You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies, Purpose, Mission, Vision and brand standards, whilst meeting colleague, guest and owner expectations.
You will be responsible in managing the Stewarding Department as an efficient, and productive cost centre, by maintaining an organised and clean back-of-house area in Food and Beverage and by providing all kitchens, outlets and banquets with clean operating equipment, based on expected business levels.
Reporting to the Head Chef/Chef De Cuisine, you will be responsible to ensure that all stock and inventory of items is done, store is set up, requisition system is done and breakage control is in place. To support Culinary operations. Training and rostering of Stewarding team will be your responsibility.
Ideal candidate profile
Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Assistant Manager in F&B service, kitchen or stewarding, or as Team Leader in a hotel or large restaurant with good standards.
Good communications skills in English is a must, Arabic will be a plus.
Good knowledge of Microsoft Office (Word, Excel, Powerpoint).
Previous hotel/restaurant experience is a must.