Total 225 job vacancies by AccorHotel

What will you be doing?

• Complete thorough audits of all daily revenue and postings, making necessary adjustments to ensure accuracy of reporting.
• Collate paperwork for departures, including credit card and company chares to be forwarded to Accounts department.
• Provide passionate, knowledgeable and friendly service to external and internal guests at all times 
• Answer all telephone calls in a professional manner according to brand standard
• Ensure guests who are not ALL - Accor Live Limitless members are briefed on features and benefits and signed up to the loyalty program   

The Role

• Ensure that trading terms of all the suppliers are respected by the hotel, and payments are processed accurately and timely.
• Monitor financial systems including Sun & Purchase Plus for the Hotel with a view to improve and streamline procedures.
• Assist with the accurate and timely payment of creditor accounts
• Assist with the weekly payroll for the Hotel in accordance with the payroll procedure.

Swissôtel Sydney is seeking a Full-time Housekeeping Coordinator to join our Housekeeping team.

• Work with Executive Pastry Chef to supervise and support bread operation production and delivery for all related outlets.
• Assist Pastry Chef with menu preparations (à la carte, banquets, afternoon teas, amenities, and ensuring adequate supplies are available for expected service.
• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all ambassadors are following procedures according to stipulated departmental and Hotel policies. 
• Liaise with ambassador regarding the availability of menu items, additions to the menu and any relevant changes.
• Train junior ambassadors on bread making knowledge and skills. Delegate duties and responsibilities to employees to ensure service demands are met.
• Maintain strict hygiene and safety procedures.
• 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.

• 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.

• 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.

• 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 innovation, quality, value for money, and 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.
• 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.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• 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.
• Any other duties assigned by your manager.

The Role

This is your opportunity to join our Food and Beverage team on part time basis. As a key member of our team you will represent our friendly and professional service philosophy. Key duties of this role include, but are not limited to the following:

• Explain the menu to guests, assisting those with special dietary needs or preferences as well as provide suitable assistance when recommending beverages;
• Welcome and seat guests according to hotel standards;
• Use POS system to place orders;
• Liaise with the Kitchen on special requests or delayed meals;
• Follow all hygienic processes to ensure safety for all guests & staff;
• Maintain standards of hygiene for food handling and presentation;
• Promote a safe workplace by recognising hazards and promoting general WHS practises.

• 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. 

• Oversee the nightly operations of the hotel, ensuring all departments function effectively
• Manage guest relations and handle any complaints or issues that arise during the night shift
• Conduct night audits, ensuring financial transactions and reports are accurate
• Ensure the safety and security of all hotel guests and staff by conducting regular property checks
• Support the front office, ensuring exceptional service and efficiency in check-ins, check-outs, and guest queries
• Lead and motivate the night team, including front office and security staff
• Coordinate with other departments to ensure guests’ needs are met
• Manage emergency situations, including medical issues, fire alarms, or security concerns
• Ensure compliance with hotel policies, procedures, and regulations

Our Reservations Agents are at the beginning of an exceptional guest journey as you make them feel welcome and provide a personalised experience during your interactions with them.  

Responsibilities and duties (but not limited to):

• Managing all communication regarding reservations for the Hotel
• Handle all enquiries relating to bookings via email or phone
• Exhibit high sales performance and maximise all sales leads by ensuring close of sale, and up-selling and cross-selling opportunities
• Maintain a positive selling approach to maximise yield in both occupancy and rates
• Administration of reservations, including maintaining a precise filing system

Reporting to the Director of Sales & Marketing you will be responsible for overseeing and managing the day-to-day operations of the Reservations team. You will set high standards for our guest experience ensuring a memorable experience each and every time and you will be a creative problem solver. You will be a natural leader who thrives on training and developing our small but dedicated Reservations team.

In this role you will also be expected to identify and create opportunities for increased revenue, and will be motivated to achieve key financial targets. You will be responsible for ensuring all reservations in the PMS system are up to date and accurate, and will work closely with the Front Office team to ensure details related to new and repeat guests is communicated prior to arrivals.

Success in this role is the ability to learn quickly and the desire to provide service to our guests whilst working well with others as an all-rounder and team player. Perfectly suited to those who have a basic level of food and beverage service skills and are eager to learn from on-the-job training.

• Work with your team to set conference rooms promptly and accurately to the specifications described on the function sheets
• Ensure client expectations are met, delivering food and beverage service that aligns with our service standards
• Take responsibility for your designated rooms or sections during service
• Ensure all food and beverages requirements are delivered on time and as specified.

Reporting to the Director of Hotel Operations, you will be working alongside an experienced team, managing kitchen operations for our various dining outlets, Conference & Events, Executive Lounge, and In-Room Dining.

Duties and Responsibilities include (but not limited to):

• Ensure smooth and successful running of Kitchen and Stewarding team
• Hands on day-to-day management of food service operations for the outlets, room service, Executive Lounge and banqueting
• Work in conjunction with Front of House service teams to ensure high quality product and exceptional service to guests
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet set guidelines and requirements
• Drive for sustainable practices and lead the hotel food waste program
• Ensure food cost and expenses are managed
• Drive innovation in hotel menu creation   
• Ongoing support and training with focus to upskill and develop our internal talent within the Kitchen department
• Ensure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelines

There is a unique opportunity for an experienced hotel management professional to join our Front Office team as Pre-Opening Night Manager on a full-time basis.

Reporting to our Front Office Manager and with a hands-on approach, you as the Night Manager will manage the Front Office operations across during the overnight hours of 11pm – 7am for all duties of reception, reservations, telephones, houseman duties during your shift and all while creating memorable and unique experiences for the guests visiting the Hotel.

We encourage you to bring the ‘real you’ each and every day and connect with our guests and our people. You will have the opportunity to build your own skills and expertise to reach your personal and career goals. By joining the team, you will unleash a huge array of great employee benefits. #WeAreHeartists

Benefits, Rewards, Motivations   

• With a hands-on approach, effectively manage the Hotel Front Office operation to achieve a reputation as a market leader in individualised customer focused service in the hotel locality.
• In absence of the General Manager and Heads of Department, overseeing the day-to-day operation of the hotel while and ensuring quality and compliance with standards.
• Ensure hotel targets around RPS, NPS, Loyalty and room upselling are met to ensure KPI’s are achieved.
• Ensure the operation of an effective night audit function in conjunction with the Financial Controller to ensure accuracy of this daily function whilst maintaining customer focus.
• Monitor all Very Important People (VIP’s), special guests and their requests to and their needs are met and loyalty is maintained.

• Input and process all reservations via our hotel PMS (opera cloud) and using Accor’s RESAweb  
• Responding to guest calls ensuring an outstanding guest experience 
• Have fun in selling our rooms, with a positive approach to maximize yield in both occupancy and rates
• Consistently offer exceptional, friendly and engaging service
• Recommend property facilities and assist guests with information and special requests

The Role
We are seeking a proactive and detail-oriented Meetings & Events Executive to support our Meetings & Events Manager in delivering exceptional experiences. Reporting to the Meetings & Events Manager, you will play a key role in managing the end-to-end process for events, including weddings and social gatherings. From compiling event orders to onsite coordination and post-event follow-up, you’ll ensure every detail is meticulously managed to create memorable events.

Key Responsibilities

• Event Coordination: Assist the Meetings & Events Manager in preparing and following up on meetings and event proposals, ensuring all details such as venue, function, menu, and accommodation are covered.
• Quotation Assistance: Work with the Meetings & Events Manager to develop comprehensive quotations for meetings, including venue and function costs, and liaise with clients throughout the process.
• Event Management: Oversee the complete organisation of events from confirmation to post-event follow-up, ensuring high levels of client satisfaction.
• Onsite Management: Co-ordinate and host on-site familiarisation tours and site inspections for potential clients, including follow-up communication.
• Meetings Participation: Actively participate in weekly Meetings & Events Order meetings and sales meetings, while respecting confidentiality.
• Loyalty Programs: Maximise the use of Accor’s loyalty programs, including Accor Live Limitless and ALL Meeting Planner, to drive business performance.
• Event Setup & Support: Provide hands-on assistance with setting up, servicing, and packing down events to ensure smooth operations.
• Liaison with Departments: Coordinate with hotel departments, such as Food & Beverage and Maintenance, to ensure all preparations are completed and guest needs are prioritised.
• Weddings & Social Events: Support the planning and execution of weddings and social events in collaboration with the Meetings & Events Manager.
• Teamwork & Flexibility: Be flexible with your working hours to meet business needs and provide assistance wherever required, ensuring the success of every event.
• Additional Duties: Assist in managing food and beverage services within conferencing and outside catering areas as needed. Fulfill any other reasonable requests from the Manager or Hotel Management.

• 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. 

• 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

We are looking for a passionate Pastry Chef de Partie to join our amazing Patry Kitchen team. You will work in a high-energy, fast-paced kitchen, crafting exquisite desserts and contributing to an exceptional guest experience.

• Prepare and present a variety of high-quality pastries, desserts, and baked goods, ensuring consistency and excellence in every dish.
• Collaborate with the Pastry Chef to develop and innovate new menu items.
• Ensure that all mise en place is ready and of the highest standard before service.
• Oversee the junior members of the pastry team, providing guidance, mentorship, and support.
• Ensure compliance with health, safety, and hygiene regulations in the pastry section.
• Manage stock, orders, and inventory for the pastry section, ensuring minimal waste.
• Maintain high standards of cleanliness and organization within the pastry kitchen.

We are currently seeking Demi Chef's to join our dynamic and professional team. You will be responsible for the efficient and effective operation of the Kitchen department, whilst maintaining high standards in food hygiene and quality. We're offering you a unique chance to learn exceptional techniques and work with the best produce in a dynamic and talented team. If you enjoy variety in your day and are passionate about food preparation and presentation as well as delivering quality cuisine with a flair - then this is a role for you!

• Assist with ordering necessary food items accordingly to business needs and demands.
• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• 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.
• Ensure consistent and quality food production
• Meet all health and hygiene requirements