管事部经理 Stewarding Manager

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Maintain
high customer service focus with customers in mind.
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在整个的工作过程中，时刻保持高度的客户服务意识。
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Have a
positive attitude, take responsibility and initiative to resolve issues as well
as communicate clearly with customers and colleagues.
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保持积极的工作态度，做好本职工作，并且主动解决问题，能够始终清晰的与客人或同事进行交流。
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Responsible
for guiding Steward Supervisors and Stewards in their jobs.
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负责在工作中指导管理管事部主管和团队成员的工作执行力。
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Control
and analyse cleanliness standard for kitchen areas, banquet rooms (back of the
house), equipment, utensils, guests and team satisfaction, operating supplies,
cleaning supplies, payroll, related costs, breakage and loss.
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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、
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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。
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Responsible
for implementing a detailed cleaning program as scheduled, monitoring the
results of each action.
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负责按照清洁时间表执行，检查执行结果。
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Keep up to
date with new cleaning supplies, equipment, trends and systems in stewarding.
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负责随时更换管事部的清洁物品和设备。
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Responsible
for the proper handling and maintenance of all equipment in the kitchen,
storing and safekeeping all flatware, glassware, hollowware, utensils and related
equipment.
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负责在运营期间对宴会提供协助。
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Ensure all
cleaning supplies and equipment are sufficiently stocked.
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Maintain
and update the steward operating manual, chemical charts and cleaning chart for
the team’s reference.
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负责厨房所有设备的维护。负责所有库房物品的安全。确保充足的清洁物品和设备。按照管事部的操作手册更新维护化学物品和清洁用品。
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Prepare
and monitor the requisition of all chemicals and equipment.
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按要求准备和领取化学物品和设备，按照标准存储化学物品，熟悉化学物品知识。
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Report all
accidents and incidents.
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事故报告的编辑和汇报。
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Conduct
and prepare the monthly operating equipment inventory.
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准备每月的盘点。
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Report and
monitor the breakage and loss report for operating equipment.
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报告和监督破损丢失。
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Prepare
purchase requisition for operating equipment and cleaning supplies.
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根据库存量准备清洁物资和运营设备的采购申请。
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Coordinate
with the Engineering department for the preventive maintenance system for
exhaust, drainage, burners, fryers, refrigerators, freezers and other major
equipment.
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协助工程部定期维修厨房所有设备及排风，排水，煎锅，冰箱等。
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Inspect
all stewarding supplies and equipment received, according to the established
specification.
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根据已建立好的守则检查所有管事部物品和设备。
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Ensure
that the level of sanitation in all areas of the kitchen, canteen, and
storerooms are up to sanitation standards.
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检查所有区域包括厨房，团队成员餐厅，库房等的卫生标准。
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Check
daily that all kitchen equipment and cleaning equipment are in safe and good
working condition.
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每天检查所有厨房设备和清洁设备的运转情况是否安全和正常。
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Update and
review cleaning products, purchase specifications and cleaning methods to
ensure the highest possible standard at all times.
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更新清洁产品，购买的规格和清洁方法以确保高标准。
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Gives
direction and check set-up of buffet set in the outlet and banquet functions.
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给出指导说明和检查餐厅自助餐台的摆设和宴会功能厅的计划安排。