The catering department is responsible for all internal catering (Rengerslaan 1, 8, 10 & the Mill). Different kind of caterings are being served, mainly to internal guests. The work place is quite large and the workload is not evenly spread, so communication and preparation is key. In the department focus on details with a critical eye where the difference can be made.

As a supervisor you are the link in communication with our guests. You represent the front facing aspect of our behind the scenes kitchen staff. Tasked to manage the provision of food and beverage to our guests. Alongside that, the Catering supervisor is responsible for managing the amenities that belong to NHG. 

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Within the department Foodcourt the first year is responsible and active in the operational part. He/she is learning about the first principles of being a manager in Foodcourt.

Being a Canteen, Catering, and Food Court (CCF) supervisor is about being the head of a big operation. Food and Beverage is one of the most important cost centers in an organization and at Notiz, you will be expected to understand fully, and then direct the processes that happen on the floor in the CCF. The supervisor’s job is not just about cooking, it is about understanding the What, How and When behind the kitchen operation. Providing prepared foods and beverages to different departments to sell is a key responsibility in this function. Each supervisor is expected to be very aware of every department that is in any kitchen.

The first and last contact moment with the guest is in the Front Office department. We provide guest service, handle telephone calls professionally and communicate fluently with the guest. The service level should always be high within check-in, check-out, concierge service or guest complaints. As a front office supervisor, you are responsible for one of the department that helps form the first impression. Working with the front office team, other departments and practical instructors, you run efficient and smooth operations to produce excellent feedback and guest satisfaction. The role demands in close co-operation with the manager to accomplish the goals.   

The student should learn to understand the segmentation and the needs of the guests. Basic knowledge of financial KPI’s and revenue management will be taken into consideration.

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As housekeeping supervisor, you are responsible for one of the most important departments in Rooms division. Working with the HSK team, other departments and practical instructors, you are to run efficient and smooth operations to produce excellent level quality in the housekeeping area. The role demands in close co-operation with the manager to accomplish the goals. Guest contact is a key factor in Housekeeping. You are responsible for responding to all request from guests and employees within Notiz hotel. 

Additionally, you are responsible for delivering housekeeping training to ‘staff’.  You are aware how the different departments function independently and are interdependent to one another to fulfil the overall goal of the company.   

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HR is about identifying and recognizing the vision of NHLStenden Hospitality Group in order to anticipate learning priorities across organization. It is much more than just creating e-learning courses. It is about being able to identify the current & future skills that organization teaches. In using the HR cycle, everything is related to the wellbeing of the students within practice.

As an HRM supervisor you are the first contact of students, practical instructors but also teachers and other supporting departments from NHLStendenwith HRM NHLStenden Hospitality Group. You are responsible for all communications that go in and out of the HRM office. Answering questions about scheduling, giving feedback, absenteeism and communicating the answers in a clear and professional manner. You are in charge of making decisions based on practical knowledge and a clear understanding of our organization. Also you are in charge of the well-being of our students, youconduct the student survey, make sure that all students are able to have something to eat, you are the first line between students and practical instructors. You are also able to detect issues and solve this independently or know when to call your manager or practical instructor.

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Being a kitchen supervisor is about being the head of operations. Food and Beverage is one of the most important cost centers in an organization and at Notiz, you will be expected to understand fully, and then direct the processes that happen on the floor in the Kitchen. Being a kitchen supervisor is not just about cooking, it is about understanding the ‘What, how and whe’n behind the kitchen operation. Each supervisor is expected to be very aware of every department that is in any kitchen. The supervisor will also be required to do an improvement plan. 

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Learning and Development department is about mastering and understanding the strategy of NHL Stenden Hospitality group and its future capability needs in order to determine learning priorities across the organization. It is much more than just creating online courses. It is about being able to identify the current and future skills that an organization requires, and utilize this information to create and develop an effective learning environment where our students can continuously develop to their best. 

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As a Marketing Communications supervisor, you are the person responsible for all the tactical decisions regarding the online and offline presence of NHL Stenden Hospitality Group (NHG). You are the one who is making the task division for the first year students who are completing day-to-day tasks, you are controlling the quality of the products developed by the first years (e.g. pictures for social media, posters, cards etc.). In addition to that, you are going to work on developing the campaigns for the outlets of NHL Stenden Hospitality Group and work on tactics of increasing the revenue with the help of marketing tools.

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Being a kitchen supervisor is about being the head of operations. Food and Beverage is one of the most important cost centers in an organization and at Notiz, you will be expected to understand fully, and then direct the processes that happen on the floor in the Kitchen. Being a kitchen supervisor is not just about cooking, it is about understanding the ‘What, how and when behind the kitchen operation. Each supervisor is expected to be very aware of every department that is in any kitchen. The supervisor will also be required to do an improvement plan.

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Being a Purchasing supervisor is about being the head of operations. Being part of the Purchasing Department, means being part of Back of House. The Back of House department is supportive to all other departments within NHL Stenden Hospitality Group, both Operational as Supportive departments. 

You will be expected to understand fully, and then direct the processes that happen on the floor in Purchasing. Being a Purchasing supervisor is not just about processing products, it is about understanding the what, how and when behind the Purchasing operations. Each supervisor is expected to be very aware of every part of the Purchasing Department

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C1 Dutch level is required

As Reservations Supervisor, you are responsible for one of the most important departments of the hotel. You will be responsible for managing the hotel and restaurant reservations from the back and will be working closely with multiple other departments. You will be in close contact with our guests, both internal and external. The role demands in close co-operation with the manager to accomplish the goals. 

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The role of a Restaurant supervisor is an important one. This supervisor is expected to understand how all operations in the restaurant work. They represent the front facing aspect of our hotel. You are tasked with managing the provision of food and beverage to our guests. Passion and hard work is required when running a restaurant. This role will challenge the student to be an innovative, creative and effective leader in hospitality operations. 

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The Revenue Department consists of experts at analysing, forecasting and optimising hotel inventory. By utilising demand tactic, seasonal strategy and other consideration, these experts lead and drive pricing strategy of our products and services.

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As Stenden meeting u (SMU) supervisor, you are responsible for the day-to-day operations within Stenden meeting u. SMU organizes events from a-z. We offer a complete package to our clients: from the creative process to the logistical organization of an event. Working with the SMU team, means that you will work together with other departments and Practical Facilitators. It is your task to run operations as efficient and smooth as possible, to produce an excellent level of quality within the events. SMU brings balance in the different parts and preserves/watches over the quality, concept and budget of the event. The supervisor role demands close co-operation with the manager to make the events a success. Hostmanship is a key factor within SMU.

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As a Supervisor in Stewarding/ Back of House you have a very important role to perform. The department controls all the Tableware, Utensils, Cutlery and Kitchen Tools. As a supervisors, you are responsible for organizing the distribution of clean and dirty materials between all departments in Notiz Hotel. The Stewarding department is responsible for providing all the important backup services of the food and beverage departments by maintaining and cleaning all the utensils and equipment used, ensuring proper garbage disposal. Therefore, you are responsible for leading the process of cleaning and rearranging the utensils for the operations, and a proper inventory of the stock. Your role as a stewarding supervisors requires leading, communication, planning and logistics skills. 

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Do you like it when everything is always organised, clean and neat? Would you like to help others maintain that as well? Apply for this position!