管事部主管Stewarding Supervisor

1. Confidently knowing opening hours of all restaurants & Hotel outlets.
熟悉所有餐厅及酒店其他部门的营业时间。
2. Knowledge of team member training and motivation procedures.
员工知识的培训和激励程序。
3. Ability to set priorities and to complete tasks in timely manner.
有能力按照事情的优先顺序按时完成任务。
4. Assists the Chief Steward in controlling & analyzing on an on-going basis the following : Cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment & utensils,Guests & team satisfaction, Operating supplies, cleaning supplies payroll and related costs,Breakage and Loss.
协助管事部经理负责工作中控制和分析以下：厨房区域的清洁标准，宴会厨房（后区）、设备和厨房用具、客人和团队的满意度、运营物资，清洁物品，相关的费用控制、破损和丢失。
5. Responsible for providing sufficient equipment which are in accordance to sanitation standards and in good condition, to the outlets and kitchen sections.
负责提供足够的设备无论是卫生标准还是好的条件。
6. Responsible for ensuring sufficient cleaning supplies and equipment to operate the stewarding section, During a shift.
负责确保充足的清洁剂和设备在当班的时候。
7. Responsible for the proper handling and maintenance of all equipment in the Kitchen.
负责厨房所有设备的维护。
8. Responsible for the storage and safekeeping of all flatware, glassware, hollowware, utensils and related equipment.
负责所有库房物品的安全。