1.Lead, managed, training, appraise, control and ensure hotel foods, Public Area, environments hygiene. Supervise the manufacture of VIP activity.
2.Check up the animalcule of Hotel foods, Public Area, environments hygiene; make the supporting for the hygiene management work.
3.Conduct Hotel Hygiene knowledge training
4.Handle all communication concerning government hygiene departments; ensure the government’s instruction put into effect. Changed Hygiene related license.
5.Ensure hotel check up hygiene equipments purchasing and maintenance.
6.Make sure every substrate and reagent has register and keeping the check records for future reference.
7.Participate in hotel relate hygiene equipments updating and rebuild, report to the government approve.
8.Maintain the staff locker and dormitory equipments work smoothly and handle the problem whenever needs.
Key Responsibilities 主要职责
1.Review, to facilitate improvement of the system.
2.Organize and coordinate the work of the SoFSMS team.
3.Ensure that the SoFSMS is implemented and maintained according to the established procedures, operational policies and controls.
4. Identify and record any issues / problems with regards to food products or the processes in SoFSMS.
5.Initiate corrections and control on non-conforming products until the deviation or the undesirable situation has been corrected.
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.
7.Be updated on food safety legislation and food safety technical information. Provide guidance, information, training to all food handling employees.
8.Coordinate and conduct investigation on food borne illness or food safety complaint.
9.Schedule, coordinates and chairs the SoFSMS meetings as necessary to assure smooth and effective implementation of the system along with Department Heads.
10.Ensure that minutes are circulated to the team, and follow-up on actions to be carried out from the meeting.
11.Schedule, coordinates and lead the internal audit.
12.Ensure that all documents and records that are essential to the proper functioning of the SoFSMS are controlled and up-dated.
13. In the absence of the Hygiene Leader, the Executive Chef /& Director of F&B will chair the meeting.
14.Set high performance standards and pursue agreed goals (with your Manager)
15.Strive for constant improvements and takes responsibility for achieving business results and persevere despite obstacle
16.Report problems to Management with suggestions for resolution
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
18.Understands the hotel’s business priorities, products and services and has a good grasp how the department is run
19.Brings best practice to the attention of department, shares new ideas that have been read about or discovered
20.Clearly understands how their own role and the role of others impact employee satisfaction, guests and department performance
21.Diagnose problems and thoroughly analyse information to guide decision making
22.Evaluate and assimilate critical information when reaching conclusions and make logical, competent decisions
23.Build and maintain positive relationships with all internal customers and guests in order to anticipate their needs
24.Take action to address these needs in order to exceed their expectations
25. Create a positive hotel image in every interaction with internal and external customers
26.Adhere to hotel brand standards
27.Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests
28.Assist guests and escort them to locations within the hotel at their request
29.Maintain knowledge of special programs and events in the hotel in order to recognize and respond to guests needs
30.Maintain current Hotel information to be able to provide information to guests
31.Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments
31.Communicate well to ensure effective shift hand-over
Actively participate in and conduct organized meeting
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
33.Be open to new ideas and make changes in the job and routine as required
34.Work in line with business requirements in a flexible and optimistic manner
35.Complete tasks as directed by Management
36.Deputize in the absence of your Manager
37.Establish action plans and schedules for meeting
38.Assign responsibilities, allocate resources and co-ordinate the activities of yourself and others to meet objectives effectively and efficiently
39.Promote your ideas persuasively, and shape the opinion of subordinates and overcome resistance
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
42.Adheres to and enforces the Hotels Group Code of Conduct, Hotel Policy and Departmental Procedures
43.Inspire others to excel by clearly communicating department and section goals and priorities, recognizing good performance and supporting employees when required
44.Develop potential of others through training, coaching and development opportunities
45.Work effectively with customers and colleagues from different viewpoints, cultures and countries
46.Work to understand and consider the global nature of the business
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
3. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
4.Be familiar with property safety, first aid and fire andemergency procedures and operate equipment safely and sensibly
5. Initiate action to correct a hazardous situation and notify supervisors of potential dangers
6.Log security incidents and accidents in accordance withhotel requirements