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At Hyatt, our purpose is to care for people so they can be their best - where we get to know others as unique individuals so we can design and deliver personal experiences through courtesy and a sense of fun!
The Stewarding Department supports our Kitchen and Food & Beverage team in ensuring all equipment and food areas and clean, hygienic, and safe. Our Food & Beverage operation has two commercial kitchens and multiple serveries servicing an A la Carte restaurant, In-Room Dining, Lobby bar, Rooftop Bar, Regency Club, and Events.
Reporting to the Executive Chef you will ensure the efficient and hygienic operation of the Stewarding Department, including oversight of the outsourced staff, ability to forecast manning, control of labor, and all Food & Beverage equipment. Attention to detail is paramount to ensure our cleanliness standard exceeds HACCP and food safety regulations.
You will be responsible for the overall inventory of the operating equipment of the Kitchen and F&B department. You will take lead on ensuring the hotel continually maintains and delivers all hygiene standards.
The successful candidate will be a hands-on leader with good communication skills in both verbal and written English and a high standard of personal grooming. Knowledge of HACCP, proven managerial skills, and the ability to work well under pressure are essential. You should have experience in the supervision and management of stewarding personnel, including counseling, training, coaching, and performance management. At least two years’ experience in a similar role in a five-star hotel is required.
Only candidates with full working rights and able to work a 7 days roster will be considered.