Develops and maintains a detailed operations manual that reflects policies and procedures, work processes and standards of performance required for food hygiene and safety. Ensures annual review to accurately reflect any changes.
Assists in the preparation of the annual business plan ensuring the objectives of food hygiene and safety.
Maintains daily logbook and records all incident reports and findings related to food hygiene and safety.
Handles guest and associates inquiries in a courteous and efficient manner, reporting complaints or problem if no immediate solution can be found, while promptly providing feedback.
Actively involved in the hygiene and safety of the wellbeing of associates, providing advice, counseling and truthful, diplomatic feedback.
Maintains positive guest and colleague interactions with good working relationships.
Responds to request to undertake any reasonable tasks and secondary duties and to changes, as dictated by the hotel, industry, and company.
To assist in the inventory management and on-going maintenance of hotel operating equipment and other assets, including establishing par stocks, equipment care and maintenance and inventory taking as required.
Established and monitors the food and safety management system which helps to reduce the risk of food-borne illness outbreak by identifying, preventing and eliminating problems throughout the flow of food preparation.
Identifies and analyses potential hazard and risk areas through the use of the food and safety management systems on a regular basis.
Identifies critical control points from the receiving of food-related items through to the final stage of serving.
Established critical limits for the critical control points and continuously monitors and evaluates their effectiveness
Recommends procedures for remedial actions to prevent and eliminate hazards.
Establishes verification procedures to ensure the effectiveness of the critical control points.
Conducts daily patrols of kitchen, restaurants and other hotel related areas to ensure the following conditions are in compliance with the required food and safety and hygiene standards:The pattern of the “follow” of food products
The condition of relevant equipment
The physical working environment
The condition of the operating areas and work stations
The associates’ food handling or processing procedures
Work closely with the executive chef to review the current food handling and service techniques; recommend corrective techniques if required.
Works closely with the chief steward on the cleaning procedures, maintenance programs, and pest control system to achieve an effective food and safety management system.
Appropriately delegate duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and food hygiene and safety are maintained.
Instills the training philosophies of the company and works closely with the training and development manager developing department trainers, ensuring that all managers and supervisors take an active role in the training and development of employees.
Develops and assists with training activities focused on improving skills and knowledge.
Ensures associates have a complete understanding of the related rules and regulations, and that behavior complies.
Supports the implementation demonstrating and reinforcing New Coast Hotel’s values and cultural characteristics.
Attends and contributes to all meetings as required.
Provides a courteous and professional service at all times.
Willingly attends hotel training sessions as scheduled to improve skills and knowledge.
To attend departmental communication meetings as scheduled.
To carry out any other reasonable duties and responsibilities as assigned.
The ability to produce high-quality work in a consistent and reliable manner, in support of the hotel’s standards and processes
The ability to identify priorities, solve problems, produce desired results and be accountable for commitments
The ability to build relationships within and across functions, balance individual and team goals, respect others and value different perspectives.
The ability to listen actively and identify appropriate messages and delivery methods to effectively influence others.
The ability to initiate action, make decisions, adapt, drive change, use resources efficiently and solve problems quickly, creatively and practically
The ability to identify needs, shape actions and add value to relationships based on a central focus of customer satisfaction
Knowledgeable in statutory legislation in food hygiene and safety
Qualified training programs on hygiene and food safety controls
Computer knowledge required
Minimum of 3 years work experience in hotel operations.
Experience in handling and food and hygiene standards of various types of kitchens/restaurant preferred
Experience in conducting training/audit checks preferred.