To assist the Stewarding Manager in managing the Stewarding Department as an effective, 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.
Qualifications
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 valuable standards.