Primary Responsibilities主要職責
1? Maintains excellent grooming standards at all time.
保持良好的儀容儀表。
2? Responsible for guiding the steward supervisors and stewards in the performance of their jobs.
負責在工作中指導管理管事部主管和員工的工作執(zhí)行力。
3? Responsible for controlling & analyzing on an on-going basis the following : Cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment & utensils, guests & colleague satisfaction, operating supplies, cleaning supplies payroll and related costs, breakage and loss.
負責工作中控制和分析以下：廚房區(qū)域的清潔標準，廚房（后區(qū)）、設備和廚房用具、客人和同事的滿意度、運營物資，清潔物品，相關的費用控制、破損和丟失。
4? Responsible for implementing the detailed cleaning program as scheduled, monitoring the results of each action.
負責按照清潔時間表執(zhí)行，檢查執(zhí)行結果。
5? Responsible for keeping up to date with new cleaning supplies, equipment, trends and systems in stewarding.
負責隨時更換管事部的清潔物品，設備。
6? Responsible for providing functional assistance to the stewards during operations.
負責在運營期間對宴會提供協助。
7? Responsible for the proper handling and maintenance of all equipment in the Kitchen.
負責廚房所有設備的維護。
8? Responsible for the storage and safekeeping of all flatware, glassware, hollowware, utensils and related equipment.
負責所有庫房物品的安全。
9? Responsible for the sufficiency of cleaning supplies and equipment.
負責清潔物品和設備的充足。
10? Assigns specific tasks among the stewarding team.
安排細節(jié)的工作內容。
11? Maintains and updates the steward operating manual, chemical charts and cleaning chart for team guidance.
按照管事部的操作手冊更新維護化學物品和清潔用品。
12? Prepares and monitors the requisitions of all chemicals and equipment.
按要求準備和領取化學物品和設備。
13? Reports all accidents and incidents.
事故報告。
14? Conducts and prepares monthly operating equipment inventory.
準備每月的盤點。
15? Reports and monitors the Breakage and Loss report for operating equipment.
報告和監(jiān)督破損丟失。
16? Prepares purchase requisition for operating equipment and cleaning supplies, below the par level.
根據庫存量準備清潔物資和運營設備的采購申請。
17? Coordinates with the chef of Culinary and F&B Manager in establishing minimum and maximum par stocks of all flatware, glassware, chinaware, utensils and related equipment.
協助餐飲行政總廚和餐飲經理制定所有用具的最小庫存量。
18? Coordinate with Engineering Dept. for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerator, freezers and other major equipment.
協助工程部定期維修廚房所有設備及排風，排水，煎鍋，冰箱等。
19? Inspects all stewarding supplies and equipment received is according to the established specification.
根據已建立好的守則檢查所有管事部物品和設備。
20? Maintain a hygienic and cleanliness of the kitchen.
維護廚房的衛(wèi)生標準。
21? Maintain the kitchen equipment.
維護廚房設備正常運轉。
22? Works with superior and Talent & Culture Manager to ensure the departmental performance of talent is productive.
與上級領導和人才與文化部經理通力合作以確保部門內所有人才工作的成效。
23? Assists in planning for future talent needs.
輔助制定將來的人才需求計劃。
24? Assists in recruiting in line with company guidelines.
根據酒店的指導方針輔助招聘工作。
25? Prepares and administers detailed induction program for new talent.
準備細致的新人才入職計劃。
26? Ensures training needs analysis of Stewarding talent is carried out and training programmers are designed and implemented to meet needs.
完成管事部人才培訓需求分析，并以此來制定人才的培訓計劃。
27? Provides input for probation and formal performance appraisal discussions in line with company guidelines.
根據酒店的指導方針制定人才工作評估。
28? Coaches, counsels and disciplines talent, providing constructive feedback to enhance performance.
教育、指導與訓練人才，提供有建設性的反饋以提高人才的表現。
29? Regularly communicates with talent and maintains good relations.
定期與人才進行交流并保持良好的工作關系。
30? Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation.
輔助保持一套全面、最新和關注顧客的部門標準和程序并隨時考核其運用效果。
31? Works with superior in the preparation and management of the department’s budget.
與部門上級通力協作以完成部門預算的準備制定與管理。
32? Assists in co-coordinating the preparation of the departmental annual budget.
輔助完成部門年度預算準備工作。
33? Controls and monitors departmental costs on an ongoing basis to ensure performance against budget.
在不斷運作基礎上監(jiān)督與控制部門成本。
