- 職位性質(zhì)：全職
- 工作地區(qū)：浙江省杭州市
- 招聘人數(shù)：若干
- 學(xué) 歷：不限
- 工作經(jīng)驗(yàn)：不限
- 提供食宿：提供食宿
- 年齡要求：不限
- 計(jì)算機(jī)能力：不限
- 語言要求：不限
- 國(guó)際聯(lián)號(hào)工作經(jīng)歷：優(yōu)先
- 薪資待遇：8千-1.5萬
- 職位有效期：2026-04-04至2026-07-03
職位：管事部經(jīng)理
崗位職責(zé)/職位描述
崗位概述 Job Overview
"1.監(jiān)督管事部門每日的運(yùn)營(yíng)。負(fù)責(zé)維護(hù)整個(gè)食品服務(wù)區(qū)的衛(wèi)生狀況。控制儲(chǔ)藏室的發(fā)貨及分發(fā)瓷器，銀器和玻璃器皿。確保所有餐飲營(yíng)業(yè)場(chǎng)所有充足的設(shè)備進(jìn)行工作。
Supervise day-to-day operation of stewarding department. Responsible for total maintenance and sanitation in all food production service areas. Control storeroom orders and issue all china, silver and glass. Ensure all food and beverage outlets have sufficient equipment to perform adequately.
2.嚴(yán)格遵守酒店規(guī)章制度、食品衛(wèi)生安全與消防安全規(guī)范及國(guó)家相關(guān)法律法規(guī)。
Strictly abide by the hotel's rules and regulations, food hygiene and safety standards, fire safety norms, and relevant national laws and regulations."
核心職責(zé) Core Responsibilities
1 "結(jié)合餐飲部每日例會(huì)核心信息主持部門日例會(huì)，推進(jìn)直屬上級(jí)部署策略落地；以酒店整體利益為核心，推動(dòng)部門利益最大化，同步統(tǒng)籌人力與資源配置規(guī)劃，促進(jìn)部門間協(xié)作。
Host the daily departmental meeting based on the core information from the daily meeting of the catering department, and promote the implementation of the strategies deployed by the immediate superior; with the overall interests of the hotel as the core, maximize the department's interests, and simultaneously coordinate the planning of human resources and resource allocation to promote departmental collaboration."
2 "管理廚房設(shè)備使用前的準(zhǔn)備工作。
Manage the preparatory work before using kitchen equipment."
3 "負(fù)責(zé)接收和存儲(chǔ)廚房物品的管理工作。
Manage the receiving and storage of kitchen goods."
4 "制定部門物資、客用品及設(shè)備的安全庫(kù)存與最高庫(kù)存標(biāo)準(zhǔn)，并結(jié)合季度生意情況動(dòng)態(tài)更新。
Establish the safety stock and maximum stock standards for departmental supplies, guest amenities and equipment, and update them dynamically based on the quarterly business situation."
5 "執(zhí)行餐飲部績(jī)效考核體系，跟進(jìn)指標(biāo)設(shè)定及數(shù)據(jù)復(fù)盤，激勵(lì)員工達(dá)成預(yù)算目標(biāo)。
Implement the performance assessment system of the catering department, follow up on the setting of indicators and data review, and motivate employees to achieve the budget targets."
6 "管理管事部的各項(xiàng)職責(zé)，使部門成本控制到最低。
Manages all functions of the Stewarding operation to achieve the optimum departmental costs."
7 "管理廢品的清除。
Oversee the removal of waste."
8 "基于市場(chǎng)需求分析，協(xié)同直屬上級(jí)及廚房擬定高性價(jià)比菜單與飲品單，嚴(yán)執(zhí)出品標(biāo)準(zhǔn)化規(guī)范。
Based on market demand analysis, collaborate with the immediate supervisor and the kitchen to formulate cost-effective menu and beverage lists, and strictly adhere to the standardization regulations for production."
9 "實(shí)時(shí)響應(yīng)并處置運(yùn)營(yíng)突發(fā)狀況，及時(shí)通報(bào)并總結(jié)成冊(cè)編制應(yīng)急預(yù)案案例集，形成可復(fù)用的經(jīng)驗(yàn)知識(shí)庫(kù)。
Respond and handle operational emergencies in real time, promptly notify and summarize them into a case collection for emergency response plans, and form a reusable knowledge base of experience."
10 "承接并執(zhí)行上級(jí)或跨部門協(xié)作需求的突發(fā)性、臨時(shí)性運(yùn)營(yíng)任務(wù)，確保任務(wù)執(zhí)行質(zhì)量與運(yùn)營(yíng)效率。
Take on and execute sudden and temporary operational tasks based on the requirements from superiors or cross-departmental collaborations, ensuring the quality and efficiency of task execution."
11 "與員工和酒店其它部門建立并保持積極的工作關(guān)系。
Establishes and maintains effective employee and inter-departmental working relationships."
12 "協(xié)助餐飲總監(jiān)和行政總廚制定培訓(xùn)方案，按照酒店集團(tuán)的綱要制定培訓(xùn)材料，為管事部員工和餐飲部其它員工執(zhí)行培訓(xùn)。
Assist the Director of Food and Beverage and the Executive Chef in formulating training plans. Develop training materials based on the guidelines of the hotel group. Conduct training for the staff of the Housekeeping Department and other employees in the Food and Beverage Department."
13 "協(xié)助餐飲總監(jiān)和行政總廚設(shè)定管事部的目標(biāo)和制定策略，程序和規(guī)定。
Assists the Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies."
14 "配合會(huì)計(jì)部門員工進(jìn)行盤點(diǎn)庫(kù)存。
Conducts inventories in coordination with employees of the accounting division."
15 "聯(lián)系工程部員工安排預(yù)防性的維護(hù)維修。
Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs."
16 "協(xié)同上級(jí)開展人力規(guī)劃與需求管理，推進(jìn)培訓(xùn)體系建設(shè)、傳遞企業(yè)關(guān)愛，助力員工高效達(dá)標(biāo)上崗；提升企業(yè)與員工雙向滿意度，構(gòu)建共生共贏的良性循環(huán)。
Collaborate with superiors to carry out human resource planning and demand management, promote the construction of the training system, convey corporate care, and help employees achieve their goals efficiently and start their jobs smoothly; enhance the satisfaction of both the enterprise and its employees, and build a virtuous cycle of mutual benefit and win-win results."
17 "責(zé)任意識(shí)：對(duì)管理區(qū)域的成本、安全、合規(guī)等指標(biāo)全權(quán)負(fù)責(zé)，具備 “結(jié)果導(dǎo)向” 思維。
Responsibility awareness: Fully responsible for the cost, safety, compliance and other indicators of the management area, possessing a ""result-oriented"" mindset."
18 "系統(tǒng)掌握涵蓋食品安全規(guī)范及消防安全等在內(nèi)的全部合規(guī)要求。
The system comprehensively masters all compliance requirements, including those related to food safety and fire safety."
