Plans, organises and coordinates stewarding and banqueting activities as well as outside catering functions so as to cost effectively provide quality services in line with hotel standards.

Main responsibilities:

• Plans short and long-term objectives of the Department in accordance with the F&B Manager.

• Organizes the department according to management directives, in conformity to the hotel policies, procedures and standards. 

• Deals with complaints and initiates remedial actions to satisfy guests.

• Controls and strives to reduce wastage in all its forms. 

• Ensures the cleanliness of the Kitchen and its surroundings through a regular cleaning programme and maintains proper hygienic norms.

• Ensures a safe & healthy working environment at all times. 

Qualifications and profile:

• Diploma in Tourism Management along with 4 years of experience in related fields e.g. F&B / Kitchen / Stewarding.

• Relevant Certificate in Food Safety Courses.

• Strong leadership and supervisory skills are mandatory in managing a team.

• Excellent organizational and communication skills.

• Problem-solving ability and experience in budgetary analysis.

• Good knowledge of computer skills.

• Ability to work odd hours and cyclonic conditions.