Total 222 job vacancies by AccorHotel

• Manage all incoming leads for the booking of guest rooms and/or meeting/catering functions 

• Develop lead sources through prospecting, referrals, trace files, and cold calls 

• Exceed personal sales goals, monthly, quarterly, annually, through account development and maintenance 

• Conduct site inspections with prospective and existing clients 

• Develop and implement new sales strategies, tactics and action plans for account base 

• Quote and negotiate prices within established parameters with potential and existing clients. Prepare contracts for clients  

• Manage events from the beginning to the end, process all the information pertaining to bookings (to include but not limited to):  

• Electrical, internet, telecom, audio-visual and exhibit requirements 

• Obtain guarantees of food and beverage events from Banquets and kitchen 

• Prepare creative menu proposals with the Chef while keeping in mind food cost, labor cost and kitchen facilities  

• Maintain and update current account information records 

• Ensure rooming list is received 30 days prior to arrival with updated billing instructions 

• Ensure that deposits/cancellation fees where applicable are forwarded to the Accounting department   

• Disseminate event information to the appropriate departments via memos, emails, banquet event orders, directives and rooming lists in a professional and timely manner 

• Conduct daily meeting to review event contracts to ensure last minute changes are communicated accordingly 

• Conduct pre-conference meetings to ensure that key departments are fully aware of relevant details  

• Maintain visibility throughout events and be the on-site client liaison  

• Follow up post-event to address any issues whilst soliciting return business 

• Establish good business and social relationships within the industry and participate in PR activities to increase sales leads for the Hotel  

• Prepare weekly, monthly, quarterly and annual reports as requ

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DUTIES AND RESPONSIBILITIES

• MANAGE THE DAILY GUEST SERVICES OPERATIONS: CONCIERGE, BELL SERVICE, DOOR SERVICE, PARKING VALET, NIGHT RUNNERS

• Leading the direction and supervision of all Guest Services duties are performed and maintained in accordance with the hotel’s standards and in line with hotels’ strategic plan
• Manpower planning, recruitment, training, deployment
• Liaison between Front Office departments and rest of hotel for effective guest experience
• Develop, implement, evaluate, review and conduct training and audits in accordance with the hotels’ overall training and development plan

• MANAGEMENT AND LEADERSHIP OF THE GUEST SERVICES TEAM
  • Handles capital and asset planning, requisition
  • Responsible for budgeting, planning and forecasting of yearly and monthly revenue and expenditure for areas of responsibility
  • Identify equipment and supplies needs and negotiate with vendors for the best quality at competitive pricing
  • Responsible for issuing, monitoring and negotiating all contracts, agreements and billings involving the department’s areas of responsibility
  • Responsible for developing, implementing, evaluating, reviewing and conducting training & CCTV audits in accordance with the hotels’ overall training and service development plan
  • Prepare, review and revisit procedures and training manuals for all levels of colleagues and to be in line with the hotels ‘operating standards
  • Conduct performance reviews, coaching, counseling and disciplining sessions with colleagues
  • Handles Guest Services inventory control system
  • Ensure that safety, health and security policies and procedures are adhered to in areas of responsibility
  • Coordinate and conduct bi-monthly department, concierge and officers’ meetings to update colleagues on hotels’ objectives, performance and goals
  • Coordinate, conduct and attend all other necessary meetings as and when required

• INVOLVEMENT IN A WIDER JOB FUNCTION
  • Presence in the driveway and lobby area at critical guest flow time
  • Ensure lobby and driveway are well managed in accordance to activities and traffic patterns
  • Investigate on service failures followed by service recovery and corrective actions to prevent future occurrence
  • Recommend, justify, coordinate and implement hotel projects in relation to process improvements
  • Use Quality Management systems to monitor and improve speed of response time and review progress
  • Review and analyze trend in guests’ needs and recommend operational changes, if needed to improve guest satisfaction and colleagues productivity
  • Develop departmental Reward & Recognition programme to recognize individuals and teams for exemplary behavior and outstanding achievements in department

• INVOLVEMENT AS A MEMBER OF THE HOTEL LEADERSHIP TEAM
  • Ensure cleanliness and appearance of lobby and related areas
  • Hands-on knowledge of computer hardware and software to manage systems and generate reports, presentations and correspondence
  • Capable of planning, defining, co-ordination and managing a service delivery system utilizing human resources, tools, data and service standards
  • Interface the needs/requirements of other departments with: Housekeeping, Engineering, F&B service, Security, Finance, T&C
  • Knowledge of Operations of group/convention activities and manpower planning
  • Knowledge of Quality Management systems
  • Knowledge of financial planning and budgeting
  • Provide a level of safety & security for arrival & departure of guests/visitors

Reporting directly to a dedicated and experienced Portfolio General Manager, you will have the opportunity to steer and direct the highly engaged F&B, Front Office, Reservations & Engineering teams to success.

You will be supported by an experienced ExCom team from T&C, Sales & Marketing, Finance and Revenue and have direct access to the hotel asset management team, working collaboratively to ensure optimisation of revenue generation and ultimate guest satisfaction.

Primary responsibilities include but are not limited to;

• Provide operational and strategic direction to hotel management team, and support manager’s in their individual roles to ensure the best possible outcomes
• Prepare end of month reporting and attend owners meetings with the Portfolio General Manager to best represent the operations of the hotel
• Promote the Hotel’s ongoing ESG commitments, ensuring green choices are made in line with our roadmap to carbon and energy reduction and bringing to life our social elevator philosophy
• Conduct regular analysis on all departments to continuously improve productivity, quality, market competitiveness and service standards
• Engage with our loyal guests, seeking feedback and setting strategies for increased customer satisfaction and RPS across our rooms and F&B offerings

For more information, a confidential discussion or to apply, please reach out to Stephanie.Lopesi@accor.com

• Supervises day-to-day operation of stewarding department. Responsible for total maintenance, inventory and sanitation in all food production service areas. Control storeroom orders and issue all chinaware, silverware, flatware, buffet ware and glasses etc. Ensure all food and beverage outlets have sufficient equipment to perform adequately.

• Adhere to local regulations concerning FSMS/HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

• Oversees the preparation of kitchen equipment for use

• Manage the receiving and storage of kitchen goods

• Oversees the cleaning and storage of kitchen equipment

• Oversee the cleaning of the premises

• Oversee the removal of waste

• Oversee the handling of kitchen linen

• Maintains a hygienic kitchen

• Cleans the kitchen and equipment

• Maintains high levels of personal hygiene for self and enforces hygiene standards for team

• Manages all functions of the Stewarding operation to achieve the optimum departmental costs

• Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation

• Controls and analyzes, on an on-going basis, the level of the following:

o Costs

o Breakage

o Quality of support provided to other sections

o Condition and cleanliness of facilities and equipment

o Guest satisfaction

o FSMS / HACCP

• Establishes and maintains effective employee and inter-departmental working relationships

• Develop training plans, develops training material in accordance with guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees.

• Conducts daily briefings and other meetings as needed to obtain optimal results

• Handles administrative works and keeps up-dated files on the following Stewarding matters:

o Finance

o Standards

o Training

o Outlets

o Meetings

o Miscellaneous

• Settings Stewarding goals and developing strategies, procedures and policies

• Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment

• Liaise Superior for any purchase needed for the stewarding operation

• Conducts inventories in coordination with employees of the accounting division

• Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs

• Monitors local competitors and compare their operation with his operation

• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits

• Works with Executive Chef in manpower planning and management needs

• Works with Executive Chef in the preparation and management of the Department’s budget

Supports the Kitchen operation by maintaining cleanliness and organization in the kitchen and related areas, ensuring that equipment and premises meet hygiene standards, assisting with kitchen equipment setup, handling food waste disposal.

Hỗ trợ hoạt động của bộ phận Bếp bằng cách duy trì sự sạch sẽ và tổ chức trong khu vực bếp và các khu vực liên quan, đảm bảo thiết bị và khu vực bếp đạt tiêu chuẩn vệ sinh, hỗ trợ chuẩn bị thiết bị bếp, và xử lý rác thải thức ăn thừa.

Adhere to local regulations concerning FSMS/HACCP health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Tuân thủ các qui định về FSMS/HACCP,vệ sinh, an toàn và các yêu cầu khác tại địa phương cũng như tiêu chuẩn của tập đoàn.

Essential Duties and Responsibilities – (Key Activities of the role)

Trách nhiệm và nhiệm vụ - (Các vai trò chính)

• Set up and prepare kitchen equipment for daily use.

Sắp xếp và chuẩn bị sẵn các dụng cụ nhà bếp phục vụ cho việc sử dụng hàng ngày.

• Assist in receiving, checking, and storing kitchen goods to ensure proper stock management.

Hỗ trợ nhận, kiểm tra và lưu trữ hàng hóa nhà bếp để quản lý kho dụng cụ hiệu quả.

• Organize and maintain storage areas to keep them clean and accessible.

Tổ chức và giữ gìn khu vực kho hàng gọn gàng, sạch sẽ.

• Clean kitchen equipment and ensure its proper storage.

Lau chùi thiết bị bếp và đảm bảo chúng được lưu trữ đúng cách.

• Maintain cleanliness of kitchen premises, including waste disposal areas and control food waste.

Duy trì vệ sinh khu vực nhà bếp, bao gồm cả khu vực xử lý rác thải và quản lý thức ăn thừa.

• Manage OSE of Steward department.

Quản lý OSE của bộ phận tạp vụ.

• Handle kitchen linen and ensure it is laundered and organized.

Xử lý và quản lý khăn lau được sạch sẽ trong nhà bếp.

• Dispose of garbage and recycling as per hotel guidelines.

Xử lý rác và tái chế theo quy định của khách sạn.

• Clean the kitchen and equipment

Lau chùi các thiết bị, dụng cụ bếp.

• Maintain personal hygiene and enforce hygiene standards within the team.

Giữ vệ sinh cá nhân và thực hiện các tiêu chuẩn vệ sinh trong nhóm.

• Regularly clean kitchen equipment and utensils to meet HACCP and food safety standards.

Thường xuyên làm sạch các thiết bị và dụng cụ bếp theo tiêu chuẩn HACCP và an toàn thực phẩm.

• Participate in mandatory training sessions and briefings to stay updated on safety, hygiene, and operational procedures.

Tham gia đầy đủ các buổi đào tạo và họp giao ban để cập nhật về an toàn, vệ sinh và quy trình vận hành.

• Provide assistance during peak hours and ensure effective communication with other departments to maintain service quality.

Hỗ trợ trong giờ cao điểm và duy trì giao tiếp hiệu quả với các bộ phận khác để đảm bảo chất lượng dịch vụ.

• Follow health, safety, and environmental policies to maintain a safe work environment.

Tuân thủ chính sách về sức khỏe, an toàn và môi trường để duy trì môi trường làm việc an toàn.

• Report any potential hazards or unsafe practices to the supervisor.

Báo cáo ngay các nguy cơ tiềm ẩn hoặc các hành vi không an toàn cho giám sát viên.

• Plan and carry out preventive maintenance throughout the hotel to ensure standards are maintained for guest comfort.
• Prioritize and carry out maintenance as requested by Departments on a daily basis to ensure the smooth running of all hotel departments.
• Record meter readings and liaise with the General/Hotel Manager regarding options to improve energy management and conservation in keeping with Gaia2.0 Commitments.
• Be responsible for the testing of fire alarms, emergency lighting etc. on a routine basis as required by local Council and Fire Service.
• Liaise with the General/Hotel Manager and Regional Engineer regarding use of contractors within the Hotel, controlling expenditure and ensuring work is to the standard required by the Company and manufacture specifications.
• Ensure the cost effective and hygienic removal of rubbish from the hotel areas and monitor to ensure areas are clear and free of offensive odor.
• Be available to carry out emergency maintenance work outside of normal working hours, as required for full power failure, evacuation fire system re-set and/or failure of mechanical systems.
• Maintain records of repair work and daily checks as required by local Council, Government and Manufacturer specifications.
• Liaise closely with Front Desk and Housekeeping regarding out of service rooms to expedite a quick turn around and return to inventory.
• Ensure the external areas of the hotel are maintained in line with Company brand standards.
• Research, recommend and liaise with the General/Hotel Manager regarding procedures to improve the overall efficiency of the department and to carry out project work/prepare reports as requested by the General/Hotel Manager and Regional Engineer.
• Ensure all staff are competent in the safe and effective use of equipment and chemicals in accordance with the manufacturer’s instructions.
• Attend and actively participate in daily meetings respecting the confidentiality of issues, which may be discussed formally or informally.
• Prepare monthly Maintenance reports, commenting on key performance indicators and action taken to keep on target.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson.
• Strive to implement the Accor Vision and demonstrate active use of Accor Values.
• At all times you will monitor, identify and where possible eliminate work place hazards and risks. This will be in line with the policies established under the guidelines within InterREACT (The primary objective of the InterREACT program is to protect Accor and its employees by ensuring that all Accor locations are identifying and managing their operational risks, both effectively and efficiently, by implementing a pre-determined and standardized set of procedures, augmented by specific State requirements where required.)
• As a member of the Emergency Planning Committee (EPC) you will attend scheduled meetings and actively participate in activities to support the Accor / Sofitel Risk Management program.
• Any other duties assigned by your manager.

Summary

Responsible for the supervision of the smooth and efficient daily operation of the Food & Beverage Department and ensures that all hotel guests receive an optimum level of service and care at all times.

Job Responsibilities

• Responsible for the conceptual and operational design of the restaurant and bar concepts in the Hotel.
• Be an active participant in the strategic marketing approach to ensure exposure the Food & Beverage of the Hotel.
• Create active strategies to maintain a strong social media capture.
• Daily monitoring of Food & Beverage performance and assume responsibility for its achievement.
• Leading the restaurants, bars and events team in proper expenses and cost control with required services and standards and monitoring the performance of all the outlets in this process.
• Proven track record in the ability to conceptualize, promote and deliver innovative promotional events.
• Overall responsibility of all operational components of the division to ensure efficiency and effectiveness of operations and maintain high standards of operations in all restaurants, bars and events.
• Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates. 
• Collaborate with the Executive Chef to continually review and refresh menu offerings as deemed by locality and region.
• Create an operational environment of education and empowerment that energizes the team to focus on guest preferences and aspirations, allowing for the creation of memorable guest experiences.
• Continuous focus on employee satisfaction and ensures continuous improvement action plans are executed effectively, and as need, with a focus on a team and succession planning culture.
• Cultivate a positive culture surrounding the guest feedback platform and formulate strategies to continually improve the guest experience.
• Cultivate a culture of exploring new strategies on how revenue streams can be developed.
• Create revolutionary new standards.
• Liaise with all outlet and kitchen management to improve service and product efficiency.
• To conduct regular hygiene audits in conjunction with the Executive Chef and Stewarding.
• Develop the Annual Department Business Plan and Financial Budget.
• Implement T&C activities within budgeted guidelines and time frame, controlling expenditure during the financial year.
• Ensure payroll for the department is run in accordance with statutory regulations and company guidelines.
• Facilitate the smooth running of the department through adequate supply of materials and equipment.
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
• Plan, develop and grow the food& beverage team through leadership, mentorship and coaching to fuel the growth of the team.
• Conduct departmental orientation; ensure that all new hires and existing colleagues are trained in the on-the-job training of the Food& Beverage Division
• Collaborate with Talent & Culture team that lead to efficient and effective recruitment process and also the team in the education plans to increase colleagues’ knowledge and skills in service and culinary excellence.
• Lead and facilitate the performance review process for the division, adhering process schedule and follow up.
• Have regular brainstorming sessions that includes all colleagues to create a flow of new and ‘improved’ ideas.
• Ensure wherever possible that colleagues are provided with a work place free of discrimination, harassment and victimization.
• Treat customers and colleagues from all cultural groups with respect and sensitivity.
• Identify and deal with issues which may cause cross cultural conflict or misunderstanding.
• Be fully conversant with hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform other duties as directed by the management.

   

• Conduct daily briefings and ensure that all pertinent information is well received by team members 

• Supervise and manage daily activities of the department 

• Ensure that all team members are properly trained and have the tools and equipment needed to effectively carry out their respective job duties 

• Educate/train team members on current safety issues to ensure compliance with all local laws and safety regulations 

• Work with Design and Construction team, engineers, and/or outside architects regarding renovations and other such projects; contact contractors for bids and meet with appropriate construction supervisors 

• Supervise the maintenance and of repair the interior and exterior of buildings, hotel rooms and contents 

• Ensure the execution and achievement of the hotel's preventive maintenance program 

• Establish and maintain procedures with regards to the security and replenishment of the hotel’s inventory and assets, such as (not limited to) tools, supplies, equipment, furniture, televisions etc. 

• May be responsible for determining the security requirements necessary to ensure that hotel property, employees, guests and patrons are protected against theft, crime, and other hazards, and/or manage the relationship with a third party security firm contracted for such purposes 

• Monitor budget and control expenses within all areas of the department 

• Participate in the preparation of the annual departmental operating budget and financial 

Job Description:

MAINTENANCE & ENGINEERING

• Plan and carry out preventive maintenance throughout the hotel to ensure standards are maintained for guest comfort.
• Prioritise and carry out maintenance as requested by Departments on a daily basis to ensure the smooth running of all hotel departments.
• Motivate and develop the Engineering team to reach to their fullest potential.
• Ensure guest-centric approach to works, schedules with priority placed on services which impact guest satisfaction.
• Liaise and work closely with the MCST and FCC to ensure smoother operations and consistency in approach.
• Record meter readings and liaise with the Executive Assistant Manager regarding options to improve energy management and conservation.
• As a Fire Safety Manager, be responsible for the testing of fire alarms, emergency lighting etc. on a routine basis as required by local Council and Fire Service.
• Liaise with the Body Corporate with regards to maintenance issues and re-charge labour and materials at agreed rates
• Ensure compliance with all legislation, including Health and Safety and Environmental.
• Liaise with the Executive Assistant Manager regarding use of contractors within the Hotel, controlling expenditure and ensuring work is to the standard required by the Company and manufacture specifications.
• Ensure the cost effective and hygienic removal of rubbish from the hotel areas and monitor to ensure areas are clear and free of offensive odour.
• Be available to carry out emergency maintenance work outside of normal working hours, as required for: full power failure, evacuation fire system re-set and / or failure of mechanical systems.
• Maintain records of repair work and daily checks as required by local Council, Government and Manufacturer specifications.
• Liaise closely with all departments regarding ‘down’ rooms to expedite a quick turn around and return to inventory.
• Ensure the external areas of the hotel are neat and tidy and maintained in line with Company brand standards.
• Research, recommend and liaise with the Executive Assistant Manager regarding procedures to improve the overall efficiency of the department and to carry out project work/prepare reports as requested by the Executive Assistant Manager.
• Support the co-ordination of safety and security/risk management programs via third party providers
• Work with the operational Department Heads team to ensure InterREACT tracking and compliance
• Ensure health, safety and welfare of all ambassadors is provided for through implementation of integrated occupational safety and health program.
• Give guidance to the effective operation of the WHS Committee.
• Ensure all ambassadors are competent in the safe and effective use of equipment and chemicals in accordance with the manufacturer’s instructions.
• Attend and actively participate in daily meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Prepare monthly Engineering reports, commenting on key performance indicators and action taken to keep on target.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson.
• Strive to implement the AccorHotels Vision and demonstrate active use of AccorHotels Values.
• Any other reasonable request within your range of competence as required by Management.

The Director of Sales is responsible for leading the hotel's sales and revenue strategies to maximize profitability. This role requires creating, managing, and executing strategies to grow revenue across rooms, events, and other services. The Director of Sales will oversee the sales team, foster client relationships, and position the hotel as a premier destination in the market.

• Ensure correct maintenance of all equipment in conjunction with the other user departments & stay abreast with the technological advances in surveillance & safety of equipment.
• Establish and maintain seamless co-ordination & co-operation with all departments of the hotel to ensure maximum cooperation, productivity, morale and guest service.
• Inspect regularly to assess the state of the buildings and of the installations.
• Check and ensure that proper safety measures have been adhered to and also ensure maintenance of all firefighting equipment.
• Responsible for the proper operation and maintenance of all machinery, equipment and engineering facilities of the hotel and also ensure that there is no breakdown of the engineering systems.

As a Director of Sales, your role encompasses a broad range of responsibilities aimed at driving revenue growth, maintaining customer satisfaction, and leading your sales team effectively. Here's an overview of the duties typically associated with this role:

1. Developing Sales Strategies: You will be responsible for creating and implementing sales strategies to achieve company objectives. This involves identifying target markets, setting sales goals, and planning how to reach them.
2. Managing Sales Team: You will lead and manage the sales team, including hiring, training, setting performance expectations, and providing ongoing coaching and feedback to ensure they meet their targets.
3. Setting Sales Targets: Work with senior management to set sales targets for the team and ensure that they are realistic and achievable.
4. Monitoring Sales Performance: Track sales metrics and performance against targets, analyzing data to identify areas for improvement and implementing corrective measures as needed.
5. Building and Maintaining Customer Relationships: Cultivate relationships with key customers and clients, understanding their needs and ensuring high levels of customer satisfaction. This may involve participating in client meetings, and negotiations, and resolving any customer issues or complaints.
6. Market Research and Analysis: Stay abreast of market trends, competitor activities, and customer preferences to identify new opportunities and adjust sales strategies accordingly.
7. Collaborating with Marketing: Work closely with the marketing team to develop sales collateral, promotional materials, and campaigns that support sales efforts.
8. Developing Pricing Strategies: Determine pricing strategies based on market analysis, product demand, and competitive landscape to maximize revenue while remaining competitive.
9. Forecasting Sales Revenue: Provide accurate sales forecasts to inform budgeting and resource allocation decisions.
10. Implementing Sales Processes and Tools: Develop and refine sales processes, tools, and methodologies to improve the efficiency and effectiveness of the sales team.
11. Representing the Company: Act as a spokesperson for the company at industry events, conferences, and networking functions to promote the company's products/services and build brand awareness.
12. Reporting and Analysis: Prepare regular sales reports and presentations for senior management, providing insights into sales performance and recommendations for improvement.
13. Ensuring Compliance: Ensure that sales activities comply with relevant laws, regulations, and company policies.
14. Continuous Learning and Development: Stay updated on industry trends, sales techniques, and best practices through training, workshops, and professional development opportunities.
15. Driving Innovation: Encourage innovation within the sales team to develop new sales techniques, products, or services that can provide a competitive edge.

Join our Pre-opening team and our first Fairmont in Thailand!

As Director, Engineering, you will be instrumental in orchestrating the handover and set up, from construction opening phase to the day to day operations of the hotel.

Provide leadership and direction for the operations of the Engineering, Landscaping & Security Teams with a focus on service and operational logistics.

• Ensure strict compliance in accordance to Fairmont standards and brand deliverables for the successful handover from construction to operations.
• Develop and implement the Preventative Maintenance Program for guest rooms, public areas, and safety systems while working closely with Operational Divisions 
• Provide the technical information for repair, maintenance, operation, modification, and replacement activity to ensure all jobs are being done correctly
• Oversee the landscaping of the Hotel and pool maintenance
• Participate in the preparation of CAPEX expenditures for Hotel as well as annual budget preparation for department and monthly forecasting and commentary 
• Recruit, schedule, complete payroll, performance reviews and the training & development, and engagement strategies all engineering team members
• Coordinate and manage outside contractors, including sourcing of appropriate suppliers, preparation of purchase orders, facilitation of supplier negotiations
• Assist in the monitoring of energy and water management programs 
• Monitor, update and implement the fire safety plan, building evacuation and disaster recovery plan 
• Coordinate and complete all audits related to engineering and risk management 
• Manage the hotel emergency response team in coordination with security and hotel management 
• Actively participate in the Hotel’s energy management, Occupational Health & Safety and environmental programs  
• Ensure compliance with all city and state regulations and ordinances 
• Perform inspections of the property and monitor compliance with government and city regulations, to ensure all laws are followed and guests and employee safety 
• Balance operational, administrative and Colleague needs 
• Ensure a clean and safe working environment, with continual emphasis on promoting colleague and guest health and safety.
• Assist in overall management responsibilities as needed
• Follow department policies, procedures and service standards

Other duties as assigned
      

Reporting to the General Manager, the Director of Talent and Culture will spearhead the development and execution of strategic talent & culture initiatives to foster a dynamic and inclusive workplace. This role is pivotal in ensuring that the hotel attracts, retains, and develops top talent while maintaining a culture of excellence, engagement, and growth. The Director will assess organizational needs, develop and implement talent & culture solutions in employee relations, compensation, benefits, recognition, administration, and colleague wellness. 

Leadership & Strategy Implementation:

• Strong knowledge on local legislation and employment
• Lead and oversee daily operations of the Talent & Culture Department.  
• Manage performance and development of the Talent & Culture team members  
• Play a pivotal role in implementing the hotel’s Talent & Culture strategy.  
• Assess organizational needs and develop aligned human resource solutions.  
• Manage all talent systems and provide support and training to T&C and operational teams  

Employee Relations and Workplace Culture:  

• Ability to attract and retain our talent, with responsibility to onboard and welcome all our new Heartists for the pre-opening for this amazing new property into the Fairmont family - Our first Fairmont in Thailand.
• Promote positive colleague relations through open communication, trust, mutual respect, and a fun work environment.    
• Assist departmental leaders and senior managers in developing action plans to address issues identified in colleague feedback.  

Compensation and Benefits:  

• Oversee compensation, benefits, recognition, and administration programs.  
• Implement strategies to enhance colleague wellness.  

Budget Management:  

• Effectively manage the annual Talent & Culture budget.  
• Balance operational, administrative, and colleague needs.  

Policy and Safety Compliance:  

• Follow departmental policies and procedures.  
• Adhere to all safety policies. 

A Career that lets your passion shine:

• Lead and mentor the sales team to meet and exceed revenue targets across all market segments
• Plan, refine and execute sales strategies to maximize room occupancy, event bookings, and corporate partnerships
• Develop and maintain strong relationships with key clients and partners, identifying new business and fostering ongoing connections
• Work closely with the Marketing Manager to align the Sales strategy and capitalise on brand initatives
• Analyze market trends to identify growth opportunities and drive competitive strategies
• Work collaboratively with other departments to ensure the Hotel's goals are met
• Represent Sofitel Gold Coast at key industry events and networking to enhance brand visibility and drive business