JOB OVERVIEW职位概述)
• Supervise day-to-day operation of stewarding department.
Responsible for total maintenance and sanitation in all food production service areas.
Control storeroom orders and issue all china, silver and glass.
Ensure all food and beverage outlets have sufficient equipment to perform adequately.
监督管事部门每日的运营。负责维护整个食品服务区的卫生状况。控制储藏室的发货及分发瓷器，银器和玻璃器皿。确保所有餐饮营业场所有充足的设备进行工作。
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
At Holiday Inn we want our guests to relax and be themselves which means we need you to:
• Be you by being natural, professional and personable in the way you are with people
• Get ready by taking notice and using your knowledge so that you are prepared for anything
• Show you care by being thoughtful in the way you welcome and connect with guests
• Take action by showing initiative, taking ownership and going the extra mile
在假日酒店®，我们希望宾客能尽情放松、做回自己，这意味着我们的团队成员要做到：
• 展现真我：在与他人接触时真实自然、形象专业、积极乐观
• 时刻准备：注意观察周围的事物，运用自己的知识，做好应对任何事情的准备
• 体现关爱：对宾客关切周到、热诚欢迎并与他们心意相通
• 积极行动：积极主动、尽职尽责并且要多做一步
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。
ACCOUNTABILITY责任范围
Number of employees supervised –
管理的员工
Direct
Stewarding Supervisor
直接
管事部主管
Indirect
NA
间接
无
Annual Operating Profit/Payroll Budget –
年度经营利润和薪金预算
• Department Budget and Headcounts
部门预算和雇用员工
Key Metrics –
主要绩效指标
• Department Budget
部门预算
• Breakage Cost
破损成本
• Employee Satisfaction Survey
员工满意度调查
Decision Making Responsibilities (Decision Rights) –
决策职责(决策权)﹣
• Department Budget
部门预算
• Breakage Cost
破损成本
QUALIFICATIONS AND REQUIREMENTS任职要求
Required Skills –
技能要求
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
• Food service permit or valid health/food handler card as required by local government agency.
食品服务许可或当地政府规定的有效的卫生或健康上岗证。
• Problem solving, reasoning, motivating, organizational and training abilities.
具有解决问题，推理，号召，组织和培训能力。
Qualifications –
学历
• Diploma or Vocational Certificate in Culinary Skills or related field.
具有烹调技能或相关领域的大专学历或职业证书。
Experience –
经验
• 2 years related experience including at least 1 year in supervisory capacity or an equivalent combination of education and experience.
2年相关经验包括至少1年的管理经验或与此相当的教育和相关工作经验结合的背景。
