Hygiene Manager 卫生经理

1.Lead, managed, training, appraise, control and ensure hotel foods, Public Area, environments hygiene. Supervise the manufacture of VIP activity.
对酒店食品卫生、公告场所卫生、环境卫生进行监督、管理、指导、培训、评价、控制、预防。留样及VIP活动监制。
2.Check up the animalcule of Hotel foods, Public Area, environments hygiene; make the supporting for the hygiene management work.
对酒店食品卫生、公告场所卫生、环境卫生进行有针对性、有条件的微生物细菌指标检测，为卫生监督管理工作提供依据。
3.Conduct Hotel Hygiene knowledge training
负责酒店卫生知识的培训。
4.Handle all communication concerning government hygiene departments; ensure the government’s instruction put into effect. Changed Hygiene related license.
负责与政府卫生部门保持工作联系，落实政府卫生部门工作指导精神。办理卫生许可与卫生有关证件的更换。
5.Ensure hotel check up hygiene equipments purchasing and maintenance.
负责酒店检验设备、易耗品的采购及维护工作。
6.Make sure every substrate and reagent has register and keeping the check records for future reference.
负责配置各种培养基及试剂，做好样品登记及检查记录，并保存以备参考。
7.Participate in hotel relate hygiene equipments updating and rebuild, report to the government approve.
参与酒店与卫生相关的设备设施布局更新改造，报卫生部门审批。
8.Maintain the staff locker and dormitory equipments work smoothly and handle the problem whenever needs.
维护设施设备正常工作，发现问题及时处理。
Key Responsibilities 主要职责
1.Review, to facilitate improvement of the system.
审查以促进系统的提高
2.Organize and coordinate the work of the SoFSMS team.
组织并协调与食品安全管理系统团队的工作
3.Ensure that the SoFSMS is implemented and maintained according to the established procedures, operational policies and controls.
保证根据建立的程序与政策来实施并维持食品安全管理系统
4. Identify and record any issues / problems with regards to food products or the processes in SoFSMS.
对食品的或者食品安全管理系统的的程序中的问题进行识别与记录
5.Initiate corrections and control on non-conforming products until the deviation or the undesirable situation has been corrected.
对不合标准的产品进行纠正和控制，直至无偏差或者不良情况得到纠正
6.Initiate investigation for the root cause and corrective actions to prevent the recurrence of non-conformity on food products or the processes in SoFSMS.
进行调查以找到根源和纠正方案，避免不符合食品安全质量管理系统的产品和程序出现
7.Be updated on food safety legislation and food safety technical information. Provide guidance, information, training to all food handling employees.
在食品安全法规和食品安全信息方面保持更新。并且对所有接触食品的员工提供指导，信息和培训
8.Coordinate and conduct investigation on food borne illness or food safety complaint.
对于食品引起疾病和食品安全投诉进行协调和调查
9.Schedule, coordinates and chairs the SoFSMS meetings as necessary to assure smooth and effective implementation of the system along with Department Heads.
安排并负责食品质量安全管理系统会议，以保证部门经理能够配合系统顺利有效的实施
10.Ensure that minutes are circulated to the team, and follow-up on actions to be carried out from the meeting.
将会议记录发给团队，并且根据会议上提供的方案跟进
11.Schedule, coordinates and lead the internal audit.
计划，协调并领导内部审计活动
12.Ensure that all documents and records that are essential to the proper functioning of the SoFSMS are controlled and up-dated.
保证食品安全管理系统必需的所有文件和记录都得到控制和更新
13. In the absence of the Hygiene Leader, the Executive Chef /& Director of F&B will chair the meeting.
卫生负责领导不在期间，行政总厨或餐饮总监主持会议
14.Set high performance standards and pursue agreed goals (with your Manager)
与驻店经理一起按高标准设定绩效考核指标并说服被考核者接受考核目标
15.Strive for constant improvements and takes responsibility for achieving business results and persevere despite obstacle
始终努力地进步，以达到工作目标为己任，尽管遇到障碍也坚持不懈
16.Report problems to Management with suggestions for resolution
报告问题给管理层，并提供解决方案建议
17.Demonstrate an interest in and an understanding of issues relevant to your department and hotel and keep your knowledge up to date, including legislative information
对与部门/酒店相关的发行资料感兴趣和了解，并更新吸收的信息（含法律信息）
18.Understands the hotel’s business priorities, products and services and has a good grasp how the department is run
了解酒店经营的主营业务，产品和服务，清晰地掌握各部门运作情况
19.Brings best practice to the attention of department, shares new ideas that have been read about or discovered
密切关注各部门情况，与其他部门分享新的想法和新发现
20.Clearly understands how their own role and the role of others impact employee satisfaction, guests and department performance
清晰地了解各自的岗位
21.Diagnose problems and thoroughly analyse information to guide decision making
找出问题症结所在并彻底进行分析以便引导决策
22.Evaluate and assimilate critical information when reaching conclusions and make logical, competent decisions
评估和吸收分析的信息，将得出结论和做出符合逻辑的，正确的决定
23.Build and maintain positive relationships with all internal customers and guests in order to anticipate their needs
同内部所有的消费者和客人建立和保持积极的关系以便预测他们的需要
24.Take action to address these needs in order to exceed their expectations
对客人的要求做出超越其期望值的反应
25. Create a positive hotel image in every interaction with internal and external customers
在内部和外部的消费者交流中创造一个积极的酒店形象
26.Adhere to hotel brand standards
坚持酒店品牌标准
27.Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests
保持对产品和服务知识的高度了解，以便向客人解释和出售服务和产品
28.Assist guests and escort them to locations within the hotel at their request
给客人提供帮助并将客人送到他所要求的位置
29.Maintain knowledge of special programs and events in the hotel in order to recognize and respond to guests needs
保持对酒店特别节目和实践的了解以便认识和处理客人的需要
30.Maintain current Hotel information to be able to provide information to guests
保持对酒店当前信息的了解，可以向客人提供（正确的）信息
31.Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments
注重合作，信任同事，上级，团队和其他部门的同事
31.Communicate well to ensure effective shift hand-over
良好的沟通，保证工作有效地移交
Actively participate in and conduct organized meeting
活跃地参与组织的聚会
32.Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two way communication
部门和酒店员工之间的积极和专业的交流形成友好的关系/互相促进的精神，并保证有效地双向沟通
33.Be open to new ideas and make changes in the job and routine as required
保持对新鲜事物的适应，在有需要时对例行事务进行变更
34.Work in line with business requirements in a flexible and optimistic manner
在有运作需要的情况下积极灵活地参与工作
35.Complete tasks as directed by Management
完成上级分派的任务
36.Deputize in the absence of your Manager
在上级休假期间代理其工作
37.Establish action plans and schedules for meeting
departmental priorities.
建立行动计划使计划安排符合部门优先顺序
38.Assign responsibilities, allocate resources and co-ordinate the activities of yourself and others to meet objectives effectively and efficiently
分派任务，分配资源并协助他人高效地达成目标
39.Promote your ideas persuasively, and shape the opinion of subordinates and overcome resistance
有说服力地提出意见，形成下属意见，并克服抵抗
40.Build consensus for action and negotiate mutually beneficial solutions达成行为共识，商谈相互有利的解决方法
41.Work with your Manager to ensure you have a clear view of what is required to achieve results, and take action and responsibility to deliver it. Ensure your team meet deadlines and quality standards an tasks and projects are completed as required
协同经理确保清晰了解达到目标所需条件并执行。确保团队按照时间期限和质量标准完成工作。
42.Adheres to and enforces the Hotels Group Code of Conduct, Hotel Policy and Departmental Procedures
坚持以集团的标准执行酒店政策和部门流程
43.Inspire others to excel by clearly communicating department and section goals and priorities, recognizing good performance and supporting employees when required
通过对清晰的部门交流，阶段性工作目标和优先工作顺序，良好的绩效和提供管理支持等来鼓舞员工
44.Develop potential of others through training, coaching and development opportunities
通过培训和发展机会，激发员工的潜能。
45.Work effectively with customers and colleagues from different viewpoints, cultures and countries
与不同世界观/文化文明/国家的客人和同事有效地合作
46.Work to understand and consider the global nature of the business
了解全球商业环境
Other Responsibilities 其他职责
1.Occupational Health and Safety Responsibilities职业健康和安全职责
2.Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines
了解《职业健康与安全职责》的政策及程序，并保证所有的程序都确实地按照《职业健康与安全职责》运行着。
3. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
知道自己的职责，并严格执行职业的，健康和安全立法，政策和程序。
4.Be familiar with property safety, first aid and fire andemergency procedures and operate equipment safely and sensibly
熟悉财物保管，急救，火警和紧急突发事故处理程序，安全熟练的操作设备/器材
5. Initiate action to correct a hazardous situation and notify supervisors of potential dangers
对危险情况作出最初步的反应，并通知管理者潜在的危险。
6.Log security incidents and accidents in accordance withhotel requirements
按照酒店要求实事求是地填写安全事故日志