test header

Stewarding Manager


Full job details

Millennium & Copthorne - Millennium Airport Dubai
Job Type
Food & Beverage, Food & Beverage Steward
Job Level
Welcome to our World
Our Vision at Millennium & Copthorne Middle East and Africa is to be the preferred hotel company for our guests, colleagues, and owners while achieving exceptional growth.

We have an Ambition to operate 100 preferred hotels by year 2020.

Job Location
Millennium and Copthorne Airport Hotels are located a short drive from Dubai International Airport and its proximity dictates the fast paced operation with over 1,000 arrivals and departures on a daily basis. However nestled within the complex is our resort style pool and landscaped gardens, proving a peaceful place for our leisure travelers and business guests to unwind after a long day.

We have been constantly evolving over the last 2 decades, along with the city of Dubai. We pioneered the Italian Restaurant scene with Da Vinci's Restaurant, and Biggles British Pub endures as one of the city's favorite watering holes. We opened a wing exclusively dedicated to Emirates Airlines lay-over passengers. We have recently added 225 more guest rooms, and are anticipating our 3 new food and beverage outlets and banqueting facilities to come on line in the near future.

To date both Hotels complexion compasses 942 Rooms and Suites across two properties, 6 food and beverage outlets, 24hr room service, 2 business centers, and a Resort Style pool and gardens.
Key Job Responsibilities:

  • The "Back of House" (BOH) duties include inventory, ordering/purchasing, food control costs, training and sanitation
  • Manage daily restaurant operations with a focus on flawless execution, increasing profit and enhancing the guest experience
  • Labor Scheduling - achieving proper production levels to deliver excellent service using and adhering to the Labor Laws hiring methods and standards.
  • Food Cost Control - weekly food inventory, food prep via forecast, food sanitation evaluation and action plans.
  • Ensuring proper execution of all food handling procedures and recipes.
  • Operating responsibly and efficiently and within the theoretical food cost expectations
  • Training and Certification - Execution of Back of House crew training, maintain master training records, lead cook development, maintaining inventory of training aids and supplies,
  • Back of House performance appraisals/performance management recommendations
  • Engaging team members through engagement, recognition, restaurant communications, and annual safety training.
  • Recruitment and Selection- Interviewing BOH candidates


  • College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
  • At least 2 years' experience in a Kitchen Manager role required.
  • At least 1 year experience scheduling and managing labor is required.
  • Knowledge of computers (MS Word, Excel).
  • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, cost accounting, developing budgets, financial planning and strategy
  • Decision Making

Img1 Img2 Img3 Img4