管事部经理 Stewarding Manager

岗位职责：
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，负责厨房区域的环境卫生。
6.负责对下属员工的考勤考核工作，督导员工做好安全工作。
岗位要求：
1.有较强的责任心,工作认真踏实。
2.熟悉各种餐具用具的牌号、产地、特性及价格，懂得餐具用具的分类和保管方法。
3.熟悉各种洗涤剂和清洁剂的使用方法，熟悉常用的餐具洗涤设备及其操作方法，了解它们的维修保养方法。
4.受过健康和安全控制的基本课程教育。
5.身体健康，精力充沛。
Key Responsibilities:
1. Responsible for the preparation of the annual budget for tableware and utensils required by the catering department. 
2. According to the inventory of tableware in each restaurant, be responsible for communicating with the purchasing department, put forward the equipment purchase plan, and ensure timely replenishment of tableware and utensils.
 3. Check and manage the use of tableware at each point, analyze the causes of loss, and put forward suggestions for reducing loss. 4. Responsible for arranging the work shifts of the staff of the management department. 
5. Responsible for the storage, distribution and recycling of tableware and utensils, and responsible for the environmental sanitation of the kitchen area. 
6. Responsible for the attendance and assessment of subordinate employees, and supervise employees to do safety work.
Required Skills:
1. Have a strong sense of responsibility, work conscientiously and practically. 
2. Familiar with the grades, origin, characteristics and prices of various tableware and utensils, and understand the classification and storage methods of tableware and utensils. 3. Familiar with the use of various detergents and cleaning agents, familiar with the commonly used dishwashing equipment and its operation methods, and understand their maintenance methods. 
4. Educated in basic curriculum of health and safety control. 
5. Be healthy and energetic.