Stewarding Manager (Trou aux Biches Beachcomber)

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.