Total 17 job vacancies by AccorHotel

Reservations Agent: You are the beginning of an exceptional guest experience. As a Reservations Agent, you will make our guests feel welcome and reflect the exceptional experience they can expect upon arrival.

What you will be doing:

• Manage reservations via phone, email, and online channels
• Communicate with guests prior to arrival
• Collaborate with the Front Office and other hotel departments
• Consistently offer exceptional, friendly, and engaging service
• Ensure the best options for guests while maximizing revenue through up-selling
• Recommend hotel facilities and assist guests with information and special requests
• Handle room reservation requests, enter rooming lists, and maintain accurate system data

We are seeking a professional and enthusiastic Hostess to join our hospitality team in Sepang, Malaysia. As the first point of contact for our guests, you will be instrumental in creating a welcoming and memorable dining experience. Reporting to the General Manager of Outlets, you will coordinate guest arrivals, manage reservations, and ensure seamless table operations while embodying our commitment to exceptional service and hospitality.

• Greet guests warmly upon arrival and escort them to their tables with professionalism and courtesy
• Coordinate seating arrangements and table management to optimize guest flow and dining experience
• Manage and organize daily reservations using reservation management systems
• Maintain knowledge of all menu items, ingredients, preparation methods, and special offerings to assist guests with informed recommendations
• Provide support to servers and bus staff as needed to ensure smooth outlet operations
• Perform opening and closing duties, including cleanliness checks and setup/breakdown of the host station
• Understand and utilize the point-of-sale (POS) system and shift-end reporting procedures
• Address guest inquiries and concerns with empathy and professionalism, resolving issues promptly
• Maintain accurate records of reservations, guest preferences, and special requests
• Adapt to changing priorities and guest needs in a fast-paced dining environment
• Uphold high standards of personal appearance and professional conduct at all times

• Assist in the preparation, cutting, trimming, deboning, and portioning of meat, poultry, and seafood for hotel outlets (e.g., restaurants, banquets, room service)
• Prepare meats according to standard recipes, portion sizes, and presentation guidelines set by the culinary team
• Ensure all meat products meet the hotel’s quality standards and guest expectations
• Maintain cleanliness and organization of the butchery section in compliance with hotel and food safety standards
• Properly label, store, and rotate stock using FIFO procedures
• Support daily kitchen operations, including mise en place for buffets, banquets, and à la carte service
• Assist in receiving, inspecting, and storing deliveries to ensure freshness and quality
• Minimize wastage by proper trimming, portion control, and utilization of by-products
• Maintain and safely use knives, cutting equipment, and machinery
• Follow all HACCP, food hygiene, and workplace safety regulations
• Work collaboratively with chefs and kitchen staff to ensure smooth service

Scope and Objectives 

This position is concerned with being responsible for serving food & beverage to the guest according to the service standards, policy, procedure & etiquette, in line with our motto.

Key Deliverables and Responsibilities

• Ensure correct grooming standards are followed at all times

• Exceed guest satisfaction by knowing preferences and update profiles
• Maintain detailed knowledge of the restaurant menu & daily specials at all times
• To be familiar with the beverage service including glasses used and appropriates garnishes
• Following up restaurants financial, LQA, TrustYou and Forbes targets on a daily basis
• Anticipate and service of guests' requirements at all times
• Following up daily financial targets of area/division
• Use opening and closing checklist to ensure smooth opening and closing of the venue
• Ensure service stations are constantly cleared and re-stocked during service
• Serve and clear food and beverage items in an unobtrusive and professional manner
• Present menus in a proactive manner
• To feel empowered and accountable within the work place
• Keep manager on duty updated of any guest feedback so they can update the Glitch Report
• Maintains the HACCP & FIFO standards as required by the regional governing body
• Follow Hotel Evacuation Policy in case of an Emergency
• Attend all necessary briefings and training sessions as instructed by the Manager
• Handle financial procedures according to guidelines set by the finance department
• Identify potential problems and anticipate guest needs, ask for assistance before service breakdown occurs
• Perform any duties and special projects as requested by management whether in your own department or any other department in the hotel
• All issues and negative guest feedbacks needs to be properly reported on glitch system
• Follow care program at all times, and report issues through the system to maintenance

Human Resources Management

• Review and update Talent & Culture policies and procedures and other human resources materials

• Monitor present and future trends in the local labor situation, social legislation and make recommendations to the management

• Monitor the administration of the Performance Appraisal Program and act in an advisory capacity to department heads in such process

• Ensure that all employees comply with the hotel policies and procedures as well as government regulations pertaining to employment practice

• Prepare and submit periodic Talent & Culture reports to management

• Prepare and issue correspondences relating to the Talent & Culture department

• Counsel hotel personnel as and when needed in areas such as career planning, training and development and employee relations

• Investigate and review all disciplinary actions to ensure the actions are complying with the labor law, hotel rules and regulations. Discuss with department heads an appropriate action and recommend the final results in consultation with the Director of Talent & Culture

• Oversee the organization and execution of employees’ social, athletic and recreational activities

• Maintain a good working relations with all departments and all professional external contacts

Recruitment

• Develop and implement recruitment procedures and strategies to attract the most qualified candidates for position vacancies in the hotel

• Analyze  the hotel manpower requirements

• Coordinate with the hiring managers on the recruitment of qualified personnel based on approval by the divisional head and General Manager, following established standards, policies and procedures

• Conduct recruitment and exit interviews

• Maintain good working relationships and partnerships with recruitment agencies / sources

Team Management

• Interview, select and recruit direct reports

• Identify and develop team members with potential

• Conduct performance review and manages performance issues that arise within the team

• Constantly monitor team members performance, attitude and degree of professionalism

• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

An Executive Sous Chef in a hotel manages daily kitchen operations, supervising staff across multiple outlets (banquets, restaurants, room service) to ensure high-quality food production and consistent service. Reporting to the Executive Chef, focusing on inventory management, food cost control, staff training, and ensuring compliance with hygiene/safety standards.

Key Responsibilities;

• Operational Leadership: Manage all food preparation areas, including restaurants, banquet halls, and employee dining, ensuring smooth daily operations.
• Menu Planning & Innovation: Collaborate with the Executive Chef to design menus, focusing on local, seasonal products and innovative concepts.
• Staff Development: Supervise, train, mentor, and motivate culinary staff, encouraging a productive and harmonious work environment.
• Cost Control: Manage inventory, orders, and food waste to maximize profitability and adhere to budgetary goals.
• Quality & Safety Assurance: Enforce strict hygiene, sanitation, and safety standards (e.g., HACCP, HALAL CERTIFICATION) in accordance with hotel policies and local regulations.
• Liaison Duties: Communicate with the Food and Beverage Manager and procurement team to maintain quality standards and handle guest feedback.

We are seeking a professional Security Officer to join our team in Sepang, Malaysia. This full-time position involves working various shifts, including mornings, evenings, overnight hours, and weekends to ensure the safety and security of our premises, personnel, and assets. As a Security Officer, you will play a vital role in maintaining a secure environment while delivering exceptional customer service and demonstrating strong analytical and decision-making capabilities.

• Control access to the facility by verifying identification and issuing visitor badges in a professional and courteous manner
• Monitor surveillance equipment and alarm systems, responding promptly and decisively to any alerts or security concerns
• Conduct regular and thorough security checks of buildings, grounds, parking areas, and other designated locations
• Write detailed and accurate incident reports and maintain comprehensive logs of all security-related activities
• Assist in emergency situations, including coordinating with local law enforcement and emergency services when necessary
• Enforce company policies and procedures consistently to maintain a safe and secure environment for all personnel and guests
• Provide excellent customer service while maintaining a professional demeanor and approachable attitude
• Patrol public areas to detect potential fires, unsafe conditions, and missing or inoperative safety equipment
• Obtain assistance for accident victims and prepare thorough accident reports
• Conduct bag checks and security screenings at designated entry and exit points as required
• Respond promptly to reports of suspicious behavior or security threats with appropriate judgment and discretion
• Assist management in addressing the special security needs of high-profile guests or sensitive situations
• Receive, process, and deliver lost and found items and packages with care and attention to detail
• Comply with all legal regulations pertaining to security and law enforcement while respecting confidentiality requirements
• Undertake additional duties and responsibilities as requested by management to support team objectives and maintain facility security

This position is responsible for the daily management of the restaurant, lounge and banquet/meeting room ensuring that the highest standards of food & beverage service is provided to the guests.

The F&B Manager plans, organizes and direct the overall F&B operation, administration, marketing and promotion of the outlet, and is responsible and accountable for its profitability and revenue generation.

Main Complexity/Critical issues in the Job

• Respond professionally, politely, and efficiently to extraordinary requests and complaints from guests.
• Responsible and accountable for outlet’s profitability and revenue generation

**Responsibilities:**

• Coordinate mise-en-place production and service operations within the assigned section under the direction of the Chef de Partie
• Execute all directives from the Chef de Partie with precision and adherence to established kitchen standards
• Maintain comprehensive daily mise-en-place and food storage checklists to ensure operational compliance
• Collaborate with the Chef de Partie to prepare daily batch orders, dry store requisitions, and kitchen transfers, submitting documentation to the Executive Chef or Sous Chef for approval to maintain optimal stock rotation protocols
• Foster professional relationships and maintain high standards of team collaboration and motivation
• Prepare and plate all items in strict accordance with Chef de Partie specifications, including portion size, quantity, and quality standards as defined in the recipe index
• Attend mandatory daily kitchen briefings and additional meetings as directed by the Executive Chef or Sous Chef
• Monitor the main information board for critical updates regarding banquets and organizational changes
• Report equipment and machinery malfunctions to the Chef de Cuisine and ensure follow-up on all corrective actions
• Provide comprehensive shift handover documentation and verbal communication to incoming staff regarding ongoing functions and priorities
• Maintain accurate Hygiene and HACCP records in full compliance with regulatory requirements
• Execute additional duties and special projects as assigned by senior kitchen leadership

We're looking for an experienced Director of Finance / Financial Controller to join our dynamic team. In this pivotal role, you will provide strategic financial leadership and business support to drive organizational performance and profitability. You will partner closely with senior management and department heads to deliver actionable financial insights, ensure regulatory compliance, and foster a culture of fiscal responsibility across all operations. This is an exceptional opportunity for a detail-oriented, analytical leader who thrives in a collaborative environment and is committed to driving sustainable business growth.

Business Partnering & Strategic Leadership

• Develop and maintain key relationships with the General Manager, Executive Committee, and department heads to provide comprehensive financial support and strategic guidance.
• Collaborate with operational leaders to analyze financial performance, identify variances, and recommend data-driven strategies to enhance business effectiveness.
• Contribute to critical business decisions regarding revenue generation, cost management, and capital investments.
• Support department heads in developing and implementing corrective action plans based on internal and external audit findings.
• Attend and actively participate in revenue management meetings to identify opportunities and risks across all revenue streams.
• Build strong business relationships with stakeholders by participating in strategic discussions and responding proactively to initiatives.

Financial Planning, Reporting & Analysis

• Prepare, analyze, and interpret comprehensive financial data and reports in a clear, comprehensible manner for all organizational levels.
• Lead the development and implementation of annual budgets, capital budgets, and rolling forecasts in conjunction with the General Manager and department heads.
• Establish and maintain accurate financial reporting procedures, ensuring timely delivery of monthly internal benchmarking and operational performance analysis reports.
• Monitor and analyze balance sheet accounts, identifying meaningful variations and communicating findings to senior management.
• Identify and implement best practices and benchmarking techniques to enhance revenues, improve productivity, and optimize cost efficiencies.
• Manage all facets of the capital process, including fixed asset tracking, sub-ledger maintenance, and depreciation management.
• Ensure accurate and consistent recording of financial and statistical data across a unified chart of accounts and expense dictionary.

Compliance, Risk Management & Controls

• Maintain fiduciary responsibility to the organization and stakeholders by ensuring full compliance with policies, accounting standards, and local regulatory requirements.
• Safeguard organizational assets and interests by serving as the guardian of management agreements, contracts, and critical legal documents.
• Conduct regular operational risk assessments, establish and maintain a comprehensive risk register, and develop action plans to mitigate identified risks.
• Ensure proper segregation of duties, monitor internal control systems regularly, and document compliance with established control procedures.
• Approve all cash disbursements and ensure proper documentation and execution of all financial transactions.
• Develop, implement, and monitor credit and collection procedures in accordance with corporate policies.
• Ensure timely and accurate reporting of all incidents in accordance with company protocol.

Additional Responsibilities

• Prepare and present special financial reports as required by senior management, corporate office and owners.
• Interact with external stakeholders including legal counsel, insurance companies, tax consultants, auditors, and financial institutions.
• Ensure compliance with all local laws, fiscal regulations, and licensing requirements applicable to Spain.
• Develop business acumen across all leadership levels to enhance understanding of financial impact on overall organizational performance.

-Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level
-Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution
-Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner
-Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved
-Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained
-Builds and maintains effective working relationships whilst promoting the company culture and values.
-Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required
 

Join our Front Office leadership team as a Duty Manager, where you will play a key role in maintaining exceptional guest experiences, leading our Front Office team, and ensuring the smooth operation of daily hotel activities. This position is ideal for an experienced hospitality professional ready to take the next step into hotel leadership within a supportive, high‑performing environment.

Your key responsibilities will include but not limited to:

• Work on the Front Desk as needed and act as Manager on Duty during shifts. 
• Handle guest enquiries, feedback, and complaints professionally, ensuring timely service recovery. 
• Lead, support, and train Front Office team members to maintain high service standards. 
• Communicate updates on policies, rates, and property information clearly to the team.
• Ensure all team members follow hotel policies, procedures, and service expectations.
• Drive up-sells as part of Hotel revenue management culture
• Motivate and empower team members to problem solve and surprised our guests with novelty
•  

This is a Full Time Position!

To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef. Able to take the lead on a station as well as educate and guide junior chefs.

Assistant Food & Beverage Supervisor

MAIN RESPONSIBILITY

Operational:

• To provide a courteous, professional, efficient, and flexible service at all times, following the hotels Standards of Performance.
• To ensure that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.
• To perform opening and closing procedures established for the Place of Work as assigned.
• To ensure that the inventory par stocks for all operating equipment. 
• To assist in conducting monthly inventory checks on all operating equipment and supplies.
• To assist in controlling the requisitioning, storage and careful use of all operating supplies and equipment (OS&E).
• To liaise with the Kitchen and the whole Food & Beverage Department on daily operation and quality.
• To ensure that the Place of Work and surrounding area is kept clean and organized at all times.

Food & Beverage Product:

• To assist in planning the food & beverage lists and to assist with advertising and promotions.
• To ensure that only fresh products are used in Food & Beverage preparation.
• To monitor operating supplies by maintaining and controlling established food & beverage par stock and operating supplies to ensure smooth operation and to reduce spoilage and wastage.
• To explain the discrepancies in the potential food & beverage cost satisfactorily.
• To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend beverage combinations and up-sell alternatives
• To prepare and serve food & beverage orders and provide a courteous, professional, efficient and flexible service at all times, following the hotels Standards of Performance.
• To follow correct sequence of service at the assigned station outlined in the Standard Operating Manual.
• To continuously learn on customer service, changing menu item, specials and prices.
• To be fluent in operation of MICROS POS system.
• To handle money and guest charges accurately.

Food & Beverage Supervisor

MAIN RESPONSIBILITY

Operational:

• To provide a courteous, professional, efficient, and flexible service at all times, following the hotels Standards of Performance.
• To ensure that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.
• To perform opening and closing procedures established for the Place of Work as assigned.
• To ensure that the inventory par stocks for all operating equipment and 
• To assist in conducting monthly inventory checks on all operating equipment and supplies.
• To assist in controlling the requisitioning, storage and careful use of all operating supplies and equipment (OS&E).
• To liaise with the Kitchen and the whole Food & Beverage Department on daily operation and quality
• To ensure that the Place of Work and surrounding area is kept clean and organized at all times

Food & Beverage Product:

• To assist in planning the food & beverage lists and to assist with advertising and promotions.
• To ensure that only fresh products are used in Food & Beverage preparation.
• To monitor operating supplies by maintaining and controlling established food & beverage par stock and operating supplies to ensure smooth operation and to reduce spoilage and wastage.
• To explain the discrepancies in the potential food & beverage cost satisfactorily.
• To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend beverage combinations and up-sell alternatives
• To prepare and serve food & beverage orders and provide a courteous, professional, efficient and flexible service at all times, following the hotels Standards of Performance.
• To follow correct sequence of service at the assigned station outlined in the Standard Operating Manual.
• To continuously learn on customer service, changing menu item, specials and prices.
• To be fluent in operation of MICROS POS system.
• To handle money and guest charges accurately.

Supervises Security personnel on assigned shifts to ensure compliance with policies and procedures.

• In the absence of the Safety/Security Manager, functions on assigned shift as primary on center contact for on-duty supervisors, law enforcement agencies and other on-duty staff for immediate response to situations requiring Safety and Security staff attention.
• Continually makes physical inspections and security checks of grounds and facility and documents results.
• Performs safety/security officer duties and provides supervision to staff to protect life and property against theft, vandalism, misappropriation, fire, flood, or similar disaster on assigned shift in compliance with government, corporate, and management directives.
• Informs the Safety/Security Manager or designee of anything that warrants immediate attention, including major incidents, extreme emergencies, unscheduled arrival of important visitors, etc.
• Investigates incidents on center and provides clear and accurate reports.
• Controls disturbances and assists staff in de-escalating situations.
• Completes required security logs, documentation, and records accurately and on time.
• Accurately logs employees, visitors, vendors, and students as they enter and exit the center.
• Adheres to safety practices in all areas of responsibility.
• Fosters and sustains a conducive environment, ensuring it remains free from harassment, intimidation, and disrespect.
• Attends all required staff training opportunities.

This position is responsible in ensuring a safe environment for the hotel employees and guests and safeguards the assets of the hotel.

• Perform duties as assigned according to the Duty Roster prepared by the Security Manager. Deployment may include the following posts:

  • Security Control Room
  • Lobby
  • Loading Bay
  • Patrolling or Observation
  • Back of House
  • VIP Parking
  • Any other position where security operations are needed

• Ensure all security systems are functioning properly and take immediate corrective action if faults are detected.

• Assist management, employees, and guests in a manner aligned with protection and prevention objectives.

• Coordinate with various hotel departments and government agencies on routine matters and during emergencies.

• Monitor Back of House areas, paying special attention to unauthorized entry and exit points.

• Maintain accurate records in Log Books for future reference.

• Keep the Manager or Crisis Management Team informed of the latest developments during crisis situations.

• Conduct inventory checks of keys, passes, walkie-talkies, pagers, and other accountable security equipment.

• Ensure the cleanliness and orderliness of the Hotel Security Room and surrounding areas.