Hygiene and Safety Manager

6-9 years
1 Applied
Job Description

Job Description

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 Physically check for out of date items FIFO is observed and the 72 hour rule is in practice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


. Competitive package of salary and benefit.
. Professional working environment. Care about your career advancement




Job Source: careers.accor.com

Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties. It is the largest hospitality company in Europe, and the sixth largest worldwide.Accor operates in 5,300 locations in over 110 countries. Its total capacity is approximately 777,714 rooms. It owns and operates brands in many segments of hospitality: Luxury (Raffles, Fairmont, Sofitel), premium (MGallery, Pullman, Swissôtel), midscale (Novotel, Mercure, Adagio), and economy (ibis, hotelF1). Accor also owns companies specialized in digital hospitality and event organization, such as onefinestay, D-Edge, ResDiary, John Paul, Potel & Chabot and Wojo.The company is headquartered in Issy-les-Moulineaux, France, and is a constituent of the CAC Next 20 index in the Paris stock exchange.

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