152 Catering jobs in Doha

• Identify and develop new outside catering business opportunities.
• Respond to client inquiries, prepare proposals, and conduct site visits.
• Coordinate with culinary, F&B service, and logistics teams to ensure seamless event execution.
• Maintain strong relationships with clients to encourage repeat business and referrals.
• Ensure all events are executed in line with brand standards and guest expectations.
• Monitor event budgets, billing, and post-event follow-up.
• Collaborate with the marketing team to promote outside catering services.
• Maintain accurate records of all events, client preferences, and feedback.
  
  

• Proven experience in catering sales or event coordination, preferably in hospitality.
• Strong communication, negotiation, and relationship-building skills
• Excellent organizational and time management abilities.
• Knowledge of food and beverage operations and event execution logistics.
• Ability to work flexible hours, including evenings and weekends, as required.
• Proficiency in Microsoft Office and event management software.
  
  

We invite all ambitious and talented professionals to join Qatar Aircraft Catering Company (QACC), a subsidiary of Qatar Airways Group.

Established in 2002, QACC is the exclusive catering company providing in-flight catering for Qatar Airways, other international airlines, airport lounges, Amiri flights, and VIP flights at Hamad International Airport and Doha International Airport.

Led by an award-winning team, QACC crafts and delivers premium in-flight and lounge catering services, enhancing passenger journeys worldwide. In 2023, we prepared an average of 200,000 meals daily, featuring over 70 international cuisines from our state-of-the-art kitchen at Hamad International Airport.

We continuously push the boundaries of onboard fine dining by expanding our capabilities and setting new industry benchmarks in culinary excellence and operational efficiency.

We are currently looking for talented professionals to join our production and operational divisions. Available roles include:

• Junior Sous Chef
• Chef de Partie
• Commis Chef

• Pastry Line Duty Manager
• Pastry Line Team Leader
• Bakery Machine Operator

• Assembly Team - Duty Supervisor/Agent
• Dining Services - Supervisor/Team Leader
• Operations Control - Supervisor/Team Leader/Agent
• Laundry - Supervisor/Team Leader
• Quality Assurance & Health and Safety - Supervisor/Team Leader/Agent
• Hygiene - Supervisor
• Stores - Supervisor
• Transport - Supervisor/Equipment Operator/Driver (heavy vehicle)
• Maintenance - Agent
• Customer Services - Supervisor/Agent

Our story started with four aircraft. Today, we operate across 12 different business units, delivering excellence. We've grown rapidly, broken records, and set industry trends. We embrace challenges and strive for innovation, creating a story of growth and determination.

Whether creating unique customer experiences or innovating behind the scenes, every team member contributes to our success. Now is the time to bring your ideas and passion to a global community where your potential has no limits.

Your skills, imagination, and ambition can thrive here. We offer opportunities to grow, tackle rewarding challenges, and build your career while being part of an international community. Our best is yet to come-impossible is just a challenge to overcome. Join us and be part of something extraordinary.

If interested in any of these positions, please upload your CV and complete the online application.

May 26, 2025, 8:50:40 AM

• High School Qualification with at least 2 years of relevant experience

OR

• Bachelor's Degree or equivalent with at least 1 year of relevant experience.

To apply, upload your CV, licenses, and complete the questionnaire.

Job Description

Junior Sous Chef - Membership Club - Waldorf Astoria Lusail Doha ( Job Number: HOT0BPLW )

Work Locations : Waldorf Astoria Doha Lusail Qatar Entertainment City Doha Plot No. LED-ENT/01

A Junior Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

What will I be doing?

As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Junior Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Contribute to menu creation
• Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
• Ensure consistency in quality of dishes at all times
• Manage customer relations when necessary, in the absence of the Junior Sous Chef
• Ensure resources meet business needs through the effective management of working rotas
• Support brand standards through the training and assessment of your team
• Manage food cost controls to contribute to Food and Beverage revenue
• Knowledge of activities in other departments and implications
• Ensure compliance with food hygiene and Health and Safety standards

What are we looking for?

A Junior Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Approaches food in a creative way
• Strong supervisory skills
• Committed to delivering a high level of customer service
• Excellent planning and organising skills
• Willingness to learn

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Ability to work a variety of shifts including weekends, days, afternoons and evenings

What will it be like to work for Hilton?

The future of hospitality is bright at Hilton: a leading global hospitality company with a diverse portfolio of world-class brands. Dedicated to filling the earth with the light and warmth of hospitality, we have welcomed more than 3 billion guests in our more than 100-year history. Hilton is proud to have an award-winning workplace culture, and we are consistently named among one of the World's Best Workplaces.

We support the mental and physical wellbeing of all Team Members, so they can Thrive, thanks to innovative programs and benefits such as workplace flexibility, career growth and development, and our Go Hilton Team Member Travel discount program. Hilton prioritizes understanding and integrating our Team Members' unique perspectives and voices-along with those of our Guests, Owners, Suppliers, and Partners-to cultivate a diverse and inclusive environment for all. Check out the Hilton Careers blog and Instagram to learn more about what it's like to be on Team Hilton!

We are an equal opportunity employer and value diversity at our company. We will ensure that qualified individuals with protected disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions of his or her role, and to receive other benefits and privileges of employment. Please contact us to request accommodation.

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Job Summary

Assists in the kitchen, contributing to the overall success of outlets and events, in accordance with the hotel s standards and financial goals.

Essential Duties and Responsibilities

Guest Satisfaction

• Always provides a courteous and professional service.
• Manages all guest and associate inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.

• Ensures that all company s minimum brand standards have been implemented.
• Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Washes, peels, cuts, and seeds vegetables and fruits. Cleans, cuts, and grinds meats, poultry, and seafood. Dips food items in crumbs, flour, and batter to bread them.
• Assists in quality control of items. Weighs and measures designated ingredients.
• Sets up buffet/food presentations. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Assists other chefs in their duties when required.
• Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• Ensures the sanitation standards for kitchen are being met. Stores foods in designated areas.
• Cleans work areas, equipment and utensils, segregates and removes garbage.
• Is familiar with all sections of the kitchen to facilitate the flexible use of associates.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef.

• Comply and adhere to the Rosewood company policies.
• Take on other tasks in addition to the ones stated, in a reasonable framework.
• Be always a brand ambassador and ensure brand integrity and clarity are always maintained.
• Model the company s culture, vision, mission and core values at all times.

Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

Health & Safety

• Be aware of and comply with safe working practices as laid down under the Health and Safety rules, regulation and procedure applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
• The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
• Report any defects in the building, plant, or equipment according to hotel procedure.
• Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
• Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.
• Be fully conversant with:
• Regulations
• Food Safety Procedures

The above description is not to be regarded as exhaustive.

Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis, as appropriate.

As the hotel s level of business varies, there is a need for flexibility in attitude, approach and working hours.

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk

As a Kitchen Technician, your role involves providing technical support in the installation, maintenance, and repair of kitchen equipment. You will collaborate with various teams to ensure the smooth operation of the kitchen, conduct inspections, and troubleshoot issues to uphold safety and efficiency standards. Your responsibilities also include record-keeping, staying updated on equipment technology, and contributing to a well-functioning kitchen environment.

Key Job Responsibilities:

• Provide technical support for the installation, maintenance, and repair of kitchen equipment.
• Collaborate with kitchen and maintenance teams to ensure smooth operation.
• Conduct regular inspections and troubleshoot issues with kitchen equipment.
• Uphold safety and efficiency standards in the kitchen environment.
• Keep records of maintenance activities and equipment status.
• Stay updated on technological advancements in kitchen equipment.
• Assist in maintaining a well-functioning and safe kitchen environment.
• Perform routine preventive maintenance on kitchen appliances and equipment.
• Respond promptly to equipment breakdowns and resolve issues efficiently.
• Coordinate with vendors and suppliers for necessary repairs and replacement parts.
• Assist in the installation of new kitchen equipment and ensure compliance with safety regulations.
• Train kitchen colleagues on the proper use and care of equipment.
• Keep an inventory of spare parts and equipment manuals.
• Monitor energy usage and recommend energy-efficient practices.
• Collaborate with the engineering team to address cross-functional issues.
• Maintain cleanliness and orderliness in the kitchen maintenance area.
• Adhere to health and safety guidelines in all work activities.
• Provide technical expertise during kitchen renovation or remodeling projects.
• Support the overall maintenance and engineering functions as needed.
• Uphold environmental, health, and safety standards in alignment with organizational policies.
• Adhere to the company's environmental, health, and safety procedures and policies.

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love; care for the world; dare to challenge the status quo!

Scope and Objectives

This position assists with the sales process maximizing hotel revenue and profitability aiming at achieving outside catering revenue goals, guest satisfaction and the financial performance. Responsible for prospecting and maintaining existing catering relationships to generate future business and servicing all catering pieces of business, with an emphasis on outside catering and assisting the team in other areas as and when required.

Focuses on building long-term, value-based customer relationships that enable achievement of sales objectives. Achieves personal sales goals.

Maintains a productive relationship with the Proactive Sales Team and Operations. Responsible for effective business processes with all sales related channels. Manages all outside catering enquiries, negotiating /contracting upsell, as well as site visits.

Primary Responsibilities

Managing Sales Activities

1. Acts in line with hotel sales efforts for the hotel related to outside catering business.
2. Qualifies new business leads and responds to incoming catering opportunities for the hotel. Standard response time is within 8 hours of receiving enquiry.
3. Enters every new lead in Delphi.
4. Accurately forecasts catering revenues for every lead.
5. Utilizes the standard template for proposals, ensures sales process follows the handling guidelines.
6. Uses negotiating skills and creative selling abilities to close on business and negotiate contracts.
7. Closes the best opportunities for the hotel based on market conditions and hotel needs.
8. Requests quotations from external selected suppliers (when and if needed) to provide a comprehensive quote according to the scope of work.
9. Delivers site inspections in a methodical fashion adhering to the core standards.
10. Hosts entertainments regularly building and strengthening relationships with existing and new customers to enable future bookings.
11. Executes and supports the operational aspects of business booked (e.g., generating and filing proposal, contract, customer correspondence).
12. Documents Contracts/Agreements for all events, following processes and procedures. Maintains files with all required information and/or documentation pre/post events (initial request, proposal, relevant information, signed contract, BEO's, vouchers, etc.).
13. Ensures knowledge and understanding of Delphi system, and keeps up with any updates in the system.
14. Identifies operational limitations to be able to deliver according to what was promised.
15. Assists with selling and following-through on catering promotions.
16. Greets customer during the event phase and hands-off to the Event Operations team for the execution of details.
17. Ensures that events progress seamlessly by following established procedures, collaborating with other associates, and ensuring accuracy.
18. Ensures billing accuracy and conducts bill reviews with the clients prior to processing the final bill.
19. Responsible for Rewarding ALL Meeting Planner points posting upon completion of Eligibility Verification.
20. Responsible for event actualization in Delphi.
21. Uses his/her judgment to integrate current trends in event management and event design.
22. Solicits feedback from the property departments to identify areas for improvement to enhance the Event Planner's and guests' experience.
23. Adheres to all standards, policies, and procedures.

Maximizing Revenue & Managing Profitability

1. Understands the overall market - competitors' strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them. Conducts competition check twice a year.
2. Maximizes revenue by up-selling packages and creative food and beverage offerings.
3. Gains understanding of the hotel's primary target customer and service expectations.
4. Identifies and implements process improvements and best practices.
5. Ensures successful performance by increasing revenues, controlling expenses and providing a return on investment for the owner and the business.
6. Works with Cluster Director of Conference Services and Events and Sales Team to implement sales initiatives to stimulate new leads.

Building Successful Relationships

1. Works collaboratively with property Sales and Marketing colleagues, as well as other hotel departments to ensure sales efforts are coordinated, complementary and not duplicative.
2. Works with the management team to create and implement a catering sales plan addressing revenue, customers and market.
3. Works with the property's Food and Beverage team to develop menus that drive sales.
4. Interacts effectively with vendors, competitors, local community, and other hotel departments (including Sales, Kitchen and Events) in order to ensure guest satisfaction.

Providing Exceptional Customer Service

1. Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction with the service/program/event.
2. Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to Accor.
3. Monitors the effective resolution of guest issues that arise as a result of the sales process and channelling issues to property leadership and/or other appropriate stakeholders.
4. Serves as a link to introduce client to banquet contact.

Profile

Education and Experience

• High school diploma or GED; 2 years of experience in the event management or related professional area.

OR

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2-year experience in the event management, food and beverage, sales and marketing, or related professional area preferred.

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.

PREFERRED QUALIFICATION

Education : High school diploma or G.E.D. equivalent.

Related Work Experience : At least 1 year of related work experience.

Supervisory Experience : No supervisory experience.

License or Certification : None

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

W Hotels' mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We're here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever / Whenever is our culture and service philosophy that brings our guests' passions to life. If you are original, innovative, and always looking towards the future of what's possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.

Join to apply for the Commis - Chinese Cuisine role at Rosewood Doha

Join to apply for the Commis - Chinese Cuisine role at Rosewood Doha

Job Summary
Assists in the kitchen, contributing to the overall success of outlets and events, in accordance with the hotel's standards and financial goals.
Essential Duties and Responsibilities
Guest Satisfaction

• Always provides a courteous and professional service.
• Manages all guest and associate inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.
  

• Ensures that all company's minimum brand standards have been implemented.
• Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Washes, peels, cuts, and seeds vegetables and fruits. Cleans, cuts, and grinds meats, poultry, and seafood. Dips food items in crumbs, flour, and batter to bread them.
• Assists in quality control of items. Weighs and measures designated ingredients.
• Sets up buffet/food presentations. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Assists other chefs in their duties when required.
• Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• Ensures the sanitation standards for kitchen are being met. Stores foods in designated areas.
• Cleans work areas, equipment and utensils, segregates and removes garbage.
• Is familiar with all sections of the kitchen to facilitate the flexible use of associates.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef.
  

• Comply and adhere to the Rosewood company policies.
• Take on other tasks in addition to the ones stated, in a reasonable framework.
• Be always a "brand ambassador" and ensure brand integrity and clarity are always maintained.
• Model the company's culture, vision, mission and core values at all times.
  

• Be aware of and comply with safe working practices as laid down under the Health and Safety rules, regulation and procedure applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
• The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
• Report any defects in the building, plant, or equipment according to hotel procedure.
• Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
• Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.
• Be fully conversant with:
• Regulations
• Risk Assessments for your department
• Hotel Fire & Bomb Procedures
• Food Safety Procedures
  

• Seniority level Entry level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Hospitality

Referrals increase your chances of interviewing at Rosewood Doha by 2x

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Bachelor of Business Administration(Management)

Nationality

Any Nationality

Vacancy

1 Vacancy

Job Description

Job Description

Scope and Objectives

This position assists with the sales process maximizing hotel revenue and profitability aiming at achieving outside catering revenue goals, guest satisfaction and the financial performance. Responsible for prospecting and maintaining existing catering relationships to generate future business and servicing all catering pieces of business, with an emphasis on outside catering and assisting the team in other areas as and when required.

Focuses on building long-term, value-based customer relationships that enable achievement of sales objectives. Achieves personal sales goals.

Maintains a productive relationship with the Proactive Sales Team and Operations. Responsible for effective business processes with all sales related channels. Manages all outside catering enquiries, negotiating /contracting upsell, as well as site visits.

Primary Responsibilities

• Acts in line with hotel sales efforts for the hotel related to outside catering business.
• Qualifies new business leads and responds to incoming catering opportunities for the hotel. Standard response time is within 8 hours of receiving enquiry.
• Enters every new lead in Delphi.
• Accurately forecasts catering revenues for every lead.
• Utilizes the standard template for proposals, ensures sales process follows the handling guidelines.
• Uses negotiating skills and creative selling abilities to close on business and negotiate contracts.
• Closes the best opportunities for the hotel based on market conditions and hotel needs.
• Requests quotations from external selected suppliers (when and if needed) to provide a comprehensive quote according to the scope of work.
• Delivers site inspections in a methodical fashion adhering to the core standards.
• Hosts entertainments regularly building and strengthening relationships with existing and new customers to enable future bookings.
• Executes and supports the operational aspects of business booked (e.g., generating and filing proposal, contract, customer correspondence).
• Documents Contracts/Agreements for all events, following processes and procedures. Maintains files with all required information and/or documentation pre/post events (initial request, proposal, relevant information, signed contract, BEO s, vouchers, etc.).
• Ensures knowledge and understanding of Delphi system, and keeps up with any updates in the system.
• Identifies operational limitations to be able to deliver according to what was promised.
• Assists with selling and following-through on catering promotions.
• Greets customer during the event phase and hands-off to the Event Operations team for the execution of details.
• Ensures that events progress seamlessly by following established procedures, collaborating with other associates, and ensuring accuracy.
• Ensures billing accuracy and conducts bill reviews with the clients prior to processing the final bill.
• Responsible for Rewarding ALL Meeting Planner points posting upon completion of Eligibility Verification.
• Responsible for event actualization in Delphi.
• Uses his/her judgment to integrate current trends in event management and event design.
• Solicits feedback from the property departments to identify areas for improvement to enhance the Event Planner s and guests experience.
• Adheres to all standards, policies, and procedures.
• Understands the overall market - competitors strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them. Conducts competition check twice a year.
• Maximizes revenue by up-selling packages and creative food and beverage offerings.
• Gains understanding of the hotel s primary target customer and service expectations.
• Identifies and implements process improvements and best practices.
• Ensures successful performance by increasing revenues, controlling expenses and providing a return on investment for the owner and the business.
• Works with Cluster Director of Conference Services and Events and Sales Team to implement sales initiatives to stimulate new leads.

Building Successful Relationships

• Works collaboratively with property Sales and Marketing colleagues, as well as other hotel departments to ensure sales efforts are coordinated, complementary and not duplicative.
• Works with the management team to create and implement a catering sales plan addressing revenue, customers and market.
• Works with the property s Food and Beverage team to develop menus that drive sales.
• Interacts effectively with vendors, competitors, local community, and other hotel departments (including Sales, Kitchen and Events) in order to ensure guest satisfaction.

Providing Exceptional Customer Service

• Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction with the service/program/event.
• Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to Accor.
• Monitors the effective resolution of guest issues that arise as a result of the sales process and channelling issues to property leadership and/or other appropriate stakeholders.
• Serves as a link to introduce client to banquet contact.

Profile

Education and Experience

• High school diploma or GED; 2 years of experience in the event management or related professional area.

OR

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2-year experience in the event management, food and beverage, sales and marketing, or related professional area preferred.

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We are much more than a world leader. We are 240,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,100 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels' 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.

Our Brands include:

-Raffles
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