工作职责:
部门管理:负责管事部的日常管理和运作,确保部门高效运转。
人员管理:领导和管理管事部员工,合理安排工作任务和排班。
物资管理:负责餐具、厨具等物资的管理和控制,确保物资充足且合理使用。
清洁与卫生:监督和确保厨房及餐厅等区域的清洁卫生工作达到标准。
设备维护:管理和维护管事部的设备设施,确保其正常运行。
成本控制:控制部门运营成本,优化资源利用。
安全管理:落实安全措施,保障工作环境的安全。
协调沟通:与其他部门协调合作,确保工作的顺利衔接。
计划与总结:制定工作计划并定期总结工作情况。
Job Scope:
Department management: Responsible for the daily management and operation of the stewarding department to ensure the efficient operation of the department.
Personnel management: lead and manage stewarding staff, arrange work tasks and schedules reasonably.
Material management: Responsible for the management and control of tableware, kitchenware and other materials to ensure adequate and reasonable use of materials.
Cleanliness and hygiene: Supervise and ensure that the cleanliness and hygiene work in the kitchen, dining room and other areas are up to standard.
Equipment maintenance: manage and maintain the equipment and facilities of the stewarding department to ensure their normal operation.
Cost control: control department operating costs and optimize resource utilization.
Safety management: Implement safety measures to ensure the safety of the working environment.
Coordination and communication: coordinate and cooperate with other departments to ensure the smooth connection of work.
Plan and summary: Make work plans and summarize the work status regularly.
岗位要求:
至少10年以上相关职位经验,具有奢华酒店经验优先。
Job requirement:
At least 10 years related experience, luxury hotel experience is preferred.