Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®

2.1 Maintains complete knowledge of and comply with all departmental policies/service.
2.2 Maintains complete knowledge of correct maintenance and use of equipment. Uses equipment only as Intended.
2.3 Anticipates guests’ needs, responds promptly and acknowledges all guests, though busy and at any time of the day.
2.4 Maintains positive guest relations at all times.
2.5 Resolves guest complaints, ensuring guest satisfaction.
2.6 Monitors and maintains cleanliness, sanitations and organizations of assigned work areas.
2.7 Maintains complete knowledge of:

1) All hotel facilities/services, hours of operation.
2) All guest room layouts, bed types, décor, appointments, and locations.
3) Room availability for any given day.
4) Restricted dates, rates and room types.
5) All room rates, packages and promotions.
6) Specific arrangements between hotel and travel agencies, corporate reservations center.
7) Entertainment/special events scheduled in the hotel.
8) Accesses all functions of the computer system.
9) Evaluates the staffing requirements and prepares work schedules weekly, adhering to budget goals.
2.8 Ensures that the Reservation lines are attended at all times during scheduled hours and that sufficient staffing is present to meet the daily business demands.
2.9 Documents any late or absent employees; maintains accurate and current employee records.
2.10 Schedules and assigns employees’ breaks.
2.11 Communicates anticipated business demands daily with each employee (arrivals/departures, group functions, guest requests, etc.).
2.12 Legibly updates information board.

2.13 Ensures that employees are knowledgeable about hotel services, features and amenities.
2.14 Prepares and communicates assignments to the employees. Assigns additional tasks as they arise.
2.15 Responds to incoming calls.
2.16 Accesses and ensures that Reservation Agents properly access all functions of Reservations system.
2.17 Monitors and ensures that Reservations employees perform their job functions according to the hotel's standards.
2.18 Monitors and ensures that all reservations (including manual) are put into the system.
2.19 Monitors reservations requested by fax, telex and mail.
2.20 Ensures guest history accounts are kept current.
2.21 Ensures advance deposits, refunds of such and confirmation of both are processed.2.26 Ensures that group room blocks are released to general inventory after group's cut-off date or cancellation.
2.27 Ensures that rooming lists are put into the system.
2.28 Pre-block group rooms where special requests are made.
2.29 Assists Reservations staff whenever necessary in performing all job functions.
2.30 Conducts a week formal training program on the required job functions with criterion expected, department orientation with new hires, and ongoing training with existing employees.
2.31 Works closely with other departments to effectively accommodate guests' special requests and amenities.
2. 32 Communicates designated VIP reservations to the General Manager and department managers.
2.33 Works closely with the Front Desk Manager in determining the percentage for overbooking.
2.34 Reviews no-show reservations and process charges. Tracks group no- show reservations and distributes to Sales Department.
2.35 Compiles reports on no-show for future business forecasting.
2.36 Reviews master file activity report daily for accuracy of codes, rates and guest information.
2.37 Communicates room availability (particularly status changes on any date) to Reservations employees, Front Desk Manager and Corporate Reservations Center.
2.38 Reviews any reservations erroneously taken during restricted dates with individual responsible.
2.39 Reviews previous night's occupancy report and track for forecasting future business patterns.
2.40 Monitors wait list and determines priority of guests to be contacted for room availability.2.41 Creates Travel Agent Master in computer.
2.42 Reviews Travel Agency Commission Report daily for accuracy; resolves any discrepancies.
2.43 Monitors system problems, maintains log of such and coordinates corrections with the service company representative.
2.44 Prepares work orders for maintenance repairs and distributes them to Engineering.
2.45 Maintains supply levels and legibly document needs on a requisition.
2.46 Organizes and sets up office files on designated reference or resource information; keeps filing up-to date.
2.47 Prepares and distributes weekly/monthly/annual forecasts.
2.48 Prepares and submits daily/weekly payroll records.
2.49 Ensures that all pertinent information is documented in the log book daily.
2.50 Conducts performance appraisals of designated staff annually.2.51 Attends designated meetings.
2.52 Reviews status of assignments and any follow-up action with on-coming Supervisor.
2.53 To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).
2.54 To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.
2.55 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.
2.56 Carry out instructions given by the management team and head office.
2.57 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
2.22 Monitors group reservation activity daily and communicates status with Sales Department. Follows up on tentative sales bookings with respective Sales Manager to update status.
2.23 Ensures group files are accurate and kept current.
2.24 Ensures that group requirements are entered from the sales booking sheet.
2.25 Processes change forms received from Sales after checking availability; resolves any discrepancies.

 Education High school graduate or equivalent vocational training certificate, some college.
 Experience: one year’s experience as a Reservations Agent, preferably a style hotel.
 Foreign Language: Fluency in English both verbal and non-verbal.
 Courses and Training Ability to input and access information in the property management system/computers.
 Computer Literacy Compute basic arithmetic.
 Skills Familiarity with yield management and forecasting. Ability to perform job functions with attention to details, speed and accuracy. Ability to prioritize and organize, be a clear thinker, and calm. Ability to resolve problems using good judgment, follow directions thoroughly, understand guest’s service needs, work cohesively with co-workers as part of a team.

2.1 Assist the Executive Culinary Chef in the full operation of all kitchen units.
2.2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.
2.3 Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.
2.4 Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.
2.5 Work in a coordinated manner with all section chefs and instruct them as needed.
2.6 Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards.2.7 Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased.
2.8 Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.
2.9 Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.
2.10 Plan food production in accordance with the stages identified by the Executive Culinary Chef.
2.11 Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food.
2.12 Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality.
2.13 Continuously monitor that the personnel working in the department comply with personal hygiene rules.
2.14 Ensure that the records needed for the food safety system are kept regularly.
2.15 Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of.
2.16 Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.
2.17 Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Culinary Chef.
2.18 Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Chef for approval.2.19 Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered.
2.20 Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards).
2.21 To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).
2.22 To implement necessary warnings and departmental trainings in order to save energy inside the facility.2.23 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.
2.24 To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.
2.25 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
2.26 Carry out all other duties assigned by managers and hotel management not specified in the job description.