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®.

Planning and Organising:

• To ensure that each outlet is managed by a manager who are totally accountable for their profitability.
• To coordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To monitor all costs and recommend measures to control them.
• To ensure that the Department Operational Budget is strictly adhered to.
• To ensure that all the outlets and banquet is managed efficiently according to the established concept statements.
• To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To represent the Food and Beverage Department on the hotel's Executive Committee.
• To recruit and select Food and Beverage team who are able to work within the decentralized management philosophy.
• To monitor service and food and beverage standards in all outlets and banquets. 
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship.
• To ensure that all Departmental Operations Manuals are prepared and updated.
• To coordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
• To conduct monthly Food and Beverage Meetings
• To conduct daily operations briefing with the Outlet Managers Assistant Managers or Team Leaders.
• To identify market needs for both, hotel guests and the local market.
• To monitor and analyse the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
• To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
• To respond to any changes in the Food and Beverage Department function as dictated by the industry, company and hotel.
• Must be an example of the Accor Values, Brand Standards, and a champion of appearance & hygiene guidelines
• Implements guidelines, policies and procedures for those operating departments according to Movenpick Guidelines & Standards
• To train and develop Outlet Manager so that they are able to operate independently within their own profit centres.
• To ensure that each Outlet Manager plans and implements effective training programs for their Heartist with the Assistant L&D and Quality Manager and Departmental Trainers.
• To develop departmental trainers and assign training responsibilities.
• To assign responsibilities to subordinates and to check their performance periodically.
• To conduct Heartist quarterly Check In and yearly performance in Ines.
• To identify and develop young talents within the organization for future potential growth into the group
• To carry out quarterly, bi yearly, yearly inventory of operating equipment.
• Coordinating purchasing for the food & beverage department with the finance team as per the hotel procedures
• Conduct interviews for candidates in the department in conjunction with People & Culture and prepare job descriptions
• Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
• Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
• Participate in the hotels budgeting, strategic planning and marketing plan creation.
• Implement and drive the Food & Beverage departments 12-month promotional calendar and liaise directly with Marketing and PR to make sure the creative to support the calendar is actioned in a timely manner

Operations:

• Train and develop the food & beverage team in the departmental operating standards
• Maintains a presence in the outlets during operating hours.
• Maintain a consistent focus on improving the overall flow of food & beverage operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs
• To lead and support Heartists in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate Heartists training activities
• Foster a winning, solution-oriented work environment, motivating and engaging Heartists to continuously deliver the best possible service and to provide feedback and suggestions
• To lead daily food & beverage briefings and monthly Heartists meetings
• To have a complete understanding of and to adhere to Accor policy relating to Fire, Hygiene, Health and Safety.
• To drive the performance of the food & beverage team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with People & Culture.
• Ensure the team work within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.
• Ensure all team members are aware of all food & beverage revenue targets and are kept informed of performance results.
• Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
• To ensure a consistently high standard of grooming is followed and by self and team
• Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction
• Have full knowledge of all products and services provided by the property and in the local area
• Actively participate in guest events when requested.
• Adhere to company credit policies to ensure all expected revenues are secured
• Ensure daily shift handovers are conducted in a professional and constructive manner.
• Regularly spot check duty shift checklists to ensure tasks are completed.
• Ensure all daily system closing procedures and reports are being completed as per company standards.
• Source and audition entertainment options suitable for internal entertainment spaces
• Maintain awareness of industry trends and share with the team.
• Actively visit direct competitors and review marketing material to ensure awareness of their activities.
• Work in conjunction with the Executive chef to ensure the service teams product knowledge of all menu items and ingredients is thorough.
• Prepare both a detailed description of each dish on the menu per outlet as well as an organic glossary of menu terms to assist service Heartist product knowledge.

Administration:

• To work closely with the Finance department to produce monthly financial reports timely & accurately
• To review the Heartists schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as Heartists productivity and satisfaction
• Oversee the implementation of a training plan for all food & beverage team members
• Monitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standard.
• Ultimately responsible for all aspects of Micros including training, preventative maintenance, screen design and presentation and accuracy.
• To carry out any other reasonable duties and responsibilities as assigned.

Your experience and skills include:
Service focused personality is essential and previous leadership experience required
Proven ability to build and maintain good relationships with all stakeholders
Communicate thoughts, actions and opportunities clearly with strong networking skills
Ability to lead by example, believe in a strong team culture and set the scene for high performance

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.