Accor Careers

Job Description

Primary Responsibilities

Business Performance

• Prepare, implement and compile data for the strategic sales plan, monthly reporting, annual goals, sales and marketing budget, forecasts and other reports as directed/required
• Analyze monthly P&L and month-end reports, identify deviation from business plan goals
• Work with Finance and team in preparation and management of the department’s budget and financial forecasts
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department

Sales & Marketing

• Conduct daily briefing with department on current key activities
• Direct and manage all group, transient, and catering/banquet sales activities to maximize revenue for the hotel
• Survey, review and analyze competition, market trends, customer needs and comments in order to be proactive and adapt with business intelligence
• Determine the effectiveness of existing programs and develop new strategies
• Manage/direct all advertising, public relations and promotional activities in conjunction with corporate marketing and public relations departments
• Actively participates in sales presentations, property tours and customer meetings
• Evaluate changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary
• Participate in community and professional organizations to maintain high visibility and promote a positive image

Team Management

• Interview, select and recruit direct reports
• Identify and develop team members with potential
• Conduct performance review and manages performance issues that arise within the management team
• Constantly monitor team members performance, attitude and degree of professionalism
• Work with Talent & Culture function to ensure appropriate hiring, training, motivating, coaching, counseling and development of team members according to the changing needs of the business
• Conduct monthly departmental meetings
• Personal appearance and hygiene at all times

Qualifications

• Strong leadership and interpersonal skills
• Excellent communication and customer contact skills
• Results and service oriented with an eye for details
• Ability to multi-task, work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times

Job Description

• Responsible for bar daily shift operations and supervision of staff. Position assists with promoting the Bar, menu planning, maintaining standards, assisting servers on the floor during peak periods and managing property liquor inventories and controls. Strives to ensure guest and employee satisfaction while maintaining the operating budget. Accountable for enforcing all legal obligations professionally and consistently. Determines training needed to accomplish goals, then implements plan. Strengthens the food and beverage/culinary team by assisting in other outlets when needed.

Managing Bar Operation

• Oversee the day-to-day operations of the bar, including opening and closing procedures, inventory management, and cleanliness.
• Ensure compliance with all health and safety regulations, as well as company policies and procedures.
• Implement efficient workflows and procedures to optimize productivity and guest satisfaction.
• Implements agreed-upon beverage policy and procedures throughout the property.
• Manages in compliance with all local, state and Federal beverage and liquor laws.
• Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, cost controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period-end inventory.
• Attends pre- and post-convention meetings as needed to understand group needs.
• Ongoing control and enhancement of quality standards and guest service.
• Ensuring that the Bars maintain a first-class and positive visual impact including order, ambience, cleanliness, décor and service flows.
• Working with the bar team to create new ideas and promotions resulting in increased opportunities for Food & Beverage Sales.
• Working with the culinary, stewarding and restaurant teams to ensure and promote that teamwork is a strong component of the daily service culture.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of the department.
• Maintaining high staff morale and team spirit within the department.
• Leading and coaching all colleagues within the department. 
• Overall recruiting, staffing and scheduling, ensuring adequate staffing levels to satisfy guest needs.
• Establish and implement 5-star service levels.
• Monitoring and continued development of Food & Beverage controls within the bar.
• Control and analyze the level of Quality of Service.
• Conduct training, promotional plans, interviewing, employee orientation and job performance management, within the bar.
• Participate in service as necessary in accordance with Outlet needs.
• Create and innovate new ideas and promotions to generate revenue.
• Liaise with Food & Beverage Management to ensure exceptional work standards.
• Maintain the Outlet’s cleanliness as well as ensuring all maintenance needs are looked after.
• Participate in the preparation of the Food and Beverage department budget and goals.
• Schedule guest reservations and arrange for private functions or special events.
• Attend and participate in the daily Food and Beverage meetings.
• Check opening and closing duties assigned to all the staff.
• Maintain and ensure staff timesheets are updated.
• Conduct a pre-opening briefing within the bar.
• Track and compile daily, monthly, and yearly sales reports.
• Ensure that the Outlet maintains a high-quality service standard.
• Perform daily checks on staffing level, quality control, maintenance and cleanliness.
• Ensures adherence to the Accor Code of Ethics
• Perform other duties as and when required.
• Assist with Hygiene Audits where necessary.

Qualifications

What we're looking for...

• 2-3 years’ experience in a bar operations role with a background in cocktail menu development, ideally in a luxury or lifestyle bar environment
• Experience with stock management.
• Experience in dealing with brands and account managers.
• Experience with brand activations.
• Proven experience as a Bar Manager or similar role in a high-end hospitality environment.
• Extensive knowledge of beverage products, including cocktails, spirits, wines, and beers.
• Strong leadership and management skills, with the ability to motivate and inspire a team.
• Excellent communication and interpersonal abilities, with a focus on delivering exceptional customer service.
• Attention to detail and the ability to multitask in a fast-paced environment.
• Proficiency in Microsoft Office and point-of-sale (POS) systems.
• Tertiary qualification in Hospitality Management or related field preferred.
• Passion for hospitality.

Job Description

• As a Pastry Chef, you will be responsible for setting up the Pastry and Bakery sections in accordance with Hotel standards; while nurturing and developing a high performing team.

Key responsibilities:

• Oversee Pastry and Bakery sections.
• Develop pastry and bakery recipes in accordance with the brand standards, working closely with the Executive Chef.
• Recruit, train, mentor, and manage a high-performing Pastry team, fostering a culture of excellence, teamwork, and guest satisfaction.
• Monitor food quality and consistency to ensure that the food presented to our guests is of the highest standard.
• Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced by Pastry & Bakery and the guest satisfaction related to these.
• Works within the monthly-set food cost budget, adjust food requisitions and controls wastage.
• Ensure excellent quality throughout the dessert offerings from breakfast, amenities, lunch, snacks, and dinner.
• Assist in determining how food should be presented and create decorative food displays.
• Ensure compliance with food hygiene and health and safety standards.

Qualifications

• Diploma in Culinary Arts or related studies
• Minimum of 2 years’ experience in a similar role in a 4/5* Hotel
• Excellent knowledge on HACCP and other procedures in Food Production
• Creative and keen on details
• Prioritize and organize work assignments and delegate work.
• Motivate and maintain a cohesive team.
• Be a clear thinker, analyze and resolve problems by exercising good judgment.
• Possess professional disposition with good communication and interpersonal skills

Job Description

• Collaborate with the Executive Chef to create innovative and seasonal menus that reflect M Gallery's culinary philosophy and standards.
• Ensure menu items are cost-effective, appealing to guests, and in line with current food trends.
• Assist in the supervision and training of kitchen staff, ensuring a high standard of culinary skills and adherence to food safety regulations.
• Monitor and maintain kitchen equipment to ensure proper functionality and safety.
• Maintain rigorous standards of food quality, freshness, and presentation.
• Conduct regular inspections and audits to ensure compliance with hygiene and sanitation standards.
• Foster a positive and collaborative work environment, promoting open communication and teamwork among kitchen staff.
• Lead by example, demonstrating professionalism, integrity, and a strong work ethic.
• Assist in controlling food and labor costs through effective inventory management, portion control, and waste reduction.
• Collaborate with the Executive Chef in budget planning and financial forecasting.
• Work closely with front-of-house staff to ensure a seamless dining experience for guests.
• Address any guest concerns or feedback regarding food quality and service promptly and professionally.

Qualifications

• Culinary degree or equivalent experience required.
• Minimum of 5 years of culinary experience in a high-volume, upscale restaurant or hotel environment.
• Previous supervisory or leadership experience in a culinary setting.
• Strong knowledge of culinary techniques, food safety standards, and kitchen management.
• Excellent communication, organizational, and problem-solving skills.
• Ability to work flexible hours, including nights, weekends, and holidays.

• Your leadership as Assistant Maintenance Manager will inspire your team at Fairmont The Norfolk to be brand ambassadors, provide leadership and strategic planning to all departments in support of our service culture, maximize operations and guest satisfaction. You will provide leadership and strategic planning to maintain the hotels’ facilities and equipment to ensure a safe and functional environment for our guests and Heartists.

What Is In It For You

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21

What You Will Be Doing
Reporting to the Cluster Chief Engineer, responsibilities and essential job functions include but are not limited to the following:

• Consistently offers professional, engaging and friendly service
• Adopts a hands on approach to operations, be visible and monitor staff to achieve optimum results.
• Monitors the personnel to ensure guests receive prompt, cordial attention and personal recognition.
• Ensures colleagues, particularly guest contact personnel, are familiar with Fairmont President Club members, known repeat guests, VIPs and provide special attention and recognition.
• Assumes overall responsibility for maintaining presentation standards to ensure facilities, OS&E and FF&E are clean, in good repair and well maintained.
• Monitors and controls the inventories of operating supplies and monitoring set control system follow up.
• Maintains a high standard of personal hygiene, dress, uniform and body language.
• Attends meetings as required by the Cluster Chief Engineer.
• Ensures that all activities are carried out honestly, ethically and within the parameters of the Kenyan Laws, hotel rules and regulations policies
• Ensures quality management and continuous improvement of internal systems and procedures.
• Maintains complete knowledge of all hotel services, features and hours of operations.
• Study, evaluate and review the operation constantly in order to ensure the highest standards are met at all times; proposing new trends /services to constantly improve product of guests services
• Directs and supervises the implementation of an effective Trouble Report system, together with other day-to-day works of general maintenance and repair to ensure that the building, its contents and its surroundings are in good condition
• Identifies and arranges for all work necessary to maintain a high standard whether mechanical, electrical or civil, to be completed on time.
• Plays an active part in ensuring statutory testing of safety systems is carried out and properly recorded.
• Produces a risk assessments including COSHH, PPE & Work Equipment. Assesses the long-term requirements of the hotel, including overhaul/ rehabilitation programs or renewal/ replacement works etc.…
• Maintains a fire Log book including all statutory checks and inspections.
• Draws up preventive maintenance schedules for every item of mechanical and electrical plant or equipment, including that of other Departments such as Laundry, Kitchen, Swimming Pool, etc., as well as major plant such as Chillers, Boilers, Cooling Towers, Air handling units and Fans, Pumps, Automatic Control Systems, etc..
• Incorporates these schedules into the development of a comprehensive preventive maintenance scheme; directs and supervises the work of his Assistant and team of skilled and semi-skilled tradesmen in its continuous implementation.
• Provides competent hands-on skills to ensure all hotel systems including (but not limited to), electrical, sewage, plumbing, heating and lighting are maintained in good working order and to ensure any defects are corrected promptly and properly
• Ensures all hotel fixtures, fittings and equipment are maintained in good working order and that defects are corrected promptly.
• Conversant with the Nairobi City Council By-laws and NEMA regulations and stays updated with the developments of Engineering trends worldwide and makes appropriate suggestions to the Cluster Chief Engineer.
• Maximizes results coming from Fairmont The Norfolk relationships and partnerships.

Qualifications
Your experience and skills include:

• Previous experience is an asset
• Bachelor of Science in Electrical & Mechanical Engineering
• HND in Mechanical and Electrical Engineering
• Knowledge and understanding of mechanical, electrical, structural, and civil engineering design principles as applicable to construction/renovation.
• Demonstrate ability to direct and manage both technical and administrative staff.
• Knowledge of state and local regulations, codes, protocols, and procedures pertinent to private-sector engineering and construction activities.
• Advanced skills in project planning and project management.
• Knowledge of engineering and construction records management principles and procedures.
• Clear working knowledge and understanding of capital and operating budgets and budgeting practices.
• Ability to adapt to change quickly and strong multi-tasking.
• Excellent leadership skills.
• Proven team leader with outstanding motivational skills and coaching ability.
• Ability to motivate developing leaders to act as entrepreneurs while implementing innovative, profit-driven, guest satisfaction-oriented solutions.
• Exceptional interpersonal and guest relations skills, who is hands-on and system knowledgeable.

Job Description

• Responsible for performing work necessary to keep the plumbing infrastructure and fixtures to Fairmont Engineering Departments standards. To carry out daily preventative tasks, emergency and planned troubleshooting and repairs, new installs and retrofits of any space within the hotel property as directed by the Director of Engineering or designated Engineering Managers.
• Responsible for troubleshooting and carrying out all repairs to all equipment, machinery, valves, pumps and building systems related to the water/sewage/steam piping in the hotel including but not limited to chilled water system, potable water system, sewage water system, hot water system, condenser water, return water and steam lines, kitchen equipment, laundry equipment, valet, chillers and the HVAC system.
• Execute work as assigned in a PM program that will ensure all the plumbing systems, machinery and equipment are routinely inspected, repaired as required and are in good running order and condition.
• Where necessary, implement temporary safe solutions to minimize the impact of work at the hotel to guests.
• To oversee any plumbing work carried out in the hotel. To ensure that all work is completed as per Hotel standards and meets the regulation standards.
• To respond to guest requests and to carry out repairs and maintenance in guest rooms and public areas including, however, not limited to unplugging toilets, bathtubs & sinks, changing light bulbs, a/c unit, TV, remote controls, windows and furniture.
• Responsible for maintaining an adequate stock of plumbing supplies and parts such as lights, valves, elbows, caps, copper & pvc connections, traps, repair kits, needed in day-to-day maintenance.
• Good upkeep, repair and maintenance of all Kitchen equipment including, but not limited to freezers, coolers and cooking equipment.
• Responsible for working with contractors and in-house staff on renovation and remodelling requirements and prepare a materials list and pricing for the project.
• Responsible for ensuring supplies are stored and organized in a manner where inventories can be maintained. Ensure tools and material minimum levels are maintained so that ongoing, routine work can be completed.
• To attend all training courses, workshops, seminars or schooling to ensure that you are current on all mechanical technology related to your job.
• Perform other related duties as assigned.

Qualifications

• Certified plumber under the Apprenticeship and Tradesmen Qualification Act or equivalent experience.
• Five (5) years’ experience in a similar role.
• Working knowledge and ability to repair the HVAC, mechanical and electrical equipment systems within the hotel.
• Excellent guest service and be able to communicate in English.

Job Description

• You are an ambassador for the exceptional service and cuisine that are hallmarks of our food & beverage experience. Your warm, personal attention and knowledge of our outstanding offerings makes guests feel unique and valued.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
• Career development opportunities with national and international promotion opportunities. The sky is your limit

What you will be doing:

• Assist guests regarding menu items in an informative and helpful way.
• Have full knowledge of beverage lists and promotions, menu items and preparation methods.Speaks passionately and informatively about the offerings. 
• Follow all safety and sanitation policies when handling food and beverage.
• Sets up and tear down service stations.  
• Taking table orders for all food and beverage from the guests and serve in a professional and positive manner. 
• Provides service within Fairmont and Hotel Standards 
• Fosters a welcoming culture. 
• Crisp, Efficient Food and beverage service with excellent rapport building – provides an experience, not just a meal. 
• Cash Handling 
• Tailors Service flow to the diner’s needs 
• Review daily reports, arrival, VIP, group following up on action items. 
• Aware of all business within hotel on a daily basis and able to guide guests accordingly. 
• Work behind the bar as bar server on occasions, and to supervise the smooth running of the outlet. 
• Attend to all guest requests, being constantly aware of anticipating guests needs. 
• Ensure smooth running of each table. 
• Help to ensure the smooth running of all guests requirements and needs on each table. 
• Clear away any used crockery, cutlery etc. 
• On occasions, be allocated to the buffets to check for replenishment, cleanliness and respond to guest requests.

Qualifications

Your experience and skills include:

• Minimum 1 year experience in Food and Beverage preferably at a luxury property 
• An operational knowledge and proficiency in Point of Sale System an asset 
• Excellent written/verbal communication and interpersonal skills  
• Strong guest service orientation 
• Able to balance a variety of conflicting priorities while providing guest service
• Strong interpersonal and problem solving abilities.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively and collaboratively as part of a team.

Job Description

• Managing the Concierge section of the Front Office Department in order to ensure the highest standards of service in accordance with the company operating procedures and standards.
• Sound knowledge of local tourist attractions, restaurants, shows, bars and night clubs.
• Extensive network in all aspects of entertainment and trendy places.
• Exceptional guest relations interaction.
• Instruct and give clear directions to guests as requested.
• Negotiate best rates for hotel guests.
• Organize and lead the concierge team, valet parking and doorman to ensure service excellence.
• Bear management responsibility for the processes in the hotel front driveway.
• Specialist instruction and control of all employees subject to his supervision and their work, design of work schedules and calculating working hours, assistance in drawing up the holiday schedule.
• Ensuring comprehensive guest support by high level management of information and sales meetings and optimal processing of tasks in the Lobby/Concierge area by agreement with the Front Office.
• Ensure the Well-being of all personnel, compile departmental working schedules and ensure departmental meetings are held staff.
• Within the concierge area, ensure departmental orientation is carried out for new members of the team and supervise training procedures.
• Organize the transports of luggage.
• Ensuring a relational and smooth work sequence at all times.
• Follow the hotel SOPs at all times and ensure departmental compliance.

Qualifications

• Bachelor's degree in Hospitality Management, Business, or related field.
• Proven experience in Concierge roles within the hospitality industry.
• Previous working experience in a truly global work environment is essential.
• Previous experience in pre-opening is a plus.
• Strong problem-solving abilities and a commitment to guest satisfaction.
• Excellent communication, interpersonal, and team leadership skills.
• Strong management skills with the ability to prioritize and manage multiple tasks simultaneously.
• Flexibility to adapt to a dynamic and fast-paced environment.

Job Description

• Supervise the day-to-day operation of the department to ensure service standards are followed
• Maintain all guest rooms, public areas and heart of the house areas; ensuring that the highest standard of cleanliness is met
• Monitor labor costs while ensuring effective scheduling and department productivity
• Address guest concerns and react quickly; logging and notifying proper departments as required
• Report necessary maintenance items
• Ability to prioritize and organize work assignments; delegate work.
• To ascertain a high degree of cleanliness within the Rooms (to receive zero complaints about your department).

Qualifications

• Diploma/Degree in Hospitality Management, or related studies
• Minimum 2 years work experience in a similar capacity.
• Previous leadership experience required in hotel environment