管事副经理 Assistant Stewarding Manager

1. Responsible for preparing the annual budget of tableware and utensils required by the Food and Beverage Department;
2. According to the inventory of tableware in each restaurant, responsible for the communication with the purchasing department, put forward the purchasing plan of tableware, and ensure the timely replenishment of tableware;
3. Check and manage the use of tableware at all points, analyze the causes of loss, and put forward suggestions to reduce the loss;
4. Responsible for arranging work shifts of stewarding staff;
5. Responsible for keeping, distributing and recycling tableware;
6. Responsible for the environmental health and food safety of the kitchen area and the relevant areas of the F&B Department;
7. Responsible for the attendance assessment of subordinate employees, and supervise the safety work of employees.
1.负责编制餐饮部所需餐具和用具的年度预算；
2.根据各餐厅餐具的盘点情况，负责于采购部门沟通，提出器具购置计划，保证及时补充餐具用具；
3.检查和管理各点餐具的使用情况，分析造成损耗的原因，提出降低损耗的建议；
4.负责安排管事部员工的工作班次；
5.负责做好餐具用具的保管、发放、回收工作；
6.负责厨房区域和餐饮部各有关区域的环境卫生及食品安全；
7.负责对下属员工的考勤考核工作，督导员工做好安全工作。