Total 4 job vacancies by AccorHotel

• Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure that the guest is always offered a variety of food items. Ensures accurate maintenance and analyzes the activities and trends of ceompetitive restaurants, bars and banquets.
• Oversees the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu. 
• Reviews menus, analyzes recipes, determines food, labour overhead costs and assigns prices to menu items. 
• Introduces and tests the market with new products which are market-oriented in terms of price and product. 
• Maintains profitable food production level according to forecast. 
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept. 
• Supervises outlet chefs and commissary kitchen personnel and coordinates their assignments to ensure economical and timely food production. 
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared is prescribed manner. 
• Frequently tastes food and beverage in all outlets and be demanding and critical when it comes to quality. 
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. 
• Devises special dishes and develops innovative recipes and establishes and enforces nutrition and sanitation standards for all restaurants. 
• Responsible for the total food production in all kitchens.
• Assists the outlet management teams in the preparation and implementation of their annual outlet marketing plans. 
• Checks incoming food items, ensures that all food merchandise is accordance with order sheet and receiving records, transfer them to the appropriate section of the kitchen control waste and losses and keeps them to a minimum. 
• Ensures that all restaurants kitchen produce consistently high quality food and items according to current menu and cards and set standard. 
• Establishes a rapport with guests maintaining good customer relationship, handle all guest complaints, requests and inquiries on food, beverage and service. 
• Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations and interacts with Guest if necessary to ensure that the food is meeting the guests’ expectations.
   

What is the role all about?

 Responsibilities of this role include, but are not limited to, the following:

• Implement a personal sales call plan that is adaptable to business needs and flexible with market trends
• Build, develop and maintain relationships with current customer base
• Identify and convert sales leads into new business opportunities
• Conduct Market Research to source new corporate rooms business
• Maintain effective communication with the Director of Sales and Marketing, providing  market intelligence on a regular basis and an understanding of competitor strengths, weaknesses and ongoing sales activities
• Participate and represent Accor at key industry/trade events
• Accurately record call plan activities, contacts, rate structure and other pertinent client information in the Sales database

Job Description:

Reporting to the Conference & Events Manager your primary tasks will be:

• Provide detailed conference and events proposals covering venue, function, menu and accommodation costs utilising various sales techniques to maximise revenue.
• Coordinate and host familiarisation and site inspection activity including follow-up.
• Drive sales to ensure conversion targets are achieved and monitor success on a monthly basis.
• Prepare and deliver event handover to Operations Teams and ensure accuracy of information and effectively communicate handover to clients.
• Ensure success in delivering customer events in order to ensure client satisfaction and repeat business.
• Maintain existing customer base to ensure their business is retained by building and developing relationships.
• Develop and implement a plan to follow up on prospective business.

We are looking for a creative and experienced, guest focused culinary leader. We seek a leader who thinks outside the box, striving for success to lead our culinary team in the delivering of  in-room dining, conference and events catering, lobby bar Déjà vu and in-house restaurant Garcon Bleu.

What you will be doing:

• Be responsible for the development of our Food & Beverage concept at Sofitel Adelaide and signature restaurant Garcon Bleu.
• Lead, train and develop a high performing team
• Be accountable for the food safety, food quality and cost management while supporting and maintaining kitchen operational standards
• Developing and maintaining effective relationships with suppliers.
• Striving to create peak moments with our guests and team members, making everyone feel welcome and feel valued