Assistant Hygiene Manager and Sustainability Champion

POSITION PURPOSEThe Manager, Risk Management is responsible to promote highest standards of Food Safety, Health & Safety awareness within the hotel and ensure that local laws and company standards are adhered to.To be able to train effectively any trainings required by Marriott International and/or legal requirements.ESSENTIAL FUNCTIONSFood Safety Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas and escalate any challenges to culinary managementCheck kitchen logs for BSA compliance (e.g., A1, A2, A3 etc.).Maintain up-to-date knowledge of company’s Food Safety Programs as well as Legal requirements standards and be able to communicate any updates and/or changes to the concerned departmentHelp in creating formats and records needed to comply with BSA and Legal requirements standardsSupport initiatives related to food safety.Perform other reasonable job duties as requested by the Executive Team of both properties.Report any guest complaints or other issues related to food safety to the Director of Culinary, ensuring that due diligence is maintained and all necessary records are collected and filedActively assist in creating a HACCP based Food Safety management system considering best practices and looking at new methods of HACCP, ensuring that continuous improvement is givenDo risk assessments and put controls in placeAbility to take corrective actions immediately when needed.Organize and chair necessary meetings with different departments as and when requiredLead HACCP team meetings, highlighting challenges and solutions to top managementLead new ideas in regards to food safety management, contributing to the overall goal of having a food safety culture in place.Oversee Engineering’s HACCP team contribution to ensure the team achieve required actions prior to auditsMonitors staff health / medical problems through HR dept./ clinic, analyzes and investigates where necessaryEnsure sick food handlers especially kitchen staff and food and beverage staff are not preparing or handling food or serving foodInspects, analyzes and identifies food safety risks in purchasing, receiving, storage and preparation of food and beverageConducts visits to high risks food suppliers and evaluates their hygiene standardFollow appropriate personal hygiene procedures to ensure food served to guests is safe for consumptionFollow and ensure compliance with food policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.Communicate to the HACCP teamAbility to take corrective actions immediately when needed.Organize necessary meetings with different departments as and when requiredConducts regular inspections of all critical food preparation areas and monitors implementation of established HACCP procedures and FSMS policiesContinuously liaises with external agencies (laboratory, government enforcement officers, health practitioners, etc.) on food alerts, food safety matters and new emerging risks, which are developing in the region. For instance in cases of food borne diseases, to find out the following: location of the epidemic / outburst; which materials or ingredients may be affected; which staff may come from the area and possibility of contamination; control measures practical to the hotel contextMaintains regular contact with chemical suppliers and other contractors to ensure the proper application of chemicals by the said contractorsMonitors the engineering Preventive Maintenance program of all HACCP related equipment used in storage/ preparation/ storage of food and beverage as well as cleaning / dishwashing equipmentConducts regular inspections of the garbage/ compactor roomEnsure that monthly food sampling program for food, beverages, ice cubes, surface swabs and personal hygiene is completed. To inform relevant departments of appropriate corrective action for all violationsMaintain all records and documents in an organized manner, relating to the FSMS and beyond as and when neededAttends department meetings and summarizes performance of the sectionProvides feedback to management on all matters relating to day-to-day and long term hygiene issues Responds to all guests requests / complaints immediatelyCommunicate with team members on new revised FSMS policies and proceduresCommunicate during meetings or thro cc mails any Food safety issues/ practices that can lead to Food Borne IllnessesHealth & Safety and Risk Management Provide associates with information about dangers in the workplace.Works with appropriate senior management to understand major risk issues and critical areas of attention so as to develop and implement an effective risk management program that addresses all areas of concern in the hotel.Designs and implements recommendations on policies and procedures to eliminate/minimize risks.Manages and directs development and implementation of risk/loss prevention initiatives focusing on safety, physical security and asset protection to control risks and minimize lossesRaise awareness amongst the associates regarding the emergency procedures via regular simulations and trainingSPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIESOur ideal candidate must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.He or she:Has minimum 2 years of experience in a similar roleHas knowledge of UAE health & safety related lawsTotally embraces the philosophy of guest and customer service and owns the guestsIdentifies with the hotel’s brand and operating philosophyPossesses a warm and friendly demeanorStrives to achieve satisfaction and delight of internal and external customersIs detail orientedIs a team player with strong interpersonal skillsHas the potential to develop into a leaderDemonstrates self-confidence, energy and enthusiasmHas immaculate personal presentation e.g. grooming and conversational abilityHas knowledge of hotel computer systems and other IT related applicationsUpholds ethical business practicesQUALIFICATION STANDARDSWe do expect that you do have the experiences/ behaviors below. You:Have the ability to effectively communicate with other departments;Embrace and value operational guidelines and brand standards;Possess superior analytical skills;Have the ability to plan and prioritize in order to achieve deadlines;Have the awareness of maximizing the returns to all stakeholders;Are adaptable to the ideas of different cultures, settings and situations;Enjoy working in a team setting;Do build lasting relationships with internal and external customers;Have immaculate personal presentation e.g. grooming and conversational ability;Demonstrate effective problem solving skills and analysis of issues and trends, in order to develop and apply appropriate strategies;Have knowledge of hotel computer systems and other IT related applications;Uphold ethical business practices.EDUCATIONBachelor Degree in scienceLevel-4 Certification in Food Safety or HACCPCertificate in NEBOSH or equivalent