Job Description

Roles & Responsibilities

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 initiatives, and service excellence standards.

Desired Candidate Profile

• Diploma or degree in Hotel Management, Hospitality, or related field.
• Previous experience in hotel kitchen, F&B, or hospitality operations.
• Minimum 1 years of secretarial experience
• Good reading, writing and oral proficiency in English language
• Good working knowledge of MS Excel, Word, & PowerPoint
• Good understanding of kitchen operations and F&B standards.
• Strong communication and interpersonal skills.
• Ability to work under pressure and manage multiple tasks.
• Attention to detail and accuracy in reporting and documentation.