【餐務部】餐務經理 Chief Steward

1. 管理廚房設備使用前的準備工作，並監督其清潔與存放。 2. 負責廚房整體的清潔維護，以及廢品清除和廚房布巾的處理工作。確保廚房維持高度衛生，並執行個人衛生標準。 3. 管理餐飲部各項職責，以實現最佳的部門成本控制。同時，確保達到最高水準的衛生品質。 4. 持續控制和分析成本、破損量、對其他部門支援的品質、設施設備的狀況和清潔度以及賓客滿意度。 5. 管理廚房物品的接收和儲存。確定庫存的最大和最小量，並控制所有材料和設備的標準庫存量。與採購經理和供應商聯絡，確保餐務部運營所需的採購物品。配合財務部進行庫存盤點。 6. 與員工和酒店其他部門建立並保持積極的工作關係。協助餐飲總監和行政總廚制定培訓方案，並為餐務部員工和餐飲部其他員工執行培訓。 7. 主持每日例會和會議，處理行政工作，並更新與餐務部相關的財務、標準、培訓、餐廳、會議等文件。 8. 聯繫工程部員工安排預防性的維護維修。 9. 監測本地競爭對手，並將其運營與自身進行比較。 10. 持續透過貿易刊物、酒店展覽和現場參觀了解餐飲的趨勢、系統、操作和設備。 Operations & Hygiene Management Oversees preparation, cleaning, and storage of all kitchen equipment. Manages overall kitchen cleanliness, waste removal, and linen handling. Maintains high levels of kitchen and personal hygiene for self and team. Cost & Quality Control Manages stewarding operations to achieve optimal departmental costs and sanitation quality. Continuously controls and analyzes costs, breakage, support quality to other sections, facility condition, and guest satisfaction. Inventory & Supply Chain Manages receiving and storage of kitchen goods. Determines minimum/maximum stock levels and controls par-stocks of materials and equipment. Liaises with Purchasing and suppliers for procurement needs. Conducts inventories with the accounting division. Team Leadership & Development Establishes and maintains effective working relationships with employees and other departments. Assists F&B Director and Executive Chef in developing and implementing stewarding training plans. Conducts daily briefings and meetings for optimal results. Administrative & Strategic Handles administrative tasks and maintains updated files on stewarding matters (finance, standards, training, etc.). Liaises with Engineering for preventive maintenance and repairs. Monitors local competitors and stays informed on F&B industry trends, systems, and equipment. Accountability This position reports directly to the Director of Food & Beverage. The Stewarding Manager is responsible for leading all functions of the Stewarding Department, ensuring optimal sanitation, cost control, and efficient kitchen support operations. This role is crucial in maintaining hygiene standards, managing inventory, and contributing to the overall efficiency and guest satisfaction of the hotel's F&B division.