餐飲部 餐務部-餐務經理 F&B Stewarding-Chief Steward
面議（經常性薪資達4萬元或以上） 40000元
台北市松山區
5~6年工作經驗
餐務經理負責監督並管理餐務部門，確立高效、有效生產成本的操作方式，以確保運作順暢，並通過規劃、組織、指導和控制餐務操作和管理，從而最大程度地提高客人滿意度。
1. 監控並確保處理破損物品的行政工作，以提供持續反饋給現場團隊，作為減少破損和損失的工具。
2. 嚴格遵守已建立的運營支出，並確保控制所有成本。
3. 參與制定年度運營預算，包括運營成本、運營設備和固定設備與設備需求，以符合年度營運計劃的編制。
4. 監督並維護整潔、清潔的後廚食品和飲料區域，為所有餐廳和宴會提供乾淨的運營設備，根據預期的營運水平。
5. 高效協調餐務部門的所有活動，確保廚房器具、餐具、玻璃器皿和清潔用品及設備均有足夠的預定庫存。
6. 監督廚房和後廚食品和飲料區域的夜間清潔餐務人員。
7. 處理投訴和解決服務中的問題，記錄所有反饋，確保問題能夠及時得到解決，以達到客人滿意度。
8. 在更新標準操作程序方面協助高層，根據酒店標準和商業水平提出改進建議，以提高工作效率和績效。
9. 確保所有團隊成員都認識到富比士準則的重要性，以提供優秀的審核和服務表現。
10. 審查並向廚師及餐飲辦公室提交以下報告：每週和每月破損和損失報告、化學消耗報告、HACCP記錄、臨時管家檔案、健康檢查記錄、培訓師報告、簽署的清潔時間表。
The Chief Steward is responsible for overseeing and managing all aspects of the Stewarding Department. The individual establishes efficient, and productive cost to ensure a smooth operation and therefore contribute to maximizing guest satisfaction consistent through planning, organizing, directing, and controlling the stewarding operation and administration.
1. Monitors and ensures that breakages are administrated so as to provide constant feed ack to the operation as a tool to reduce breakages and losses.
2. To strictly adhere to the established operating expenses and ensure that all costs are controlled.
3. Participates the formulation of the Annual Operating Budget, operating cost, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
4. Supervises and maintains an organized, clean and sanitized back-of-house Food & Beverage area and to provide all outlets and banquets with clean operating equipment, based on expected business levels.
5. Efficiently coordinate all the activities of the Stewarding department ensuring that all times there is sufficient established par stock of kitchen utensils, crockery, glassware and cleaning supplies and equipment.
6. To supervise night cleaning Stewards in kitchen and back-of-house food and beverage areas.
7. Handling complaints and resolving service ‘Glitches’, keep a record of all feedbacks under the appropriate system. Ensures that the issues are resolved in a timely manner to guests’ satisfaction.
8. Assists the higher management in updating the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance.
9. Ensure all team members recognizes the importance of Forbes standards as to deliver excellent audit and service performance.
10. Review and submit reports to Chefs & Food & Beverage Office the following : Weekly & Monthly Breakage and Loss Report, Chemical Consumption Report, HACCP Records, File on casual Stewards, Health Inspection Records, Trainer‘s Report, Signed Cleaning schedule.
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