Hygiene and Safety Manager

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Hygiene and Safety Manager

41 Giang Vo, Dong Da

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- Physically check for out of date items; FIFO is observed and the 72 hour rule is in practice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

Work Experience

- 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

Benefits

- Competitive package of salary and benefit.

- Professional working environment. Care about your career advancement