Hygiene and Safety Manager

MAIN DUTIES:

This position is responsible for the adherence, implementation and determination of all FSMS & HACCP policies and procedures.Management

· Demonstrate ‘leadership’ of the FSMS & HACCP through commitment to the following areas of responsibility.

· Supervision all employees to ensure that FSMS & HACCP standards and procedures are observed and implemented across the hotel

· Lead the Food Safety/HACCP Committee of the following departments:

Executive Chef

Food & Beverage Director / Manager

Human Resources Department/ Training Department/House Clinic Housekeeping Department

Engineering department Purchasing

Cost Control Chief Steward Security

· Maintain all records in the FSMS & HACCP Files as per Accor guidelines

· Conduct daily audits and checks on all outlets covered by audit scope to ensure the following:

· Recording sheets are completed accurately and signed each day

· Issues of non – conformance are addressed

· Hygiene issues are addressed

· Ensure that all fridges are equipped with an air temperature and core temperature gauges

· Physically check for out of date items; FIFO is observed and the 72 hour rule is in practice

· Observes hygiene practices of staff

· Attends the HACCP team meeting with the hotel’s food safety committee and address issues of non – conformances in outlets

· Provide necessary training for food handling staff as part of FSMS and HACCP

· Assists in the organization of awareness and communication campaigns including training

· Investigates food or environmental related incidences and advises preventive measures

· Ensures also corrective action reports are closed off depending on it’s urgency

· Liaises with external auditing company for FSMS & HACCP to determine audit schedule

· Reviews and updates the FSMS & HACCP: Food Safety Manual

· Conducts 6 monthly internal audits with Executive Chef/sous chef or Food & Beverage manager

· Ensures that the verification schedule is carried out according to the dates

· Supervision of employees to ensure standards and procedures are observed to provide a consistent, high level of hygiene and sanitation.

· Handle all local authority inspection on food safety and hygiene

· Maintain standards of hygiene as prescribed by council and legislative regulations.

· Ensure that Stewarding Supervisors work on cleaning schedule roster and follow the progress and daily basis

· Attend operational meetings as directed by the Executive Chef/sous chef or Food & Beverage manager.

Training & Development

· Ensure wherever possible that connectors are provided with a work place free of discrimination, harassment and victimization.

· Treat complaints of harassment and discrimination promptly and confidentially.

· Treat customers and colleagues from all cultural groups with respect and sensitivity.

· Identify and deal with issues which may cause cross cultural conflict or misunderstanding.

General Duties:

Health and Safety

· Ensure that all potential and real Hazards are reported immediately and rectified

· Be fully conversant with all departmental Fire, Emergency and Bomb procedures

· Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees

· Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc.

· Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others

· Use safe manual handling techniques and practice safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimize our impact on the environment and prevent pollution.

Confidential

· Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Accor Internet and Email policy

· Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

To be fully conversant with:

· Hotel fire procedures

· Hotel security procedures

· Hotel Health and Safety policy and procedures

· Hotel HACCP, food safety, Hygiene policy and procedures

· Hotel Facilities and attractions

· Hotel standards of operation and departmental procedures

· Pullman Appearance guidelines

· Pullman vision and its corresponding strategies

· Methods of accepted payment of the company

· Short and long term company marketing promotions

- Competitive package of salary and benefit.

- 12 days full paid leave a year, insurances paid in accordance with the Law.

- Professional working environment. Care about your career advancement.

· Bachelor’s Degree

· Minimum 6 years of experience in a similar capacity

· Excellent reading, writing and oral proficiency in English language

· Proficient in MS Excel, Word, & PowerPoint

Competencies

· Excellent leadership, interpersonal and communication skills

· Detail-oriented and highly reliable in thorough execution and follow-through

· Ability to work well in stressful & high-pressure situations

· A team player & builder

· A motivator & self-starter

Due to number of applications we receive, only short listed potential candidates will be contacted for interview