管事部经理

Duties and Responsibilities工作职责
· Oversees the preparation of kitchen equipment for use
· 管理厨房设备使用前的准备工作。
· Manage the receiving and storage of kitchen goods
· 负责接收和存储厨房物品的管理工作。
· Oversees the cleaning and storage of kitchen equipment
· 监督厨房设备的清洁和存放。
· Oversee the cleaning of the premises
· 监督厨房的清洁工作。
· Oversee the removal of waste
· 管理废品的清除。
· Oversee the handling of kitchen linen
· 管理厨房布巾的处理工作。
· Maintains a hygienic kitchen
· 保持厨房的卫生。
· Cleans the kitchen and equipment
· 清洁厨房和设备。
· Maintains high levels of personal hygiene for self and enforces hygiene standards for team
· 保持高度的个人卫生并在小组中执行卫生标准。
· Manages all functions of the Stewarding operation to achieve the optimum departmental costs
· 管理管事部的各项职责，使部门成本控制到最低。
· Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation
· 管理管事部的各方面职责，使满意度达到最高水平。
· Controls and analyzes, on an on-going basis, the level of the following:
· 持续行的控制和分析以下各方面：
o Costs成本
o Breakage破损量
o Quality of support provided to other sections为其它部门提供我支持工作的质量
o Condition and cleanliness of facilities and equipment设施设备的状况和清洁度
o Guest satisfaction宾客满意度
· Establishes and maintains effective employee and inter-departmental working relationships
· 与员工和酒店其它部门建立并保持积极的工作关系。
· Assists the Director of Food and Beverage and the Executive Chef in developing training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees.
· 协助餐饮总监和行政总厨制定培训方案，按照洲际酒店集团的纲要制定培训材料，为管事部员工和餐饮部其它员工执行培训。
· Conducts daily briefings and other meetings as needed to obtain optimal results
· 必要时主持每体例会和其它会议，获得最佳的效果。
· Handles administrative works and keeps up-dated files on the following Stewarding matters:
· 处理行政工作，并更新与以下管事部相关事宜的文件。
o Finance财务
o Standards标准
o Training培训
o Outlets餐厅
o Meetings会议
o Miscellaneous其它
· Assists the Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies
· 协助餐饮总监和行政总厨设定管事部的目标和制定策略，程序和规定。
· Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment
· 确定库存的最多和最少量，控制所有材料和设备的标准存货量。
· Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation
· 联络采购经理和供应商有关管事部运营所需的采购物品。
· Conducts inventories in coordination with employees of the accounting division
· 配合会计部门员工进行盘点库存。
· Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs
· 联系工程部员工安排预防性的维护维修。
· Monitors local competitors and compare their operation with his operation
· 监测本地竞争对手，与他们的运营进行比较。
· Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
· 不断通过贸易宣传品，酒店展和现场参观了解餐饮的趋势，系统，操作和设备。
· Works with Executive Chef in manpower planning and management needs
· 和行政总厨一起进行人力规划和管理需求。
· Works with Executive Chef in the preparation and management of the Department’s budget
· 和行政总厨一起编制和管理部门预算。