Hygiene Officer

JOB RESPONSIBILITIES:

• Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with “Brand Name’s standards and procedures.

• Responsible for the day to day management of associate working in the Department.

• Direct Report to Executive Chef

• The key responsibilities of the Department

• Greets and assists guests and clients promptly at the reception desk upon arrival (E.g. appointments, inquiries, deliveries). Offer refreshments for guests and clients waiting for appointments as appropriate.

• Responsible for administrative duties for the Director of Sales which includes but not limited to typing, filing, qualifying & responding to phone calls and inquiries, and dealing with matters of a confidential nature.

• Responsible for any administrative duties (i.e. memos, letters, calls to suppliers, answering mail requests, type commendation and other letters for the team, typing requests from outlet managers, group contract analysis, etc.)

• Responsible for all administrative activities associated with the Festive Desk and festive season in the outlets and banquets.

• Responsible for food and beverage HACCP systems

• Timely collation and management of food and beverage data on spreadsheets to facilitate analysis.

• Source suppliers and service providers for purchase of diverse items/equipment for the food and beverage department.

• Maintain filing system with all food and beverage correspondence and other important documents.

• Print, track & record gift certificates, including business card draws.

• Participate in website maintenance; ensures the website is up-to-date with the current menus, Kitchen offers, special events and festivities, entertainment and any changes in the hours of operation.

• Supports the Administration Department when needed and deemed appropriate

• Maintain professional business confidentiality.

• Comply with all Corporate and Hotel Standards and Procedures.

• Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation and Accor Policies

• Undertake other duties as requested by Department Head and Hotel Management and ensure Occupational Health & Safety guidelines are adhered to with the association of duty of care.

• Set up and follow OHS (Occupational Health and Safety) Standard, helping Executive Chef running the HACCP program.

• Work with partnership create training class for employee quarterly or yearly

• Work closer with other Department in Hotel to follow the HACCP process. (EX: Housekeeping , Receiving/Purchasing, Engineering, FB product and FB service)

• Follow up with other department about HACCP report