Assistant Manager Kitchen Stewarding

Hyatt Place; Chhatrapati Sambhajinagar District; On-site; INR 500,000 - 900,000; Full time

Job summary

Hyatt Place Aurangabad Airport is seeking an Assistant Manager to support the efficient running of the Stewarding and F&B operations in line with Hyatt's brand standards, ensuring guest and owner expectations are met.

You will oversee the stewarding department as a cost-efficient unit, ensuring clean back-of-house areas and providing kitchens, outlets, and banquets with clean operating equipment aligned to business levels, while collaborating with hotel teams to maintain high standards.

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 strategies and standards.
• Manage the Stewarding Department as a cost centre, ensuring clean back-of-house areas and providing clean equipment for kitchens, outlets and banquets.

Skills

Hospitality management

F&B service

Team leadership

Education

Diploma in Hospitality Management

Degree in Hospitality

Job description

Organization- Hyatt Place Aurangabad Airport

• You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, 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.
  

Organization- Hyatt Place Aurangabad Airport

Summary

• You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, 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.