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重庆希尔顿酒店

    职位:管事部主管 Stewarding Supervisor

  • 职位性质:全职
  • 工作地区:重庆市
  • 招聘人数:1人
  • 学  历:中专
  • 工作经验:3年以上
  • 所 在 地:不限
  • 户 籍 地:不限
  • 提供食宿:可提供吃
  • 年龄要求:35-45
  • 计算机能力:不限
  • 语言要求:中国普通话(良好)
  • 国际联号工作经历:不限
  • 薪资待遇:面议
  • 职位有效期:2019-11-18至2020-02-16

岗位职责/职位描述

Be responsible & assist in overseeing all stewards & Steward Attendants.
负责监督和协助所有管事部员工的工作情况。
 
Ensure Customer needs are satisfied and given priority over all other activities.
确保客人的需求得到满足,并以此作为工作的第一要素。
 
To help to enforce Hotel standards and procedures as per the Employee Handbook
遵守员工手册上的各项酒店规章制度。
 
To ensure adequate OHS training and update regularly the manuals in place to support company & hotel policies, and to support Human resources in development of staff and training programs to ensure best practice
接受专业的卫生知识教育并且在工作中运用,同时能协助人事部进行相关卫生知识的培训。
 
Allocate and maintain weekly work rosters & annual leave roster.
制定排班表。
     
 
Initiate on the job training for all staff on a daily/weekly basis
坚持对员工开展每日/ 每周的工作培训。
 
Train and instruct stewarding team in new standards of cleaning, hygiene, sanitation and presentation techniques
培训和指导管事部员工学习新的清洁、卫生标准和相关技能。
 
Roster and co-ordinate daily work schedule of all kitchen staff.
配合整个厨房员工的工作班次。
     
To maximise employee productivity in order to minimise payroll costs.
节约成本,促使员工生产效率最大化。
 
Ensure day-to-day operational procedures are carried out in an efficient and effective manner.
确保每日营运的正常有序进行。
 
Supervision of team members in all outlets
管理员工的方方面面。
 
Maintain high standards of quality, presentation & hygiene of all outlets.
保持各方面的质量、外观和卫生,都维持在高水准之上。
 
Continually check all kitchen areas in order to avoid shortages of OE.
持续检查厨房的各个区域,避免出现相关物品的短缺。
 
Physically supervise and assist in all areas of responsibility.
以身作则,身体力行的参与工作,并担负责任。
 
Liase daily with Chief Steward, Senior Chefs Restaurant Managers & Conference Manager regarding upcoming events
与管事部经理,资深厨师以及餐厅和会议经理进行餐会的每日协商。
 
Ensure adequate training on all operational equipment.
确保对所有的使用设备都进行过使用前培训。
 
Ensure adequate training for breakage control and appropriate handling and storage of OE, crockery, glassware etc.
确保进行过控制破损和精确掌握设备、瓷器和玻璃制品存放的培训。
 
18.  Meet with other Department Supervisors on a regular basis as per schedule
确保与其他部门的主管保持规律的联系。
 
Attend monthly communication meeting with Stewarding & Kitchen team
参加厨房月度沟通交流大会。
 
Ensure adequate staff delegation in all operational areas
确保把员工配置在合适的岗位上。
 
Inform staff of upcoming events and promotions
向员工传达即将到来的宴会和推广活动的信息。
 
To monitor all Stewarding operating costs and takes corrective action when necessary to reduce expenses.
监督所有管事部的营运成本,当需要降低成本时,能够采取正确的举动。
 
To ensure that Stewarding standards comply with company and hotel policies and procedures, and minimum standards.
确保管事部的规章制度与酒店的政策原则相符合。
 
Maintain clean and safe working environment by constant liaison and follow up with Chief Steward.
通过执行管理部经理的安排,保持清洁安全的工作环境。
 
Supervise the cleaning necessary to meet the requirements of the local Health Code and provide general sanitary conditions to guests and staff.
指导整个工作过程符合当地卫生健康的法律法规,确保为客人和员工提供最舒适的环境。
 
Be familiar with the hotel’s fire evacuation emergency policies and procedures, accident and hazard identification and recording, with emphasis on the Kitchen and Food outlets.
掌握酒店关于消防安全的知识和具体操作,尤其是关于厨房和食物方面的。