Company DescriptionOur Vision, we make momentsMövenpick Hotels & Resorts (MH&R) is in the “moments” business. We’re intimately involved in important times in our guests lives. And you never know when a moment can be made. A simple smile in the lobby can create the positivity that turns a business trip into a new business celebration. An insider tip on the best way to spend a day can make an entire holiday. A romantic dinner for two can lead to a longer term partnership.It doesn’t take much to make a moment. Just to be genuine. And human. And warm. And take steps to do the ordinary in an extraordinary way.We understand that this vision cannot be achieved without great people who create and support work environments designed to produce exceptional results.Job DescriptionGeneral Responsibilities: ➢ Responsible for managing the resort’s hygiene, sanitation and food safety operations, including developing qualified departmental trainers for each kitchen section, stores, purchase and receiving departments. ➢ Ensure that all food & beverage employees have an adequate knowledge of food safety. ➢ Follows immaculate grooming standards and is the custodian of the resort’s grooming policy. ➢ Should be well versed in the departmental BRISOP (Brand Rosetta Integrated Standard Operating Protocols). Specific Responsibilities: ➢ Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards. ➢ Responsible for effective and efficient maintenance of records related to the resort’s sanitation and hygiene efforts/program ➢ Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters. ➢ Spot check on receiving area for food hygiene and vendor product quality to ensure the resort’s criteria is met. ➢ Organize monthly food safety meetings and training, distributes and keeps accurate records of the same. ➢ Follow up with all related teams that trainings are understood and actions implemented. ➢ Develop food safety committee for the resort to ensure all actions are communicated towards the operations. ➢ Create a monthly report of the operational hygiene gaps and develop a plan of action ensuring compliance. ➢ Develop on the job and class room trainings for all culinary, service and stewarding staff and ensures that each food handler goes through the statutory training. ➢ Ensure daily routine checks are done in liaison with the Stewarding manager in all food & beverage areas. ➢ Ensure daily checks of freezers and fridges in the kitchen and bar areas. ➢ To ensure that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference. ➢ Check on a daily basis pastry counters, buffets and displays for the restaurants and banquets. ➢ Attend any visit of the governmental body in terms of food hygiene and encourage a positive working relation. ➢ Contribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene. Page | 4 ➢ Inspects the deliveries of food and beverage for potential risks and informs the suppliers accordingly ➢ Is involved actively in monitoring the overall safety measures at the hotel, conducts self-audits and provide recommendation for compliance ➢ Maintains the following records: ✓ Laboratory test results ✓ Daily chlorine tests for pool and tap water. ✓ Monthly hygiene meeting minutes ✓ Food handlers Immunization records ✓ Custodian of the hygiene manual for the resort ✓ Communication correspondence on hygiene matters ✓ Maintains the medical records of guests/ employees potentially related to contamination. ➢ Develop a pest control programme with the Stewarding department to ensure prevention. ➢ Responsible for creating the incident report for any food poisoning incident in the resort. ➢ Familiar with current culinary trends and methods ➢ Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards certifications ➢ Is knowledgeble about the HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001 ➢ Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.Additional InformationCore BehavioursCore behaviours are our actions: what we say, what we do, and how we interact with one another. Our behaviours come from what we believe in, what we value. At Mövenpick Hotels & Resorts, we call these value-based behaviours. The following statements provide indicators of the types of behaviours we expect employees in our company to display.Trust: Operates with fairness and integrity, fostering an environment of transparency and sincerity through open and honest communication and by honouring commitments.Relationships: We build and maintain strong connections with colleagues and guests, valuing diversity in people and perspectives whilst overcoming potential obstacles to increase cooperation and collaboration.Drive: We are action-oriented, setting direction for self and others, clarifying goals and objectives and overcoming barriers and challenges to produce results.Entrepreneurship: We fully understand the business and market context, identifying and seizing opportunities for continuous improvement and supporting change.Mövenpick Hotels & Resorts reserves the right to revise all job descriptions from time to time as business needs demand. Other duties may be assigned as & when necessary. The above-mentioned job description attempts to outline key aspects of the role, however, does not limit its right to assign other duties to an employee in this position. This job description does not constitute a written or implied contract of employment.I commit to the above requirements of my position and will strive to demonstrate our Values and Core Behaviours in my daily work and confirm I am able to perform the essential function of the role as identified.
