管事部经理 Stewarding Manager

1. 负责员工的工作安排及控制人力成本。根据预测、宴会预定、团体餐安排及重要客人的人数来灵活合理安排员工。
2. 保持足够的餐具器皿存货以确保正常运营。
3. 每周检查厨房设备，发现损坏及时联系维修。
4. 协助行政总厨做好清洁卫生工作，确保达到政府相关卫生安全要求。
5. 加强安全制度及内部规章的实行。
6. 观察记录员工的工作表现，关心员工的发展，并激发员工达到目标。
7. 协助新员工尽快熟悉饭店，并对所有员工进行持续的培训。
* 要求持有食品安全管理员证书
1. Responsible for staff scheduling and payroll cost t; Plans work assignments based on room occupancy forecast, Event orders group meal arrangements and VIP list.
2. Maintains established par stock for operating supplies to ensure smooth operation.
3. Completes weekly kitchen equipment inspection. Initiates maintenance request as necessary.
4. Assist Executive Chef on hygiene and sanitation control, make sure hotel meet concern government requirements.
5. Implements and enforces safety regulations and house rules
6. Observes and records employee performance, hence able to make recommendations regarding employee promotions.
7. Trains personnel according to established procedures; conducts orientation of all new employees and ongoing training of all staff
* Requires possession of Food Safety Administrator Certificate