• 管事部经理 Stewarding Manager

• 上海阿纳迪酒店
• 2019-09-17 18:21:20

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。3.管理各点餐具的使用情况，分析损耗的原因，提出降低损耗的建议。4.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。5.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.大专以上的文化程度或同等学历。2.熟悉各种餐具用具的品牌、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.有较强的责任心,工作认真踏实。5.身体健康，精力充沛。

• 管事部副经理 Assistant Chief Steward

• 上海卓美亚喜玛拉雅酒店（Jumeirah Himalayas Hotel Shanghai）
• 2019-09-17 17:34:00

•Job Description 岗位描述You will be responsible to assist with the efficient running of the department in line with Jumeirah Himalayas Hotel Shanghai's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Assistant Chief Steward is responsible to assist in the Stewarding, contributing to the overall success of the outlet, in accordance with the hotel’s standards and financial goals.在遵循上海卓美亚喜马拉雅酒店集团的企业战略及品牌标准的前提下，保持所在部门的高效营运，并满足员工、客人及酒店业主的期望。管事部副经理在管事部负责协助经理的工作，根据酒店的标准和财务目标使服务能够得到相应的认可。•Qualification 资质要求- At least 5 years of Stewarding working experience in a hotel or restaurant with good standards.在高品质星级酒店、宾馆有过至少5年的管事部工作经验- Good appearance and disposition个人形象气质良好- Be full of passion to the hotel industry对酒店行业充满热情- Good oral English英语口语良好- Good guest service, communications and interpersonal skills are a must.需要具备良好的服务态度、与人交流能力和人际交往能力

• 管事部经理

• 上海静安铂尔曼酒店
• 2019-09-17 17:15:21

• Contributes to guest satisfaction and safety by respecting hygiene standards and procedures                                 让客人满意和尊守卫生部的标准及程序• Cleans and maintains crockery, equipment and the kitchens    清洗和维护厨房设备• Ensures everything is tidy during the washing process and in storage                                                                 确保在洗涤和保存设备时保持厨房整洁

• 管事部经理

• 上海佘山世茂洲际酒店
• 2019-09-17 12:07:39

Duties and Responsibilities工作职责·         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。·         Controls and analyzes, on an on-going basis, the level of the following:·         持续行的控制和分析以下各方面：o    Costs成本o    Breakage破损量o    Quality of support provided to other sections为其它部门提供我支持工作的质量o    Condition and cleanliness of facilities and equipment设施设备的状况和清洁度o    Guest satisfaction宾客满意度·         Establishes and maintains effective employee and inter-departmental working relationships·         与员工和酒店其它部门建立并保持积极的工作关系。·         Assists the Director of Food and Beverage and the Executive Chef in developing training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees.·         协助餐饮总监和行政总厨制定培训方案，按照洲际酒店集团的纲要制定培训材料，为管事部员工和餐饮部其它员工执行培训。·         Conducts daily briefings and other meetings as needed to obtain optimal results·         必要时主持每体例会和其它会议，获得最佳的效果。·         Handles administrative works and keeps up-dated files on the following Stewarding matters:·         处理行政工作，并更新与以下管事部相关事宜的文件。o    Finance财务o    Standards标准o    Training培训o    Outlets餐厅o    Meetings会议o    Miscellaneous其它  ·         Assists the Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies·         协助餐饮总监和行政总厨设定管事部的目标和制定策略，程序和规定。·         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。·         Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation·         联络采购经理和供应商有关管事部运营所需的采购物品。·         Conducts inventories in coordination with employees of the accounting division·         配合会计部门员工进行盘点库存。·         Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs·         联系工程部员工安排预防性的维护维修。·         Monitors local competitors and compare their operation with his operation·         监测本地竞争对手，与他们的运营进行比较。·         Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits·         不断通过贸易宣传品，酒店展和现场参观了解餐饮的趋势，系统，操作和设备。·         Works with Executive Chef in manpower planning and management needs·         和行政总厨一起进行人力规划和管理需求。·         Works with Executive Chef in the preparation and management of the Department’s budget·         和行政总厨一起编制和管理部门预算。

• 管事部经理

• 上海静安希尔顿逸林大酒店
• 2019-09-17 11:46:47

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。3.管理各点餐具的使用情况，分析损耗的原因，提出降低损耗的建议。4.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。5.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.中专以上的文化程度或同等学历。2.熟悉各种餐具用具的品牌、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.有较强的责任心,工作认真踏实。5.身体健康，精力充沛。

• 管事部经理

• 上海大华虹桥假日酒店
• 2019-09-17 08:43:11

工作职责：1、餐具和药水的管理、盘点、存放、采购及废物处理2、协助餐饮总监及总厨制定培训方案，按照洲际的标准培训员工日常工作3、协助餐饮总监及总厨做好预算，控制成本及破损率4、  协助餐饮总监和行政总厨设定管事部的目标和制定策略，程序和规定。4、监督和指导员工工作，确保厨房卫生和餐具清洁，保持良好的宾客满意度5、与员工和酒店其它部门建立并保持积极的工作关系。6、7、和行政总厨一起进行人力规划和管理需求。制定班表和考勤岗位要求：1、品牌酒店管事部主管工作经验2年以上，同岗位工作经验优先考虑2、良好的沟通能力、合理的工作安排能力3、工作认真负责、抗压性强

• Chief Steward管事部经理

• 上海安曼纳卓悦大酒店
• 2019-09-16 17:03:55

 Duties & Responsibilities:To ensure that all Food & Beverage Outlets and Kitchens comply with local and Sheraton laws on Sanitation and hygiene.Maintain, clean and service equipment in good condition.Follow set budgeting guidelines in relation to staffing, equipment and chemicals, and ensure a cost effective operation1. Food & Beverage Department1.1. Organise Equipment for Food Preparation• Oversee the preparation of kitchen equipment for use• Oversee the equipment needed for Food production for menu items1.2. Assist in the Presentation of Food• Oversee and Assist the kitchen associates when needed in the   preparation of food for service• Oversee portioning and plating of food when needed1.3. Receive and Store Goods• Manage the receiving and storage of kitchen goods• Keep control of all china, glassware, flatware and hollowware, and conduct regular quantity stock take1.4. Clean and Maintain Equipment and Premises• Oversee the cleaning and storage of kitchen equipment• Oversee the cleaning of the premises• Oversee the removal of waste• Maintaining superior conditions of all equipment in the department. Ensuring that silverware is polished / burnished on a regular basis.1.5. Maintain Hygienic Standards and Practices• Ensure all the staff to carry out tasks according to the SOP• Liaise with the Local Hygiene authorities and be up-to-date with the Hygiene laws• Conduct Hygiene and chemical usage training• Maintain hygienic kitchen and outlet areas• Clean the kitchen and  service equipment• Monitor and Maintain Sanitation & hygiene• Keep all china, glassware, flatware and hollowware, in a hygienic and clean condition.2. Management/strategic planning2.1. Take part in Strategic Planning and Development• Take part in the preparation and planning and department/unit/outlet goals and objectives• Take part in the planning rostering of Staff in all areas as per the business needs.• Analyze sales and marketing data in relation to the department• Participate in the preparation of strategic plans and operation plans.• Determining a purchasing plan, according to the financial budget of the outlet.• Determining optimum staffing, product, stock and equipment levels, in relation to business needs, keeping in mind the various seasonal periods of business.2.2.  Assist with the development of new products and services2.3. Consider Economic/Political Social Issues Relevant to the Department• Interpret economic data and take into account external economic issues when planning and making decisions• Anticipate economic business level fluctuations• Monitor information and trends in the industry2.4. Consider Tourism Issues Relevant to the Department• Consider political and social influences on business• Analyze tourism data• Liaise with relevant parties• Identify major environmental quality management systems2.5. Quality Management Systems2.5.1. Monitor the implementation of quality management systems3. Finance Management3.1. Cost Control• Focus on energy conservation in the kitchen• Introduce and monitor Control procedures for reducing breakage’s and loss of equipment• Monitor the monthly stocktaking in stores and outlets• Ensure using correct quantities of chemicals3.2. Manage Financial Matters• Prepare and monitor stock of  Equipment and chemicals• Prepare and manage unit/ outlet budgets• Monitor, analyze and report variations from the budget• Prepare unit/ outlet performance reports• Perform and interpret ratio analysis4. Purchasing/Stock4.1. Manage Purchasing & Stock Control in conjunction with the Purchasing Manager/Executive Chef & Director of FB• Develop and monitor the implementation of purchasing procedures• Develop purchasing specifications• Assess tenders for goods and services• Negotiate prices and terms of purchase• Prepare budgets for purchases• Establish economical order quantities• Develop stock control procedures4.2. Supervise Purchasing & Stock control• Monitor the implementation of purchasing procedures• Ensures that par stock of chemicals is always correct and sufficient• Monitor the implementation of stock control procedures• Prepare and interpret stock reports4.3. Purchasing• Purchase stock/ inventory according to purchasing procedures and specifications4.4. Stock Control• Handle and store stock according to stock control procedures

• Chief Steward 管事部经理

• 上海江桥绿地铂骊酒店
• 2019-09-10 16:11:56

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。 3.管理各点餐具的使用情况，分析损耗的原因，提出降低损耗的建议。 4.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。 5.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.XX以上的文化程度或同等学历。 2.熟悉各种餐具用具的品牌、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.有较强的责任心,工作认真踏实。 5.身体健康，精力充沛。

• 管事部经理

• 上海外高桥喜来登酒店
• 2019-09-09 10:39:55

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。3.管理各点餐具的使用情况，分析损耗的原因，提出降低损耗的建议。4.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。5.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.大专以上的文化程度或同等学历。2.熟悉各种餐具用具的品牌、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.有较强的责任心,工作认真踏实。5.身体健康，精力充沛。

• 管事部经理

• 上海万达瑞华酒店Wanda Reign Shanghai
• 2019-09-08 09:02:43

针对餐饮部下达的工作任务提供多方位支持并指导本部使之达成明细政府制定之相关卫生条例及法律法规和HACCP，使之贯彻于本职工作中基于工作质量、运营成本及清洁卫生登做出控制和分析等十年以上相关酒店工作经验