Culinary and F&B Coordinator

Job Description

Raffles the Palm Dubai is on the western crescent of Palm Jumeirah, the world?s largest manmade island and archipelago. This luxurious five-star hotel with 391 spacious rooms, suites and villas is embellished with hand-crafted Italian touches and offset by carefully selected amenities to complete the atmosphere of elegance. Guests can enjoy panoramic views, a private beach, state of the art entertainment and recreational facilities, including specialist boutiques, a VIP movie theatre, signature and private restaurants complemented by exquisite banqueting and conference spaces.When visiting Raffles, guests will discover the individual personality and story offered by the hotel. At the essence of every Raffles is the delivery of thoughtful, personal and discreet service to well-travelled guests. Raffles Hotels & Resorts is an award-winning, luxury international hotel company with a history dating back to 1887 with the opening of Raffles Hotel, Singapore. The portfolio currently comprises eleven luxurious properties, from secluded resorts to city hotels in key locations around the world.The PositionTo perform secretarial and administration duties and assist in the smooth running of the culinary department. Assist the Executive Chef in all office tasks, primarily to organize work tasks and follow up on pending projects and events. To provide organizational and administrative support to the Food & Beverage Department and the timely and efficient execution of assigned office and business procedures.KEY ROLES & RESPONSIBILITIES

• To report for duty punctually wearing the correct uniform and name badges at all times
• Efficient and diplomatic in all situations involving any aspect of Administration where the image or reputation of the hotel is represented
• Communicate efficiently with all colleagues in the department in order to ensure an efficient flow of information to and from the administration office.
• The ability to keep informed as to the Hotels activities and the outlets food & beverage programs.
• The ability to participate in schedules meetings as requested.
• The ability to copy, scan or mail any documents, files, proposals, prospectus or applications as needed.
• Proficient in Word/ Excel/ Powrpoint
• The ability to trace reservations and amenities as well as pull and re-file files.
• Handle and direct all enquiries to the appropriate person.
• Ensure proper requisitioning and controlling of office supplies.
• Maintain an efficient and accurate record of keys issued to offices.
• Receive all incoming mail and distribute them accordingly.
• Receive all incoming documents and to distribute them accordingly.
• Update the Kitchen Manning List on a regular basis and to submit reports to the Executive Chef, the Executive Sous-Chef and/or F&B Director.
• Assist all Kitchen staff hired by the Executive Chef / Executive Sous Chef and Human Resources department with administrative matters, (e.g. Visas, C.V., Passport)
• Takes messages and connect telephone call enquiries.
• Ensure the proper handling, use and maintenance of office equipment and cleanliness and maintenance of work areas.
• Prepare various reports and documents, forms.
• Taking dictation, transcribing, typing confidential documentation, keeping confidential material.
• Maintain all Raffles the Palm record books or systems
• Control and re?order Kitchen items.
• Ensures appropriate communication processes are established
• Maintain appropriate records of colleagues? personal files.
• Ensure up-to-date copies of department SOP?s are maintained at all times
• Communicate new or amended procedures to relevant departments/colleagues in a timely manner ensuring they have been understood
• Control department forms and records according to the Raffles the Palm standards for Document Control
• Closely works with the Chef?s to come up with a system that makes the kitchen offices in line with the Raffles the Palm management system
• Communicate to customers (internal and external) in a polite and courteous manner
• Perform duties and responsibilities in a confidential manner when applicable
• Type and prepare a variety of documents such as letters, memos and minutes
• Handling of correspondence and answering the telephone as related to the job
• Attend daily F&B Meeting and take meeting minutes
• Prepare monthly staff attendance report for payroll clerk
• Provide organizational and administrative support to the Director of F&B
• Organize a variety of documents and maintain stationery and office supplies
• Maintain complete knowledge of all F&B services, outlets and hotel services/features
• Liaise with other departments ensuring communication and the resolution of problems
• Contribute ideas and suggestions to enhance operational procedures in the Hotel
• To work efficiently and effectively in meeting deadlines and delivering quality work
• To keep positive relations with suppliers and other external clients
• Carry out any other duties as and when assigned by the Director of F&B
• Assist F&B outlet managers in their operations within peak times when needed

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