Background

Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties

Responsibilities

Operational Management

• Oversee daily operations of all food and beverage outlets, including restaurants, bars, room service, and banqueting.
• Ensure high standards of service quality, hygiene, health, and safety at all times.
• Monitor guest satisfaction and promptly address complaints or service gaps.
• Ensure compliance with company policies, brand standards, and local regulations.

Financial & Cost Control

• Prepare and manage departmental budgets, forecasts, and monthly reports.
• Control food, beverage, and labor costs to achieve profitability targets.
• Monitor stock levels, wastage, and purchasing to optimize cost efficiency.
• Analyze sales performance and implement strategies to maximize revenue.

People & Leadership

• Lead, coach, and motivate the F&B team to deliver consistent service excellence.
• Recruit, train, and develop team members in line with operational needs.
• Conduct performance reviews, manage disciplinary processes, and promote a positive workplace culture.
• Plan effective duty rosters while ensuring optimal staffing levels.

Menu & Concept Development

• Collaborate with the Executive Chef on menu planning, pricing, and promotions.
• Ensure menus meet brand standards, market trends, and guest expectations.
• Drive innovation in food, beverage, and service offerings.

Sales, Events & Guest Experience

• Support sales and marketing initiatives, including promotions, events, and activations.
• Coordinate with Sales & Events teams to deliver successful banquets, conferences, and special functions.
• Build strong relationships with suppliers, partners, and internal stakeholders.

Qualifications

• Diploma or Degree in Hospitality Management, Hotel Management, or related field.
• Minimum 5–7 years’ experience in food & beverage operations, with at least 2–3 years in a managerial role.
• Strong understanding of hotel F&B operations, cost control, and service standards.
• Experience in an international or branded hotel environment is an added advantage.

• Oversee daily operations of all food and beverage outlets, including restaurants, bars, room service, and banqueting.
• Ensure high standards of service quality, hygiene, health, and safety at all times.
• Monitor guest satisfaction and promptly address complaints or service gaps.
• Ensure compliance with company policies, brand standards, and local regulations.
• Prepare and manage departmental budgets, forecasts, and monthly reports.
• Control food, beverage, and labor costs to achieve profitability targets.
• Monitor stock levels, wastage, and purchasing to optimize cost efficiency.
• Analyze sales performance and implement strategies to maximize revenue.
• Lead, coach, and motivate the F&B team to deliver consistent service excellence.
• Recruit, train, and develop team members in line with operational needs.
• Conduct performance reviews, manage disciplinary processes, and promote a positive workplace culture.
• Plan effective duty rosters while ensuring optimal staffing levels.
• Collaborate with the Executive Chef on menu planning, pricing, and promotions.
• Ensure menus meet brand standards, market trends, and guest expectations.
• Drive innovation in food, beverage, and service offerings.
• Support sales and marketing initiatives, including promotions, events, and activations.
• Coordinate with Sales & Events teams to deliver successful banquets, conferences, and special functions.
• Build strong relationships with suppliers, partners, and internal stakeholders.

• Strong understanding of hotel F&B operations
• Cost control
• Service standards
• Team leadership
• Budget management
• Sales and marketing initiatives
• Menu planning
• Guest satisfaction
• Hygiene, health, and safety compliance

• Diploma or Degree in Hospitality Management, Hotel Management, or related field.
• Minimum 5–7 years’ experience in food & beverage operations, with at least 2–3 years in a managerial role.
• Strong understanding of hotel F&B operations, cost control, and service standards.
• Experience in an international or branded hotel environment is an added advantage.