卫生及管事经理 Hygiene & Stewarding Manager

1. Responsible for the effective and efficient operation of the Stewarding Department including supervision of cleaning processes, stock control and maintenance of health, safety and hygiene in all F&B areas.
负责管事部的有效运转，包括监督清洁工作，存货控制和保持餐饮部所有区域的卫生和安全。
2. Control flow and supply of chinaware / flatware / glassware.
控制瓷器/餐具/玻璃器皿的流通和供应。
3.Responsible for the planning, organization and execution of the quarterly inventory count.
负责计划组织和管理季度存货统计。
4.Ensures accurate tabulation of all losses/breakage and proposes the purchase of all operating equipment.
保证所有丢失破损表准确无误，并对 OE 的采购提出计划。
5. Supervises burnishing of silverware/ Chinaware cleaning / kitchen cleaning / garbage disposal.
监督银器的抛光，瓷器的清洗，厨房的清洁工作和垃圾的处理。
6. Select correct cleaning agents and processes.
选择合适的清洁承包商及工作程序。
7. Assists frontline departments in achieving guest satisfaction by providing them with
the necessary support, service and equipment.
通过对一线部门的服务和设备支持，协助一线部门工作， 使客人满意。
8.Assists in the control of F&B divisional expenses by educating outlets on proper chemical usage, equipment handling, breakage costs and safety issues.
通过对餐厅进行的化学品使用方法，设备操作方法，破 损成本及安全问题的培训，协助控制餐饮部的开支。
9. Monitors cleanliness and hygiene standards follow with group FSMS system standard.
监督卫生标准符合集团卫生系统要求
10. Constantly monitors cleanliness standards.
经常检查卫生标准。
11. Monitors pest control procedures.
检查害虫控制程序。