"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

• To ensure that the Restaurant is managed efficiently according to the established concept statements.
• To strictly adhere to the established operating expenses and that all costs are controlled for Restaurant.
• To assign responsibilities to subordinates and to check their performance periodically.
• To assist and coach in the operation and be visible during peak times.
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that all Restaurants are adequately equipped.
• To conduct and assist Stewarding department in monthly inventory checks on all operating equipment and supplies for all Restaurants.
• To control the requisitioning, storage and careful use of all operating equipment and supplies for all three Restaurants.
• To attend daily pre‑shift briefings to employees on preparation, service and menu.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
• To ensure that all Restaurant cashiering procedures are strictly adhered to.
• To ensure that the Restaurant supervisor is always visible and available on duty.
• To revise and update the Restaurant’s Departmental Operations Manual on an as needed basis.

• To plan the weekly roster and work schedules to ensure that all Restaurants are adequately staffed to handle the level of business and submit a copy to the Human Resources Department and Food and Beverage office.
• To submit all guest/employee incident reports for each Restaurant
• To report "lost and found" items for each Restaurant.
• To attend twice a month Food and Beverage Meeting and Daily Operations Meeting.

About you: 

• Demonstrate experience in fine dining establishments
• Strong work ethic and 'can do' attitude
• Ability to work in a team environment
• Task driven
• Able and willing to work weekends and public holidays