Coordinate and manage all administrative operations for the F&B and Kitchen departments, including calendars, correspondence, reports, meeting minutes, and departmental documentation.
Monitor food stock, market lists, kitchen supplies, and month-end inventories to ensure smooth operations and cost control within budget.
Support daily operations by managing Banquet Event Orders (BEOs), coordinating with kitchen, stewarding, purchasing, and engineering teams, and following up on operational requests.
Ensure compliance with HACCP, workplace safety, hygiene, and Accor quality standards while maintaining accurate safety and compliance records.
Supervise and support culinary and F&B colleagues, including scheduling, leave records, staff administration, productivity, and departmental communication.
Assist the Executive Chef and DOFB in overseeing departmental performance, operational efficiency, sustainability in...