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崗位職責(zé)/職位描述

崗位概述 Job Overview
"1.在當(dāng)班期間負(fù)責(zé)監(jiān)督管事部的運(yùn)營(yíng)和清潔工作，確保餐飲物資達(dá)到高度衛(wèi)生標(biāo)準(zhǔn)。
Responsible for supervising the stewarding operation during shift and for cleaning and maintaining food and beverage premises to high hygienic standards.
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 "在經(jīng)理缺席時(shí)負(fù)責(zé)交班說明，確保了解酒店的各項(xiàng)活動(dòng)和運(yùn)營(yíng)要求。
In absence of Manager conducts shift briefings to ensure hotel activities and operational requirements are known."
2 "在當(dāng)班期間管理廚房設(shè)備使用前的準(zhǔn)備工作。
During the shift, oversees the preparation of kitchen equipment for use."
3 "負(fù)責(zé)接收和存儲(chǔ)廚房物品的管理工作。
Supervises the receiving and storage of kitchen goods."
4 "依據(jù)儀容儀表規(guī)范；落實(shí)班前檢查及整改機(jī)制；確保在崗人員形象規(guī)范統(tǒng)一。
Comply with the grooming and appearance standards; implement the pre-shift inspection and rectification mechanism; ensure that the appearance of on-duty personnel is uniformly and properly maintained."
5 "監(jiān)督廚房設(shè)備的清潔和存放。
Supervises the cleaning and storage of kitchen equipment."
6 "監(jiān)督廚房的清潔工作。
Supervises the cleaning of the premises."
7 "依據(jù)檢查表執(zhí)行每日開幕與閉幕環(huán)節(jié)的職責(zé)分配工作，確保分工明確。
Carry out the responsibility allocation for the daily opening and closing procedures based on the checklist, and ensure clear division of labor."
8 "依據(jù)部門實(shí)際需求，執(zhí)行內(nèi)部職責(zé)分配，落實(shí)到位。
Based on the actual needs of the department, implement the internal responsibility allocation and ensure its effective implementation."
9 "參與監(jiān)督清潔廚房和設(shè)備的工作。
Engages in and supervises the cleaning of kitchen and equipment."
10 "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)并按要求總結(jié)成冊(cè)更新應(yīng)急預(yù)案案例集。
Respond and handle operational emergencies in real time, promptly notify relevant parties and summarize and update the emergency plan case collection as required."
11 "按標(biāo)準(zhǔn)開展早晚班運(yùn)營(yíng)銜接工作，對(duì)銜接全流程進(jìn)行管控，確保所有操作符合食品安全管理體系及餐飲衛(wèi)生規(guī)范。
Carry out the operation connection work for morning and evening shifts in accordance with standards, control the entire connection process, and ensure that all operations comply with the food safety management system and catering hygiene standards."
12 "對(duì)接客房部、工程部、管事部、保衛(wèi)部，圍繞餐廳清潔、餐具物品定期深度清潔、設(shè)施維修保養(yǎng)、安全隱患排查四類工作，明確執(zhí)行要求并推動(dòng)落地。
Cooperate with the housekeeping department, engineering department, housekeeping services department and security department. Focus on four types of work: restaurant cleaning, regular deep cleaning of tableware and items, facility maintenance and repair, and safety hazard inspection. Clearly define the implementation requirements and promote their implementation."
13 "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。
Implement the performance assessment system of the F&B department, and follow up on the setting of indicators and data review."
14 "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."
15 "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."
16 "協(xié)同上級(jí)開展人力需求管理，傳遞企業(yè)關(guān)愛，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 manage human resource demands, convey the company's care, enhance the satisfaction of both the company and its employees, and build a virtuous cycle of mutual benefit and win-win results."