管事部经理 Stewarding Manager

确保最低品牌标准被有效执行。
§ Ensures that minimum brand standards have been implemented.
与相关经理紧密配合，灵活处事，致力于酒店的整体成功及客人的满意度。
Work closely with other department Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
根据凯悦“群策群力”的文化精神，确保管事部员工与其他部门合作时得到足够的支持，并灵活处事。
Ensures that Stewarding employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
创建并严格控制所有运营设备、营业用品及备用品的存量，确保餐厅的顺畅运营。
Establishes and strictly controls inventories and par stocks in the operation for all operating equipment, Food and Beverage, FF&E items and to ensure that the outlet is adequately equipped.
进行每月对运营设备及营业用品的盘点。
Conducts monthly inventory checks on all operating equipment and supplies.
控制运营设备及营业用品的申请、储存及仔细使用这些设备和物品。
Controls the requisitioning, storage and careful use of all operating equipment and supplies.
就每日的准备、服务及餐饮活动为员工召开班前沟通会。
Conducts daily pre-shift briefings to employees on preparation, service and F&B events.
协调餐饮服务和厨房两个部门间的日常营运，并保证工作质量。
Liaises with the Food&Beverage office&the kitchen department office on daily operations and Kitchen quality control.
确保提供给每个餐厅洁净、干燥的运作设备。
Ensures that each outlet is supplied with clean and dry operating equipment.
确保提供给食品准备区域洁净、干燥的厨房用具。
Ensures that the food production areas are supplied with clean and dry kitchen utensils.
督导厨房及餐饮后场区域的夜间清洁承包商的工作。
Supervises night cleaning contractors in kitchen and back-of-house food and beverage areas.
确保严格遵守后场的清洁计划和垃圾清运安排，并按所定标准清洁这些区域。
Ensures that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to established standards.
对餐饮设备的需要有全面的知识和理解，并与兄弟酒店建立密切联系，以在需要时借用设备。
Has thorough understanding and knowledge of all Food and Beverage equipment needs and network with sister hotels and other hotels to borrow equipment as and when needed.
确保后场工作区域干净有序。
Ensures that the back-of-house areas are kept clean and organised.
拥有足够的工作技巧和能力按照各工作点要求，监督、纠正和演示所有工作。 定期回顾修改工作
程序，反映变化趋势，宾客满意和经营理念。
To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
按各厨房标准，执行开、收餐程序。
To perform opening and closing procedures established for the Place of Work as assigned.
监督营运用品使用，降低物品破损。
To monitor operating supplies and reduce spoilage and wastage.
协助进行月度、半年度或年度营运设备盘点。
To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.
履行任何其他合理的工作职责与义务。
To carry out any other reasonable duties and responsibilities as assigned.
协调维修保养工作和维修保养申请单，确保厨房和厨房设备得到适当保养。
To coordinate all Repair and Maintenance and issues repair and maintenance job orders to ensure the proper maintenance of the Kitchen and the Kitchen Equipment.
建立并严格执行所有营运设备，用品及物品库存制度，确保所有厨房设施完备。
To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that all outlets are adequately equipped.
严格遵守与执行酒店食品安全管理体系的要求，日常操作符合酒店以及当地政府的要求。
Strictly adheres to the food safety management system requirements, accord with the hotel and local government requirements in daily operations.