• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 人性化管理
• 可提供食宿
• 双休

岗位职责
Administration
行政职责:
 1. To ensure that all Food & Beverage Outlets and Kitchens comply with local and Westin laws on Sanitation and hygiene. Supervise the staff personal hygiene
负责餐饮部所有餐厅及厨房区域的卫生，监管员工的个人卫生。
2. Ensure: Floor, ceiling, drainage, chiller, dishwashing machine and kitchen, equipment must be kept in good working conditions, No wooden surface in the kitchen, No trace of pests or pets in the kitchen, Organised system of pest control prevention, To maintain staff washrooms in good hygiene condition, Effective cleaning schedule in all areas.
确保: 地面、天花板、排水管道、冷冻机、洗碗机和厨房设备保持良好的工作状态，厨房表面没有木质材料，厨房内没有害虫或者宠物出没，防止害虫的控制系统，保持员工洗手间的卫生状况良好，所有区域的有效的清洁程序。
3. Report to: Director of Engineering for all matters related to maintenance of equipment. Executive Chef for all matters related to kitchen bad practices. Chief Steward for all matters related to kitchen cleanliness.
向下列人员汇报工作: 与设备保养有关的问题向工程部总监汇报，与厨房的不良操作有关的问题向行政总厨汇报，与厨房清洁卫生有关的问题向管事部经理汇报。
4. Implement: Tracking system for control of supplier operating licenses. Daily checklist by shift for chiller temperature control. Control of dry store food rotation.
实施: 寻找有关供应经理运营许可证的控制系统，冷冻机温度控制的每日报表，干货防腐控制。
5. Ensure: Sufficient and well maintained refrigeration equipment functioning at correct temperatures. Daily spot check on storage conditions and holding temperatures. Food stock rotation practices are adhered
确保：充足的、保养良好的冰箱设备以正确的温度运行，每日检查库房状况，保持温度，坚持进行食品贮藏先进先出。
6. Implement: Regular tour of the house with Executive Chef / Chief Steward and Duty Engineer. Weekly Hygiene Committee to review minutes and outstanding issues. Dishwashing control points.
实施: 经常与行政总厨/管事部经理和值班工程师一起巡视饭店，周卫生委员会对临时和未决问题进行检查，洗碗控制。
7. Ensure: Sanitation / Disinfection of all critical surfaces and utensils. Correct concentration for chemical products. Application of correct chemical for correct use. Items protected from contamination after disinfection. Suitable methods are used to make sure that cleaning is effective. To check the temperature of wash and rinse. All equipment used for cleaning are to be hygienically stored.
确保: 所有关键表面和器具的卫生/无菌，对化学品的适当关注，正确使用正确的化学品，物品消毒后防止污染，采取恰当的方法，确保清洁有效，检查洗涤及清洗的温度，要保持所有清洁设备的清洁卫生。
8. Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
9. Must focus on constant improvement of food hygiene training Manuals and SOP.
必须对具有持续性的人员食品安全培训和标准与程序的提高和改善保持关注。
10. Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.
必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持餐饮部运营持续地提高，达到目标和保持顺畅地交流。
11. Performs related duties and projects as assigned.
履行相关的职责与其他分配的任务。
12.  Close working relationship with the F&B Department to ensure high levels of cleanliness and food hygiene.
与厨房部和餐厅紧密的工作关系确保高质量的清洁和食品安全。
13. Manages all functions of the staff safety and staff operation safety.
管理员工的工作安全和员工操作安全。
14. Manages the training function and ensures all team member certified in their position before taking charge of an area of responsibility.
管理培训和确保部门员工在他上任他的岗位之前具有该岗位合格的资质。
15. Provide ongoing advice and support to staff under your supervision. Supervise staff performance. Implement appropriate management practices that provide staff motivation and communication. Provide one to one instruction to staff members when required.
给予所管辖的员工以不断的建议和支持，指导员工表现，实施合适的管理方式给予员工动力和沟通，必要时对员工进行个别面对面指导。
16. Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。
17. Implement: Weekly checklist for Food Preparation Storekeeper / Cost Control / Stewarding / Food Production. Monthly Food Safety Training report. Monthly Food Lab Test report. Chemical Supplier Group Audit report.
实施: 完成食品准备 / 库房保管员 /成本控制经理 / 管事部 / 食品制作的每周检查表，食品安全培训月度报告，食品试验月度报告，集团化学品供应经理审计报告。
18. Attend monthly management meetings, operations meetings and hold daily briefings
出席每月管理者会议、运营部会议以及组织部门会议。
 
Profitability
盈利能力:
1.Works very closely with the chefs and servers team and meets and specials that is both satisfying to guest and profitable to outlet.
与厨师和服务团队紧密合作，以同时让客人满意和获得各部分满意收益。

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