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§  Oversee the Implementation of standards as detailed in the departmental standards and procedures manual §  監(jiān)督部門工作標(biāo)準(zhǔn)和程序手冊(cè)中列出的各項(xiàng)規(guī)范的貫徹執(zhí)行。   Communication 溝通交流 §  Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc §  有效的進(jìn)行交接班說明會(huì)，確保所有員工了解重要客人，特殊活動(dòng)，每日特價(jià)，重點(diǎn)是推銷某些產(chǎn)品等. §  Works with Superior on manpower planning and management needs §  和上級(jí)領(lǐng)導(dǎo)一起進(jìn)行人力規(guī)劃和管理需求。 §  Works with Superior in the preparation and management of the Department’s budget §  和上級(jí)領(lǐng)導(dǎo)一起編制和管理部門預(yù)算。   Team Work 團(tuán)隊(duì)合作 §  Establishes and maintains effective 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 Executive Chef in developing training plans, develops training material in accordance with hotel guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees. §  協(xié)助行政總廚制定培訓(xùn)方案，按照酒店的綱要制定培訓(xùn)材料，為管事部員工和餐飲部其它員工執(zhí)行培訓(xùn)。 §  Conducts inventories in coordination with employees of the accounting division §  配合會(huì)計(jì)部門員工進(jìn)行盤點(diǎn)庫(kù)存。 §  Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs §  聯(lián)系工程部員工安排預(yù)防性的維護(hù)維修。 Physical Tasks 主要工作 §  In absence of Manager conducts shift briefings to ensure hotel activities and operational requirements are known §  在經(jīng)理缺席時(shí)負(fù)責(zé)交班說明，確保了解酒店的各項(xiàng)活動(dòng)和運(yùn)營(yíng)要求。 §  During the shift, oversees the preparation of kitchen equipment for use §  在當(dāng)班期間管理廚房設(shè)備使用前的準(zhǔn)備工作。 §  Oversees the preparation of kitchen equipment for use §  管理廚房設(shè)備使用前的準(zhǔn)備工作。 §  Manage the receiving and storage of kitchen goods §  負(fù)責(zé)接收和存儲(chǔ)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。 §  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(gè)人衛(wèi)生并在小組中執(zhí)行衛(wèi)生標(biāo)準(zhǔn)。 §  Manages all functions of the Stewarding operation to achieve the optimum departmental costs §  管理管事部的各項(xiàng)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(dá)到最高水平。 §  Controls and analyzes, on an on-going basis, the level of the following: §  持續(xù)行的控制和分析以下各方面： 1.Costs成本 2. Breakage 破損量 §  Quality of support provided to other sections §  為其它部門提供我支持工作的質(zhì)量 §  Condition and cleanliness of facilities and equipment §  設(shè)施設(shè)備的狀況和清潔度 §  Attendant daily briefings and other meetings as needed to obtain optimal results §  必要出席每日例會(huì)和其它會(huì)議，獲得最佳的效果。 §  Handles administrative works and keeps up-dated files on the 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。 §  Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment §  確定庫(kù)存的最多和最少量，控制所有材料和設(shè)備的標(biāo)準(zhǔn)存貨量。