Chief Steward 管事部经理

· Oversees the preparation ofkitchen equipment for use
· 管理厨房设备使用前的准备工作。
· Manage the receiving andstorage of kitchen goods
· 负责接收和存储厨房物品的管理工作。
· Oversees the cleaning andstorage of kitchen equipment
· 监督厨房设备的清洁和存放。
· Oversee the cleaning of thepremises
· 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 kitchenlinen
· 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 andequipment
· 清洁厨房和设备。
· Maintains high levels ofpersonal 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 theStewarding 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 theStewarding 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 anon-going basis, the level of the following:
· 持续行的控制和分析以下各方面：
o Costs
o 成本
o Breakage
o 破损量
o Quality of support provided toother sections
o 为其它部门提供我支持工作的质量
o Condition and cleanliness offacilities and equipment
o 设施设备的状况和清洁度
o Guest satisfaction
o 宾客满意度
· Establishes and maintains effectiveemployee 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 Foodand Beverage in developing training plans, develops training material inaccordance with ICHG guidelines and implements training plans for theStewarding employees and other Food and Beverage employees.
· 协助餐饮总监制定培训方案，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 andother 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 worksand 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
o 财务
o Standards
o 标准
o Training
o 培训
o Outlets
o 餐厅
o Meetings
o 会议
o Miscellaneous
o 其它
· Assists the Director of Foodand Beverage in settings Stewarding goals and developing strategies, proceduresand policies
· 协助餐饮总监设定管事部的目标和制定策略，程序和规定。
· Determines the minimum andmaximum 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 PurchasingManager 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 incoordination with employees of the accounting division
· 配合会计部门员工进行盘点库存。
· Liaise with employees of theEngineering 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 andcompare 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, hotelshow 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 DOFB in manpower planning and management needs
· 和餐饮总监一起进行人力规划和管理需求。
· Works with DOFB in the preparation and management of the Department’s budget
· 和餐饮总监一起编制和管理部门预算。