Company Description
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"
Job Description
- Manage the day-to-day operations of all food and beverage outlets.
- Ensure outstanding guest satisfaction through high-quality service and prompt resolution of guest concerns.
- Develop and implement service standards, operating procedures, and quality assurance programs.
- Oversee restaurant, bar, banquet, room service, and catering operations, where applicable.
- Prepare and manage departmental budgets, forecasts, and financial performance.
- Monitor food, beverage, labor, and operating costs to achieve profitability targets.
- Collaborate with the Executive Chef to develop menus, promotions, and seasonal offerings.
- Ensure compliance with food safety, sanitation, health, and local regulatory requirements.
- Recruit, train, coach, and evaluate managers, supervisors, and team members.
- Monitor inventory levels, purchasing, and supplier relationships to optimize stock control.
- Analyze sales reports, guest feedback, and operational KPIs to identify opportunities for improvement.
- Coordinate with Sales, Marketing, Front Office, Housekeeping, and Events teams to ensure seamless guest experiences.
- Lead quality assurance initiatives and prepare for brand audits and inspections
Qualifications
Minimum of 3–6 years of progressive Food & Beverage experience, with at least 3 years in a management role.
Experience in luxury, upscale, or international hotel brands is preferred.
Strong knowledge of restaurant, banquet, and catering operations.
Understanding of food safety regulations (HACCP or equivalent) and sanitation standards.
Proficiency in POS systems, inventory management software, and Microsoft Office.
Excellent leadership, communication, financial, and organizational skills.
Additional Information
experience is an asset
Fluency in English, additional languages are a plus
