管事部主管/领班 Stewarding Supervisor/Captain

Job Purpose:
工作目的
This position is
concerned with the daily operations of the stewarding staff in the stewarding
areas, paying special attention to the handling and washing of chinaware,
Glassware and other items used in the service to the guest. Their safe
handling and Storage. And the general cleaning of all kitchen and stewarding
back of house areas.
本职位关系到管事部员工在管事部区域的日常工作，对瓷器，玻璃器皿和其他对客服务的物品的处理和清洗，还有所有厨房区域的公共卫生。
KEY RESULT AREAS
主要工作职责
1.
According to the
rules and regulations of the hotel, the hotel purser department in supervision
and management
根据酒店的规章制度，对酒店管事部的工作进行督导和管理。
2.
In the business to
work to assist the captain to complete their work supervision foreman and
employee's performance, guide the staff's working methods and human resources
reasonable allocation.
在营业合乎工作中协助领班完成他们的工作督导领班和员工的工作表现，指导员工的工作方法和人力资源的合理调配。
3.
The area of daily
patrol inspection, to ensure that the area clean and tidy, To garbage room,
receiving station, the kitchen as well as other key areas designated timing
check every day. Find out problems, solve, to ensure that the area clean and
normal operation.
对各区域进行每日的巡视检查，确保各区域清洁，整洁；对垃圾房，收货站，厨房等重点区域每天定点定时检查。发现问题，及时解决，确保上述区域的清洁和正常运转。
4.
With the hotel food
and beverage and different departments within the effective communication,
coordination and deal with the relevant departments, and the relationship
between the various conditions and issue the report to the chief steward.
能与酒店内和餐饮部内各部门有效的沟通，协调处理好与各有关部门的关系，并将各种情况和问题报告给总管事。
5.
Due to the captain
of the health and the work report for review and follow-up, corrective and
improvement unqualified place, to ensure that the health standard for the
implementation of full and accurate.
对领班上交的卫生和工作报告进行复查和跟进，纠正和整改不合格的地方，确保酒店的卫生标准得到完整正确的落实。
6.
Familiar with the
purser department equipment and operation specifications and (such as
dishwasher polishing machine vacuum cleaner, water cannons), and other
equipment technical requirements and instructions for use
熟悉管事部的设备及操作规范和（如洗碗机抛光机吸尘器，高压水枪）等设备技术要求和使用要求。
7.
Ensure that hotel
food and beverage equipment normal operation, correctly specified purser
department's boss and staff in the right way to use and maintenance of the
equipment, and the subordinate business and technical training and cleaner the
correct way of using and saving method. Implement and supervise the purser of
old and new staff training, according to the training plan and requirements,
monthly to the chief steward and personnel write monthly report
确保酒店餐饮部的设备正常运转，正确指定管事部的领班和员工以正确方式使用和维护设备，并对下属进行业务和技术培训以及清洁剂的正确使用方法和节约方法。实施并监督管事新老员工的培训，按照培训计划和要求，每月向总管事和人事部编写月度报告。
8.
According to the
purser department work cleaner and other consumables daily use quantity for the
working point distribution items, and control, monthly according to cleaner and
consumption of goods, quantitative analysis, write articles consumption report,
and apply for next month's items added plans.
根据管事部工作中清洁剂和其他消耗品的每日使用数量为各工作点分配物品，并进行控制，每月根据清洁剂和消耗物品的情况，进行定量分析，编写物品消耗报告，并申请下月的物品补充计划。
PERSONAL SPECIFICATION
个人能力描述
· Sound organizational skills
健全的工作技能
· Ability to lead, motivate and develop a team of individuals
能过有效的管理团队
· Able to handle demanding workload
能够在苛求的条件下工作
· Sound knowledge of working practices of the kitchen
厨房工具的安全操作。