Hygiene Manager / Quản lý An toàn Vệ sinh Thực phẩm / Quản lý ATVSTP

GENERAL MISSION:
Oversees the maintenance/upgrade of sanitation and hygiene standards to ensure all food served to guests and employees are free of
microbiological, chemical and physical contamination and all work areas conform to required Hygiene and Sanitation levels.
Ensure all employees and the Hotel follow HACCP standards.
RESPONSIBILITIES AND MEANS:
To create self-appearance both on the telephone and in person with an excellent image of the hotel.
GENERAL 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 Hotel's sanitation and hygiene efforts/program
• Formulates and maintains an up-to-date methodology manual that is constantly available for use and review by the section
personnel
• Checking establishments and workplaces to ensure that the place is safe and is not hazardous for employees.
• Responsible for promoting effective dissemination coordination with the rest of the staff in the Hotel
• Responsible for the office/section area being clean and orderly with an organized and efficient workflow
• Performs special assignments and projects assigned to the office by the superiors
• Conduct and chair weekly HACCP meeting.
• Evaluate tests and create reports to control, ensure everything runs smoothly and precisely.
• Inspects the buildings and such to ensure that the place is safe from diseases or viruses that may harm the employees and guests.
• Monitors, assists and performs all procedures and protocols for maintaining an excellent sanitation and hygienic environment
• Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.
• Propose and maintain standards in working areas, stores, receiving and disposal areas to adhere at all times to required hygiene
standards
• Ensure all concerned empoyees are trained and competent in all procedures relevant to their role.
• Monitors, assists and performs all procedures and protocols for maintaining an excellent sanitation and hygienic environment.
• Any other duties assigned by the Executive Chef.
The above key areas & responsibilities reflect the items considered necessary to describe the principal functions of the job identified and shall
not be construed as a detailed description of all the work requirements that may be inherent in the job.
COORDINATE WITH:
• All Department concerned
Miscellaneous
• All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an
amount of time that it takes to comply under normal circumstances.
• All ambassadors may be assigned to other duties in the hotel as and when required by business levels.
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
To be fully conversant with:
• Hotel fire procedures
• Hotel security procedures
• Hotel Health and Safety policy and procedures
• Hotel Facilities and attractions
Hotel standards of operation and departmental procedures
• Essentials and Appearance guidelines
• Methods of accepted payment of the company
• Short and long term company marketing promotions