Swift Jobs - Alger Algeria

<p>POSITION SUMMARY Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work experience: At least 2 years of related work experience. Supervisory experience: No supervisory experience. License or Certification: None</p>

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">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" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">He/She will supervise the day-to-day operations of the reception, guide and support the Front Desk Agents, ensure a welcome and service in accordance with Sofitel standards, and assist the Front Desk Manager in setting up the Front Office service as part of the pre-opening.</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 the recruitment and training of Front Desk Agents.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Contribute to the writing and testing of Front desk SOPs (check-in/check-out, billing, complaints management).</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Prepare training materials and welcome scripts that conform to Sofitel and La Maison standards.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Contribute to opening scenario simulations (mock check-in/check-out/Complaints Management).</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Supervise and coordinate the work of Front Desk Agents on your shift.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ensure the division of tasks and the monitoring of the proper application of procedures.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Managing complex customer situations (complaints, billing disputes, VIPs).</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Control the cash register, cash receipts and compliance with financial procedures.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Liaise with Housekeeping to monitor room conditions.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">To replace the Front Desk Manager in their absence.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Contribute to the ongoing training and integration of new agents.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ensure the application and compliance with service standards and the loyalty program.</font></font></li></ul><p><strong>Desired Candidate Profile</strong></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">A degree in hospitality, tourism, or hotel management, or equivalent, is highly desirable. Proven experience (minimum 2-3 years) in reception, ideally in a luxury hotel; prior supervisory experience is a plus. Experience in hotel pre-openings is a plus. Fluency in French and Arabic; fluent English is essential. Proficiency in the OPERA PMS. Natural leadership, strong organizational skills, and the ability to manage stress. Excellent customer service skills and impeccable presentation.</font></font></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</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: At least 1 year of related work experience.</p><p>Supervisory Experience: No supervisory experience.</p><p>License or Certification: None</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Education: High school diploma or G.E.D. equivalent.</li><li>Related Work Experience: At least 1 year of related work experience.</li><li>Supervisory Experience: No supervisory experience.</li><li>License or Certification: None</li></ul><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>

<p>POSITION SUMMARY Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Education: Technical, Trade, or Vocational School Degree.</li><li>Related Work Experience: At least 2 years of related work experience.</li><li>Supervisory Experience: No supervisory experience.</li><li>License or Certification: None</li></ul>

<p>POSITION SUMMARY Receive and stage merchandise by department, mark appropriately for placement in facility, and deliver merchandise to appropriate department. Stack received merchandise on pallets or carts. Complete requisition forms for inventory and supplies. Notify manager/supervisor of low stock levels in a timely manner. Receive deliveries, store perishables properly, and rotate stock. Inspect deliveries and date times to verify freshness, cleanliness, consistency, and quality throughout case lots. Refuse acceptance of damaged, unacceptable, or incorrect items. Adhere to food safety and handling policies and procedures across all food-related areas. Organize, clean, and sanitize all refrigerators and freezers, floors, food equipment, and drains. Remove empty pallets, cardboard, and trash and place in proper storage areas. Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak to guests and co-workers using clear, appropriate and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Comply with quality assurance expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><div>Education: high school diploma or G.E.D. equivalent. Related Work Experience: No related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Run daily reports (number of arrivals, departures), identify any special requests, and check reports for accuracy. Document all trips prior to the start of and at the conclusion of each trip. Transport guests to/from assigned destinations using property vehicle. Park vehicle in designated location when not in use. Inspect property vehicles for damage and cleanliness. Check tire pressure and fluid levels for property vehicle and refuel as necessary. Document all vehicle incidents (i.e., damages, accidents) and provide reports of incidents to manager/supervisor. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. 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. Ensure adherence to quality expectations and standards; identify, recommend, and implement new ways to increase organizational quality. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Move at a speed required to respond to work situations (e.g., run, walk, jog). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects weighing in excess of 75 pounds with assistance. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Perform other reasonable job duties as requested by Supervisors.</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. Related Work Experience: Less than 1-year related work experience. Supervisory Experience: No supervisory experience. REQUIRED QUALIFICATION License or Certification: Commercial Driver's License (CDL)</p><p></p></section>

<p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 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> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Leading Pastry 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> Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Ensures and maintains the productivity level of employees.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</p> <p> Leads shifts while personally preparing food items and executing requests based on required specifications.</p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met</strong> </p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Maintains food preparation handling and correct storage standards.</p> <p> Maintains purchasing, receiving and food storage standards.</p> <p> Supports procedures for food &amp; beverage portion and waste controls.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> Assists in determining how food should be presented and creates decorative food displays.</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> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Sets a positive example for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</p> <p> Strives to improve service performance.</p> <p> </p> <p> <strong>Maintaining Culinary Goals</strong> </p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.</p> <p> Purchases appropriate supplies and manage inventories according to budget.</p> <p> </p> <p> <strong>Supports Training and Development Activities </strong> </p> <p> Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.</p> <p> Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</p> <p> Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</p> <p> Ensures property policies are administered fairly and consistently.</p> <p> Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p> <p> </p> <p><br></p>

<p>JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p><p>Ensuring Culinary Standards and Responsibilities are Met</p><p>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met.</p><p>Leading Kitchen Operations</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. 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. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results.</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. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints.</p><p>Maintaining Culinary Goals</p><p>Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures.</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. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary.</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><p><strong>Desired Candidate Profile</strong></p><h4>Education and Experience</h4><p>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>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>

<p>Welcome, advise, and direct customers at the counter. Ensure the sale of pharmaceutical and parapharmaceutical products in compliance with regulations. Master the CHIFA software (CNAS/CASNOS) for processing prescriptions. Use the pharmacy's stock management software. Participate in the reception, stocking, and monitoring of inventory. Verify product availability and ensure restocking. Ensure the proper maintenance of the sales area and compliance with hygiene rules. Provide quality customer service and contribute to customer loyalty.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma or training related to the pharmaceutical field (an asset).</li><li>Minimum 2 years of experience in a pharmacy.</li><li>Proficiency in CHIFA (CNAS/CASNOS) and stock management software.</li><li>Good command of IT tools.</li><li>Excellent customer consulting and relationship skills.</li><li>Rigor, organizational skills, discretion, and team spirit.</li><li>Availability to work evening shifts (16:00 - 00:00).</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Perform production operations (weighing, mixing, autoclaving and assembly of machine parts, in-process product control).</p><p>Apply Good Manufacturing Practices (GMP).</p><p>Master and carry out cleaning operations for production equipment and premises.</p><p>Be able to perform In Process Control (IPC).</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>BAC+05 in scientific studies (Process Engineering and equivalent)</li><li>Knowledge of GMP</li><li>Work in a rotational system (including night shifts)</li><li>Residency in Algiers</li><li>Immediate availability</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Plan, organize and supervise preventive and corrective maintenance operations. Ensure the availability and reliability of production equipment. Supervise and coordinate maintenance teams. Ensure follow-up of interventions, budgets and performance indicators.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Rigorous, autonomous and capable of evolving in a demanding industrial environment.</p><p>More than 10 years of experience.</p><p>Continuous presence on site during the 28 working days.</p><p>12-hour shifts per day (day or night depending on operating schedule).</p><p>Accommodation provided for the entire working period.</p><p>Catering provided.</p><p>Internal transport covered.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Supervise reception teams: He manages receptionists, ensures their proper distribution across different shifts, and oversees their continuous training. Optimize customer experience: He guarantees a personalized and professional welcome for every client, responds to their requests, and proactively manages complaints. Manage reservations and occupancy: He oversees online and telephone reservations, adjusts availability, optimizes occupancy rates, and room allocation. Coordinate with other departments: He works in conjunction with housekeeping, maintenance, and catering services to ensure a seamless stay for clients. Ensure administrative management: He controls invoices, payments, activity reports, and ensures the smooth operation of hotel management software. Guarantee compliance with quality standards: He ensures that the reception adheres to the standards of the establishment or hotel group and proposes areas for improvement. Participate in commercial development: He may be involved in loyalty and promotion activities for the establishment.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Mastery of hotel management software</p><p>He uses tools such as Opera, Fidelio, or other PMS daily to manage reservations and customer follow-up.</p><p>Knowledge of administrative management</p><p>He knows how to manage payments, prepare invoices, and track reception performance indicators.</p><p>Practice of foreign languages</p><p>English is essential, one or more other languages are a real asset for welcoming international clientele.</p><p>Managerial skills</p><p>He manages his team, organizes schedules, and ensures the motivation and continuous training of receptionists.</p><p>Knowledge of hotel standards and procedures</p><p>He must apply quality standards, safety rules, and internal procedures of the establishment.</p><p>Qualities of reception managers</p><p>Sense of welcome: Warm and available, he places the client's well-being at the heart of his priorities. Reactivity: Faced with unforeseen events (overbooking, complaints, emergencies), he knows how to react quickly and effectively. Diplomacy: He handles conflicts and dissatisfactions with calm and courtesy. Rigor: Compliance with procedures and precision in administrative tasks are essential. Leadership: He leads his team towards excellence, being both demanding and benevolent.</p><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" >Job Description: 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 room 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. Main Responsibilities: Reservations Department Management Supervise the daily operations of the Reservations department and ensure compliance with standards and procedures Ensure the quality and consistency of information communicated to customers across all channels (telephone, email, OTA) Ensure the optimization of request processing and the efficient management of call and email volumes Guarantee the accuracy of reservations (rates, segments, customer profiles, conditions) Respond to customer requests according to defined service standards Revenue Management &amp; Distribution Implement pricing and sales strategies in coordination with the Revenue Manager Monitor pick-up, booking trends, and adjust sales priorities Participate in the implementation of pricing offers (rate creation, testing, internal communication) Optimize sales through upselling and cross-selling Ensure a good understanding of market segments and distribution channels Reporting &amp; Analysis Contribute to the preparation of daily reports, Weekly and monthly (production and activity) Monitoring key performance indicators (conversion, no-shows, cancellations, production per channel) Analyzing performance and proposing improvement actions Team Management Supervising and training Reservations department staff Regularly evaluating team performance Developing staff professional skills (sales, tools, standards) Overseeing the team's presentation, attitude, and professionalism Creating schedules based on activity and budget Internal Coordination &amp; Communication Ensuring smooth communication with the Front Office, Sales, Revenue, and Finance departments Participating in briefings, meetings, and training sessions Ensuring effective information sharing (shifts, instructions, priorities) Coordinating with other departments to guarantee a seamless customer experience Other Responsibilities Ensuring compliance with security procedures and internal standards Maintaining a high level of presentation and professionalism Report technical malfunctions and track their resolution</font></font></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2><font dir="auto" ><font dir="auto" >Qualifications</font></font></h2><p><font dir="auto" ><font dir="auto" >University degree. Minimum 3 years of experience in a similar role or in customer service/reservations. Proven experience in a 4* or 5* hotel environment. Fluency in French and English (spoken and written). Proficiency in computer tools (Microsoft Office: Word, Excel, Outlook, PowerPoint). Proficiency in a hotel PMS (ideally OPERA). Good knowledge of distribution channels (OTA, GDS, corporate). Leadership and managerial skills. Excellent customer service skills. Strong organizational and analytical skills. Attention to detail and rigor. Team spirit and collaboration. Dynamism and proactivity. Ability to motivate and develop teams. Neat appearance and professional attitude. Results and performance-oriented.</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><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>

<p><b>POSITION SUMMARY</b></p><p><br></p><p>&nbsp;Respond and attend to guest repair requests. Communicate with guests/customers to resolve maintenance issues with little to no supervision. Perform preventive maintenance on tools and equipment, including cleaning and lubrication. Visually inspect tools, equipment, or machines. Carry equipment (e.g., tools, radio). Identify, locate, and operate all shut-off valves for equipment. Maintain maintenance inventory and requisition parts and supplies as needed. Assure each day s activities and problems that occur are communicated to the other shifts using approved communication programs and standards. Display advanced ability to read standard blue prints and electrical schematics concerning plumbing and HVAC. Display above average engineering operations skills and strong general mechanical ability. Display proficiency in at least three of the following categories, above average skills in three more of the following categories and basic skills in the remaining categories: air conditioning and refrigeration, electrical, mechanical, plumbing, pneumatic/electronic systems and controls, carpentry and finish skills, kitchen equipment, vehicles, energy conservation, and/or general building management. Display solid knowledge and skill in the safe use of hand and power tools and other materials required to perform repair and maintenance tasks. Safely perform highly complex repairs of the physical property, electrical, plumbing and mechanical equipment, air conditioners, refrigeration and pool heaters - ensuring all methods, materials and practices meet company standards and Local and National codes - with little or no supervision. Troubleshoot and perform repairs on all types of equipment (e.g., pump and motor replacement), plumbing (e.g., plunge toilets and unclog drains), electrical equipment including lamps, air conditioners, HVAC equipment, cosmetic items, extension cords, vacuum cleaners, internet devices, replace electrical switches and outlets, and program TV's. Use the Lockout/Tagout system before performing any maintenance work. Display advanced knowledge of all engineering computer programs related to preventative maintenance, energy management, and other systems, including devices that interact with such programs. Perform advanced troubleshooting of hotel Mechanical, Electrical, and Plumbing (MEP) systems. Display the ability to train and mentor other engineers as necessary. Display ability to perform Engineer on Duty responsibilities, including readings and rounds. Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; and properly store flammable materials. Ensure uniform and personal appearances are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Adhere to quality expectations and standards. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Speak with others using clear and professional language. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and heavier lifting or movement tasks with assistance. Move up and down stairs, service ramps, and/or ladders. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Enter and locate work-related information using computers. Perform other reasonable job duties as requested.</p><p><strong>Desired Candidate Profile</strong></p><h4><b>PREFERRED QUALIFICATIONS</b></h4> <p>Education: High school diploma or G.E.D. equivalent and vocational or technical background.</p> <p>Related Work Experience: Extensive experience and training in general maintenance, electrical or refrigeration, parts inventory and requisition, exterior and interior surface preparation and painting. At least 2 years of hotel engineering/maintenance experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: Valid Driver s License</p> <h4><b>REQUIRED QUALIFICATIONS</b></h4> <p>Universal Chlorofluorocarbon (CFC) Certification</p> <p>Must meet applicable state and federal certification and/or licensing requirements.</p>