·   Maintain high customer service focus with customers in mind. 在整个的工作过程中，时刻保持高度的客户服务意识。 ·   Have a positive attitude, take responsibility and initiative to resolve issues as well as communicate clearly with customers and colleagues. 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。 ·   Responsible for guiding Steward Supervisors and Stewards in their jobs. 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。 ·   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. 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、 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。 ·    Responsible for implementing a detailed cleaning program as scheduled, monitoring the results of each action. 负责按照清洁时间表执行，检查执行结果。 ·   Keep up to date with new cleaning supplies, equipment, trends and systems in stewarding. 负责随时更换管事部的清洁物品和设备。 ·    Assist the stewards during operations. 负责在运营期间对宴会提供协助。 ·    Responsible for the proper handling and maintenance of all equipment in the kitchen, storing and safekeeping all flatware, glassware, hollowware, utensils and related equipment. 负责厨房所有设备的维护。 ·     Ensure all cleaning supplies and equipment are sufficiently stocked. 负责所有库房物品的安全。 ·     Maintain and update the steward operating manual, chemical charts and cleaning chart for the team’s reference. 确保充足的清洁物品和设备。 ·     Prepare and monitor the requisition of all chemicals and equipment. 按照管事部的操作手册更新维护化学物品和清洁用品。 ·    Report all accidents and incidents. 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。 ·   Conduct and prepare the monthly operating equipment inventory. 事故报告的编辑和汇报。 ·   Report and monitor the breakage and loss report for operating equipment. 准备每月的盘点。 ·  Prepare purchase requisition for operating equipment and cleaning supplies. 报告和监督破损丢失。根据库存量准备清洁物资和运营设备的采购申请。 ·  Coordinate with the Engineering department for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers and other major equipment. 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。 ·  Inspect all stewarding supplies and equipment received, according to the established specification. 根据已建立好的守则检查所有管事部物品和设备。 ·  Ensure that the level of sanitation in all areas of the kitchen, canteen, and storerooms are up to sanitation standards. 检查所有区域包括厨房，团队成员餐厅，库房等的卫生标准 ·  Check daily that all kitchen equipment and cleaning equipment are in safe and good working condition. 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。 ·  Update and review cleaning products, purchase specifications and cleaning methods to ensure the highest possible standard at all times. 更新清洁产品，购买的规格和清洁方法以确保高标准 ·  Gives direction and check set-up of buffet set in the outlet and banquet functions. 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。 ·   Provide active supervision during the implementation of cleaning schedules. 在执行清洁计划表期间主动的提供指导。 ·   Monitor the daily, weekly and monthly banquet functions, outlet promotions and activities, to plan for provision of equipment and manpower. 检查每天，每星期，每月的宴会情况，餐厅的促销活动以便计划设备的供应情况和人员的安排 ·   Acquire contact from various hotels in the city to secure additional equipment for big functions and events. 如有大型宴会，联系不同的酒店获得一些辅助设备 ·   Knowledgeable on fire safety and security procedures in relation to stewarding operations. 消防培训和安全细节的知识与管事部的运营密不可分。 ·    Knowledgeable of all job description in stewarding section and capable of performing the tasks as required. 了解管事部各级别的工作职责，有能力去分配各项工作任务。 ·    Check and maintain the sanitation level of the garbage room, both wet and dry. 检查和维护垃圾房的卫生标准（湿和干）。 ·    Coordinate with Finance and Security in processing disposal sales. 协助财务和安保部门处理垃圾房垃圾销售。 ·    Actively seek verbal feedback from customers and team members during service period. 在服务期间积极收集客人及团队成员的反馈。 ·    Assist in the restaurant and bar during busy days or special events. 确保当餐厅和酒吧繁忙或有特殊活动的时候能够提供必要的协助。 ·   Knowledgeable of departmental standards and able to explain the standards to team members. 熟悉部门服务标准。 ·   Assess team members’ performance against departmental standards. 可以清楚的向其他团队成员解释服务标准。 ·   Describe, assign and delegate duties and authority for stewarding operations. 能够按照服务标准对其他团队成员的表现进行评估。 ·    Plan ahead and ensure adequate resources are available. 分配，指派，组织授权管事部日常的经营工作。 ·    Ensure shifts are reviewed, handovers and briefings are carried out. 预先准备并确保各种经营设施设备的充足。 ·    Establish good communication and teamwork within the kitchen team and with others. 确认每个班次之间做好总结，并与下个班次进行工作交接。 ·    Keep the team up-to-date about departmental, hotel, company activities, special events and restaurant promotions through regular communication meetings and memos. 与厨房的团队成员建立良好的沟通渠道。随时更新团队成员与酒店其他部门的交流，了解酒店其他部门的活动，包括特殊活动，餐厅促销等等。 ·    Assist with selecting, training, coaching and developing team members to meet current and future needs of the department and the hotel. 根据酒店现状及发展趋势，选择，培训，发展团队成员的技能以满足酒店需要。 ·   Ensure the health, safety and well-being of customers and all team members. 确保客人及团队成员的健康及安全。

• Oversees the preparation of kitchen equipment for use • 管理厨房设备使用前的准备工作。 • Manage the receiving and storage of kitchen goods • 负责接收和存储厨房物品的管理工作。 • Oversees the cleaning and storage of kitchen equipment • 监督厨房设备的清洁和存放。 • Oversee the cleaning of the premises • 监督厨房的清洁工作。 • Oversee the removal of waste • 管理废品的清除。 • Oversee the handling of kitchen linen • 管理厨房布巾的处理工作。 • Maintains a hygienic kitchen • 保持厨房的卫生。 • Cleans the kitchen and equipment • 清洁厨房和设备。 • Maintains high levels of personal hygiene for self and enforces hygiene standards for team  • 保持高度的个人卫生并在小组中执行卫生标准。 • Manages all functions of the Stewarding operation to achieve the optimum departmental costs • 管理管事部的各项职责，使部门成本控制到最低。 • Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation • 管理管事部的各方面职责，使满意度达到最高水平。 • Condition and cleanliness of facilities and equipment • 设施设备的状况和清洁度 • Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment • 确定库存的最多和最少量，控制所有材料和设备的标准存货量。 • Conducts inventories in coordination with employees of the accounting division • 配合会计部门员工进行盘点库存。 Required Skills – 技能要求 • Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. • 完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。 • Food service permit or valid health/food handler card as required by local government agency. • 食品服务许可或当地政府规定的有效的卫生或健康上岗证。 • Problem solving, reasoning, motivating, organizational and training abilities. • 具有解决问题，推理，号召，组织和培训能力。 Experience – 经验 • 2 years related experience including at least 1 year in supervisory capacity or an equivalent combination of education and experience. • 2年相关经验包括至少1年的管理经验或与此相当的教育和相关工作经验结合的背景。

岗位职责 1.负责编制餐饮部所需餐具和用具的年度预算。 2.根据各餐厅餐具的盘点情况，负责于采购部门沟通，提出器具购置计划，保证及时补充餐具用具。 3.检查和管理各点餐具的使用情况，分析造成损耗的原因，提出降低损耗的建议。 4.负责安排管事部员工的工作班次。 5.负责做好餐具用具的保管、发放、回收工作，负责厨房区域的环境卫生。 6.负责对下属员工的考勤考核工作，督导员工做好安全工作。 岗位要求 1.有较强的责任心,工作认真踏实。 2.熟悉各种餐具用具的牌号、产地、特性及价格，懂得餐具用具的分类和保管方法。 3.熟悉各种洗涤剂和清洁剂的使用方法，熟悉常用的餐具洗涤设备及其操作方法，了解它们的维修保养方法。 4.具有中专及以上的文化程度或同等学历。 5.身体健康，精力充沛

岗位职责 1.负责编制餐饮部所需餐具和用具的年度预算。 2.根据各餐厅餐具的盘点情况，负责于采购部门沟通，提出器具购置计划，保证及时补充餐具用具。 3.检查和管理各点餐具的使用情况，分析造成损耗的原因，提出降低损耗的建议。 4.负责安排管事部员工的工作班次。 5.负责做好餐具用具的保管、发放、回收工作，负责厨房区域的环境卫生。 6.负责对下属员工的考勤考核工作，督导员工做好安全工作。 岗位要求 1.有较强的责任心,工作认真踏实。 2.熟悉各种餐具用具的牌号、产地、特性及价格，懂得餐具用具的分类和保管方法。 3.熟悉各种洗涤剂和清洁剂的使用方法，熟悉常用的餐具洗涤设备及其操作方法，了解它们的维修保养方法。 4.具有高中以上的文化程度或同等学历。 5.身体健康，精力充沛。