Kitchen Stewarding Manager

Hyatt Hotels Corporation; Indianapolis (IN); In loco; USD 50.000 - 70.000; Tempo pieno

Descrizione del lavoro

Hyatt Regency hotels seek a Stewarding Manager to ensure the efficient operation of the Stewarding Department in line with Hyatt's standards. You will maintain a clean back-of-house area and supply kitchens, outlets and banquets with clean equipment based on business levels.

Ideal candidates have a relevant hospitality or restaurant management degree and at least 2 years’ supervisory experience in a hotel or large restaurant with high standards.

Competenze

• Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management.
• Minimum 2 years work experience as Stewarding Manager or Assistant Manager in a hotel or large restaurant with good standards.

Mansioni

• You will be responsible for the efficient running of the Stewarding Department in line with Hyatt's corporate strategies and brand standards.
• Maintain an organized and clean back-of-house area in Food and Beverage and provide kitchens, outlets and banquets with clean operating equipment based on expected business levels.

Conoscenze

Hospitality management

Stewarding operations

Team leadership

Formazione

Hospitality/Restaurant management degree

Descrizione del lavoro

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone.\"

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone.\"

Peggy Focheux Duval: Director of Learning & Development, France

You will be responsible forthe efficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations. The Stewarding Manager is responsible 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 Stewarding Manager or Assistant Manager in a hotel or large restaurant with good standards.

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