Chief Steward管事部经理

 Duties & Responsibilities:
To ensure that all Food & Beverage Outlets and Kitchens comply with local and Sheraton laws on Sanitation and hygiene.
Maintain, clean and service equipment in good condition.
Follow set budgeting guidelines in relation to staffing, equipment and chemicals, and ensure a cost effective operation
1. Food & Beverage Department
1.1. Organise Equipment for Food Preparation
• Oversee the preparation of kitchen equipment for use
• Oversee the equipment needed for Food production for menu items
1.2. Assist in the Presentation of Food
• Oversee and Assist the kitchen associates when needed in the   preparation of food for service
• Oversee portioning and plating of food when needed
1.3. Receive and Store Goods
• Manage the receiving and storage of kitchen goods
• Keep control of all china, glassware, flatware and hollowware, and conduct regular quantity stock take
1.4. Clean and Maintain Equipment and Premises
• Oversee the cleaning and storage of kitchen equipment
• Oversee the cleaning of the premises
• Oversee the removal of waste
• Maintaining superior conditions of all equipment in the department. Ensuring that silverware is polished / burnished on a regular basis.
1.5. Maintain Hygienic Standards and Practices
• Ensure all the staff to carry out tasks according to the SOP
• Liaise with the Local Hygiene authorities and be up-to-date with the Hygiene laws
• Conduct Hygiene and chemical usage training
• Maintain hygienic kitchen and outlet areas
• Clean the kitchen and  service equipment
• Monitor and Maintain Sanitation & hygiene
• Keep all china, glassware, flatware and hollowware, in a hygienic and clean condition.
2. Management/strategic planning
2.1. Take part in Strategic Planning and Development
• Take part in the preparation and planning and department/unit/outlet goals and objectives
• Take part in the planning rostering of Staff in all areas as per the business needs.
• Analyze sales and marketing data in relation to the department
• Participate in the preparation of strategic plans and operation plans.
• Determining a purchasing plan, according to the financial budget of the outlet.
• Determining optimum staffing, product, stock and equipment levels, in relation to business needs, keeping in mind the various seasonal periods of business.
2.2.  Assist with the development of new products and services
2.3. Consider Economic/Political Social Issues Relevant to the Department
• Interpret economic data and take into account external economic issues when planning and making decisions
• Anticipate economic business level fluctuations
• Monitor information and trends in the industry
2.4. Consider Tourism Issues Relevant to the Department
• Consider political and social influences on business
• Analyze tourism data
• Liaise with relevant parties
• Identify major environmental quality management systems
2.5. Quality Management Systems
2.5.1. Monitor the implementation of quality management systems
3. Finance Management
3.1. Cost Control
• Focus on energy conservation in the kitchen
• Introduce and monitor Control procedures for reducing breakage’s and loss of equipment
• Monitor the monthly stocktaking in stores and outlets
• Ensure using correct quantities of chemicals
3.2. Manage Financial Matters
• Prepare and monitor stock of  Equipment and chemicals
• Prepare and manage unit/ outlet budgets
• Monitor, analyze and report variations from the budget
• Prepare unit/ outlet performance reports
• Perform and interpret ratio analysis
4. Purchasing/Stock
4.1. Manage Purchasing & Stock Control in conjunction with the Purchasing Manager/Executive Chef & Director of FB
• Develop and monitor the implementation of purchasing procedures
• Develop purchasing specifications
• Assess tenders for goods and services
• Negotiate prices and terms of purchase
• Prepare budgets for purchases
• Establish economical order quantities
• Develop stock control procedures
4.2. Supervise Purchasing & Stock control
• Monitor the implementation of purchasing procedures
• Ensures that par stock of chemicals is always correct and sufficient
• Monitor the implementation of stock control procedures
• Prepare and interpret stock reports
4.3. Purchasing
• Purchase stock/ inventory according to purchasing procedures and specifications
4.4. Stock Control
• Handle and store stock according to stock control procedures