·        Work closely together with the kitchen and service team as partners of the same organization, ensuring smooth and memorable guest experiences. 与厨房和服务团队紧密合作，作为同一团队的合作伙伴，确保客人体验流畅和难忘。 ·        Be a hands-on Team Leader and be present at all times in the Operation, especially during busy periods. 成为一名亲历亲为的主管，参与日常运营，特别是在繁忙时期。 ·        Conduct frequent and thorough inspections on cleanliness and food safety together with the Sous Chef and Restaurant Assistant Manager and report back to the Stewarding Manager. 与副厨师长和餐厅副经理一起，按清洁和食品安全的标准进行频繁和彻底的检查，并向管事部经理进行汇报。 ·        Have a full working knowledge of all hygiene and occupational health & safety regulations and ensure full compliance with food and hygiene regulations, licensing conditions and codes of practice relating to food businesses. 充分了解所有食品卫生和职业健康与安全法规，并确保完全符合食品卫生法规、许可条件和与食品业务有关的行为守则。 ·        Assist  Stewarding Manager working on food safety and HACCP (or local equivalent) requirements. 协助管事部经理按照食品安全和食品安全管理体系（或当地法规）要求工作。 ·        Play an active role in the implementation of HACCP (or local equivalent) and to comply and follow at all times the HACCP processes put into place. 在执行食品安全管理体系（或当地法规）方面发挥积极作用，并遵守并遵循食品安全管理体系流程实施。 ·        Act as a focal point of contact with the Food and Drug Administration (BFDA) in absence of the Stewarding Manager. 在没有管事部副经理的情况下，担任与食品药品监督管理局联络的联络人。 ·        Provide in-house food hygiene training for all the food handlers, (e.g. new hires and trainees). 为所有接触食品的人员（如新员工和实习生）提供内部食品卫生培训。 ·        Support the Stewarding Manager in investigating complaints or enquiries from customers and BFDA on food hygiene matters. 协助管事部副经理调查客户和食药监局对食物卫生事宜的投诉或问询。 ·        Conduct daily kitchen inspections on the personal, environmental and food hygiene conditions and provides a corrective action plan and keeps records on the findings. 对个人、环境和食品卫生状况进行日常厨房检查，并提供纠正措施计划并记录调查结果。 ·        Utilise technology available in the hotel and department to optimise productivity, improve service delivery and facilitate internal communication. 利用酒店和部门提供的技术来优化生产力，改进服务提供并促进内部沟通。 ·        Support the Sous Chef and Assistant Restaurant Managers in establishing cleaning schedules to ensure all areas both FOH & BOH are in optimal condition. 支持副厨师长和餐厅副经理制定清洁计划，以确保对客区和后区的所有区域都处于最佳状态。 ·        Ensure that through clearly defined service standards, guidance and feedback, our employees are empowered to make decisions, which supports guest satisfaction and improves morale. 确保通过明确的服务标准、指导和反馈，使得我们的员工有权作出决定，支持客户满意度，提高士气。 ·        Ensure that garbage is disposed to the standards agreed and that recycling requirements are strictly adhered to. 确保垃圾符合规定的标准，并严格遵守回收要求。 ·        Ensure the condition, sanitation and appearance of all China, glass, silver, service ware and equipment is according to the standards set. 确保所有瓷器、玻璃器皿、银器、服务器具和设备的状况、卫生和外观均符合标准。 ·        Ensure that each outlet is supplied with clean and dry operating equipment based on expected business levels. 根据预期的业务水平，确保每个餐厅都提供干净、干燥的运营设备。 ·        Check all M&E sheets in advance and attend the weekly M&E events sheet meeting to ensure that all required operating equipment is available for the future events. 提前检查所有宴会及会议安排表，并参加每周的宴会及会议准备会，以确保所有必需的操作设备可用于之后的宴会及会议。 ·        Ensure that the food production areas are supplied with clean and dry kitchen utensils. 确保食品制作区域配有干净、干燥的厨房用具。 ·        Assist in the regular inventory check for all operating equipment; glassware, plate ware, flat ware, chinaware, kitchen small ware and stewarding heavy cleaning equipment. 协助对所有运营设备进行定期库存检查；玻璃器皿、金属器皿、碗碟、餐具、厨房小件用品和管事部重型清洁设备。 ·        Set together with the Stewarding Manager to determine par stock levels for all operating equipment, supplies, inventoried items, and ensure that the outlet is adequately equipped. 与管事部副经理一起确定所有运营设备、耗材、库存物品的标准库存水平，并确保餐厅设备齐全。 ·        Ensure that breakages are administrated in order to provide constant feedback to the operation as a tool to reduce breakages and losses. Provide on-going training to the Stewarding Staff how to handle the equipment, chemicals and cost of the individual highly priced OS&E items. 确保破损的管理，以便为运营提供不间断的反馈，作为减少破损和损失的一种方法。为管事部员工提供持续的培训，例如如何处理各种高价位运营系统、设备、化学品和成本。 ·        Give directions to the Stewarding team and ensures they are accountable for their performance. 向管事团队给予明确指令，并确保他们对其绩效负责。 ·        Cultivate “We win and lose as teams…” attitude in the team. 培养团队中的“共进退”的态度。 ·        Assist in managing the Stewarding Department to provide a courteous, professional, efficient and flexible service at all times. 协助管理部门随时提供礼貌、专业、高效和灵活的服务。 ·        Check night cleaning contractors in kitchen and back-of-house food and beverage areas and if outsourced manage the SLA agreement and provide feedback to the Stewarding Manager, Sous Chef/Restaurant Manager. 检查负责夜间清洁厨房和酒店餐饮区域的外包人员，是否按照服务水平协议管理，并向管事部经理、副厨师长/餐厅经理提供反馈。 ·        Liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to and coordinated between the two departments in particular in areas of cross over. 联络客房部一同组织，确保清洁计划得到严格遵守，并从中进行协调，特别是双管区域。 ·        Drive preventative maintenance with Engineering team and follow up on any maintenance requests outstanding. 与工程团队进行预防性维护，并对未完成的任何维护要求进行跟踪。 ·        Conduct daily pre-shift briefings to team on special guests, restaurants occupancy, function / events of the day and special attention that is needed. 在每日例会上想团队分享当天的特别客人、餐厅预订率、宴会及会议信息，以及需要特别注意的事宜。 ·        Ensure that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards. 确保后区的清洁计划和垃圾运输是严格遵守标准的，并按照既定标准对区域进行清洁。 ·        Submit to the Stewarding Manager the following: Monthly Outlet Report, Monthly Breakage and Loss Report, Chemical Consumption Report, Trainer's Report. 向管事部副经理提交以下内容：月度餐厅报告、月度损失报告、化学品消耗报告、培训员报告。 ·        Submit all guest / staff incident reports. 提交所有客人/员工意外事故/事件报告。 ·        Report “Lost & Found” items, and handle them in accordance to the Policy & Procedures. 报告“失物招领”项目，并按照酒店政策和程序处理。 ·        Follow and complete the work that is arranged by supervisor. perform other duties as assigned by   superior. 按照上级领导的工作安排，完成工作，履行上级分派的其它职责。