To lead , manage the Stewarding Department as an efficient, and productive cost center, by maintaining an organized 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.

To lead , manage the Stewarding Department as an efficient, and productive cost center, by maintaining an organized 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.

Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Assistant Manager in FB service, kitchen or stewarding, or as Team Leader in a hotel or large restaurant with good standards.

Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Assistant Manager in FB service, kitchen or stewarding, or as Team Leader in a hotel or large restaurant with good standards.