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Located within the heart of Europe and one of the Brussel’s most vibrant areas,Cardo Brussels Hotel is the new and trendy landmark in the neighborhood and the most distinctive luxury lifestyle hotel in the city, catering to both selective leisure guests and business travelers. The hotel will offer contemporary wellness and dining experiences, 532 stylish rooms & suites, as well as 1500m2 of MICE facilities and amenities.

Cardo is a brand built on a culture of emotional intelligence and sublime hospitality, designing experiential places for individual wellbeing and corporate culture optimization. Our purpose is to make city breaks and workcations less apologetic, more purposeful and tuned to the self.


She/he is responsible for assisting the Steward in maintaining the highest possible standards of cleanliness and hygiene in all food processing facilities, as well as operating equipment. Key responsibilities include night cleaning, back room cleaning and equipment maintenance, banquet food preparation and meal execution.

Principal Accountabilities

o Oversee the duties of all housekeeping staff, facilities, operations, and costs.
o Oversee sanitation, cleanliness, and hygiene.
o Ensure that back-office areas are maintained to the highest standards of cleanliness and that cleaning schedules are adhered to and completed.
o Direct and assist and schedule stewards to make cleaning more efficient.
o Ensure the correct use of cleaning chemicals, that they are appropriate for each cleaning and documented.
o Assist in the preparation of banquet plates and buffets by transporting them and ensuring that sufficient stocks are available.
o Assist chefs and kitchen staff with various tasks as required.
o Coordinate with F&B teams to verify their needs for the day and the following day.
o Assist in the location, movement, and storage of operational banquet equipment.
o Be responsible for the inventory of equipment and other items as required.
o Work closely with the Executive Chef and F&B Manager to anticipate customer needs.
o Work with all departments to ensure that items required for service are available when needed.
o Take all necessary steps to reduce loss of silverware and cutlery.
o Take all necessary steps to reduce breakage of china and glassware.
o Oversee the ability of employees to follow loss prevention policies to prevent accidents and control costs.
o Apply appropriate cleaning routines for service items, equipment, floors, etc.
o Ensure proper use and cleaning of all sink machines.
o Ensure that all food transport and storage equipment is in working order.
o Ensure compliance with HACCP standards.
o Ensures that stewards have the necessary supplies, equipment, tools, and uniforms to perform their jobs.
o Prepare monthly reports on shortages of silverware, china and equipment and request replacements as needed while adhering to budget guidelines.
o Ability to work under pressure in a fast-paced environment.
o Ensure that disciplinary procedures and paperwork are completed in accordance with the hotel’s standard operating procedures.
o Meet and exceed goals including performance goals, budget goals, team goals, etc.
o Celebrates successes by publicly recognising the contributions of team members.
o Encourages and establishes mutual trust, respect, and cooperation between team members with the different parts of the F&B (kitchen, dining room).
o Serves as a role model for the stewardship teams by demonstrating appropriate behaviours.
o Carry out any other reasonable duties set by the hotel management



  • The ideal candidate is a friendly, respectful, culturally sensitive, quality conscious and detail oriented individual. You will work well under pressure in a fast-paced environment and enjoy working with a multi-cultural team, while possessing the following additional skills:

Qualifications, Skills & Experience

  • Fluent in French and English
  • Exceptional organizational skills
  • Internationally experienced
  • Affinity with a more refined lifestyle
  • You should ideally have a 1–2-year degree in Hospitality with previous experience in the F&B department within a hotel. Excellent written and verbal communication skills in French, English and strong interpersonal and problem-solving skills are essential. Computer skills in Microsoft Office applications are required.
Education and Experience

  • Minimum 4 years of experience in procurement, food and beverage, kitchen, or related professional field, or previous leadership experience in a stewardship department.

  • Has demonstrated the ability to always work on behalf of Guests
  • Has demonstrated the ability to work with other Team Members
  • Successful track record of working in a collaborative/matrixed environment


Adres van de werkplek:
Rogierplein 3 Place Rogier
1000 Brussels/Bruxelles

Duco Heijbroek

Or use the application buttons at the bottom of this page.


address of the workplace:
Rogierplein 3 Place Rogier
1000 Brussels/Bruxelles

Duco Heijbroek

Or use the application buttons at the bottom of this page.

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