I. Operational Leadership & Management:

• Oversee daily operations: Ensure smooth and efficient operation of all F&B outlets, including kitchen, service, and bar areas.
• Quality Control: Maintain the highest standards of food quality, presentation, and hygiene in accordance with HACCP and Accor's brand standards.
• Service Excellence: Develop and implement service standards to consistently exceed guest expectations, fostering a culture of personalized and attentive service.
• Menu Development: Collaborate with the Executive Chef to develop innovative, appealing, and profitable menus, considering local tastes, seasonal ingredients, and guest demographics.
• Inventory & Stock Control: Manage inventory levels, conduct regular stock takes, minimize waste, and ensure efficient ordering and storage of F&B supplies....