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崗位職責(zé)Job Responsibilities 1、負責(zé)酒店管事部的日常運營管理，確保餐具、廚具、設(shè)備等清潔、消毒及維護工作符合衛(wèi)生標準； Be responsible for the daily operation and management of the hotel management department, ensuring that the cleaning, disinfection and maintenance of tableware, kitchenware, equipment, etc. meet hygiene standards. 2、制定并執(zhí)行管事部的工作計劃，合理分配員工任務(wù)，監(jiān)督工作進度與質(zhì)量； Formulate and implement the work plan of the management department, rationally allocate the tasks of employees, and supervise the progress and quality of work 3、管理管事部庫存，包括清潔用品、餐具及設(shè)備的采購、領(lǐng)用和盤點，確保物資充足且無浪費； Manage the inventory of the stewarding department, including the purchase, issuance and inventory of cleaning supplies, tableware and equipment, to ensure that materials are sufficient and there is no waste 4、培訓(xùn)并指導(dǎo)管事部員工，提升其專業(yè)技能與服務(wù)意識，確保團隊高效協(xié)作； Train and guide the staff of the management department to enhance their professional skills and service awareness, and ensure efficient team collaboration 5、定期檢查清潔設(shè)備及工具的使用情況，及時報修或更換故障設(shè)備，保障工作順利進行； Regularly inspect the usage of cleaning equipment and tools, promptly report for repair or replace faulty equipment to ensure the smooth progress of work 6、與其他部門（如餐飲部、廚房部）保持良好溝通，協(xié)調(diào)解決運營中的問題； Maintain good communication with other departments (such as the catering department and the kitchen department), and coordinate to solve problems in operation 7、確保管事部工作符合酒店安全、衛(wèi)生及環(huán)保政策，定期提交相關(guān)報告。 Ensure that the work of the management department complies with the hotel's safety, hygiene and environmental protection policies, and submit relevant reports on a regular basis 崗位要求 1、具備酒店或餐飲行業(yè)相關(guān)工作經(jīng)驗，有管事部或后勤管理經(jīng)驗者優(yōu)先； Relevant working experience in the hotel or catering industry is required. Candidates with experience in the executive department or logistics management are preferred 2、熟悉清潔消毒流程、餐具保養(yǎng)及設(shè)備維護知識，了解衛(wèi)生安全標準； Be familiar with the cleaning and disinfection process, tableware maintenance and equipment maintenance knowledge, and understand the hygiene and safety standards 3、具備較強的組織協(xié)調(diào)能力，能夠高效管理團隊并處理突發(fā)情況； Possessing strong organizational and coordination skills, capable of efficiently managing teams and handling emergencies 4、責(zé)任心強，注重細節(jié)，能承受一定的工作壓力。 Strong sense of responsibility, attention to details, and able to withstand certain work pressure

崗位職責(zé) Job Responsibilities 1、負責(zé)編制餐飲部所需餐具和用具的年度預(yù)算； Responsible for preparing the annual budget for tableware and utensils required by the Food and Beverage department. 2、根據(jù)各餐廳餐具的盤點情況，負責(zé)于采購部門溝通，提出器具購置計劃，保證及時補充餐具用具； According to the inventory of tableware in each restaurant, responsible for communicating with the purchasing department, proposing the purchasing plan of tableware, ensuring the timely replenishment of tableware and utensils 3、檢查和管理各點餐具的使用情況，分析造成損耗的原因，提出降低損耗的建議； Check and manage the use of tableware at each point, analyze the causes of loss, and put forward suggestions to reduce the loss 4、負責(zé)安排管事部員工的工作班次； Responsible for scheduling work shifts of stewarding staff 5、負責(zé)做好餐具用具的保管、發(fā)放、回收工作，負責(zé)廚房區(qū)域的環(huán)境衛(wèi)生； Responsible for the preservation, distribution and recycling of tableware and utensils, responsible for the environmental hygiene of the kitchen area 6、負責(zé)對下屬員工的考勤考核工作，督導(dǎo)員工做好安全工作； Responsible for the staff attendance assessment, supervise the staff to do a good job of safety work 7、負責(zé)廚房設(shè)備的清潔和保管； Oversees the cleaningand storage of kitchen equipment 8、同本地防疫機構(gòu)保持良好聯(lián)系； Liaises with theLocal Hygiene authorities and be up-to-date with the Hygiene laws 9、根據(jù)經(jīng)營情況準備人員預(yù)算 Takes part in theplanning rostering of Staff in all areas as per the business needs. 10、充分了解本地的衛(wèi)生法律和法規(guī)Have a thorough understanding of local health laws and regulations.11、建立食品衛(wèi)生管理檔案，保存各種檢查記錄Establish food hygiene management archives and keep various inspection records.12、定期進行食品衛(wèi)生培訓(xùn) Regular food hygiene training should be conducted. 崗位要求 Job requirements 1、有較強的責(zé)任心,工作認真踏實，身體健康，精力充沛 Have a strong sense of responsibility, work seriously and practical，Healthy and energetic 2、熟悉各種餐具用具的特性及價格，懂得餐具用具的分類和保管方法 Familiar with the characteristics and prices of various tableware, understand the classification and storage methods of tableware 3、熟悉各種洗滌劑和清潔劑的使用方法，熟悉常用的餐具洗滌設(shè)備及其操作方法，了解它們的維修保養(yǎng)方法 Familiar with the use of various detergents and cleaners, familiar with the commonly used tableware washing equipment and its operation methods, understand their maintenance methods 4、具有豐富的食品衛(wèi)生安全知識，有食品處理及各種衛(wèi)生標準的相關(guān)工作經(jīng)驗Having extensive knowledge of food hygiene and safety, as well as relevant working experience in food handling and various hygiene standards.5、持有行業(yè)衛(wèi)生資格證書或者職業(yè)安全證書者優(yōu)先 Those holding industry hygiene qualification certificates or occupational safety certificates will be given priority.

崗位職責(zé) Job Responsibilities 1、負責(zé)編制餐飲部所需餐具和用具的年度預(yù)算； Responsible for preparing the annual budget for tableware and utensils required by the Food and Beverage department. 2、根據(jù)各餐廳餐具的盤點情況，負責(zé)于采購部門溝通，提出器具購置計劃，保證及時補充餐具用具； According to the inventory of tableware in each restaurant, responsible for communicating with the purchasing department, proposing the purchasing plan of tableware, ensuring the timely replenishment of tableware and utensils 3、檢查和管理各點餐具的使用情況，分析造成損耗的原因，提出降低損耗的建議； Check and manage the use of tableware at each point, analyze the causes of loss, and put forward suggestions to reduce the loss 4、負責(zé)安排管事部員工的工作班次； Responsible for scheduling work shifts of stewarding staff 5、負責(zé)做好餐具用具的保管、發(fā)放、回收工作，負責(zé)廚房區(qū)域的環(huán)境衛(wèi)生； Responsible for the preservation, distribution and recycling of tableware and utensils, responsible for the environmental hygiene of the kitchen area 6、負責(zé)對下屬員工的考勤考核工作，督導(dǎo)員工做好安全工作； Responsible for the staff attendance assessment, supervise the staff to do a good job of safety work 7、負責(zé)廚房設(shè)備的清潔和保管； Oversees the cleaningand storage of kitchen equipment 8、同本地防疫機構(gòu)保持良好聯(lián)系； Liaises with theLocal Hygiene authorities and be up-to-date with the Hygiene laws 9、根據(jù)經(jīng)營情況準備人員預(yù)算 Takes part in theplanning rostering of Staff in all areas as per the business needs. 10、協(xié)助完成上級的工作任務(wù) Help leader tocomplete tasks 崗位要求 Job requirements 1、有較強的責(zé)任心,工作認真踏實，身體健康，精力充沛 Have a strong sense of responsibility, work seriously and practical，Healthy and energetic 2、熟悉各種餐具用具的特性及價格，懂得餐具用具的分類和保管方法 Familiar with the characteristics and prices of various tableware, understand the classification and storage methods of tableware 3、熟悉各種洗滌劑和清潔劑的使用方法，熟悉常用的餐具洗滌設(shè)備及其操作方法，了解它們的維修保養(yǎng)方法 Familiar with the use of various detergents and cleaners, familiar with the commonly used tableware washing equipment and its operation methods, understand their maintenance methods

PRINCIPAL RESPONSIBILITIES 主要職責(zé) ·Take responsibility for sanitation of all culinary, storage garbage and food areas. 直接負責(zé)廚房衛(wèi)生設(shè)施，垃圾存儲和食品區(qū)域。 ·Monitor the operation of disc storage to ensure that operation procedures are consistent with relevant policies and standard operating procedures. 監(jiān)管盤碟存放間的操作，確保與相關(guān)政策和標準運作程序相一致。 ·Check the maintenance procedure of food holding procedure and transportation equipment. 檢查食品持有程序和運輸設(shè)備的維修保養(yǎng)程序。 ·Ensure that food operation and hygiene standards comply with the regulations. 確保食品操作及衛(wèi)生標準符合規(guī)定規(guī)范。 ·Ensure all operations follow local regulations. 確保所有操作符合本地法規(guī)。 ·Manage the cleaning of all equipment, porcelain, glassware, silver-plated ware. 管理所有設(shè)備，瓷器，玻璃器皿，鍍銀器皿的清潔。 ·Be familiar with and supervise all service vessels, equipment, floor and other cleaning procedures. 熟知所有服務(wù)器皿，設(shè)備，地板等的清潔程序并對其進行監(jiān)督。 ·Perform proper breakage procedure for all F&B. 執(zhí)行正確適當?shù)膿p耗處理程序。 ·Assist store keepers to conduct operation equipment inventory. 協(xié)助倉庫管理員對餐飲部運作物品的盤點。 ·Supervise daily operation of all stewarding colleagues according to colleague levels to ensure that their conducts are meeting the hotel standards. 根據(jù)同事的級別來監(jiān)督其工作，使之符合酒店標準。 ·Ensure the awareness & enforcement of the related hotel SOP. ?熟知并執(zhí)行酒店所有相關(guān)的標準操作程序。 ·Well known and make sure the hygiene, safety operation and cleanliness status are always in line with the brand standard guidelines. 了解并確保衛(wèi)生，安全操作和清潔狀況符合品牌標準。 ·Provide training to department colleagues on safety procedures. 給予部門同事安全程序的培訓(xùn)。 ·Report, investigate and follow up on stewarding colleagues’ accidents. 報告、調(diào)查及跟進員工意外事件。 ·Implement a departmental daily training with colleagues 執(zhí)行貫徹部門每日培訓(xùn)計劃。 ·Provide relevant training to department colleagues on hygiene, equipment operation and chemical use. 給予部門同事關(guān)于衛(wèi)生，設(shè)備操作及化學(xué)品的使用相關(guān)的培訓(xùn)。 ·Conduct steward to work in the right and most efficient way. 引導(dǎo)各管事員工正確并高效地工作。 ·Evaluates the work of store keepers. 負責(zé)倉庫管理員的工作評估。 ·Ensure the efficient scheduling of outsourcing colleagues. 合理有效安排外包同事的排班。 ·Actively promote cross-sectoral cooperation through frank communication. 通過坦誠的溝通，積極推動跨部門的合作。 ·Perform any reasonable request made by the management which is not against the local laws. 執(zhí)行管理層的任何不違反法律法規(guī)的合理要求。 ·Respond in a friendly manner to guest concerns or inquires. 友好禮貌地對待客人所關(guān)注的所有問題及需求。 ·Ensure colleagues maintain required food handling and sanitation certifications. 確保同事持有必須的食品操作和衛(wèi)生操作證明。 ·Observe service behaviours of stewarding colleagues and provides feedback to individuals and continuously strive to improve their work performance. 觀察同事的工作行動并對他們提供反饋信息，不間斷性指導(dǎo)他們改善工作表現(xiàn)。 ·Perform any duties assigned by the Management. 執(zhí)行任何管理層委托的工作。 ? REQUIREMENTS 職位要求 ? Education 教育學(xué)歷 ·Culinary or related professional area is preferred. 餐飲相關(guān)背景優(yōu)先。 ? Experience 經(jīng)驗 ·At least three years working experience in this position, preferably in hotel industry. 至少三年相關(guān)工作經(jīng)驗，有在酒店工作經(jīng)驗的優(yōu)先。 ? Job Skill/Knowledge 工作技能/知識 ·Knowledge of food handling and sanitation standards. 具備處理食物和環(huán)境衛(wèi)生標準的知識。 ·Knowledge of basic sanitation control and use of cleaning equipment. 具備基本衛(wèi)生設(shè)備控制和使用清潔設(shè)備的知識。 ·Understanding of use and maintenance of kitchen dish room equipment. 理解如何使用廚房盤碟設(shè)備。 ·Strong problem-solving skills and organization skills. 強大的問題解決能力和組織能力。 ·Maintain good relationship with colleagues, customers and suppliers. 與同事，客戶及供應(yīng)商保持良好的關(guān)系。 ? Computer Knowledge 電腦知識 ·Ability to use standard software applications and hotel system. 能夠使用標準應(yīng)用軟件和酒店操作系統(tǒng)。 ? Language Proficiency 語言能力 ·Good communication skill in Mandarin and English (verbal, listening and writing) 良好的普通話和英語聽說寫能力。

崗位職責(zé)Job Responsibilities 1、負責(zé)酒店管事部的日常運營管理，確保餐具、廚具、設(shè)備等清潔、消毒及維護工作符合衛(wèi)生標準； Be responsible for the daily operation and management of the hotel management department, ensuring that the cleaning, disinfection and maintenance of tableware, kitchenware, equipment, etc. meet hygiene standards. 2、制定并執(zhí)行管事部的工作計劃，合理分配員工任務(wù)，監(jiān)督工作進度與質(zhì)量； Formulate and implement the work plan of the management department, rationally allocate the tasks of employees, and supervise the progress and quality of work 3、管理管事部庫存，包括清潔用品、餐具及設(shè)備的采購、領(lǐng)用和盤點，確保物資充足且無浪費； Manage the inventory of the stewarding department, including the purchase, issuance and inventory of cleaning supplies, tableware and equipment, to ensure that materials are sufficient and there is no waste 4、培訓(xùn)并指導(dǎo)管事部員工，提升其專業(yè)技能與服務(wù)意識，確保團隊高效協(xié)作； Train and guide the staff of the management department to enhance their professional skills and service awareness, and ensure efficient team collaboration 5、定期檢查清潔設(shè)備及工具的使用情況，及時報修或更換故障設(shè)備，保障工作順利進行； Regularly inspect the usage of cleaning equipment and tools, promptly report for repair or replace faulty equipment to ensure the smooth progress of work 6、與其他部門（如餐飲部、廚房部）保持良好溝通，協(xié)調(diào)解決運營中的問題； Maintain good communication with other departments (such as the catering department and the kitchen department), and coordinate to solve problems in operation 7、確保管事部工作符合酒店安全、衛(wèi)生及環(huán)保政策，定期提交相關(guān)報告。 Ensure that the work of the management department complies with the hotel's safety, hygiene and environmental protection policies, and submit relevant reports on a regular basis 崗位要求 1、具備酒店或餐飲行業(yè)相關(guān)工作經(jīng)驗，有管事部或后勤管理經(jīng)驗者優(yōu)先； Relevant working experience in the hotel or catering industry is required. Candidates with experience in the executive department or logistics management are preferred 2、熟悉清潔消毒流程、餐具保養(yǎng)及設(shè)備維護知識，了解衛(wèi)生安全標準； Be familiar with the cleaning and disinfection process, tableware maintenance and equipment maintenance knowledge, and understand the hygiene and safety standards 3、具備較強的組織協(xié)調(diào)能力，能夠高效管理團隊并處理突發(fā)情況； Possessing strong organizational and coordination skills, capable of efficiently managing teams and handling emergencies 4、責(zé)任心強，注重細節(jié)，能承受一定的工作壓力。 Strong sense of responsibility, attention to details, and able to withstand certain work pressure

??Oversees the preparation of kitchen equipment for use ? 管理廚房設(shè)備使用前的準備工作。 ? Manage the receiving and storage of kitchen goods ? 負責(zé)接收和存儲廚房物品的管理工作。 ? Oversees the cleaning and storage of kitchen equipment ? 監(jiān)督廚房設(shè)備的清潔和存放。 ? Oversee the cleaning of the premises ? 監(jiān)督廚房的清潔工作。 ? Oversee the removal of waste ? 管理廢品的清除。 ? Oversee the handling of kitchen linen ? 管理廚房布巾的處理工作。 ? Maintains a hygienic kitchen ? 保持廚房的衛(wèi)生。 ? Cleans the kitchen and equipment ? 清潔廚房和設(shè)備。 ? Maintains high levels of personal hygiene for self and enforces hygiene standards for team? ? 保持高度的個人衛(wèi)生并在小組中執(zhí)行衛(wèi)生標準。 ? Manages all functions of the Stewarding operation to achieve the optimum departmental costs ? 管理管事部的各項職責(zé)，使部門成本控制到最低。 ? Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation ? 管理管事部的各方面職責(zé)，使?jié)M意度達到最高水平。 ??Condition and cleanliness of facilities and equipment ??設(shè)施設(shè)備的狀況和清潔度 ? Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment ? 確定庫存的最多和最少量，控制所有材料和設(shè)備的標準存貨量。 ? Conducts inventories in coordination with employees of the accounting division ? 配合會計部門員工進行盤點庫存。 Required Skills – 技能要求 ? Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. ? 完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力。 ? Food service permit or valid health/food handler card as required by local government agency. ? 食品服務(wù)許可或當?shù)卣?guī)定的有效的衛(wèi)生或健康上崗證。 ? Problem solving, reasoning, motivating, organizational and training abilities. ? 具有解決問題，推理，號召，組織和培訓(xùn)能力。 Experience – 經(jīng)驗 ? 2 years related experience including at least 1 year in supervisory capacity or an equivalent combination of education and experience. ? 2年相關(guān)經(jīng)驗包括至少1年的管理經(jīng)驗或與此相當?shù)慕逃拖嚓P(guān)工作經(jīng)驗結(jié)合的背景。

【崗位職責(zé)】 1、負責(zé)編制餐飲部所需餐具和用具的年度預(yù)算。 2、根據(jù)各餐廳餐具的盤點情況，負責(zé)于采購部門溝通，提出器具購置計劃，保證及時補充餐具用具。 3、檢查和管理各點餐具的使用情況，分析造成損耗的原因，提出降低損耗的建議。 4、負責(zé)安排管事部員工的工作班次。 5、負責(zé)做好餐具用具的保管、發(fā)放、回收工作，負責(zé)廚房區(qū)域的環(huán)境衛(wèi)生。 6、負責(zé)對下屬員工的考勤考核工作，督導(dǎo)員工做好安全工作。 7、負責(zé)食品衛(wèi)生安全監(jiān)督及管理。 【崗位要求】 1、有較強的責(zé)任心,工作認真踏實。 2、熟悉各種餐具用具的牌號、產(chǎn)地、特性及價格，懂得餐具用具的分類和保管方法。 3、熟悉各種洗滌劑和清潔劑的使用方法，熟悉常用的餐具洗滌設(shè)備及其操作方法，了解它們的維修保養(yǎng)方法。 4、具有大專及以上的文化程度或同等學(xué)歷。 5、有籌開酒店工作經(jīng)驗的優(yōu)先。

崗位職責(zé) Job Responsibilities 1、負責(zé)編制餐飲部所需餐具和用具的年度預(yù)算； Responsible for preparing the annual budget for tableware and utensils required by the Food and Beverage department. 2、根據(jù)各餐廳餐具的盤點情況，負責(zé)于采購部門溝通，提出器具購置計劃，保證及時補充餐具用具； According to the inventory of tableware in each restaurant, responsible for communicating with the purchasing department, proposing the purchasing plan of tableware, ensuring the timely replenishment of tableware and utensils 3、檢查和管理各點餐具的使用情況，分析造成損耗的原因，提出降低損耗的建議； Check and manage the use of tableware at each point, analyze the causes of loss, and put forward suggestions to reduce the loss 4、負責(zé)安排管事部員工的工作班次； Responsible for scheduling work shifts of stewarding staff 5、負責(zé)做好餐具用具的保管、發(fā)放、回收工作，負責(zé)廚房區(qū)域的環(huán)境衛(wèi)生； Responsible for the preservation, distribution and recycling of tableware and utensils, responsible for the environmental hygiene of the kitchen area 6、負責(zé)對下屬員工的考勤考核工作，督導(dǎo)員工做好安全工作； Responsible for the staff attendance assessment, supervise the staff to do a good job of safety work 7、負責(zé)廚房設(shè)備的清潔和保管； Oversees the cleaningand storage of kitchen equipment 8、同本地防疫機構(gòu)保持良好聯(lián)系； Liaises with theLocal Hygiene authorities and be up-to-date with the Hygiene laws 9、根據(jù)經(jīng)營情況準備人員預(yù)算 Takes part in theplanning rostering of Staff in all areas as per the business needs. 10、協(xié)助完成上級的工作任務(wù) Help leader tocomplete tasks 崗位要求 Job requirements 1、有較強的責(zé)任心,工作認真踏實，身體健康，精力充沛 Have a strong sense of responsibility, work seriously and practical，Healthy and energetic 2、熟悉各種餐具用具的特性及價格，懂得餐具用具的分類和保管方法 Familiar with the characteristics and prices of various tableware, understand the classification and storage methods of tableware 3、熟悉各種洗滌劑和清潔劑的使用方法，熟悉常用的餐具洗滌設(shè)備及其操作方法，了解它們的維修保養(yǎng)方法 Familiar with the use of various detergents and cleaners, familiar with the commonly used tableware washing equipment and its operation methods, understand their maintenance methods

崗位職責(zé) 1.負責(zé)編制餐飲部所需餐具和用具的年度預(yù)算。 2.根據(jù)各餐廳餐具的盤點情況，負責(zé)于采購部門溝通，提出器具購置計劃，保證及時補充餐具用具。 3.檢查和管理各點餐具的使用情況，分析造成損耗的原因，提出降低損耗的建議。 4.負責(zé)安排管事部員工的工作班次。 5.負責(zé)做好餐具用具的保管、發(fā)放、回收工作，負責(zé)廚房區(qū)域的環(huán)境衛(wèi)生。 6.負責(zé)對下屬員工的考勤考核工作，督導(dǎo)員工做好安全工作。 崗位要求 1.有較強的責(zé)任心,工作認真踏實。 2.熟悉各種餐具用具的牌號、產(chǎn)地、特性及價格，懂得餐具用具的分類和保管方法。 3.熟悉各種洗滌劑和清潔劑的使用方法，熟悉常用的餐具洗滌設(shè)備及其操作方法，了解它們的維修保養(yǎng)方法。 4.具有高中以上的文化程度或同等學(xué)歷。 5.身體健康，精力充沛。

【崗位職責(zé)】 1、負責(zé)編制餐飲部所需餐具和用具的年度預(yù)算。 2、根據(jù)各餐廳餐具的盤點情況，負責(zé)于采購部門溝通，提出器具購置計劃，保證及時補充餐具用具。 3、檢查和管理各點餐具的使用情況，分析造成損耗的原因，提出降低損耗的建議。 4、負責(zé)安排管事部員工的工作班次。 5、負責(zé)做好餐具用具的保管、發(fā)放、回收工作，負責(zé)廚房區(qū)域的環(huán)境衛(wèi)生。 6、負責(zé)對下屬員工的考勤考核工作，督導(dǎo)員工做好安全工作。 【崗位要求】 1、有較強的責(zé)任心,工作認真踏實。 2、熟悉各種餐具用具的牌號、產(chǎn)地、特性及價格，懂得餐具用具的分類和保管方法。 3、熟悉各種洗滌劑和清潔劑的使用方法，熟悉常用的餐具洗滌設(shè)備及其操作方法，了解它們的維修保養(yǎng)方法。 4、具有XX以上的文化程度或同等學(xué)歷。 5、身體健康，精力充沛。

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崗位職責(zé): Responsible for supervising the stewarding operation during shift and for cleaning and maintaining food and beverage premises to high hygienic standards. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. All responsibilities are to be performed in accordance with departmental and hotel policies, practices and procedures, as well as within the framework and intent of the Vision for Shanghai MGM. 在當班期間負責(zé)監(jiān)督管事部的運營和清潔工作，確保餐飲物資達到高度衛(wèi)生標準；遵守當?shù)氐男l(wèi)生和安全法規(guī)， 或其它適用的規(guī)定，以及品牌規(guī)范和當?shù)氐囊?guī)章制度。 任職資格: 1. Over 2 years of related working experience, preferred on a similar position within a similar quality hotel. 2 年以上相關(guān)工作經(jīng)驗，有同等質(zhì)量酒店相似崗位工作經(jīng)驗者優(yōu)先考慮。 2. Good written and spoken English and Chinese preferred. 良好的中英文書寫及口語能力者優(yōu)先考慮。 3. Good communication skill. 良好的溝通技巧。 4. Honest, upright, Mature and reliable with positive attitude. 誠實正直，成熟可信，樂觀向上。 5. Good sense of responsibility, team spirit, good execution ability. 有責(zé)任心與團隊精神，執(zhí)行力強。 6. Must possess basic computer literate. 掌握基本計算機技能。

【崗位職責(zé)】 1、負責(zé)督導(dǎo)本部下屬員工，維持日常工作的順利運作轉(zhuǎn)； 2、保持本區(qū)域的衛(wèi)生清潔，督導(dǎo)檢查清潔工的工作； 3、負責(zé)向廚房，餐廳，酒吧提供所需用品和設(shè)備，籌劃和配備宴會等活動的餐具，物品； 4、根據(jù)使用量配發(fā)各種洗滌劑和其他化學(xué)用品。 5、協(xié)調(diào)管事部主管進行各種設(shè)備，餐具的盤點工作。 6、監(jiān)督本區(qū)域員工按規(guī)定的程序和要求工作，保證餐具的完整，降低破損，保證衛(wèi)生質(zhì)量，做好員工考勤。 7、與廚房，餐廳保持良好的關(guān)系，加強溝通。 【崗位要求】 1、熟悉各種餐具用具的品牌、產(chǎn)地、特性及價格，懂得餐具用具的分類和保管方法； 2、熟悉各種洗滌劑和清潔劑的使用方法，熟悉熟悉常用的餐具洗滌設(shè)備及操作方法，了解它們的維修保養(yǎng)放放； 3、有較強的責(zé)任心，工作認真踏實。

【崗位職責(zé)】 1、負責(zé)編制餐飲部所需餐具和用具的年度預(yù)算。 2、根據(jù)各餐廳餐具的盤點情況，負責(zé)于采購部門溝通，提出器具購置計劃，保證及時補充餐具用具。 3、檢查和管理各點餐具的使用情況，分析造成損耗的原因，提出降低損耗的建議。 4、負責(zé)安排管事部員工的工作班次。 5、負責(zé)做好餐具用具的保管、發(fā)放、回收工作，負責(zé)廚房區(qū)域的環(huán)境衛(wèi)生。 6、負責(zé)對下屬員工的考勤考核工作，督導(dǎo)員工做好安全工作。 【崗位要求】 1、有較強的責(zé)任心,工作認真踏實。 2、熟悉各種餐具用具的牌號、產(chǎn)地、特性及價格，懂得餐具用具的分類和保管方法。 3、熟悉各種洗滌劑和清潔劑的使用方法，熟悉常用的餐具洗滌設(shè)備及其操作方法，了解它們的維修保養(yǎng)方法。 4、具有大招以上的文化程度或同等學(xué)歷。 5、身體健康，精力充沛。

崗位職責(zé)：1.根據(jù)活動排班計劃，負責(zé)管事員考勤、崗位分配及臨聘人員崗前培訓(xùn)與管理，監(jiān)督按標準流程完成餐具清洗、消毒、分類及存儲工作。 2.具備化學(xué)用品儲存知識，能正確配比各類洗滌劑、清潔劑的用量，保證安全用量，避免浪費或危害?，F(xiàn)場指導(dǎo)員工及臨聘人員操作規(guī)范，包括洗碗機使用、化學(xué)用品儲存與洗滌劑配比，避免浪費或危害，跟蹤餐具損耗并上報數(shù)據(jù)。 3.檢查餐具清潔度。協(xié)助上級確保清潔、消毒及維護工作符合衛(wèi)生標準，收集反饋并現(xiàn)場整改。 4.負責(zé)庫房管理，包括清潔用品、餐具、設(shè)備的領(lǐng)用、盤點及協(xié)助采購流程，監(jiān)控耗材使用，庫存不足時及時提交申購需求，確保物資充足無浪費。 5.清潔設(shè)備日常檢查與簡易維護，發(fā)現(xiàn)故障立即報修，配合設(shè)施設(shè)備部處理；配合其他部門活動需求，提供餐具及物品支持。 6.記錄每日工作數(shù)據(jù)（清洗量、耗材使用、員工出勤等），提交管事經(jīng)理匯總；協(xié)助上級完成管事績效評估相關(guān)工作。 7.完成上級交代的其他工作任務(wù)。 任職要求： 一、基本要求： 1.擁護中華人民共和國憲法,堅決執(zhí)行黨和國家的路線、方針和政策，政治素質(zhì)好，品行端正遵紀守法，誠實守信，廉潔自律； 2.身心健康，無色盲、色弱，無吸毒、酗酒等不良嗜好，具備正常履行崗位職責(zé)的身體條件，符合《國家公務(wù)員錄用體檢通用標準》的要求； 3.應(yīng)聘人員的學(xué)歷必須為國家承認的學(xué)歷，以教育部學(xué)信網(wǎng)驗證為準； 留學(xué)歸國學(xué)歷，以教育部中國留學(xué)網(wǎng)驗證為準。 二.其他要求： 1.任職要求（需滿足中一下任意一項）： ①四/五星級酒店或大型餐飲、商超、物業(yè)、會議/會展行業(yè)等大型活動場所3年以上工作經(jīng)驗。 ②中專/高中學(xué)歷，工作4年及以上；或大專學(xué)歷，工作2年及以上；或本科及以上學(xué)歷，應(yīng)屆畢業(yè)生。 2.專業(yè)要求：無 3.證件要求：無 4.年齡要求：50周歲及以下(1974年7月及以后出生） 5.綜合素質(zhì)：熟悉各種餐具用具的牌號、產(chǎn)地、特性及價格，懂得餐具用具的分類和保管方法。具備良好的溝通協(xié)調(diào)能力，責(zé)任心強，工作認真踏實。 6.其他：特別優(yōu)秀者可適當放寬條件。

【崗位職責(zé)】 1、負責(zé)編制餐飲部所需餐具和用具的年度預(yù)算。 2、根據(jù)各餐廳餐具的盤點情況，負責(zé)于采購部門溝通，提出器具購置計劃，保證及時補充餐具用具。 3、檢查和管理各點餐具的使用情況，分析造成損耗的原因，提出降低損耗的建議。 4、負責(zé)安排管事部員工的工作班次。 5、負責(zé)做好餐具用具的保管、發(fā)放、回收工作，負責(zé)廚房區(qū)域的環(huán)境衛(wèi)生。 6、負責(zé)對下屬員工的考勤考核工作，督導(dǎo)員工做好安全工作。 【崗位要求】 1、有較強的責(zé)任心,工作認真踏實。 2、熟悉各種餐具用具的牌號、產(chǎn)地、特性及價格，懂得餐具用具的分類和保管方法。 3、熟悉各種洗滌劑和清潔劑的使用方法，熟悉常用的餐具洗滌設(shè)備及其操作方法，了解它們的維修保養(yǎng)方法。 4、具有XXX以上的文化程度或同等學(xué)歷。 5、身體健康，精力充沛。

指導(dǎo)員工做準備及清潔方面的工作。 確保有足夠的用品，并申請所需采購的物品。 確保所有設(shè)備及家具處于正常的工作狀態(tài)。 完成上級布置的其它工作。 ?Briefs?staffs?on preparations and?cleaning?issues. Ensure adequate of supplies, materials, and requisition for general supplies. Ensure all fixtures and operating equipment is in good working condition. Conduct other tasks assigned by superior.

【崗位職責(zé)】 1、全面負責(zé)酒店管事部的日常運營管理工作，確保餐具、廚具、設(shè)備等清潔消毒工作符合衛(wèi)生標準； 2、制定并執(zhí)行管事部的工作流程與規(guī)范，優(yōu)化部門運作效率，合理調(diào)配人力與物資資源； 3、監(jiān)督并檢查餐具、玻璃器皿、布草等物品的清潔、保養(yǎng)及庫存管理，確保其完好率和周轉(zhuǎn)率； 4、負責(zé)管事部員工的培訓(xùn)、考核及團隊建設(shè)，提升員工專業(yè)技能與服務(wù)意識； 5、協(xié)調(diào)與廚房、餐廳、客房等部門的溝通協(xié)作，確保后勤支持工作高效順暢； 6、定期盤點部門物資，控制損耗與成本，提出改進建議并落實執(zhí)行； 7、處理突發(fā)問題，如設(shè)備故障或衛(wèi)生檢查等，確保部門工作正常運轉(zhuǎn)。 【崗位要求】 1、年齡30-45歲，5年以上酒店管事部或相關(guān)后勤管理工作經(jīng)驗，有主管經(jīng)驗者優(yōu)先； 2、熟悉酒店管事部工作流程及衛(wèi)生安全標準，具備扎實的清潔消毒、設(shè)備維護等專業(yè)知識； 3、具備較強的團隊管理能力，能有效調(diào)動員工積極性，解決團隊矛盾； 4、執(zhí)行力強，注重細節(jié)，能高效應(yīng)對高強度工作及突發(fā)狀況； 5、良好的溝通協(xié)調(diào)能力，能與各部門順暢合作； 6、身體健康，能適應(yīng)倒班工作制。

Oversees the preparation ofkitchen equipment for use. 管理廚房設(shè)備使用前的準備工作。 Manage the receiving andstorage of kitchen goods. 負責(zé)接收和存儲廚房物品的管理工作。 Oversees the cleaning andstorage of kitchen equipment.?監(jiān)督廚房設(shè)備的清潔和存放。 Oversee the cleaning of thepremises. 監(jiān)督廚房的清潔工作。 Oversee the removal of waste. 管理廢品的清除。 Oversee the handling of kitchenlinen. 管理廚房布巾的處理工作。 Maintains a hygienic kitchen. 保持廚房的衛(wèi)生。 Cleans the kitchen andequipment. 清潔廚房和設(shè)備。 Maintains high levels ofpersonal hygiene for self and enforces hygiene standards for team. 保持高度的個人衛(wèi)生并在小組中執(zhí)行衛(wèi)生標準。 Manages all functions of theStewarding operation to achieve the optimum departmental costs. 管理管事部的各項職責(zé)，使部門成本控制到最低。 Manages all functions of theStewarding operation to achieve the optimum quality level of sanitation. 管理管事部的各方面職責(zé)，使?jié)M意度達到最高水平。 Controls and analyzes, on anon-going basis, the level of the following: 持續(xù)行的控制和分析以下各方面：Costs?成本、Breakage?破損量、Quality of support provided toother sections?為其它部門提供我支持工作的質(zhì)量、Condition and cleanliness offacilities and equipment?設(shè)施設(shè)備的狀況和清潔度、Guest satisfaction?賓客滿意度、 Establishes and maintainseffective employee and inter-departmental working relationships. 與員工和酒店其它部門建立并保持積極的工作關(guān)系。 Assists the Director of Foodand Beverage and the Executive Chef in developing training plans, developstraining material in accordance with ICHG guidelines and implements trainingplans for the Stewarding employees and other Food and Beverage employees. 協(xié)助餐飲總監(jiān)和行政總廚制定培訓(xùn)方案，按照洲際酒店集團的綱要制定培訓(xùn)材料，為管事部員工和餐飲部其它員工執(zhí)行培訓(xùn)。 Conducts daily briefings andother meetings as needed to obtain optimal results. 必要時主持每體例會和其它會議，獲得最佳的效果。 Handles administrative worksand keeps up-dated files on the following Stewarding matters: 處理行政工作，并更新與以下管事部相關(guān)事宜的文件：?Finance?財務(wù)、Standards 標準、Training?培訓(xùn)、Outlets?餐廳、Meetings?會議、Miscellaneous?其它。 Assists the Director of Foodand Beverage and the Executive Chef in settings Stewarding goals and developingstrategies, procedures and policies.?協(xié)助餐飲總監(jiān)和行政總廚設(shè)定管事部的目標和制定策略，程序和規(guī)定。 Determines the minimum andmaximum stocks and controls the par-stocks of all material and equipment. 確定庫存的最多和最少量，控制所有材料和設(shè)備的標準存貨量。 Liaise with the PurchasingManager and suppliers for any purchase needed for the stewarding operation. 聯(lián)絡(luò)采購經(jīng)理和供應(yīng)商有關(guān)管事部運營所需的采購物品。 Conducts inventories incoordination with employees of the accounting division. 配合會計部門員工進行盤點庫存。 Liaise with employees of theEngineering Division to schedule preventive maintenance and repairs. 聯(lián)系工程部員工安排預(yù)防性的維護維修。 Monitors local competitors andcompare their operation with his operation. 監(jiān)測本地競爭對手，與他們的運營進行比較。 Keeps aware of trends, systems,practices and equipment in food and beverage through trade literature, hotelshow and site visits. 不斷通過貿(mào)易宣傳品，酒店展和現(xiàn)場參觀了解餐飲的趨勢，系統(tǒng)，操作和設(shè)備。 Works with Executive Chef inmanpower planning and management needs. 和行政總廚一起進行人力規(guī)劃和管理需求。 Works with Executive Chef inthe preparation and management of the Department’s budget. 和行政總廚一起編制和管理部門預(yù)算。