Job Description

Company DescriptionAs Accor 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\xe2\x80\x99s limitless possibilities.
By joining Accor, 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!

• Assign in detail, specific duties to all employees under his supervision and instructs them in their work inclusive of external contracted employees
• Prepare work schedule with computerized schedule planners and obtain advance approval of overtime and vacation on a weekly basis
• Submit weekly payroll and overtime report to the Executive Chef for approval
• Ensure personal cleanliness and proper deportment of all employees under his supervision
• Hold trainings and meetings with the Training Manager and Chemical Suppliers
• Prepare operating equipment provision budget for glass, silver and chinaware in coordination with breakage and theft itemized cades
• Bring to attention of any non-usable products to the Executive Chef, record them as breakage and ensures that par levels of equipment are kept up to date
• Prepare and maintain all outlet par stocks with the Restaurant Managers and prepare coat breakage reports for section
• Prepare expense forecasts for cash payroll, detergent cleaning suppliers, energy costs etc. during Annual Profit & Loss Budget
• Ensure proper sanitation standards are met through maintenance of local health and sanitation codes
• Maintain contracts with vendors and supplier such as Garbage Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if applicable, and arranges special cleaning schedule when applicable
• Ensure that all Food & Beverage garbage are properly sorted and removed from all areas and transferred to the garbage room
• Coordinate maintenance of all back of the house equipment with the Executive Chef and Chief Engineers and schedule weekly kitchen cleaning

• Coordinate with the Food & Beverage Manager and Banquet Manager on all equipment pertaining to festivals, promotions and V.I.P. Banquet set up
• Submit a Monthly Report to the Executive Chef pertaining to the status of the Stewarding Department
• Ensure a healthy and safe working environment

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