Asst. Steward Manager 管事部副经理

1. Directly to responsible for the Sanitation of all Culinary & Front of House operational areas.
直接负责厨房、面客区域的卫生。
2. Maintain China, Glass & Silver inventory, labour & supplies costs within Budgeted guidelines.
在预算范围内，掌握瓷器、玻璃及银制器皿的数量，人工成本及其他物品的成本。
3. Maintain clean & sanitized food preparation areas including all production equipment.
保证食物加工场地的清洁卫生，包括所有的设备在内。
4. Be responsible for the proper cleaning & storage of all dishes & serving equipment.
负责所有器皿和上菜设备的清洁和存放。
5. Responsible for the supervision of all trash removal to be dispose in garbage rooms.
负责监督所有的垃圾都被及时送往垃圾房。
6. Responsible for maintaining the cleanliness of floor, wall, ceiling and exhaust hoods for all food preparation areas.
负责保持食品加工场地地面、墙壁、天花板及抽风机的清洁。
7. Responsible for the weekly cleaning & dish room supplies order.
负责每周大清洁和补充用品。
8. Maintain China and silver level accordance with guidelines set by Director of Food & Beverage. Participate in monthly and quarterly China Inventory.
根据餐饮总监制订的数据保持瓷器和银器库存数量，参加每月和每季度的盘点。
9. Enforce Marriott’s 43 point Sanitation Checklist by having all Kitchens inspected on a monthly basis.
根据万豪的43条卫生标准，每月为厨房做卫生检查。
10. Constantly spot-check equipment for sanitation, safety and proper working condition.
经常检查设备的卫生、安全和工作状况。
11. Attend BEO and other related meeting, as appropriate.
参加有关BEO及与其相关的会议。
12. Ensure daily Sanitation inspections are made and follow –up
确保每天的卫生检查并对相关事项进行跟进。
13. Accurately forecast business demands on a weekly basis to ensure efficient staffing.
根据工作需要有效的安置员工。
14. Supervise the completion & critique of the wage progress report on a monthly basis.
监督每月编辑工资（考勤）报表。
15. Responsible for all accounting and billing procedures within Stewarding operations.
负责所有财务的程序在本部门得到执行。