管事部主管/领班 Stewarding Supervisor/Captain

Duties andResponsibilities工作职责

• In absence of Manager conductsshift briefings to ensure hotel activities and operational requirements areknown

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 thepreparation 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 andstorage of kitchen goods

负责接收和存储厨房物品的管理工作。

• Supervises the cleaning andstorage of kitchen equipment

监督厨房设备的清洁和存放。

• Supervises the cleaning of thepremises

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 kitchenlinen

监督厨房布巾的处理工作。

• Daily material ledger toregister

每日物料明细账目的登记。

• Supervises the cleaning of anhygienic kitchen

监督厨房的卫生。

• Engages in and supervises thecleaning of kitchen and equipment

参与监督清洁厨房和设备的工作。

• Maintains high levels ofpersonal 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 theStewarding 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 theStewarding 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 maintainseffective 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 indeveloping training plans, develops training material in accordance with IHGguidelines 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 insetting 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 theminimum and maximum stocks and controls the par-stocks of all material andequipment

协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 ofinventories 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 theEngineering Division to schedule preventive maintenance and repairs

联系工程部员工安排预防性的维护维修。