崗位職責(zé)：
Under the general guidance & supervision of the Executive Chef within the established policies & procedures of Hilton, oversees & directs all aspects of stewarding operation. Directs the efforts and activities in the stewarding section to ensure quality standard of? cleanliness, hygiene and sanitation of all kitchen areas, equipment and utensils are? maintained at the all times, leading to guest satisfaction, employee satisfaction and profit for the hotel.
在行政總廚的總指導(dǎo)監(jiān)督下制定希爾頓的政策和規(guī)章，監(jiān)督指導(dǎo)管事部運營。管事部確保整個廚房區(qū)域的設(shè)備和用具清潔衛(wèi)生達到品質(zhì)標(biāo)準(zhǔn)，從而使客人滿意，員工滿意，有益于整個酒店。
1. To maintain a high customer service focus by approaching your job with the customers always in mind.
在整個的工作過程中，時刻保持高度的客戶服務(wù)意識。
2. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
保持積極的工作態(tài)度, 做好本職工作，并且主動解決問題，能夠始終清晰的與客人或同事進行交流。
3. Responsible for guiding the? steward supervisors and stewards in the performance of their jobs..
負(fù)責(zé)在工作中指導(dǎo)管理管事部主管和員工的工作執(zhí)行力。
4. 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 & team satisfaction, Operating supplies, cleaning supplies payroll and related costs,Breakage and Loss.
負(fù)責(zé)工作中控制和分析以下：廚房區(qū)域的清潔標(biāo)準(zhǔn)，宴會廚房（后區(qū)）、設(shè)備和廚房用具、客人和團隊的滿意度、運營物資，清潔物品，相關(guān)的費用控制、破損和丟失。
5. Responsible for implementing the detailed cleaning program as scheduled, monitoring the results of each action.
負(fù)責(zé)按照清潔時間表執(zhí)行，檢查執(zhí)行結(jié)果。
6. Responsible for keeping up to date with new cleaning supplies, equipment, trends and systems in stewarding.
負(fù)責(zé)隨時更換管事部的清潔物品，設(shè)備。
7. Responsible for providing functional assistance to the stewards during operations.
負(fù)責(zé)在運營期間對宴會提供協(xié)助。
8. Responsible for the proper handling and maintenance of all equipment in the Kitchen.
負(fù)責(zé)廚房所有設(shè)備的維護。
9. Responsible for the storage and safekeeping of all flatware, glassware, hollowware, utensils and related equipment.
負(fù)責(zé)所有庫房物品的安全。
10.??? Responsible for the sufficiency of cleaning supplies and equipment.
負(fù)責(zé)清潔物品和設(shè)備的充足。
11. Assigns specific tasks among the stewarding team .
安排細(xì)節(jié)的工作內(nèi)容。
12. 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(xué)物品和清潔用品。
13. Prepares and monitors the requisitions of all chemicals and equipment.
按要求準(zhǔn)備和領(lǐng)取化學(xué)物品和設(shè)備。
14. Reports all accidents and incidents.
事故報告。
15. Conducts and prepares monthly operating equipment inventory.
準(zhǔn)備每月的盤點。
16. Reports and monitors the Breakage and Loss report for operating equipment.
報告和監(jiān)督破損丟失。
17. Prepares purchase requisition for operating equipment and cleaning supplies, below? the par level.
根據(jù)庫存量準(zhǔn)備清潔物資和運營設(shè)備的采購申請。
18. Coordinates with the Executive Chef and F&B Manager in establishing minimum and maximum par stocks of all flatware, glassware, chinaware, utensils and related equipment.
協(xié)助總廚和餐飲部經(jīng)理制定所有用具的最小庫存量。
19. Coordinate with Engineering Dept. for the preventive maintenance system for exhaust, drainage, burners, ?????? fryers, refrigerator, freezers and other major equipment.
協(xié)助工程部定期維修廚房所有設(shè)備及排風(fēng)，排水，煎鍋，冰箱等。
20. Inspects all stewarding supplies and equipment received is according to the established specification.
根據(jù)已建立好的守則檢查所有管事部物品和設(shè)備。
21.Checks all areas of the kitchen, canteen, store rooms are? up to the level of sanitation standard.
檢查所有區(qū)域包括廚房，員工餐廳，庫房等的衛(wèi)生標(biāo)準(zhǔn)。
22. Checks daily that all kitchen equipment and cleaning equipment are in? safe and good working condition..
每天檢查所有廚房設(shè)備和清潔設(shè)備的運轉(zhuǎn)情況是否安全和正常。
23. Coordinates the implementation of cleaning schedule with the Executive Chef in specific areas of the kitchen.
協(xié)助總廚關(guān)于廚房區(qū)域的細(xì)節(jié)衛(wèi)生需嚴(yán)格按照清潔表貫徹執(zhí)行。
24. Conducts weekly sanitation inspections with the Executive chef and F&B Manager.
隨同總廚和餐飲部經(jīng)理對每周的衛(wèi)生進行檢查。
25. Updates & reviews cleaning products, purchase specifications and cleaning methods to ensure the highest ?????? possible standard at all times.
更新清潔產(chǎn)品，購買的規(guī)格和清潔方法以確保高標(biāo)準(zhǔn)。
26. Gives direction and checks set-up of buffet set in the outlet and banquet functions.
給出指導(dǎo)說明和檢查餐廳自助餐臺的擺設(shè)和宴會功能廳的計劃安排。
27. Provides active supervision during the implementation of cleaning schedules.
在執(zhí)行清潔計劃表期間主動的提供指導(dǎo)。
28. Monitors the daily, weekly and monthly banquet functions, outlet promotions and activities, to plan for provision of equipment and manpower.
檢查每天，每星期，每月的宴會情況，餐廳的促銷活動以便計劃設(shè)備的供應(yīng)情況和人員的安排。
29. Acquires contact from various hotels in the City, to secure additional equipment for big functions and events.
如有大型宴會，聯(lián)系不同的酒店獲得一些輔助設(shè)備。
30. Knowledgeable on fire safety and security procedures in relation to stewarding operation.
消防培訓(xùn)和安全細(xì)節(jié)的知識與管事部的運營密不可分。
31. Knowledgeable of all job description in stewarding section, capable of performing the tasks as required.
了解管事部各級別的工作職責(zé)，有能力去分配各項工作任務(wù)。
32. Checks and maintains the sanitation level of the garbage room (wet and dry).
檢查和維護垃圾房的衛(wèi)生標(biāo)準(zhǔn)（濕和干）。
33. Coordinates with Finance and security in processing the disposal sale of pigslops.
在處理垃圾的過程中協(xié)助財務(wù)和安保部門。
34. Coordinates with finance in processing the disposal sale for non-performing assets like unused equipment, chipped glassware, chinaware, etc.,
協(xié)助財務(wù)處理破損物品或是不再使用的設(shè)備。
35. Actively seeking verbal feedback from customers and team member at each service period.
在服務(wù)期間積極收集客人及服務(wù)人員的反饋。
36. Be available to assist on duty in the Restaurant & Bars during any busy days or special events.
確認(rèn)當(dāng)餐廳或酒吧繁忙或有特殊活動的時間能夠提供必要的協(xié)助。
37. Having detailed knowledge of Departmental Standards
熟悉部門服務(wù)標(biāo)準(zhǔn)。
38. Being able to explain the Standards to the team members.
可以清楚的向其他員工解釋服務(wù)標(biāo)準(zhǔn)。
39. Assessing team member performance against Standards.
能夠按照服務(wù)標(biāo)準(zhǔn)對 其他員工的表現(xiàn)進行評估。
40. To describe, assign and delegate duties and authority for the operation of the Stewarding Team at all times.
分配，指派，組織授權(quán)管事部日常的經(jīng)營工作。
41. Planning ahead and ensuring adequate resources are available.
預(yù)先準(zhǔn)備并確保各種經(jīng)營設(shè)施設(shè)備的充足。
42. To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained.
與客房部及工程部通力合作，保證部門設(shè)施的完好及清潔。
43. Ensuring the shift is reviewed and handovers and briefings are carried out.
確認(rèn)每個班次之間做好總結(jié)，并與下個班次進行工作交接。
44. To establish good communication with the Kitchen team.
與廚房的員工建立良好的溝通渠道。
45. Getting members of the team to work co-operatively with others.
促使團隊中的成員竭誠合作。
46. Keeping the team up-to-date about departmental, hotel and company activities through regular communication meetings & memos. This includes special events and promotions in the restaurant.
隨時更新團隊成員與酒店其他部門的交流，了解酒店其他部門的活動，包括特殊活動，餐廳促銷等等。
47. To assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel.
根據(jù)酒店現(xiàn)狀及發(fā)展趨勢，選擇，培訓(xùn)，發(fā)展員工的技能以滿足酒店需要。
48. To ensure the health, safety and well being of customers and all team members.
確?？腿思皢T工的健康及安全。
49. Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的職責(zé)和被指派的職責(zé)。
崗位要求
1. High School Diploma or equivalent.
高中或相等的學(xué)歷。
2. 2-3 years as Chief Steward in 4/5 Star category Hotel.
在四/五星級酒店兩至三年管事部經(jīng)理經(jīng)驗。
3. Health Certificate.
健康證。
4. PC and basic software knowledge.
計算機基本的軟件知識。
5. Knowledge in HACCP.
在食品安全體系方面的知識。
6. Ability to set priorities and to complete tasks in timely manner.
有能力按照事情的優(yōu)先順序按時完成任務(wù)。
7. Working well in stress situations, remain calm under pressure and able to desolve problems.
在壓力下很好地完成工作，保持冷靜解決問題。
8. Able to work in an moist, hot and sometimes loud environment.
能夠在潮濕，熱和不時吵鬧的環(huán)境中工作。
9. Up to date Sanitation Classes.
更新的衛(wèi)生課程。
10. Guides and directs the Stewarding Team to perform at the best level in terms of quality, hygiene and profitability.
引領(lǐng)和指導(dǎo)廚房團隊達到高質(zhì)量和高收益率的表現(xiàn)。
