. 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 Physically check for out of date items FIFO is observed and the 72 hour rule is in practice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 promotionsWork 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, & PowerPointCompetencies
. 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-starterBenefits
. Competitive package of salary and benefit.
. Professional working environment. Care about your career advancement