• 管事部经理Stewarding Manager

• 新桥绿地铂骊酒店
• 2019-05-24 09:10:34

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.高中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。

• Stewarding Assistant Manager 管事部副经理

• 国家会展中心上海洲际酒店
• 2019-05-23 14:22:38

·         In absence of Manager conducts shift briefings to ensure hotel activities and operational requirements are known·         在经理缺席时负责交班说明，确保了解酒店的各项活动和运营要求。·         During the shift, oversees the preparation of kitchen equipment for use·         在当班期间管理厨房设备使用前的准备工作。·         Supervises the receiving and storage of kitchen goods·         负责接收和存储厨房物品的管理工作。·         Supervises the cleaning and storage of kitchen equipment·         监督厨房设备的清洁和存放。 ·         Supervises the cleaning of the premises·         监督厨房的清洁工作。·         Supervises the removal of waste·         管理废品的清除。·         Supervises the handling of kitchen linen·         监督厨房布巾的处理工作。·         Supervises the cleaning of an hygienic kitchen·         监督厨房的卫生。·         Engages in and supervises the cleaning of kitchen and equipment·         参与监督清洁厨房和设备的工作。·         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。·         Supervises all functions of the Stewarding operation to achieve the optimum departmental costs·         监督管事部的各项职责，使部门成本控制到最低。·         Supervises all functions of the Stewarding operation to achieve the optimum quality level of sanitation·         监督管事部的各方面职责，使满意度达到最高水平。·         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 Chief Steward in developing training plans, develops training material in accordance with IHG guidelines and implements training plans for the Stewarding employees.·         协助管事部经理制定培训方案，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。·         Assists the Chief Steward in setting Stewarding goals and developing strategies, procedures and policies·         协助管事部经理设定管事部的目标和制定策略，程序和规定。·         Assists in determining the minimum and maximum stocks and controls the par-stocks of all material and equipment·         協助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。·         Supervises the counting of inventories in coordination with employees of the accounting division·         与会计部门员工一起監督盘点库存。·         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。·         Works with Supervisor in manpower planning and management needs·         和上级领导一起进行人力规划和管理需求。·         Works with Supervisor in the preparation and management of the Department’s budget·         和上级领导一起编制和管理部门预算。

• Asst Chief Steward管事部副经理

• 上海虹桥西郊庄园丽笙大酒店
• 2019-05-16 18:28:44

1. 最少1年的管理经验，并具有管事部运营经验2. 3年的餐饮经验3. 高中学历,优先考虑本科4. 优秀的写作能力,较好的团队合作5. 能够处理客人、主管、员工的冲突6. 能够抗压7. 基本的办公软件操作

• 食品安全专员

• 上海西郊宾馆
• 2019-05-13 09:54:01

主要职责1. 履行宾馆的卫生标准，确保向客人及员工提供的食品无菌、无化学品并且无污染。2. 负责做好每日的食品卫生检查和留样工作。3. 参与入职培训食品卫生和公共场所卫生的授课。4. 按时高效地完成上级领导交办的其他事项。任职资格1. 熟悉酒店行业标准和食品卫生法律法规，具有2年以上相关工作经历。2. 良好的沟通能力。3. 具有食品卫生相关资质者优先。

• 管事部经理

• 上海鹏欣外滩悦榕庄
• 2019-05-07 15:40:59

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Stewarding Manager

• 上海静安昆仑大酒店
• 2019-04-29 15:28:24

Summary:   This position is concerned with the operation and co-ordination of the stewarding department, functions, to carry out hotel management policy and administration to make the stewarding department as a bridge between kitchen and restaurant. Also cooperate with executive chef about some hygiene related work.Responsibilities: ·         To exercise supervisory authority through floor stewards to ensure the smooth operation of the various crews assigned to sections of the department. Through inspection tours, to make sure that flow and supply of glassware, chinaware and silverware meet daily restaurant, bar and banquet requirements.  Requisitions supplies as and when necessary to meet daily requirements.·         To review regular banquet menus daily to make sure staffing, equipment and supplies are adequate to meet needs.  To work closely with payroll control to maintain desired payroll control cost.  May hire temporary employees to meet above average workloads.·         Be directly accountable for the attainment of safety and security standards of team members·         To check all items salvaged.  To stress constantly through training the proper handling of equipment to avoid unnecessary breakage and loss.·         Communicates with executive Chef on all aspects of the kitchen management, to ensure proper co-ordination of instructions and directives.·         Follow up instructions given by Executive Chef and reports back any observations.·         Attends all meetings and follows any directives given therein. Advises Executive Chef on all topics of importance.·         Ensures correct hygienic procedures, checks and controls refrigerators to ensure proper food turnovers and cleanliness of all outlets·         Sanitation check, including:1.    To listen to the Sanitation job report attentively, try to find out the problem and make some measurement available, to improve any place where should be.2.    To check each outlet personally, for example: kitchen area whether is clean or not and how is the operation equipment being cleaned and stored etc.  In this way, can see each job whether is being done according to the requirement or not.3.    To check different kinds of cleaning equipment, such as dish washing machine, floor cleaning machine and high pressure water spray machine to know how is their work, whether the staff operating sequence is correct or not.4.    To help and distribute the cleaning detergent to each outlet monthly, try to control and use the cleaning detergent economically and efficiently, to train the staff to use it in correct way to be more safety.5.    To establish sanitation check system by using “Sanitation check list” and “Sanitation arrangement plan” etc.Personnel arrangement:1.    To arrange man power reasonably according to the different outlet and different situation and let the staff to change shift once for every two weeks.2.    To fill the departmental attendance record monthly, do have “Sick leave book” “day, time owing book”, “book for change of shift leave”, etc.3.    To arrange staff annual leave and other holidays.4.    To arrange the man power well for the big banquet service.