管事部主管Steward Supervisor

DUTIES AND RESPONSIBILITIES职责和义务
1. Check the usage of cleaning supplies and all kinds of instruments, in order to better control the consumption.
检查清洁用品及各种器械的使用情况，以便更好地控制其用量。
2. Strengthen patrol among various washing the dishes and kitchen hygiene quality and hygiene standards.
加强巡视各洗碗间及厨房的卫生质量和卫生标准。
3. In dining-room and kitchen daily and monthly report "broken record".
做好各餐厅及厨房每日及每月的“破损记录报告”。
4. Check employees correct operating methods and procedures, improve the staff overall quality, reducing the breakage rate.
检查督导员工的正确操作方法与程序，提高员工整体素质，降低破损率。
5. Per month to assist the warehouse controller for food and beverage equipment of food utensils and steward warehouse inventory.
每月协助仓管员对餐饮部的餐用具及管事仓的用具进行盘点。
6. Master working ability of the staff, Labour discipline and work efficiency.
掌握员工的工作能力，劳动纪律和工作效率。
7. Directly responsible for new employees hired tutoring work.
直接负责新员工的入职辅导工作。
8. Communication with the kitchen, dining room, usually provide enough equipment, as far as possible to improve the department work
经常与厨房、餐厅沟通，提供足够的用具，以尽量完善本部工作。
9. Implementing hygiene and control procedures in all service and kitchen area.
保证餐饮服务及厨房区域卫生标准的执行及管控。
10. Controlling staff and ensuring not damage or loss is caused to any equipment.
培训并督促员工，避免餐饮部的设备不因人为的损坏及流失。