Chief Steward 管事部经理

FINANCIAL RETURNS 财务回报

• 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

PEO PLE 员工团队

• 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
• 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
• 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。

GUEST EXPERIENCE 宾客体验

• Encourage and inspire team members to provide guests distinct experience in creative ways.
  运用有创意的方法来激励、鼓舞团队成员为宾客提供独特的体验。
• Cross check guests through evaluations and comments get the feedback, know how to improve guest satisfactions.
  抽时间与宾客进行互动，获取反馈，了解员工提升宾客满意度的渠道。
• Collaborate with Director of Food and Beverage to develop activities to meet the service behaviour and improving guest relationship continuously.
  与部门总监协作共同开发达到服务行为标准和持续改善宾客关系体验的各类活动。

RESPONSIBLE BUSINESS 企业责任

• 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。
• 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。
• 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。
• Promote hotel and brand recognition within the Community. Initialtively participate positively in local co mmunities’ activities.
  提升酒店与品牌在本地的知名度，员工积极参与本地社区活动。
• Ensure to obey the relevant local labour laws and hotel policy & procedure.
  确保遵守相关劳工法规及酒店或公司的政策与流程。
• Assist to investigating and research guest bad comments and complaints, find out the truth and the pot ential risk in time, solved the problems through various employee relations project. Serious problems re port to superior in time.
  对工作中发生的所有问题进行调查和研究，了解事实情况，及时发现对酒店或公司可能造成的潜在风险，并通过各类员工关系项目来促进问题的解决。在遭遇重大问题时及时向上级汇报。
• Ensure the kitchen is maintained and meeting the hygiene standard at all times and safe food handling practices and hotel food safety system are followed.
  随时保证厨房卫生达到最高的标准,了解、执行并遵守酒店食品安全系统和国家安全食品处理条例。
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
  了解职业卫生及安全政策和程序，建立意识并确保所有程序运作遵循此指导方针来安全进行。