管事部副经理 Assistant Stewarding Manager

1.Directly responsible for sanitation of all culinary, storage and buffet areas.
直接负责厨房卫生设施，存储和自助餐区域。
2. Supervises dish room shift operations and ensures compliance with all food and beverage policies, standard and procedures.
监督管理盘碟存放间的轮班运转操作并确保与餐饮部的相关政策，标准，程序相一致。
3.Inspects food holding and transport equipment repair and maintenance program.
检查食品持有程序和运输设备及其维修设备程序。
4. Ensures compliance with all local, state and federal regulations.
确保所有操作符合政府法律法规。
5. Manages all equipment, china, glass and silver and ensures adequate clean supplies of each.
管理所有设备，瓷器，玻璃器皿，镀银器皿并确保有其负责清洁的供应商。
6. Conducts China, glass and silver inventories.
对瓷器，玻璃器皿和银器皿定期盘点管理。
7.Purchases appropriate supplies and manage inventories according to budget.
根据部门预算采购适当量的所需品及做好盘点工作。
8.Ensure utility staff is properly trained regarding sanitation, equipment handling and chemical usage.
确保给于部门员工关于卫生，设备操作及化学品的使用相关的培训。
9. To ensure the efficient scheduling of supervisors and associates.
保证员工及主管的班表安排及时有效。