وظائف مطاعم في الجزائر

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Job Description: The Concierge embodies excellence in guest service by organizing and overseeing all concierge services (reception, luggage handling, transportation, reservations, recommendations) and establishing the operational structure of this service for the hotel's opening. Main Responsibilities: Participate in the recruitment and training of the concierge team (concierges, bellhops, valets). Implement concierge SOPs (reception, luggage handling, transportation, external reservations) in accordance with Sofitel standards. Build and maintain a network of local partners (restaurants, transportation, cultural activities, excursions, spa) beneficial to guests. Prepare informational materials (address guide, concierge handbook, local marketing materials). Participate in defining uniform and presentation standards for the team. Supervise guest reception, luggage handling, and personalized assistance. Organize reservations (restaurants, shows, excursions, transportation) and respond to special requests. Guarantee proactive and personalized service, consistent with the Sofitel brand promise. Manage team schedules and ensure adequate coverage for arrivals and departures. Maintain relationships with external partners and negotiate the best terms for clients. Follow up on client requests (VIPs, extended stays) in conjunction with the Front Office and Management. Train, supervise, and evaluate the concierge team. Contribute to client loyalty through memorable and tailored service.</font></font></p><p><strong>Desired Candidate Profile</strong></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">PROFILE SOUGHT: Degree in hospitality or tourism; membership in Les Clefs d'Or highly valued. Proven experience (minimum 5 years) in concierge services, ideally in luxury hotels. Experience in hotel pre-openings is a plus. Fluency in French and Arabic; fluent English essential. Excellent knowledge of the destination (Algiers and surrounding areas) and its cultural/tourist offerings. Strong local professional network (restaurants, transportation, leisure, culture). Strong sense of service, discretion, elegance, and creativity in resolving client requests. Availability, responsiveness, and composure in all circumstances.</font></font></p>

<p>Il/Elle incarne l'excellence du service auprès des clients, en organisant et supervisant l'ensemble des prestations de conciergerie (accueil, bagagerie, transport, réservations, recommandations), et en mettant en place l'organisation de ce service pour l'ouverture de l'hôtel.</p><p>Missions Principales :</p><ul><li>Participer au recrutement et à la formation de l' équipe de conciergerie (concierges, bagagistes, voituriers).</li><li>Mettre en place les SOP de conciergerie (accueil, bagagerie, transport, réservations externes) conformes aux standards Sofitel.</li><li>Construire et entretenir un réseau de partenaires locaux (restaurants, transport, culture, excursions, spa) utile aux clients.</li><li>Préparer les supports d'information (guide des adresses, carnet du concierge, argumentaire local).</li><li>Participer à la définition des standards d'uniforme et de présentation de l'équipe.</li><li>Superviser l'accueil, la prise en charge des bagages et l'assistance personnalisée aux clients.</li><li>Organiser les réservations (restaurants, spectacles, excursions, transport) et répondre aux demandes spéciales.</li><li>Garantir un service anticipé et personnalisé, en cohérence avec la promesse de la marque Sofitel.</li><li>Gérer les plannings de l'équipe et assurer une couverture adaptée aux arrivées/départs.</li><li>Entretenir les relations avec les partenaires externes et négocier les meilleures conditions pour les clients.</li><li>Assurer le suivi des demandes clients (VIP, longs séjours) en lien avec le Front Office et la Direction.</li><li>Former, encadrer et évaluer l'équipe de conciergerie.</li><li>Contribuer à la fidélisation des clients par un service mémorable et sur-mesure.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Diplôme en hôtellerie ou tourisme; affiliation aux Clefs d’Or très appréciée.</p><p>Expérience confirmée (5 ans minimum) en conciergerie, idéalement en hôtel de luxe.</p><p>Expérience en pré-ouverture d’hôtel appréciée.</p><p>Maîtrise du français et de l’arabe ; anglais courant indispensable.</p><p>Excellente connaissance de la destination (Alger, et environs) et de son offre culturelle/touristique.</p><p>Réseau professionnel local solide (restaurants, transport, loisirs, culture).</p><p>Sens aigu du service, discrétion, élégance et créativité dans la résolution des demandes clients.</p><p>Disponibilité, réactivité et calme en toutes circonstances.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.<br>Skills and Knowledge<br>• <br>Customer and Personal Service<br>- Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.<br>• <br>Management of Financial Resources<br>- Determining how money will be spent to get the work done, and accounting for these expenditures.<br>• <br>Administration and Management -<br>Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.<br>• <br>Applied Business Knowledge<br>- Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.<br>• <br>Management of Material Resources<br>- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.<br>CORE WORK ACTIVITIES<br>Developing and Maintaining Food and Beverage/Culinary Goals<br>• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.<br>• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.<br>• Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.<br>• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.<br>• Establishes challenging, realistic and obtainable goals to guide operation and performance.<br>• Strives to improve service performance.<br>Developing and Maintaining Budgets<br>• Develops and manages Food and Beverage budget.<br>• Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.<br>• Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.<br>• Focuses on maintaining profit margins without compromising guest or employee satisfaction.<br>Leading Food and Beverage/Culinary Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.<br>• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.<br>• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).<br>• Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.<br>• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Reviews findings from comment cards and guest satisfaction results with F&amp; B team and ensures appropriate corrective action is taken.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>• Empowers employees to provide excellent guest service.<br>• Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.<br>• Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Coaches and supports food &amp; beverage leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).<br>• Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.<br>• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.<br>• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.<br>• Brings issues to the attention of Human Resources as necessary.<br>• Ensures employees are treated fairly and equitably.<br>• Coaches team by providing specific feedback to improve performance.<br>Additional Responsibilities<br>• Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.<br>• Order and purchase equipment and supplies.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.<br>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Rejoignez un hôtel membre du réseau Accor, dont le groupe réunit plus de 5 500 hôtels, 10 000 restaurants et destinations lifestyle, dans 110 pays.</p><br><p>Ici, nous croyons en vous et en ce que vous apportez.</p><br><p>Les opportunités de développement et d'évolution sont nombreuses. Chaque projet, chaque action contribue à créer un impact positif et mémorable pour nos clients, nos collègues et aussi pour notre planète.</p><br><p>Ensemble, nous incarnons la vision de l’hospitalité responsable. Devenez un Heartist®, et laissez votre cœur vous guider dans ce monde où la vie bat plus fort.</p><br><br>Description du poste<br><br><p>Le/La F&amp;B Manager assure la gestion opérationnelle et financière de l'ensemble des points de vente restauration de l'hôtel (restaurants, bars, room service, banquets et événements) tout en garantissant les standards de luxe Sofitel et la satisfaction des clients.</p><br><p><strong>Missions Principales :&nbsp;</strong></p><br><ul><li>Superviser les opérations quotidiennes des restaurants, bars et banquets.</li><li>Garantir l'application des standards Sofitel et Accor (SOP).</li><li>Assurer une qualité de service irréprochable.</li><li>Veiller au respect des normes d'hygiène et de sécurité alimentaire (HACCP).</li><li>Recruter, former et développer les Heartist F&amp;B.</li><li>Organiser les plannings et gérer les effectifs.</li><li>Réaliser les évaluations de performance.</li><li>Promouvoir une culture d'excellence et d'hospitalité.</li><li>Élaborer et suivre le budget F&amp;B.</li><li>Contrôler les coûts nourriture et boissons.</li><li>Optimiser les revenus et la rentabilité des points de vente.</li><li>Analyser les indicateurs de performance (CA, coûts, productivité).</li><li>Assurer un niveau élevé de satisfaction client.</li><li>Gérer les réclamations et mettre en place des actions correctives.</li><li>Développer des concepts innovants et des expériences gastronomiques mémorables.</li><li>Participer à la mise en place des concepts restauration.</li><li>Élaborer les procédures opérationnelles.</li><li>Former les équipes avant ouverture.</li><li>Assurer le déploiement des standards de la marque.</li></ul><br>Qualifications<br><br><p><strong>Profil Recherché&nbsp;:</strong></p><br><ul><li>Diplôme en Hôtellerie, Restauration ou Management.</li><li>Minimum 5 ans d'expérience dans un poste similaire en hôtellerie haut de gamme.</li><li>Excellente maîtrise des opérations F&amp;B.</li><li>Compétences en leadership, gestion financière et service client.</li><li>Français et anglais professionnels.</li><li>Excellence du service et maitrise de l'art de recevoir.&nbsp;</li><li>Leadership inspirant.</li><li>Sens du détail.</li><li>Orientation résultats.</li><li>Passion pour la gastronomie et l'expérience client.</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Perform general office duties to support Sales &amp; Marketing (e.g., filing, sending emails, typing, faxing, copying). Prepare sales-related documents throughout the sales process (e.g., proposals, contracts, or banquet event orders). Promote awareness of brand image internally and externally. Gather materials and assemble information packages (e.g., brochures, promotional materials). Use sales techniques that maximize revenue while maintaining existing guest loyalty to Marriott. Enter, retrieve, reconcile, and verify information (e.g., commissions, leads, third parties) in software involved in the sales process. Answer guest questions about property facilities/services (e.g., hours of operation, rates and room types, packages, promotions, entertainment, restaurants, special events). Serve as the point of contact for clients and communicate with them by phone and email to respond to questions and requests.<br>Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATIONS&nbsp;<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None&nbsp;<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.&nbsp;<br>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. <br>JW Marriott&nbsp;is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<p>The F&amp;B Manager ensures the operational and financial management of all the hotel's catering outlets (restaurants, bars, room service, banquets, and events) while guaranteeing Sofitel luxury standards and customer satisfaction.</p><p>Main Missions:</p><ul><li>Supervise daily operations of restaurants, bars, and banquets.</li><li>Ensure the application of Sofitel and Accor standards (SOP).</li><li>Ensure impeccable quality of service.</li><li>Ensure compliance with hygiene and food safety standards (HACCP).</li><li>Recruit, train, and develop F&amp;B Heartists.</li><li>Organize schedules and manage staff.</li><li>Conduct performance evaluations.</li><li>Promote a culture of excellence and hospitality.</li><li>Develop and monitor the F&amp;B budget.</li><li>Control food and beverage costs.</li><li>Optimize revenue and profitability of outlets.</li><li>Analyze performance indicators (turnover, costs, productivity).</li><li>Ensure a high level of customer satisfaction.</li><li>Manage complaints and implement corrective actions.</li><li>Develop innovative concepts and memorable gastronomic experiences.</li><li>Participate in the implementation of catering concepts.</li><li>Develop operational procedures.</li><li>Train teams before opening.</li><li>Ensure the deployment of brand standards.</li></ul><p><strong>Desired Candidate Profile</strong></p><h2>Profile Sought:</h2><p>Degree in Hotel Management, Catering, or Management.</p><p>Minimum 5 years of experience in a similar position in high-end hotels.</p><p>Excellent command of F&amp;B operations.</p><p>Leadership, financial management, and customer service skills.</p><p>Professional French and English.</p><p>Excellence in service and mastery of the art of hospitality.</p><p>Inspiring leadership.</p><p>Attention to detail.</p><p>Results-oriented.</p><p>Passion for gastronomy and customer experience.</p>

<p>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</p><p>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><p>Leading Kitchen Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><p>Establishing and Maintaining Restaurant Kitchen Goals</p><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><p><br></p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Our jobs aren't just about moving items from one place to another. Instead, we want to build an experience that is memorable and unique and each position contributes to making that possible for our guests. At our hotels, Runners work across departments to ensure that guests and associates have what they need at the point in time when they need it. Whether delivering items directly to guests in their room or providing support to housekeeping, engineering, banquets, restaurants, the front office, or other areas that need assistance, our Runners move about their space to get the job done. They are critical to ensure smooth operations throughout the entire hotel. No matter what position you are in, there are a few things that are critical to success ensuring a safe work place, following company policies and procedures, maintaining confidentiality, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Runners will be on their feet and moving around (stand, sit, or walk for an extended time; move through narrow, confined, or elevated spaces as well as up and down stairs and/or service ramps), ensure they have what they need to do their work (read and visually verify information in a variety of formats, including small print; visually inspect tools, equipment, or machines), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 55 pounds without assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all of these things well, and other reasonable job duties as requested, is critical for Runners to get it right for our guests and our business each and every time.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: High school diploma or G.E.D. equivalent.</p><p>Related Work Experience: No related work experience.</p><p>Supervisory Experience: No supervisory experience.</p><p>License or Certification: None</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Rejoignez un hôtel membre du réseau Accor,&nbsp;dont le groupe réunit plus de 45 marques, 5 500 hôtels, 10 000 restaurants et destinations lifestyle. Ici, nous croyons en vous et en ce que vous apportez. Les opportunités de développement et d'évolution sont nombreuses. Chaque geste, chaque sourire, chaque action, contribuent à créer un impact positif et mémorable pour nos clients, nos collègues et aussi pour notre planète. Ensemble, nous incarnons la vision de l’hospitalité responsable.<br>Ayez l’opportunité de devenir un Heartist®, et laissez votre coeur vous guider dans ce monde où la vie bat plus fort.</p><br><br>Description du poste<br><br><p>Le technicien HVAC/CVC d'exploitation a pour mission principale de garantir le confort thermique et la qualité de l'air de l'ensemble des espaces clients et des zones techniques de l'hôtel (chambres, restaurants, banquets, spa, cuisines, blanchisserie, bureaux).</p><br><p>Il veille en permanence au respect des paramètres de température et d'hygrométrie requis, en assurant l'installation, la maintenance préventive et la maintenance corrective de l'ensemble du parc CVC (UTA, chillers, TMV, systèmes split et multi-split, ventilo-convecteurs, climatisation de précision).&nbsp;</p><br><p><strong>Missions Principales :</strong>&nbsp;</p><br><ul><li><p>Réaliser la tournée journalière et les contrôles périodiques du parc CVC (température, hygrométrie, niveaux de fluides frigorigènes) selon les procédures imposées par son responsable et les standards de l'hôtellerie de luxe.&nbsp;</p><br></li></ul><ul><li><p>Vérifier le fonctionnement des équipements de traitement d'air (UTA, chillers, TMV, systèmes split et multi-split, ventilo-convecteurs, climatisation de précision).&nbsp;</p><br></li></ul><ul><li><p>Maintenance et entretien préventif : nettoyager les filtres et les gaines, remplacer&nbsp;les pièces d'usure selon le plan de maintenance.&nbsp;</p><br></li></ul><ul><li><p>Nettoyer et désengorger les évacuations de condensats des ventilo-convecteurs et des bacs associés.&nbsp;</p><br></li></ul><ul><li><p>Remplacer les pièces défectueuses (compresseurs, moteurs, ventilateurs, thermostats, organes de régulation).&nbsp;</p><br></li></ul><ul><li><p>Rechercher les pannes, dépanner&nbsp;et intervenir, en priorité sur toute panne impactant le confort ou la sécurité des clients.&nbsp;</p><br></li></ul><ul><li><p>Ajuster les réglages des systèmes CVC conformément aux consignes internes afin d'optimiser la consommation énergétique tout en préservant le confort.&nbsp;</p><br></li></ul><ul><li><p>Assurer une température et une hygrométrie optimales, notamment dans les zones sensibles du spa et de la thalasso (piscines intérieures, hammams, cabines de soins).&nbsp;</p><br></li></ul><ul><li><p>Réaliser les opérations de maintenance des UTA et des filtres selon le plan de maintenance (nettoyage, remplacement).&nbsp;</p><br></li></ul><ul><li><p>Contrôler et maintenir la bonne circulation de l'air dans les espaces clients et les zones techniques.&nbsp;</p><br></li></ul><ul><li><p>Effectuer le nettoyage des composants accessibles (grilles, filtres, gaines, unités intérieures et extérieures).&nbsp;</p><br></li></ul><ul><li><p>Entretenir les zones et équipements associés (locaux techniques, outillage, matériel de mesure).&nbsp;</p><br></li></ul><ul><li><p>Surveiller la disponibilité et le bon fonctionnement des installations avant l'accueil des clients (chambres, séminaires, restaurants).&nbsp;</p><br></li></ul><ul><li><p>Détecter les anomalies (dérive de température, alarme, dysfonctionnement) et appliquer la procédure : alerte, mise en sécurité, consignation.&nbsp;</p><br></li></ul><ul><li><p>Remplacer les consommables et effectuer la maintenance de premier niveau via la GMAO.&nbsp;</p><br></li></ul><ul><li><p>Nettoyer et contrôler les parties accessibles des équipements de régulation et de GTC/GTB.&nbsp;</p><br></li></ul><ul><li><p>Participer au diagnostic en cas de panne complexe et transmettre les informations au superviseur.&nbsp;</p><br></li></ul><ul><li><p>Assurer la sécurité liée aux fluides frigorigènes : manipulation, stockage, respect des habilitations et des EPI.&nbsp;</p><br></li></ul><ul><li><p>Respecter les règles d'hygiène et de prévention des risques (fluides frigorigènes, électriques, travail en hauteur).&nbsp;</p><br></li></ul><ul><li><p>Tenir les relevés et la traçabilité (registres de contrôle, suivi GMAO).&nbsp;</p><br></li></ul><ul><li><p>Collaborer avec les équipes plomberie, électricité et étages pour garantir le bon fonctionnement global des infrastructures.&nbsp;</p><br></li></ul><ul><li><p>Respecter les procédures internes et les délais d'intervention et de dépannage.&nbsp;</p><br></li></ul><ul><li><p>Alerter le superviseur en cas de pannes récurrentes ou de situation non couverte par les consignes.&nbsp;</p><br></li></ul><br>Qualifications<br><br><p><strong>Profil Recherché:&nbsp;</strong></p><br><ul><li>Diplôme : BTS en Fluides, Génie Thermique et Énergie, ou formation spécialisée HVAC/CVC.&nbsp;</li><li><p>Expérience professionnelle : minimum 3 à 5 ans sur un poste équivalent, idéalement en hôtellerie, établissement recevant du public ou industrie sur installations CVC de taille significative.&nbsp;</p><br></li></ul><ul><li><p>Connaissances des procédés de traitement d'air et notions de thermodynamique.&nbsp;</p><br></li></ul><ul><li><p>Maîtrise des techniques de brasage/soudure et des outils de mesure et de régulation (idéalement GTC/GTB).&nbsp;</p><br></li></ul><ul><li><p>Attestation d'aptitude à la manipulation des fluides frigorigènes (indispensable) et habilitations électriques à jour (BR/B1V/B2V selon profil).&nbsp;</p><br></li></ul><ul><li><p>Capacité à lire des plans et des schémas, et à gérer les urgences avec réactivité.&nbsp;</p><br></li></ul><ul><li><p>Maîtrise absolue des règles de sécurité liées aux fluides frigorigènes et aux risques électriques.&nbsp;</p><br></li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Rejoignez un hôtel membre du réseau Accor, dont le groupe réunit plus de 5 500 hôtels, 10 000 restaurants et destinations lifestyle, dans 110 pays.</p><br><p>Ici, nous croyons en vous et en ce que vous apportez.</p><br><p>Les opportunités de développement et d'évolution sont nombreuses. Chaque projet, chaque action contribue à créer un impact positif et mémorable pour nos clients, nos collègues et aussi pour notre planète.</p><br><p>Ensemble, nous incarnons la vision de l’hospitalité responsable. Devenez un Heartist®, et laissez votre cœur vous guider dans ce monde où la vie bat plus fort.</p><br><br>Description du poste<br><br><p>L'Executive Pastry Chef est responsable de l'ensemble des activités de la pâtisserie et de la boulangerie de l'hôtel. Il/Elle garantit une offre sucrée et boulangère d'excellence, créative et conforme aux standards de la marque Sofitel, tout en assurant la satisfaction des clients, la rentabilité du département et le développement de ses équipes.</p><br><p>Véritable ambassadeur de la gastronomie, il/elle imagine des créations raffinées et supervise la production destinée aux restaurants, bars, room service, banquets, événements, spa et accueils VIP.</p><br><p><strong>Missions Principales :</strong></p><br><ul><li>Concevoir, développer et renouveler les cartes de desserts, viennoiseries, pains et créations saisonnières.</li><li>Superviser la production quotidienne de l'ensemble des produits de pâtisserie et boulangerie.</li><li>Garantir une qualité constante des produits en matière de goût, texture, fraîcheur et présentation.</li><li>Assurer une parfaite coordination avec les différentes cuisines de l'hôtel.</li><li>Développer des créations innovantes en cohérence avec l'identité Sofitel et les tendances gastronomiques</li><li>Garantir une expérience client exceptionnelle grâce à des produits haut de gamme.</li><li>Participer aux dégustations et aux validations des nouvelles cartes.</li><li>Veiller à la personnalisation des prestations pour les événements spéciaux et les clients VIP.</li><li>Gérer efficacement les réclamations liées à son département.</li><li>Élaborer les fiches techniques et les coûts de revient.</li><li>Optimiser les coûts matières tout en maintenant un haut niveau de qualité.</li><li>Maîtriser les ratios de coûts, les pertes et le gaspillage alimentaire.</li><li>Participer à l'élaboration du budget annuel du département.</li><li>Assurer une gestion optimale des stocks, des commandes et des inventaires.</li><li>Garantir l'application des procédures HACCP ainsi que des normes d'hygiène et de sécurité alimentaire.</li><li>Veiller au respect des réglementations sanitaires.</li><li>Contrôler la propreté des laboratoires et la maintenance des équipements.</li><li>Participer activement aux audits qualité internes et externes.</li></ul><br>Qualifications<br><br><p><strong>Profil Recherché :&nbsp;</strong></p><br><ul><li>Diplôme en pâtisserie, boulangerie ou arts culinaires.</li><li>Formations complémentaires en gestion ou management appréciées.</li><li>Minimum 8 à 10 ans d'expérience en pâtisserie haut de gamme.</li><li>Au moins 5 ans en qualité d'Executive Pastry Chef ou Chef Pâtissier dans un hôtel de luxe ou un établissement gastronomique international.</li><li>Maîtrise des techniques internationales de pâtisserie.</li><li>Expertise en viennoiserie, chocolaterie, confiserie, glacerie et boulangerie.</li><li>Créativité culinaire et sens de l'innovation.</li><li>Maîtrise des normes HACCP.</li><li>Bonne connaissance des logiciels de gestion des stocks et des coûts.</li><li>Leadership inspirant.</li><li>Excellente organisation.</li><li>Sens du détail et de l'esthétique.</li><li>Créativité et passion pour l'excellence.</li><li>Esprit d'équipe.</li><li>Rigueur et exigence.</li><li>Capacité à travailler sous pression.</li><li>Orientation client.</li><li>Excellentes qualités de communication.</li></ul> </div>

<p>JOB SUMMARY Assists with identifying and addressing employee and organizational development needs. The position is assist in ensuring effective training is in place to enable the achievement of desired business results. Training programs focus on a variety of topics, including product knowledge, company philosophy, and customer service and leadership skills. Assists in conducting needs assessments, designing and developing training programs and facilitating the delivery of both custom and corporate training programs. Measures the effectiveness of training to ensure a return on investment.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience 2-year degree from an accredited university in Human Resources, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the human resources or related professional area; certified trainer. OR 4-year bachelor's degree in Human Resources, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; certified trainer; no work experience required.</p>

<p>Join a hotel member of the Accor network, whose group brings together more than 5,500 hotels, 10,000 restaurants and lifestyle destinations, in 110 countries. Here, we believe in you and what you bring. Development and evolution opportunities are numerous. Each project, each action contributes to creating a positive and memorable impact for our clients, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Become a Heartist, and let your heart guide you in this world where life beats stronger.</p><p><strong>Desired Candidate Profile</strong></p><h2>Profile Sought:</h2><ul><li>Bac +5 in Hygiene, Safety, Environment, Risk Management or HSE Engineer degree.</li><li>Minimum 5 years of experience in a similar role.</li><li>Experience in luxury hotels or public access establishments is a major asset.</li><li>Excellent command of HSE regulations.</li><li>Knowledge of fire safety standards.</li><li>Knowledge of HSE management systems.</li><li>Proficiency in office and reporting tools.</li><li>Good knowledge of hotel and thalassotherapy activities.</li><li>Leadership and reactivity</li><li>Sense of organization and rigor</li><li>Rigor, Discretion and confidentiality.</li><li>Customer service orientation.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Supervise and verify all daily revenue entries from accommodation, restaurant, spa, and all other points of sale, ensuring their accuracy and compliance with Accor policies.</p><p>Prepare and distribute the daily revenue report, highlighting variances, trends, and points requiring follow-up.</p><p>Track and reconcile all payment methods, including credit cards, cash, gift vouchers, subscription fees, and third-party transactions.</p><p>Review and audit all cancellations, corrections, discounts, and complimentary transactions, ensuring they are duly authorized and documented.</p><p>Conduct regular audits of reception, restaurant, spa, and leisure operations to ensure compliance with internal controls and financial procedures.</p><p>Validate and reconcile revenues from the PMS, Point of Sale (POS) system, spa, and other systems, ensuring their consistency with the general ledger.</p><p>Contribute to the monthly closing process by preparing revenue journals, reconciliations, and summary tables.</p><p>Collaborate closely with operational managers to resolve revenue discrepancies and improve the accuracy of transactional processes.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>University degree in Accounting, Finance, Management or equivalent field</li><li>Proven experience in hotel accounting or in the luxury hospitality sector</li><li>Good knowledge of ERP systems and hotel accounting software</li><li>Excellent command of office tools and financial reporting tools</li><li>Ability to manage monthly closings and financial statements with rigor and accuracy</li><li>Strong financial analysis skills</li><li>High sense of organization, confidentiality, and respect for deadlines</li><li>Excellent communication and interdepartmental coordination skills</li><li>Proficiency in French and professional English</li></ul><p></p></section>

<p>Superviser les opérations quotidiennes des restaurants, bars et banquets.</p><p>Garantir l'application des standards Sofitel et Accor (SOP).</p><p>Assurer une qualité de service irréprochable.</p><p>Veiller au respect des normes d'hygiène et de sécurité alimentaire (HACCP).</p><p>Recruter, former et développer les Heartist F&amp;B.</p><p>Organiser les plannings et gérer les effectifs.</p><p>Réaliser les valuations de performance.</p><p>Promouvoir une culture d'excellence et d'hospitalité.</p><p>Elaborer et suivre le budget F&amp;B.</p><p>Contrôler les coûts nourriture et boissons.</p><p>Optimiser les revenus et la rentabilité des points de vente.</p><p>Analyser les indicateurs de performance (CA, coûts, productivité).</p><p>Assurer un niveau élevé de satisfaction client.</p><p>Gérer les réclamations et mettre en place des actions correctives.</p><p>Développer des concepts innovants et des expériences gastronomiques mémorables.</p><p>Participer à la mise en place des concepts restauration.</p><p>Elaborer les procédures opérationnelles.</p><p>Former les équipes avant ouverture.</p><p>Assurer le déploiement des standards de la marque.</p><p><strong>Desired Candidate Profile</strong></p><p>Diplôme en Hôtellerie, Restauration ou Management.</p><p>Minimum 5 ans d'expérience dans un poste similaire en hôtellerie haut de gamme.</p><p>Excellente maîtrise des opérations F&amp;B.</p><p>Compétences en leadership, gestion financière et service client.</p><p>Français et anglais professionnels.</p><p>Excellence du service et maîtrise de l'art de recevoir.</p><p>Leadership inspirant.</p><p>Sens du détail.</p><p>Orientation résultats.</p><p>Passion pour la gastronomie et l'expérience client.</p>

<p>Preparation of dishes</p><p>Inventory management of food</p><p>Adherence to hygiene standards (HACCP)</p><p>Kitchen organization</p><p>Cleaning and maintenance of equipment</p><p><strong>Desired Candidate Profile</strong></p><p>Culinary training</p><p>Restaurant experience desired</p><p>Mastery of culinary techniques</p><p>Organization</p>

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Join a hotel within the Accor network, a group encompassing over 45 brands, 5,500 hotels, 10,000 restaurants, and lifestyle destinations. Here, we believe in you and what you bring to the table. Opportunities for growth and development abound. Every gesture, every smile, every action contributes to creating a positive and memorable impact for our guests, our colleagues, and our planet. Together, we embody the vision of responsible hospitality. Seize the opportunity to become a Heartist and let your heart guide you in this world where life beats stronger.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Coordinator (M/F) You are versatile and capable of working independently, and of carrying out a wide range of complex and confidential administrative tasks to support your teams. You know how to communicate with your contacts, anticipate problems and find solutions, and keep your teams informed of the various projects.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">In a few words, highlight the benefits and advantages of working at your establishment: Employee card offering discounted rates at Accor; Training plan delivered in our Academies; The opportunity to develop your talents and thrive within your establishment and around the world; The ability to make a difference through our activities; Ethics &amp; Corporate Social Responsibility, such as Planet 21</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Organize and implement administrative procedures, provide support, ensure information sharing within teams, and manage the administrative files of your department.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">In a few words, present the team, establishment or work environment that reflects the team culture. Note: You can include local specifics or legal criteria here, such as work permits.</font></font></p><p><br></p><p><strong>Desired Candidate Profile</strong></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Excellent communication skills; ability to prioritize in a diverse and challenging environment; ability to discreetly handle complex and confidential information; computer skills proficient in various software programs</font></font></p>