وظائف مطاعم - الجزائر العاصمة الجزائر

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><font dir="auto" ><font dir="auto" >Prepare the pizza dough according to established procedures. Make the necessary toppings and preparations. Roll out the dough and make the pizzas. Bake the pizzas in the oven. Check the quality of the finished products. Manage raw material stocks. Keep the work area clean and organized.</font></font></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><font dir="auto" ><font dir="auto" >Training or experience in pizzerias or restaurants. Confirmed experience preferred. If you match this profile, please send your CV by clicking on the "Apply" tab in Tizi Ouzou Azeffoun.</font></font></p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><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>CORE WORK ACTIVITIES</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>Additional Responsibilities</p><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></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><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Rejoignez un h tel membre du r seau Accor, dont le groupe r unit plus de 5 500 h tels, 10 000 restaurants et destinations lifestyle, dans 110 pays. Ici, nous croyons en vous et en ce que vous apportez. Les opportunit s de d veloppement et d' volution sont nombreuses. Chaque projet, chaque action contribue cr er un impact positif et m morable pour nos clients, nos coll gues et aussi pour notre plan te. Ensemble, nous incarnons la vision de l hospitalit responsable. Devenez un Heartist , et laissez votre c ur vous guider dans ce monde o la vie bat plus fort.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>Qualifications</h2><p>Profil Recherch :</p><ul><li>Dipl me en Cuisine, Arts Culinaires ou H tellerie-Restauration</li><li>Minimum 7 10 ans d'exp rience en cuisine.</li><li>Exp rience confirm e en tant que Sous-Chef Ex cutif ou Sous-Chef Senior dans un h tel 5 toiles ou tablissement de luxe.</li><li>Une exp rience au sein d'un h tel du groupe Accor constitue un atout.</li><li>Excellente ma trise des techniques culinaires internationales.</li><li>Connaissance approfondie des normes HACCP.</li><li>Ma trise de la gestion des co ts alimentaires.</li><li>Bonne connaissance des logiciels de gestion des stocks et commandes.</li><li>Exp rience dans la gestion des banquets et v nements.</li><li>Leadership et capacit f d rer les quipes.</li><li>Sens de l'organisation et excellente gestion des priorit s.</li><li>Esprit d'initiative et prise de d cision.</li><li>R sistance au stress.</li><li>Excellentes qualit s relationnelles.</li><li>Sens du d tail et de l'excellence.</li><li>Cr ativit culinaire.</li><li>Orientation r sultats et satisfaction client.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><font dir="auto" ><font dir="auto" >Ensure the manual or mechanical washing of dishes, cutlery, pots and pans, and kitchen equipment. Sort and store clean dishes. Clean work surfaces, floors, and kitchen areas. Dispose of waste and follow recycling procedures. Participate in the general cleaning of kitchen equipment.</font></font></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><font dir="auto" ><font dir="auto" >Education level: no specific requirements. Experience in the restaurant industry is an asset. If you match this profile, please send your CV by clicking on the "Apply" tab.</font></font></p><p></p></section>

<p>JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul>

<p>Ensure the reception, control, and storage of goods. Manage stock entries and exits and ensure their traceability. Carry out periodic inventories and report discrepancies. Guarantee product availability and anticipate replenishment needs. Update stock movements on the management software. Collaborate with the hotel's various departments to meet their supply needs. Ensure compliance with storage, hygiene, and safety procedures.</p><p><strong>Desired Candidate Profile</strong></p><p>Bac+2 in Management, Logistics, or similar field. Experience in a similar position, ideally in the hotel or restaurant industry. Proficiency in IT tools and stock management software. Accounting experience would be an asset. Rigor, organizational skills, and analytical mind. Good interpersonal skills and ability to work in a team.</p>

<p>JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.</p><p>CORE WORK ACTIVITIES</p><p>Managing Day-to-Day Operations</p><p>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</p><p>Leading Food and Beverage Team</p><p>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).</p><p>Managing and Conducting Human Resource Activities</p><p>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility.</p><p>Additional Responsibilities</p><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li><li>OR</li><li>2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><font dir="auto" ><font dir="auto" >Job Description: The Executive Sous-Chef assists the Executive Chef in the operational and administrative management of all the hotel's kitchens. They ensure a culinary offering of excellence that meets Sofitel and Accor standards, guaranteeing the quality of service, customer satisfaction, team management, cost control, and compliance with hygiene and food safety standards. Main Responsibilities: Assist the Executive Chef in the daily organization of the kitchens. Supervise, lead, and motivate the kitchen teams. Distribute tasks and ensure good coordination between the different points of sale. Participate in the recruitment, onboarding, training, and development of Heartist team members. Evaluate performance and support the skills development of the teams. Foster a positive work environment by embodying Heartist values. Guarantee consistent quality in the preparation and presentation of dishes. Supervise production for restaurants, banquets, room service, and events. Ensure compliance with technical specifications and presentation standards. Participate in the creation of new menus and wine lists in collaboration with the Executive Chef. Monitor cooking times, seasonings, and plating. Organize production schedules based on activity levels. Ensure continuity of operations in the Executive Chef's absence. Anticipate raw material needs. Control inventory and minimize waste. Optimize production processes to improve productivity. Participate in monitoring food costs. Ensure adherence to established budgets. Reduce losses, food waste, and unnecessary consumption. Collaborate with the Cost Controller and the Purchasing department. Guarantee compliance with HACCP standards and health regulations. Maintain the cleanliness of kitchens and equipment. Ensure compliance with workplace safety regulations. Participate in quality audits and implement action plans. Guarantee a premium culinary experience. Address customer feedback and implement corrective actions. Adapt the offering to the expectations of an international clientele. Collaborate with the Dining Room, Banquet, and Room Service teams to ensure seamless service.</font></font></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><font dir="auto" ><font dir="auto" >Diploma in Culinary Arts, Hospitality Management, or Hotel and Restaurant Management. Minimum 7-10 years of experience in a kitchen. Proven experience as an Executive Sous-Chef or Senior Sous-Chef in a 5-star hotel or luxury establishment. Experience within an Accor hotel is an asset. Excellent command of international culinary techniques. In-depth knowledge of HACCP standards. Expertise in food cost management. Good knowledge of inventory and order management software. Experience in banquet and event management. Leadership and ability to build team cohesion. Strong organizational skills and excellent prioritization skills. Initiative and decisiveness. Ability to work under pressure. Excellent interpersonal skills. Attention to detail and a commitment to excellence. Culinary creativity. Results-oriented and focused on customer satisfaction.</font></font></p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Executive Pastry Chef is responsible for all pastry and bakery activities of the hotel. He/She guarantees an excellent, creative sweet and bakery offering in line with Sofitel brand standards, while ensuring customer satisfaction, departmental profitability, and team development. A true ambassador of gastronomy, he/she designs refined creations and supervises production for restaurants, bars, room service, banquets, events, spa, and VIP welcomes.</p><p>Main Missions:</p><ul><li>Design, develop, and renew dessert, viennoiserie, bread, and seasonal creation menus.</li><li>Supervise the daily production of all pastry and bakery products.</li><li>Ensure consistent product quality in terms of taste, texture, freshness, and presentation.</li><li>Ensure perfect coordination with the hotel's different kitchens.</li><li>Develop innovative creations in line with Sofitel's identity and gastronomic trends.</li><li>Guarantee an exceptional customer experience through high-end products.</li><li>Participate in tastings and validation of new menus.</li><li>Ensure personalization of services for special events and VIP clients.</li><li>Effectively manage complaints related to their department.</li><li>Develop technical sheets and cost prices.</li><li>Optimize raw material costs while maintaining a high level of quality.</li><li>Master cost ratios, waste, and food waste.</li><li>Participate in the development of the department's annual budget.</li><li>Ensure optimal management of stocks, orders, and inventories.</li><li>Guarantee the application of HACCP procedures as well as food hygiene and safety standards.</li><li>Ensure compliance with health regulations.</li><li>Control laboratory cleanliness and equipment maintenance.</li><li>Actively participate in internal and external quality audits.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Diploma in pastry, bakery, or culinary arts.</li><li>Additional training in management or administration is appreciated.</li><li>Minimum 8-10 years of experience in high-end pastry.</li><li>At least 5 years as an Executive Pastry Chef or Head Pastry Chef in a luxury hotel or international gastronomic establishment.</li><li>Mastery of international pastry techniques.</li><li>Expertise in viennoiserie, chocolate, confectionery, ice cream, and bakery.</li><li>Culinary creativity and sense of innovation.</li><li>Mastery of HACCP standards.</li><li>Good knowledge of stock and cost management software.</li><li>Inspiring leadership.</li><li>Excellent organization.</li><li>Attention to detail and aesthetic sense.</li><li>Creativity and passion for excellence.</li><li>Team spirit.</li><li>Rigor and high standards.</li><li>Ability to work under pressure.</li><li>Customer orientation.</li><li>Excellent communication skills.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><font dir="auto" ><font dir="auto" >Join a hotel that's part of the Accor network, a group that 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 to the table. Opportunities for growth and development abound. Every project, 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. Become a Heartist, and let your heart guide you in this world where life beats stronger.</font></font></p><p><font dir="auto" ><font dir="auto" >The Reservations Manager is responsible for the strategic and operational management of the Reservations department at the Sofitel Thalassa Algiers Club des Pins. They ensure the optimization of accommodation revenue, the implementation of pricing strategies, and the performance of distribution channels, while guaranteeing a high level of customer service in accordance with Sofitel and Accor standards. They lead and develop the Reservations team to optimize conversion rates, sales quality, and the overall profitability of the hotel.</font></font></p><p><font dir="auto" ><font dir="auto" >Main Missions:</font></font></p><p><font dir="auto" ><font dir="auto" >Reservations service management</font></font></p><ul><li><font dir="auto" ><font dir="auto" >Supervise the daily operations of the Reservations department and ensure compliance with standards and procedures.</font></font></li><li><font dir="auto" ><font dir="auto" >Ensure the quality and consistency of information communicated to customers across all channels (telephone, email, OTA)</font></font></li><li><font dir="auto" ><font dir="auto" >Ensure the optimization of request processing and the efficient management of call and email volumes.</font></font></li><li><font dir="auto" ><font dir="auto" >Ensure the accuracy of reservations (prices, segments, customer profiles, conditions)</font></font></li><li><font dir="auto" ><font dir="auto" >Respond to customer requests according to defined service standards</font></font></li></ul><p>Revenue management &amp; distribution</p><ul><li><font dir="auto" ><font dir="auto" >Implement pricing and sales strategies in coordination with the Revenue Manager</font></font></li><li><font dir="auto" ><font dir="auto" >Track pick-up, booking trends and adjust sales priorities</font></font></li><li><font dir="auto" ><font dir="auto" >Participate in the implementation of pricing offers (creation of rates, testing, internal communication)</font></font></li><li><font dir="auto" ><font dir="auto" >Optimize sales through upselling and cross-selling</font></font></li><li><font dir="auto" ><font dir="auto" >Ensuring a good understanding of market segments and distribution channels</font></font></li></ul><p>Reporting &amp; analyse</p><ul><li><font dir="auto" ><font dir="auto" >Contribute to the preparation of daily, weekly and monthly reports (production and activity)</font></font></li><li><font dir="auto" ><font dir="auto" >Monitor key performance indicators (conversion, no-shows, cancellations, production per channel)</font></font></li><li><font dir="auto" ><font dir="auto" >Analyze performance and propose improvement actions</font></font></li></ul><p><font dir="auto" ><font dir="auto" >Team management</font></font></p><ul><li><font dir="auto" ><font dir="auto" >Supervise and train the staff of the Reservations department</font></font></li><li><font dir="auto" ><font dir="auto" >to regularly evaluate the performance of the teams</font></font></li><li><font dir="auto" ><font dir="auto" >To develop the professional skills of employees (sales, tools, standards)</font></font></li><li><font dir="auto" ><font dir="auto" >Oversee the presentation, attitude, and professionalism of the team.</font></font></li><li><font dir="auto" ><font dir="auto" >develop schedules based on activity and budget</font></font></li></ul><p>Coordination &amp; communication interne</p><ul><li><font dir="auto" ><font dir="auto" >Ensure smooth communication with the Front Office, Sales, Revenue and Finance departments</font></font></li><li><font dir="auto" ><font dir="auto" >Participate in briefings, meetings and training sessions</font></font></li><li><font dir="auto" ><font dir="auto" >Ensure proper transmission of information (shifts, instructions, priorities)</font></font></li><li><font dir="auto" ><font dir="auto" >Coordinate with other departments to ensure a seamless customer experience</font></font></li></ul><p><font dir="auto" ><font dir="auto" >Other responsibilities</font></font></p><ul><li><font dir="auto" ><font dir="auto" >Ensure compliance with security procedures and internal standards</font></font></li><li><br></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><font dir="auto" ><font dir="auto" >University degree</font></font></li><li><font dir="auto" ><font dir="auto" >Minimum 3 years of experience in a similar role or in customer service/reservations</font></font></li><li><font dir="auto" ><font dir="auto" >Proven experience in a 4* or 5* hotel environment</font></font></li><li><font dir="auto" ><font dir="auto" >Mastery of French and English (spoken and written)</font></font></li><li><font dir="auto" ><font dir="auto" >Good mastery of computer tools (Microsoft Office: Word, Excel, Outlook, PowerPoint)</font></font></li><li><font dir="auto" ><font dir="auto" >But sadly it is a PMS h loom (sometimes OPERA)</font></font></li><li><font dir="auto" ><font dir="auto" >Good knowledge of distribution channels (OTA, GDS, corporate)</font></font></li><li>Leadership et comp tences manag riales</li><li><font dir="auto" ><font dir="auto" >Excellent customer service skills</font></font></li><li><font dir="auto" ><font dir="auto" >Strong organizational and analytical skills</font></font></li><li><font dir="auto" ><font dir="auto" >Attention to detail and rigor</font></font></li><li><font dir="auto" ><font dir="auto" >Team spirit and collaboration</font></font></li><li><font dir="auto" ><font dir="auto" >Dynamism and proactivity</font></font></li><li><font dir="auto" ><font dir="auto" >Ability to motivate and develop teams</font></font></li><li><font dir="auto" ><font dir="auto" >Neat appearance and professional attitude</font></font></li><li><font dir="auto" ><font dir="auto" >Results and performance orientation</font></font></li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><font dir="auto" ><font dir="auto" >Join a hotel that's part of the Accor network, a group that 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 to the table. Opportunities for growth and development abound. Every project, 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. Become a Heartist, and let your heart guide you in this world where life beats stronger.</font></font></p><p><font dir="auto" ><font dir="auto" >The aquatic equipment maintenance technician's main mission is to ensure the proper functioning and sanitary safety of the pools (seawater and thermal water). They ensure that the water constantly meets the required physicochemical and microbiological criteria by applying filtration, disinfection, and treatment protocols. They perform daily checks (pH, temperature, disinfectant, turbidity), verify and adjust the equipment (pumps, filters, dosing systems, valves, controls), carry out first-level maintenance operations (cleaning, backwashing/regeneration, monitoring of consumables), and ensure that the pools are ready for opening for treatments. In case of an anomaly (parameter deviation, alarms, breakdowns), he/She applies the procedures for securing, locking out and alerting the person in charge, while strictly respecting the rules of hygiene, chemical safety and the traceability of controls.</font></font></p><p><font dir="auto" ><font dir="auto" >Main Missions:</font></font></p><ul><li><font dir="auto" ><font dir="auto" >Carry out daily water quality checks (pH, disinfectant, temperature, turbidity according to the procedures imposed by the manager and according to the standards).</font></font></li><li><font dir="auto" ><font dir="auto" >Check the operation of the filtration/treatment equipment (pumps, filters, flow rate, valves, dosers, regulation).</font></font></li><li><font dir="auto" ><font dir="auto" >Adjust treatment parameters according to internal guidelines (pH correction, disinfectant dosage, balancing)</font></font></li><li><font dir="auto" ><font dir="auto" >Ensure disinfection and treatment effectiveness according to the establishment's protocol.</font></font></li><li><font dir="auto" ><font dir="auto" >Carry out the filtration operations (backwashing/regeneration) according to the maintenance plan.</font></font></li><li><font dir="auto" ><font dir="auto" >Control and maintain the circulation and good homogeneity of the water in the basins.</font></font></li><li><font dir="auto" ><font dir="auto" >Carry out the cleaning of the pools (bottoms, walls, gutters/skimmers, vacuuming/collecting according to equipment).</font></font></li><li><font dir="auto" ><font dir="auto" >Maintain the areas and associated equipment (cleaning equipment, grates, drains, technical rooms according to internal rules).</font></font></li><li><font dir="auto" ><font dir="auto" >Monitor the availability of treatment pools (water compliant before opening).</font></font></li><li><font dir="auto" ><font dir="auto" >Detect anomalies (non-compliance of water parameters, alarms, breakdowns) and apply the procedure: alert, safety measures, lockout/tagout.</font></font></li><li><font dir="auto" ><font dir="auto" >Replace consumables / perform first-level maintenance (if within the defined scope).</font></font></li><li><font dir="auto" ><font dir="auto" >Clean and inspect accessible parts of treatment and filtration systems.</font></font></li><li><font dir="auto" ><font dir="auto" >Participate in troubleshooting in case of failure and transmit the information to the maintenance/technical department.</font></font></li><li><font dir="auto" ><font dir="auto" >Ensuring chemical safety: storage, handling of products, compliance with PPE and instructions.</font></font></li><li><font dir="auto" ><font dir="auto" >Respect hygiene rules and risk prevention measures (heat, humidity, chemicals, electrical risks).</font></font></li><li><font dir="auto" ><font dir="auto" >Keep records and tracking (tracking books, logs, quality/control documents).</font></font></li><li><font dir="auto" ><font dir="auto" >Participate in internal audits/controls and the preparation of regulatory checks.</font></font></li><li><font dir="auto" ><font dir="auto" >Respect internal procedures and control deadlines (planned frequencies).</font></font></li><li><font dir="auto" ><font dir="auto" >Alert the person in charge in case of repeated deviations or situations not covered by the instructions.</font></font></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><font dir="auto" ><font dir="auto" >Technician / BTS M water treatment, Industrial Maintenance or equivalent.</font></font></li><li><font dir="auto" ><font dir="auto" >2-5 years experience in swimming pools, ideally in a hotel (Luxury/Thalasso), hospital or thermal environment.</font></font></li><li><font dir="auto" ><font dir="auto" >Mastery of water treatment processes (physico-chemical, filtration, disinfection).</font></font></li><li><font dir="auto" ><font dir="auto" >Mastery of measurement tools, water quality control (pH, TH, chlorine) and health risks (Lionellosis).</font></font></li><li><font dir="auto" ><font dir="auto" >Knowledge of the specific constraints related to seawater (corrosion, salinity, etc.).</font></font></li><li><font dir="auto" ><font dir="auto" >Ability to read technical plans, hydraulic diagrams and manage emergencies with responsiveness.</font></font></li><li><font dir="auto" ><font dir="auto" >Absolute mastery of chemical and biological safety rules.</font></font></li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>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.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.</p> <p>OR</p> <p> 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.</p> <p> </p> <p> <strong>Skills and Knowledge</strong> </p> <p> <strong>Customer and Personal Service</strong> - 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.</p> <p> <strong>Management of Financial Resources</strong> - Determining how money will be spent to get the work done, and accounting for these expenditures.</p> <p> <strong>Administration and Management -</strong> 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.</p> <p> <strong>Applied Business Knowledge</strong> - 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.</p> <p> <strong>Management of Material Resources</strong> - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Developing and Maintaining Food and Beverage/Culinary Goals</strong> </p> <p> Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.</p> <p> Reviews financial reports and statements to determine how Food and Beverage is performing against budget.</p> <p> Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.</p> <p> Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department s financial performance.</p> <p> Establishes challenging, realistic and obtainable goals to guide operation and performance.</p> <p> Strives to improve service performance.</p> <p> </p> <p> <strong>Developing and Maintaining Budgets</strong> </p> <p> Develops and manages Food and Beverage budget.</p> <p> Monitors the department s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.</p> <p> Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.</p> <p> Focuses on maintaining profit margins without compromising guest or employee satisfaction.</p> <p> </p> <p> <strong>Leading Food and Beverage/Culinary Team</strong> </p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.</p> <p> Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.</p> <p> Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).</p> <p> Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.</p> <p> Develops a food and beverage operating strategy that is aligned with the brand s business strategy and leads its execution.</p> <p><br></p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Reviews findings from comment cards and guest satisfaction results with F&amp; B team and ensures appropriate corrective action is taken.</p> <p> Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</p> <p> Empowers employees to provide excellent guest service.</p> <p> Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities</strong> </p> <p> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</p> <p> 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.).</p> <p> Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.</p></div></section>

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">To provide a personalized and proactive concierge service, to guide and support clients throughout their stay, and to contribute to bringing the art of hospitality to life, under the responsibility of the Head Concierge.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Main Missions:</font></font></p><ul><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Participate in training on the standards of the Sofitel concierge service.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Contribute to building the address book and network of local partners.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Training in external booking tools and internal concierge procedures.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Participate in the preparation of customer information materials (address guide, local sales pitch).</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Welcoming and guiding customers, responding to their requests for information.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Organize reservations (restaurants, excursions, transport, shows) and respond to special requests.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Managing customer mail, messages and parcels.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Coordinate with the baggage handler and valet for the handling of clients and their belongings.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Provide personalized follow-up for VIP and long-stay requests in conjunction with the Front Office.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Maintain relationships with external partners (restaurants, transport, culture, excursions).</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">To contribute to the rapid resolution of any problem encountered by the client.</font></font></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Diploma in hospitality or tourism.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Minimum 2 years experience in concierge services or customer relations, ideally in a luxury hotel.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Mastery of French and Arabic; fluent English essential.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Good knowledge of Algiers and its region (culture, restaurants, leisure).</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Sense of service, discretion, impeccable presentation.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">R: activity, autonomy and initiative.</font></font></li></ul>

<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>

<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>

<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>