管事部主管/领班

岗位概述 Job Overview
"1.在当班期间负责监督管事部的运营和清洁工作，确保餐饮物资达到高度卫生标准。
Responsible for supervising the stewarding operation during shift and for cleaning and maintaining food and beverage premises to high hygienic standards.
2.严格遵守酒店规章制度、食品卫生安全与消防安全规范及国家相关法律法规。
Strictly abide by the hotel's rules and regulations, food hygiene and safety standards, fire safety norms, and relevant national laws and regulations."
核心职责 Core Responsibilities
1 "在经理缺席时负责交班说明，确保了解酒店的各项活动和运营要求。
In absence of Manager conducts shift briefings to ensure hotel activities and operational requirements are known."
2 "在当班期间管理厨房设备使用前的准备工作。
During the shift, oversees the preparation of kitchen equipment for use."
3 "负责接收和存储厨房物品的管理工作。
Supervises the receiving and storage of kitchen goods."
4 "依据仪容仪表规范；落实班前检查及整改机制；确保在岗人员形象规范统一。
Comply with the grooming and appearance standards; implement the pre-shift inspection and rectification mechanism; ensure that the appearance of on-duty personnel is uniformly and properly maintained."
5 "监督厨房设备的清洁和存放。
Supervises the cleaning and storage of kitchen equipment."
6 "监督厨房的清洁工作。
Supervises the cleaning of the premises."
7 "依据检查表执行每日开幕与闭幕环节的职责分配工作，确保分工明确。
Carry out the responsibility allocation for the daily opening and closing procedures based on the checklist, and ensure clear division of labor."
8 "依据部门实际需求，执行内部职责分配，落实到位。
Based on the actual needs of the department, implement the internal responsibility allocation and ensure its effective implementation."
9 "参与监督清洁厨房和设备的工作。
Engages in and supervises the cleaning of kitchen and equipment."
10 "实时响应并处置运营突发状况，及时通报并按要求总结成册更新应急预案案例集。
Respond and handle operational emergencies in real time, promptly notify relevant parties and summarize and update the emergency plan case collection as required."
11 "按标准开展早晚班运营衔接工作，对衔接全流程进行管控，确保所有操作符合食品安全管理体系及餐饮卫生规范。
Carry out the operation connection work for morning and evening shifts in accordance with standards, control the entire connection process, and ensure that all operations comply with the food safety management system and catering hygiene standards."
12 "对接客房部、工程部、管事部、保卫部，围绕餐厅清洁、餐具物品定期深度清洁、设施维修保养、安全隐患排查四类工作，明确执行要求并推动落地。
Cooperate with the housekeeping department, engineering department, housekeeping services department and security department. Focus on four types of work: restaurant cleaning, regular deep cleaning of tableware and items, facility maintenance and repair, and safety hazard inspection. Clearly define the implementation requirements and promote their implementation."
13 "执行餐饮部绩效考核体系，跟进指标设定及数据复盘。
Implement the performance assessment system of the F&B department, and follow up on the setting of indicators and data review."
14 "承接并执行上级或跨部门协作需求的突发性、临时性运营任务，确保任务执行质量与运营效率。
Take on and execute sudden and temporary operational tasks based on the requirements from superiors or cross-departmental collaborations, ensuring the quality and efficiency of task execution."
15 "掌握涵盖食品安全规范及消防安全等在内的全部合规要求。
The system comprehensively masters all compliance requirements, including those related to food safety and fire safety."
16 "协同上级开展人力需求管理，传递企业关爱，提升企业与员工双向满意度，构建共生共赢的良性循环。
Collaborate with superiors to manage human resource demands, convey the company's care, enhance the satisfaction of both the company and its employees, and build a virtuous cycle of mutual benefit and win-win results."