• 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

岗位描述
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. Maintain, clean and service equipment in good condition. Follow set budgeting guidelines in relation to staffing, equipment and chemicals, and ensure a cost effective operation.
负责餐饮部所有餐厅及厨房的卫生。负责所有器具的保养和成本。
2. Receive and Store Goods. Manage the receiving and storage of kitchen goods. Keep control of all china, glassware, flatware and hollowware, and conduct regular quantity stock take.
良好的储备工作。管理厨房物品的签收和保管，控制所有的瓷器、玻璃器具、餐具及不锈钢用品并建立库存量。
3. Clean and Maintain Equipment and Premises. Oversee the cleaning and storage of kitchen equipment. Oversee the cleaning of the premises. Oversee the removal of waste. Maintaining superior conditions of all equipment in the department. Ensuring that silverware is polished / burnished on a regular basis.
清洁并管理设备及工作区。负责厨房设备的清洁和保管, 负责厨房工作区的卫生, 负责垃圾的清理, 确保所有银器保持标准的光泽度。
4. Maintain Hygienic Standards and Practices. Ensure all the staff to carry out tasks according to the S&P. Introduce and monitor Control procedures for reducing breakage’s and loss of equipment. Monitor the monthly stocktaking in stores and outlets. Ensure using correct quantities of chemicals
控制餐具破损及设备遗失，协助负责库房及餐厅进行盘点，监督正确节约使用药物。
5. Seamless working with Recipes, Standards and Plating Guides. Liaise with the Local Hygiene authorities and be up-to-date with the Hygiene laws. Conduct Hygiene and chemical usage training. Maintain hygienic kitchen and outlet areas. Clean the kitchen and service equipment. Monitor and Maintain Sanitation & hygiene. Keep all china, glassware, flatware and hollowware, in a hygienic and clean condition.
维持卫生标准和习惯。确保员工按照标准与程序完成任务，同本地防疫机构保持良好联系，指导清洁和药物使用培训，维持厨房的清洁，清洁厨房和设备，维持个人卫生，保持所有的瓷器、玻璃器具、餐具及不锈钢清洁状态。
6. Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
7. Must focus on constant improvement of Training Manuals and SOP.
必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。
8. 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。
9. All team members have to be knowledgeable about occupancy, events, forecast and achievements.
所有员工都应知道关于住宿率,宴会,预测计划和收益。
10. Decrease the staff turnover Improve associate moral and loyalty.
降低员工的流动率，提高员工士气和忠诚度。
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 low levels of lost and breakages.
与厨房部和餐厅紧密的工作关系确保高质量的清洁和最低程度的破损。
13. Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Steward Manager on any problems to take appropriate actions.
时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向管事部经理报所有的问题并采取适当的行动。
14. Manages all functions of the Stewarding Department safety and staff operation safety.
管理管事部的工作安全和员工操作安全。
15. Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Steward Manager for any faults and problems to be solved. Prepares the necessary work orders to the Engineering department.
检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向管事部经理汇报所有问题。准备递送工程部门的维修单。
16. Supervise Purchasing & Stock control. Purchase stock/ inventory according to purchasing procedures and specifications. Handle and store stock according to stock control procedures. Ensures that par stock of chemicals is always correct and sufficient. Monitor the implementation of stock control procedures. Prepare and interpret stock reports.
监督采购及存货控制。按照采购程序和明细单进行采购和库存，按照存货控制程序处理和储存存货，确保充足的药物最低库存量，监督存货控制程序的完成，准备和解释存货报告。
17. 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。
18. Reviews all time sheets to ensure that team member working times and meal breaks are accurate.
检查所有的时间表以确保所有员工的工作时间和用餐时间准确。
19. 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。
20. 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。
21. 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。

嘉兴绿地铂瑞酒店坐落于湘家荡旅游度假区，距离南湖7公里，置身沪苏杭“金三角”都市圈中心，20-30分钟可达高铁（火车）站、高速口等交通枢纽；背倚四季常绿生态湿地，饱览一线千亩天然湖景，融水墨诗意于自然风光之间，承奢华品质于视野所及之处，是留驻美好时光的江南栖居地。酒店占地约135亩，集开放式园林酒店、高级接待和国际会议会展三大功能区于一体，拥有428间设计别致的高级客房，含8栋清幽僻静的临湖贵宾楼及景观别墅；7处风味餐饮，含卓越西餐厅、臻萃轩中餐厅、特色燃餐厅、湖景大堂酒廊、茶轩、兴吧、遇吧。康乐区域超4千平方，拥有健身中心、室内恒温日光泳池、SPA、儿童俱乐部、娱乐区等丰富齐全的配套设施。会议中心拥有超1万平方的会议及宴会空间，配备2个超1000平方无柱豪华宴会厅及多个面积不等的多功能厅、会议室，以满足不同活动需求。