The Corporate Sales Manager is responsible for identifying, developing, and maintaining strong relationships with corporate clients to maximize room nights, event bookings, and revenue for the hotel. This role focuses on driving corporate segment sales, developing long-term business partnerships, and ensuring the hotel’s brand is represented professionally in all interactions.

Key Responsibilities

Sales & Business Development

• Identify and target new corporate accounts through proactive sales calls, networking, and referrals.
• Develop and maintain a sales pipeline to achieve monthly, quarterly, and annual revenue targets.
• Conduct regular account reviews to assess performance and explore growth opportunities.
• Negotiate and close corporate rate agreements and contracts in line with hotel pricing strategies.
• 2. Client Relationship Management
• Build and maintain long-term relationships with key decision-makers in assigned accounts.
• Provide timely responses to client inquiries, proposals, and service requirements.
• Arrange and conduct client site inspections, FAM trips, and entertainment to strengthen relationships.
• Maintain accurate and updated client records in the CRM system.

Market & Competitor Analysis

• Monitor competitor activity, market trends, and industry developments to identify opportunities and threats.
• Share market intelligence with the DOSM and sales team to inform strategy.

Collaboration & Reporting

• Work closely with revenue management, reservations, and operations teams to ensure seamless service delivery to corporate guests.
• Prepare and submit weekly sales reports, forecasts, and account updates.
• Attend and actively participate in sales meetings, trade shows, and networking events.

Brand & Standards

• Uphold the hotel’s brand image in all client interactions.
• Ensure sales activities comply with company policies, SOPs, and legal requirements.

Qualifications

• Bachelor’s degree in Sales, Marketing, Business, or related field preferred.
• Minimum 3–5 years of proven sales experience in hospitality or a similar industry, with a focus on corporate accounts.
• Strong negotiation and closing skills.
• Excellent communication and presentation abilities.
• Proficient in MS Office and hotel CRM systems
• Ability to work under pressure, meet deadlines, and travel for business.

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• The Kitchen/Laundry Technician is responsible for maintaining, repairing, and servicing all kitchen and laundry equipment to ensure optimum performance, minimal downtime, and compliance with safety and hygiene standards. This role supports the smooth operations of culinary and housekeeping departments by providing timely and efficient technical assistance.

Key Responsibilities

Equipment Maintenance & Repair

• Carry out preventive and corrective maintenance on kitchen and laundry equipment such as ovens, dishwashers, refrigerators, chillers, mixers, washing machines, dryers, and steam presses.
• Diagnose and repair mechanical, electrical, and plumbing faults related to kitchen and laundry systems.
• Ensure all repairs are completed promptly to minimize equipment downtime.

Preventive Maintenance & Record Keeping

• Follow the preventive maintenance schedule (PMS) for all assigned equipment.
• Maintain accurate records of all service and repair works in accordance with Pullman standards.
• Monitor spare parts usage and report inventory needs to the Engineering Storekeeper/Chief Engineer.

Safety & Compliance

• Ensure all works comply with safety, hygiene, and environmental regulations.
• Follow Lock-Out/Tag-Out (LOTO) procedures when working on electrical or mechanical systems.
• Conduct safety checks on equipment and report hazards immediately.

Collaboration & Support

• Liaise with kitchen, housekeeping, and laundry teams to schedule maintenance without disrupting operations.
• Assist other engineering team members with general maintenance tasks when required.
• Provide training to kitchen and laundry staff on proper use and care of equipment.

Continuous Improvement

• Suggest improvements to enhance equipment efficiency and reduce energy consumption.
• Keep up-to-date with new kitchen and laundry technology relevant to hotel operations.

Qualifications

• Diploma or certificate in Electrical Engineering, Mechanical Engineering, Refrigeration, or related technical field.
• Minimum 3–5 years of experience in kitchen and/or laundry equipment maintenance, preferably in a hotel environment.
• Knowledge of electrical, mechanical, and plumbing systems.
• Ability to read and interpret equipment manuals and technical diagrams.
• Basic computer skills for maintenance reporting.
• Strong troubleshooting skills and attention to detail.

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The Executive Chef is responsible for leading the culinary operation, hygiene and food safety standards and maintaining high standards of quality of food offering. Main responsibilities will include, but not limited to, achieving targets such as P&L Budget and Forecast, adhering to HACCP and Food Safety standards, food quality and guest satisfaction.

Primary Responsibilities

FOOD QUALITIY

• Responsible for the quality of all food served throughout the restaurants and banquet and ensures that the food presented to guests is consistently of high-quality standards.
• Guides respective Chef in charge of the outlet in creating and developing new dishes and recipes by keeping up with the latest market trends.
• Planning, co-ordination and supervision of all menu implementations.
• Supervises all food tasting sessions.

COST CONTROL

• To be profitable and cost conscious and needs to be responsible about the daily requisitioning of all perishable and non-perishable food items.
• Guides respective Chefs in charge of the outlets constantly finding ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.
• Be responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
• Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel
• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled to minimize wastage, in line with Standard Operating Procedures.
• Demonstrates management abilities and knowledge relating to budget matters such as Labor Costs, Training Expenses, Operating Equipment and Food Cost etc.

HYGIENE AND SANITATION

• Ensures a professional running of his/her kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities’ standards.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Ensures the grooming and hygiene practices of colleagues are in line with Novotel standards.
• Ensures Executive Sous chef and Chief steward conduct weekly kitchen walk-through with respective departments and ensure that the kitchen sanitation and Engineering maintenance and standards are met. Ensures all findings are solved and closed.
• Ensures that any opened kitchen concept in the hotel is well organized and presentable at any given time.
• To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food.

MANAGEMENT AND LEADERSHIP OF THE CULINARY TEAM

• Responsible for the day-to-day culinary operation in the hotel.
• Provides leadership, training and supervision on all production in the kitchens and oversees the quality as well as timely distribution of the food product originating from the kitchen.
• Influences the skills, knowledge, attitude, communications and team spirit of the whole culinary operation in the hotel.
• Constantly strives to improve kitchen operating procedures.
• Proposes and initiates when approved, new services and products for our guests.
• Ensures disciplinary and grievance procedures are properly adhered to and followed.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensures that positive working relations with other departments are fostered giving co-operation at all times.
• Fosters positive thinking and motivation by giving active assistance and advice on more effective ways of running the kitchens.
• Liaises with all departments to ensure a correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with Events Team and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Evaluates the performance of the kitchen colleagues and give Talent & Culture any recommendations for promotions or other actions
• Ensures that daily line-up is conducted within respective outlet.
• Ensures that all deadlines are met.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet / colleagues.

TRAINING, LEARNING AND DEVELOPMENT OF CULINARY TEAM 

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Ensures Executive Sous chef conducts training regularly for colleagues to develop their skills/new menu items.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.

OTHER RESPONSIBILITIES

• Builds guest loyalty and to develop to a professional relationship with regular guests and patrons.
• Continually improve product and obtain feedback from guest and patrons.
• Handles customer comments and complaints and take swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the General Manager from time to time.
• To uphold Accor Hotels values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that support ESG.

Qualifications

• Minimum Professional Certificate in a Culinary-related field.
• Minimum of 10 years of relevant experience in the Food & Beverage industry in a similar position, preferably in a reputable establishment.
• Proficient in written and conversational English.
• Accustomed to and comfortable with media exposure.
• Detailed knowledge of international cuisine.
• He has to be familiar with local requirements and sanitation regulations.
• Technical knowledge and job skills training related to all international food served at the hotel and the effective use of provided materials.

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Job Description

• To support the Credit Control team in managing the company’s accounts receivable, ensuring timely collection of outstanding debts, accurate maintenance of customer accounts, and compliance with credit policies to safeguard the organisation’s cash flow.

Key Responsibilities

Accounts Receivable Management

• Assist in monitoring and following up on outstanding customer accounts in line with company credit policies.
• Prepare and send customer statements, reminders, and collection letters.
• Record and allocate customer payments to the appropriate accounts in the accounting system.

Credit Administration

• Verify credit applications and maintain up-to-date records of customer credit information.
• Assist in the preparation of credit reports and risk assessments for new and existing customers.
• Support the review of customer credit limits and report any variances to the Credit Manager.

Debt Collection

• Liaise with clients to resolve payment issues or disputes promptly and professionally.
• Maintain a follow-up schedule for overdue accounts, escalating persistent issues to the Credit Manager.
• Assist in preparing monthly aged debt reports.

Reconciliation & Reporting

• Reconcile customer accounts regularly to ensure accuracy of balances.
• Assist in producing weekly and monthly collection performance reports.
• Maintain accurate filing of all correspondence and documentation relating to credit control.

Compliance & Internal Controls

• Ensure all credit control activities comply with company policies and relevant regulations.
• Work closely with the Sales and Reservations teams to prevent credit issues before they arise.
• Support the Finance team during audits by providing necessary credit documentation.

Qualifications

• Diploma/Degree in Finance, Accounting, or a related field.
• 1–2 years’ experience in credit control, accounts receivable, or finance administration (preferably in hospitality or service industry).
• Proficiency in MS Office (especially Excel) and accounting software (e.g., Opera, SAP, Sun Systems,sage).
• Knowledge of credit control principles and practices.