Responsible for planning, organising & coordinating stewarding & events in line with Food Safety Regulations hotel policies & Standards
Certificate / Diploma in Hospitality Management
3-5 years previous professional experiences in Stewarding Department
within the Hotel Industry, Procurement, Food & Beverage,
Culinary and related professional areas
Fluent in English and French
Computer Literate
Pleasant and Outgoing personality
Good communication and leadership skills
Strong interpersonal & problem solving abilities
Ready to work odd and flexible hours
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