管事部主管/Stewarding Supervisor-Kitchen

Responsible for the daily operation and management of the department, responsible for the cleaning of utensils, supplies, maintenance and management of catering department. Regular inventory of Food and Beverage Department Logistics support work.
负责管事部的日常运作和管理，全面负责餐饮部器具、用品的清洁、维护保养管理工作。定期盘点做好餐饮部后勤保障工作。
Job description:职责义务：
1. Conduct regular weekly department meetings and attend business meetings related to the department.
每周定期主持管事部门例会，并参加与管事部有关的业务会议。
2 . correctly communicate the upper level indication .
正确传达上级指示。
3, according to the working procedures to make a good horizontal contact with relevant departments, and timely define the inter-departmental dispute requirements.
按工作程序做好与相关部门的横向联系，并及时对部门间争议提出界定要求。
4, work out the annual work objectives and work plans of the stewards, and make monthly and monthly work plans on a monthly basis.
制定管事部年度工作目标和工作计划，按月做出预算及月度工作计划，报批通过后执行。
5. Make the annual budget of tableware and utensils according to the hotel's business plan and the food and beverage department's operating condition, and report to the Director of Food and Beverage.
根据饭店的经营计划和餐饮部的营业情况制定餐具、用具的年度预算，并汇报至餐饮总监。
6, responsible for the work procedures and safety, hygiene and other rules and regulations, and strict implementation.
负责制定管事部的工作程序及安全、卫生等各项规章制度，并严格落实。
7, responsible for the work procedures and safety, hygiene and other rules and regulations, and strict implementation.
负责制定管事部的工作程序和安全、卫生等各项规章制度，并严格落实。
8、Timely control of tableware inventory and cost control.
及时掌握餐具库存、控制成本。
9、Do monthly tableware inventory with Food & Beverage Department and Finance Department.
和餐饮部、财务部做好月度餐具盘点工作。
10、Check the inventory of tableware and utensils and replenish them in time.
检查餐具、用具的库存状况，及时补充。
11, strictly follow the hotel's relevant hygiene system, ensure the tableware clean and bright.
严格执行饭店的有关卫生制度，确保餐具洁净光亮。
12、Responsible for the training, execution and inspection of the working procedures in charge of the department.
负责管事部主管工作程序的培训、执行、检查。
13. Make job skill training plan and assist training department to implement and check.
制定管事部岗位技能培训计划并协助培训部实施、考核。
14、Regularly check the use of cutlery in all relevant departments, make practical measures to reduce the rate of breakage.
定期检查各有关部门的餐具使用情况，制定切实可行的措施，降低破损率。
15. Daily inspections are not carried out on a regular basis to check the cleanliness work in the areas under the jurisdiction of the Department.
每日检查并不定期抽查管事部所管辖范围的清洁卫生工作。
16、Fill in direct subordinate slip and reward form and execute according to authority.
填写直接下级过失单和奖励单，根据权限按照程序执行。
17, responsible for the accomplishment of the department's work objectives.
对管事部工作目标的完成负责。
18. responsible for the bad effects on the hotel caused by the uncleanness of tableware and utensils.
对由于餐具、用具的不清洁给饭店造成的不良影响负责。
19、Responsible for the implementation of work flow and working standards in charge of the department.
对管事部门工作流程和工作标准的执行情况负责。
20、Performs related duties and special projects as assigned. Maintains full flexibility in his attitude to work even if it requires tasks to be done outside of the job description.
完成上级主管或领导交办的其他工作和任务、特殊项目。对不在“职责描述”范围之内的工作，如有要求，应予以完成。