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. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
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。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。
- 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。
- 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
- Conducts inventories in coordination with employees of the accounting division
配合会计部门员工进行盘点库存
- 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
- 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：
- Costs
成本
- Breakage
破损量
- Quality of support provided to other sections
为其它部门提供我支持工作的质量
- Condition and cleanliness of facilities and equipment
设施设备的状况和清洁度
- Guest satisfaction
宾客满意
