I. Job Responsibilities (Supervisor)

Through the supervision, training and arrangement of subordinates and the rational use of cleaning products to achieve service standards, through the management of plant planting and layout, to give guests a pleasant environment, the specific responsibilities are:

1, check whether the foreman in each public area supervises the work of subordinates to achieve the proper cleaning and maintenance effect.

2. Check the flowers, trees and greening facilities in each region, formulate the maintenance work plan during greening, pay special attention to the implementation of the plan, ensure the quality and progress of the work, and ensure the good action of the greening system.

3. Supervise the management of the regional foreman, make plans for the management, use and maintenance of various cleaning equipment, and regularly check the use control of guest supplies.

4, formulate and arrange public * * * regional cleaning work plan, epidemic prevention (pest control) work plan and manpower arrangement plan.

5. Be responsible for the staff's business training and discipline education, and ensure that the staff's manners and service quality meet the hotel's standards.

6. Be responsible for the audit of employee's scheduling, attendance and vacation, arrange daily work according to customer's needs and employee's characteristics, investigate the problems in daily work, do a good job of layout inspection before major festivals, important meetings, banquets and VIP visits, and do a good job of communication and coordination with relevant departments.

7. Complete other tasks assigned by superiors.

Second, the foreman job responsibilities

Through the supervision and training of waiters and the arrangement and use of articles, the service level of the hotel can be achieved. The specific responsibilities are as follows:

1, read the handover book before going to work every day, and pay attention to the tips of the regional supervisor of the company.

2, check the employee sign-in records, reasonable arrangement of subordinate employees.

3. Check the cleaning scope and maintenance effect.

4. Check the working conditions of employees at any time, check cleaning supplies and appliances, and make adjustments in time, and report any abnormal situation in time.

5. Guide and evaluate the work quality of subordinates.

6. Be responsible for the staff's business training and improve the staff's cleaning and maintenance technology.

7. Complete other tasks assigned by superiors.

Third, the responsibilities of employees

By cleaning and maintaining public areas, we will provide guests with a comfortable, clean and convenient living environment. Specific responsibilities are as follows:

1, according to the foreman's work arrangement, clean and maintain the public area.

2, check the area of responsibility of all kinds of equipment and facilities and furniture in good condition, timely report and maintenance.

3, completes the maintenance of cleaning machinery and the use of cleaning supplies custody, tidy up the warehouse.

Extended data

1. Personnel at all levels are responsible for keeping their work areas clean and tidy. Managers are jointly and severally responsible for health work at lower levels.

2. Professional health and cleaning departments and personnel are specifically responsible for the professional cleaning and management of this area and work projects. Mainly refers to the public health and sanitation, catering department, kitchen and chef, medical department and its personnel.

3, personal hygiene management standards:

(1) Employee gfd and personal hygiene.

(2) Master the necessary health knowledge.

(3) physical and mental health, must hold a "health certificate".

4. For food hygiene management standards, please refer to the Regulations on Hotel Food Hygiene Management.

5. Hygienic management standard of articles and equipment: keep the surfaces of articles and equipment smooth, bright, free from peculiar smell, damage and scratches, and put them in order.

8. Health inspection shall be conducted according to the four-level inspection system of employee self-inspection, team inspection, department inspection and functional department inspection, including routine inspection, special inspection, unannounced visit inspection and unannounced visit inspection. For the problems found out, the responsibility shall be investigated and punished according to the standards.

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