Assistant Manager Kitchen Stewarding

Hyatt Hotels Corporation; Aurangabad; On-site; INR 450,000 - 650,000; Full time

Job summary

Hyatt International is seeking an Assistant Manager in Food & Beverage to support the stewarding function and uphold brand standards. The role focuses on ensuring clean, well-maintained back-of-house areas and providing kitchens, outlets and banquets with reliable, sanitized equipment.

Two years of relevant F&B leadership experience and a hospitality degree are preferred. The position is on-site and involves coordinating with various F&B outlets and events.

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 good standards.

Responsibilities

• Assist with the efficient running of the department in line with Hyatt’s corporate strategies and brand standards.
• Manage the Stewarding Department as a cost centre, maintain an organised back-of-house in F&B, and provide clean operating equipment to kitchens, outlets and banquets.

Skills

Hospitality leadership

Cost control

Quality standards

Education

Hospitality degree/diploma

Job description

Close Inclusive Collection Job Postings Notification

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

• You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.
• To manage 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.

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 good standards.