Program (e.g. Awareness of allergies and dietary requirements)
• Maintain hygienic food service techniques at all times.
• Maintain clean and neat presentation of Lounge bar and floor areas, following set opening, closing and daily procedures.
• Take responsibility for your designated section and station.
• Our Passengers are your first priority !

As Assistant Front Office Manager, you’ll play a pivotal role in leading our Front Office team to success. Reporting to the Rooms Division Manager your days will be dynamic—think managing day-to-day operations, inspiring your team, and ensuring that every guest feels welcome and valued. You'll work closely with a passionate team to uphold our brand standards and maximize both guest satisfaction and profitability.

What You’ll Be Doing:

• Supervising and supporting guest arrivals, departures, and overall experience.
• Working with the Rooms Division Manager on leading meetings and fostering a culture of collaboration and excellence.
• Managing room allocations, ensuring smooth check-in/check-out processes.
• Liaising with departments to ensure seamless operations.
• Coaching, mentoring, and inspiring the Front Office team to excel in their roles.
• Driving financial performance by managing budgets, rostering, and forecasting.

Reporting to our Executive Chef you will be responsible for food preparation for our breakfast buffet, a la carte, in room dining, and functions service. You will be required to maintain a clean and hygienic work environment, whilst ensuring a high-quality product. In this role you will be responsible for strict stock rotation and minimum wastage. You will be responsible for organising an assigned section and will need to ensure it runs efficiently and productively. You will be required to monitor stock daily, and advise the Sous Chef of product requirements in advance. Your duties include:

• Perform general or specialized 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

Novotel Perth Langley is looking for a passionate and collaborative Chef De Partie to join their team.

KEY RESPONSIBILITIES:

•Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and 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.

•Collate, photograph and cost all recipes.  Ensure they are followed accurately, and to the Hotel standards. Food is to be checked and tasted at all times and at the beginning of every service to check for freshness and quality.

•Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.

•Work closely with the front of house team to meet food and beverage operational objectives.

The key responsibilities of the Sous Chef are

• Supervision of kitchen in the absence of the Executive or Head Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Lead team members by setting a positive example. 
• Assist Head Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Works with and co-ordinates the work of cooks and stewarding team in the preparation and production of food as required.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. 
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines.

The other critical responsibilities are

• Sustainability and compliance.
• Budget and personnel management responsibilities.
• Monitoring food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.

This is your chance to bring your skills and enthusiasm and work within a team with global experience.

Are you born for the Hospitality Industry and enjoy going above and beyond to ensure our reputation for outstanding service is upheld?  We are currently looking for our next superstar to join us as our full time Conference & Events Operations Manager reporting directly to the Director of F&B.

To be a part of the team you will have a passion for providing quality customer service that sees our guests coming back again and again.  Importantly, you will have excellent communication skills, a positive and enthusiastic attitude, and a commitment to providing excellent coffee, cocktails, food and service!

Your duties will include but not limited to:

 Overseeing the daily operations of the restaurant, bar, catering, room service, and banquet services.

• Ensure that all F&B areas are clean, organized, and prepared for service.
• Monitor the quality of food and beverage service to ensure customer satisfaction.
• ordering and managing inventory, track waste, reduce overstock, monitor stocks, and ensure cost-effective operations.
• Collaborate with event coordinators and chefs to ensure successful execution of banquets and events.
• Coordinate with other departments to deliver seamless service during events.
• Report to the Director of F&B on operational matters and provide regular updates.
• Maintain clear and effective communication between F&B departments and other hotel departments.