管事经理 Chief Steward

Supervise day-to-day operation of stewarding department.  Responsible for total maintenance and sanitation in all food production service areas.  Control storeroom orders and issue all china, silver and glass.  Ensure all food and beverage outlets have sufficient equipment to perform adequately.
监督管事部门每日的运营。负责维护整个食品服务区的卫生状况。控制储藏室的发货及分发瓷器，银器和玻璃器皿。确保所有餐饮营业场所有充足的设备进行工作。
Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  
遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
·         Oversees the preparation of kitchen equipment for use
监督厨房设备的使用准备情况
·         Manage the receive and storage of kitchen goods
负责 厨房货物的验收与贮存
·         Oversees the cleaning and storage of kitchen equipment
监督厨房设备的清洁和储存情况
·         Oversee the cleaning of the premises
监督厨房的清洁
·         Oversee the removal of waste
监督垃圾的运输
·         Oversee the handling of kitchen linen
监督 厨房布草的操作处理     
·         Maintains a hygienic kitchen
保持厨房的卫生
·         Cleans the kitchen and equipment
清洁厨房和厨房设备
·         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本部门贯彻执行
·         Manages all functions of the Stewarding operation to achieve the optimum departmental costs
管理管事部的一切运作以达到最合适的部门开支
·         Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation
管理管事部的运作以达到最佳的卫生标准
·         Controls and analyzes, on an on-going basis, the level of the following:
控制和分析运作中的以下几方面：
o    Costs
    开支
o    Breakage
    破损量
o    Quality of support provided to other sections
    给其他工作区域提供质量服务
o    Condition and cleanliness of facilities and equipment
    各种设施的运转情况和清洁状况
o    Guest satisfaction
    顾客满意度
·         Establishes and maintains effective employee and inter-departmental working relationships
建立和保持有效的员工和部门内部工作关系
·         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.
根据洲际酒店集团的指导方针，为管事部和餐饮部其他员工进行培训，协助餐饮总监和行政总厨设计培训计划和准备培训材料
·         Conducts daily briefings and other meetings as needed to obtain optimal results
组织每日例会和其他会议以到达最佳业绩
·         Handles administrative works and keeps up-dated files on the following Stewarding matters:
处理行政工作，记录最新的管事部事宜
o    Finance
    财务
o    Standards
    标准
o    Training
    培训
o    Outlets
    餐厅
o    Meetings
    会议
o    Miscellaneous
    其他
·         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置管事部目标，发展战略计划，规章制度等
·         Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment
决定最大和最小的库存量，控制所有材料和设备的平均库存
·         Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation
与销售部经理和供应商联系，购买管事部运作所需用品
·         Conducts inventories in coordination with employees of the accounting division
与会计部员工共同计算存货
·         Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs
联系工程部员工安排定期的保养与修理
·         Monitors local competitors and compare their operation with his operation
监控当地的竞争对手，比较他们和酒店的营运情况
·         Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
通过贸易作品、酒店展览和实地考察注意餐饮发展的趋势、系统、操作和设备