Company Description
Why work for Accor?
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.
Job Description
- Oversee the day-to-day operations of all assigned F&B outlets, ensuring smooth and efficient service.
- Lead and develop outlet managers, supervisors, and service teams to achieve operational excellence.
- Ensure guest satisfaction through proactive engagement, service recovery, and continuous improvement initiatives.
- Monitor and manage labor costs, productivity, and departmental expenses in line with budget targets.
- Drive beverage and food sales through upselling, promotions, and innovative guest experiences.
- Ensure compliance with company standards, HACCP requirements, health & safety regulations, and hygiene protocols.
- Collaborate closely with Culinary, Stewarding, Purchasing, Revenue, and Marketing teams.
- Analyze outlet performance, guest feedback, and financial results to identify opportunities for improvement.
- Support special events, themed dining experiences, and resort-wide F&B initiatives
Qualifications
- Bachelor's Degree in Hospitality Management, Business Administration, or a related field.
- Minimum 3–5 years of experience in a Food & Beverage management role within an international hotel or upscale restaurant environment.
- Strong leadership and team development skills.
- Proven ability to manage multiple outlets and high-volume operations.
- Strong understanding of financial controls, budgeting, and cost management.
- Excellent communication skills.
- Knowledge of HACCP, food safety, and quality standards.
- Familiarity with POS systems and hotel management software.
