1. Responsible for preparing the annual budget of tableware and utensils required by the Food and Beverage Department;2. According to the inventory of tableware in each restaurant, responsible for the communication with the purchasing department, put forward the purchasing plan of tableware, and ensure the timely replenishment of tableware;3. Check and manage the use of tableware at all points, analyze the causes of loss, and put forward suggestions to reduce the loss;4. Responsible for arranging work shifts of stewarding staff;5. Responsible for keeping, distributing and recycling tableware;6. Responsible for the environmental health and food safety of the kitchen area and the relevant areas of the F&B Department;7. Responsible for the attendance assessment of subordinate employees, and supervise the safety work of employees.