To manage the Stewarding Department as an efficient, and productive cost centre, by maintaining an organised 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.

Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Stewarding Manager or Assistant Manager in a hotel or large restaurant with good standards.