The successful candidate will assist in leading the Engineering team, implementing preventive and corrective maintenance programs, coordinating engineering projects, and ensuring compliance with statutory requirements, brand standards, and safety regulations.

Key responsibilities include:

• Managing day-to-day engineering and maintenance operations across all hotel facilities
• Supervising, guiding, and mentoring the Engineering team to ensure productivity, technical competency, and adherence to safety and operational standards
• Overseeing preventive and corrective maintenance programs for all mechanical, electrical, plumbing, HVAC, and building systems
• Conducting regular inspections of equipment, systems, and hotel premises to identify maintenance requirements, safety hazards, and opportunities for operational improvement
• Ensuring all engineering facilities, systems, and equipment are maintained in safe, reliable, and efficient operating condition
• Coordinating with contractors, suppliers, and vendors for maintenance, repair, and engineering projects
• Supporting the planning and execution of renovations, refurbishments, and capital projects, ensuring quality, timelines, and budget compliance
• Ensuring compliance with applicable local laws, safety regulations, environmental requirements, and hotel brand standards
• Monitoring engineering inventory, spare parts, maintenance materials, tools, and equipment to ensure availability and effective cost control
• Assisting the Director of Engineering in preparing departmental budgets, forecasts, reports, and performance dashboards
• Monitoring engineering-related expenses and identifying opportunities to improve operational efficiency and reduce costs
• Responding promptly to guest and departmental maintenance requests, ensuring timely resolution and minimal disruption to hotel operations
• Implementing and monitoring energy conservation, resource efficiency, and sustainability initiatives in coordination with the Director of Engineering
• Maintaining accurate maintenance records, equipment histories, service logs, inspection reports, and compliance documentation
• Supporting emergency response and crisis management plans, ensuring the operational readiness and safety of all hotel facilities
• Working closely with other hotel departments to address engineering-related operational requirements and maintain smooth hotel operations
• Monitoring the performance and condition of critical engineering systems and recommending improvements or corrective actions when required
• Supporting the development and implementation of engineering procedures, standards, and maintenance plans to improve operational efficiency
• Ensuring all engineering activities are carried out with minimal impact on guest comfort and hotel operations
• Performing other engineering-related duties and responsibilities as assigned by the Director of Engineering.

The ideal candidate will have:

• Minimum 5–7 years of experience in engineering or facilities management, with at least 2 years of management experience, preferably within the hospitality industry
• Strong technical knowledge of hotel systems, including HVAC, electrical, plumbing, fire safety, and building management systems
• Familiarity with Indonesian rules & regulations as well as law including permit and licenses related to Engineering
• Proven leadership and team management skills, with the ability to lead and develop engineering teams effectively
• Demonstrated experience in preventive and corrective maintenance, project management, and energy efficiency initiatives
• Good knowledge of safety standards, regulatory requirements, compliance, and preventive maintenance best practices
• Strong analytical, problem-solving, organizational, and decision-making skills
• Proficiency in Microsoft Office applications
• Fluency in Bahasa Indonesia and English

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As a Cucina Assistant Manager, you will report to the Cucina Manager and play a key role in supporting the daily operations of the assigned restaurant or bar, ensuring an exceptional guest experience that reflects Sofitel's luxury service standards.

Your responsibilities will include:

• Supporting the Outlet Manager in overseeing daily outlet operations, ensuring smooth and efficient service delivery
• Maintaining high standards of guest service, cleanliness, and presentation throughout the outlet
• Monitoring and ensuring proper mise-en-place, table setup, and overall readiness for service
• Handling guest requests, inquiries, and feedback promptly and professionally to ensure guest satisfaction
• Supervising the opening and closing procedures of the outlet, ensuring compliance with brand standards and operational procedures
• Assisting in managing, motivating, and developing the service team to deliver exceptional guest experiences
• Conducting on-the-job training and performance evaluations to enhance team competence and performance
• Fostering a positive and professional work environment that reflects Sofitel's values and commitment to excellence
• Supporting the Outlet Manager in monitoring daily sales, controlling operational costs, and achieving financial targets
• Ensuring accurate cash handling, billing, and reporting procedures
• Assisting with inventory management, requisitions, and stock control to optimize profitability and minimize waste
• Contributing to the development and implementation of promotional activities and service innovations
• Upholding Sofitel's Cousu Main service philosophy by delivering personalized and heartfelt hospitality
• Ensuring consistent adherence to brand standards in service delivery, grooming, and guest interactions
• Addressing and resolving service issues efficiently while maintaining a calm and professional demeanor
• Collaborating with the Culinary, Events, and Front Office teams to coordinate special events, promotions, and VIP services

To be successful in this role, you will need:

• A minimum of 3-5 years of experience in Food & Beverage operations, including at least 1 year in a supervisory or assistant managerial role within a luxury hotel or upscale restaurant
• Strong understanding of restaurant operations, service standards, and guest relations
• Excellent leadership, communication, and interpersonal skills
• Proficiency in POS systems, reservation management systems, and Microsoft Office applications
• Strong understanding of hygiene, food safety, and regulatory compliance standards
• Strong organizational and time management skills, with excellent attention to detail
• High level of professionalism, integrity, and discretion
• Ability to multitask effectively and remain composed under pressure
• Flexibility to work rotating shifts, weekends, and public holidays

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Reporting to the Outlet Manager, the Bartender plays a pivotal role in creating memorable beverage experiences that embody Sofitel’s spirit of sophistication, artistry, and personalized service.

Responsibilities:

• Prepare and serve a wide selection of classic and contemporary cocktails, wines, and other beverages with precision and flair.
• Ensure beverage quality, consistency, and presentation meet Sofitel’s standards.
• Provide warm, engaging, and personalized service while anticipating guests’ preferences.
• Accurately take beverage orders, process transactions, and manage billing through the POS system.
• Maintain the cleanliness and organization of the bar, glassware, and surrounding areas at all times.
• Restock bar supplies, monitor inventory levels, and coordinate requisitions as needed.
• Present drinks and garnishes artistically, reflecting Sofitel’s refined brand image.
• Follow standard operating procedures for mixology, hygiene, and bar equipment maintenance.
• Conduct opening and closing duties, ensuring the bar area is ready for service and properly maintained.
• Support team members during high-volume periods to ensure seamless operations.
• Comply strictly with hygiene, sanitation, and safety standards in accordance with HACCP requirements and local regulations.
• Engage with guests in a polished, confident, and knowledgeable manner.
• Promote signature cocktails, premium selections, and seasonal specials to enhance the guest experience and drive revenue.
• Handle guest feedback gracefully and resolve issues promptly, with courtesy and professionalism.
• Contribute to a sophisticated and inviting atmosphere that reflects Sofitel’s Art de Vivre.

Qualifications:

• Minimum of 1–2 years of experience as a Bartender in a luxury hotel, premium lounge, or upscale restaurant.
• Proven skills in cocktail creation, mixology techniques, and beverage presentation.
• Strong knowledge of spirits, liqueurs, wines, and beverage pairings.
• Excellent interpersonal and communication skills.
• Familiarity with POS systems and cash-handling procedures.
• Strong organizational and time management skills.
• High level of professionalism, integrity, and discretion.
• Ability to work efficiently under pressure while maintaining service quality.
• Flexibility to work rotating shifts, weekends, and public holidays.

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The successful candidate will report to the Director of Food & Beverage and will be responsible for driving beverage quality, operational efficiency, and financial performance while upholding the highest standards of luxury, brand consistency, and service excellence.

Responsibilities:

• Oversee daily beverage operations across all restaurants, bars, lounges, and banquet functions, ensuring operational efficiency and service excellence.
• Develop and implement beverage menus, including signature cocktails, wine lists, and seasonal promotions, in accordance with Sofitel brand standards and guest preferences.
• Ensure the consistency, quality, and presentation of all beverages served across the property.
• Monitor beverage service standards and guest satisfaction, implementing improvements where necessary.
• Ensure compliance with health, hygiene, and safety regulations, including HACCP standards and applicable local requirements.
• Manage beverage costs through effective inventory control, purchasing, portion management, and waste reduction.
• Analyze beverage sales reports and financial performance to identify opportunities for revenue growth and improved profitability.
• Lead, mentor, and motivate beverage and bar teams to deliver exceptional service in line with Sofitel’s luxury standards.
• Conduct regular training sessions on mixology, wine knowledge, beverage presentation, service etiquette, and upselling techniques.
• Evaluate team performance, provide constructive feedback, and support individual development and career progression.
• Foster a culture of creativity, accountability, teamwork, and continuous improvement.
• Engage personally with guests to gather feedback, ensure satisfaction, and build lasting guest loyalty.

Qualifications:

• Minimum of 3–5 years of managerial experience in beverage operations within a luxury hotel or premium lifestyle venue.
• Extensive knowledge of international wines, spirits, cocktails, and emerging non-alcoholic beverage trends.
• Strong business acumen, with proven experience in budgeting, cost control, and revenue growth.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in POS systems, inventory management software, and Microsoft Office Suite.

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As the first point of contact for guests, you will set the tone for an exceptional dining experience that reflects Sofitel's Art de Vivre , the art of refined living.

Your responsibilities include:

• Welcoming and greeting guests warmly and professionally upon arrival
• Escorting guests to their tables, presenting menus, and introducing them to their assigned server
• Delivering personalized and attentive hospitality by anticipating guest needs, preferences, and special requests
• Managing restaurant reservations efficiently
• Handling guest inquiries, complaints, and feedback promptly and professionally
• Maintaining a polished, elegant, and welcoming presence at the restaurant entrance
• Coordinating closely with the service and culinary teams to ensure seamless communication and efficient service flow
• Assisting in promoting restaurant offerings, special events, and seasonal menus
• Maintaining accurate guest records
• Monitoring table availability and turnover
• Supporting restaurant operations during peak periods
• Ensuring compliance with Sofitel brand standards, service procedures, and operational guidelines
• Following all hygiene, food safety, health, and sanitation procedures
• Liaising effectively with the Outlet Manager, team leader, and service teams
• Communicating clearly with the kitchen and bar teams
• Maintaining effective and courteous communication with the Concierge, Reservation, and Front Office teams

Requirements:

• Minimum of 1-2 years of experience in a Hostess or Guest Relations role within a luxury hotel or fine dining restaurant
• Excellent communication and interpersonal skills
• Fluent in English; additional languages are an advantage
• Proficient in reservation and table management systems
• Impeccable personal presentation and grooming
• Strong organizational skills
• High level of professionalism, integrity, and discretion
• Willingness to work rotating shifts, weekends, and public holidays

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As an International Intern, you will gain valuable experience in a luxury resort environment, working alongside a multicultural team to deliver personalized and refined service to guests from around the world.

Key Responsibilities:

• Deliver personalized guest interactions through Sofitel's Cousu Main tailor-made service philosophy.
• Support floor operations during shifts, ensuring tables are properly set, orders are taken accurately, and service standards meet Sofitel luxury guidelines.
• Act as a peer mentor to trainees by sharing knowledge of service etiquette, menu knowledge, and luxury hospitality standards.
• Assist with daily shift briefings in collaboration with the Outlet Supervisor or Manager.
• Maintain high standards of cleanliness, presentation, hygiene, and safety in line with hotel and sustainability standards.
• Handle initial guest inquiries and feedback professionally, escalating complex concerns to the Supervisor or Manager when required.
• Promote the ALL – Accor Live Limitless loyalty programme and seasonal F&B promotions to resort guests.
• Collaborate with colleagues from different cultures and departments to ensure a seamless guest experience.

QUALIFICATIONS:

• Currently enrolled in or a recent graduate within the last 12 months of a Bachelor's degree or Diploma in Hospitality Management, Food & Beverage Management, Tourism, or a related field.
• Previous internship or at least 6 months of professional experience in F&B operations, preferably within a 5-star restaurant or luxury hotel, is preferred.
• Strong command of spoken and written English.
• Additional language skills are an advantage.
• Basic understanding of F&B service styles, including à la carte, buffet, fine dining, banquet, and beverage/wine service etiquette.
• Passionate about hospitality and guest service, with a positive and proactive attitude.
• Able to work in a multicultural environment and demonstrate strong teamwork and communication skills.
• Service oriented, and committed to delivering luxury hospitality standards.

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As an Assistant Steward Manager, you will report directly to the Steward & Hygiene Manager and assist in overseeing all aspects of the Stewarding department to ensure the highest standards of cleanliness, hygiene, and sanitation throughout the hotel's food and beverage outlets, kitchens, and other areas.

Your responsibilities include:

• Assisting the Steward & Hygiene Manager in daily operations of the Stewarding department
• Supervising, guiding, and evaluating Steward Ambassadors
• Monitoring and maintaining high standards of cleanliness, hygiene, and sanitation
• Ensuring strict compliance with HACCP, local health regulations, and hotel safety standards
• Managing inventory, issuance, and proper handling of operating equipment
• Coordinating with engineering and maintenance teams for equipment repair and upkeep
• Overseeing chemical usage and stock control
• Assisting in organizing staff training programs and continuous skills development
• Preparing operational reports, staff schedules, and attendance tracking
• Handling equipment requests and operational coordination during banquets and events

Qualifications:

• Minimum of 3-5 years of progressive experience in Stewarding or Kitchen operations within a luxury hotel or hospitality environment
• Strong knowledge of HACCP, food safety regulations, hygiene standards, and chemical handling procedures
• Excellent leadership, organizational, and interpersonal skills
• Strong problem-solving abilities and capability to work efficiently under pressure

Job Data by YubHub.