Friday, June 29, 2018

Stewarding Manager

 We have an exciting opportunity for a Stewarding Manager to join our Food and Beverage team. We are looking for a creative and passionate team player with extensive experience, preferably in five star luxury properties. You will be responsible to manage the Stewarding Department as an efficient and productive cost centre, 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.


* Minimum of five years' experience in a similar role at a five star hotel in a hotel or restaurant of good standards; preferably with experience in luxury international brands.
* Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
* Qualification in Kitchen Production or Management will be an advantage.
* Your characteristics will be representative of our values: Humility, Respect, Creativity, Integrity, Empathy and Fun.

Primary Location: AE-DU-Dubai
Organization: Park Hyatt Dubai
Job Level: Full-time
Job: Stewarding

About the Company
Hyatt was founded by Jay Pritzker in 1957 when he purchased the Hyatt House motel adjacent to the Los Angeles International Airport. Over the following decade, Jay Pritzker and his brother, Donald Pritzker, working together with other Pritzker family business interests, grew the company into a North American management and hotel ownership company, which became a public company in 1962. In 1968, Hyatt International was formed and subsequently became a separate public company. Hyatt Corporation and Hyatt International Corporation were taken private by the Pritzker family business interests in 1979 and 1982, respectively. On December 31, 2004, substantially all of the hospitality assets owned by Pritzker family business interests, including Hyatt Corporation and Hyatt International Corporation, were consolidated under a single entity, now Hyatt Hotels Corporation.

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