Essential duties and responsibilities
Manages the stewarding team to ensure high levels of service and assist with the smooth running of the kitchens and the restaurants Be responsible for stock control and replenishment for operating equipment Ensures that the team is following Food Safety & Health and Safety standards at all time Strives to continually improve guest and associate satisfaction while maintaining the operating budget Models the company’s culture, vision, mission and core values at all times Requirements
Minimum 10 years’ relevant experience in similar position in sizable hotels/restaurants Proven managerial abilities in people management, strategic planning and decision making Possess strong interpersonal and problem solving abilities High standards of professional manner with exceptional communication and presentation skills Fluent in written and spoken English and Chinese
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