MAJOR RESPONSIBILIES 责任概要 :
1. Directly responsible for the Sanitation of all Culinary & Front of House operational areas.
直接负责所有烹饪及客服区域的清洁消毒工作.
2. Maintain China, Glass & Silver inventory, labor & supplies costs within Budgeted guidelines.
在预算规定内维护瓷器,玻璃器皿及银器的盘点, 劳动力及供应商品的成本问题.
3. Maintain clean & sanitized food preparation areas including all production equipment.
保证食品加工区域的生产设备清洁及经过消毒
4. Responsible for the proper cleaning & storage of all dishes & serving equipment.
负责正确的清洗及所有餐碟及服务设备的存放.
5. Responsible for the supervision of all trash removal to be dispose in garbage rooms.
负责所有的废弃物统一回收到垃圾房.
6. Responsible for maintaining the cleanliness of floor, wall, ceiling and exhaust hoods for all food preparation areas.
负责维护所有食物准备区域的地面, 墙壁, 天花板及排风管道的清洁.
7. Responsible for the weekly cleaning & dish room supplies order.
负责每周清洁及洗碗房的配件申购.
8. Maintain China and silver level accordance with guidelines set by Director of Food & Beverage. Participate in monthly and quarterly China Inventory.
维护餐饮总监设定的瓷器和银器的级别. 参与每月及每季度的瓷器盘点.
9. Enforce Marriott’s 43 point Sanitation Checklist by having all Kitchens inspected on a monthly basis.
督促万豪43点自测每月按时完成.
10. Constantly spot-check equipment for sanitation, safety and proper working condition.
坚持做好设备清洁消毒检查, 安全和正确的工作状况.
11. Attend BEO and other related meeting, as appropriate.
固定参加宴会统筹会议及其他相关会议.
12. Ensure daily Sanitation inspections are made and follow –up
确保制定日常卫生检查并做好跟踪工作.
13. Accurately forecast business demands on a weekly basis to ensure efficient staffing.
正确根据每周营业状况安排有效率的人员配备.
14. Responsible for all accounting and billing procedures within Stewarding operations.
负责在管事部范围内所有有关的财务及帐单.
SPECIFIC DUTIES 工作任务 :
1. To ensure the awareness & enforcement of all Marriott S.O.P.’s & Property L.S.O.P.’s.
确保了解和执行万豪的营运服务标准及酒店本地营运服务标准.
2. Enforce operational Standards that are reviewed periodically, updated and improved.
确保营运标准周期性地被巩固, 更新及执行.
3. Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests.
通过培训员工和提供资源来维护所有员工的福利使他们关照我们的客人.
4. To ensure the efficient scheduling of supervisors and associates.
保证员工及主管的班表安排及时有效
5. To be responsible for the accurate supervision of the associate time control and payroll systems by working with Accounting and HRD.
和财务及人事部负责控制员工劳动时间和工资系统.
6. To develop and implement Supervisor & Associate training plans on a monthly and quarterly basis in conjunction with HRD.
联合人事部经理每月一同开发员工和主管的培训计划.
7. To implement a departmental daily “15 Minute” training program.
完成部门每日15分钟培训项目
8. To be responsible for the execution of Associate reviews, ensuring appraisals in a professional and timely manner.
负责员工的巩固和执行, 确保员工按时和专业地完成任务.
9. To supervise all aspects of Associate management including hiring and discipline in conjunction with the Executive Chef.
协同总厨招聘及培训员工.
10. To train subordinate supervisors in effective “coaching and counselling” and the correct process of progressive discipline.
培训主管 “谈话及记录” 的方式及正确训诫和纠正.
11. To conduct an effective monthly Associate meeting with minutes and P&A forwarded to the GM, F&B and HRD.
每月召开月度员工会议并做好会议记录, 转发总经理, 餐饮总监及人事总监
12. To practice “open door” policy to all Associates.
对员工执行开门政策
13. Periodically plan outside Associates activity to promote teamwork.
定期安排外出员工活动提高团队合作精神.
14. To be responsible for maintaining outlet safety at all times.
任何时间均负责维护部门安全.
15. To be responsible for asset management of all outlet property and facilities.
负责管理所有部门和设施的可利用资源.
16. Conduct a preventative maintenance inspection on a monthly basis.
每月召开安全预防自查.
17. Promote positive inter-departmental relations through candid communication and cooperation.
通过坦率的沟通和协调发展与部门间的关系.
18. Ensure all Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
保证员工遵循所有工作相关的安全准则并将潜在问题报告保安部及工程部.
19. Perform any reasonable request made of management which is not life threatening or against the law.
在法律允许范围内和没有人生威胁的情况下管理并提出合理的要求.
