Food Safety & Hygiene Coordinator

Key Deliverables and Responsibilities

Planning & Organizing:

• • To promote efficiency confidence courtesy and an extremely high standard of social skills.
  • To generally promote and ensure good inter-departmental relations.
  • To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
  • To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
  • To assist the Assistant Manager / Restaurant Manager in any task outlined/detailed by him/her.
  • To take time and get to know the guests and to be committed to service excellence.
  • To provide service that is sincere warm and enthusiastic ensuring the guests satisfaction.

Operations:

1. Monitors duty schedules for the respective team.
2. Works towards the timely set up of the assigned Food & Beverage outlet according to the meal settings and in line with the opening hours.
3. Ensures that under no circumstances the entrance door is left unattended.
4. Contributes to meet / maximize the monthly revenue budget for the respective outlet.

Operations:

1. Works in close cooperation with the Kitchen and Stewarding as well as the restaurant cashiers to ensure a smooth running operation.
2. He / she conducts / attends regular training sessions with the assigned team in line with the departmental SOPs i.e. guest care product knowledge grooming standards up selling etc.
3. To report any equipment failures/problems to the Maintenance Department.
4. To pass any maintenance requests to the Maintenance Department.
5. To participate in any Training/Developments schemes as recommended by senior management.
6. Ensures the proper appearance (condition of uniforms) and grooming of assigned staff.
7. Handles the welcome of arriving guests and their sitting through the hostess takes over if she is not available.
8. Maintains a professional / friendly relationship with the outlet patrons to ensure their well-being.
9. Makes himself / herself familiar with all menus promotions and other relevant issues concerning the outlet (product knowledge).
10. Contributes to the upkeep of the outlets database of regular guests.
11. Reports cleanliness and maintenance issues to the immediate Supervisor or the departments concerned.
12. Resolves guests complaints directly or consults with immediate Supervisor.
13. Does all mise en place work according to a whole day service requirements.
14. Prepares all store requisitions for signature (operating material food products and beverages) and ensures the accurate delivery of goods.
15. Attends regular departmental meetings and conducts briefings (on behalf) and contributes to an open communication with in the assigned team.
16. Familiar with the outlets menu and promotional activities.
17. Familiar with the companys internal policies and safety procedures.
18. Carries out other related assignments or tasks entrusted by the Food & Beverage from time to time.
19. To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire Hygiene Health and Safety.
20. Be familiar with all related company documentation and especially with the relevant Operational Standards Manual for the department.
21. To carry out any other reasonable duties and responsibilities as assigned.

Administration:

1. To assist the outlet manager with the following reports:
2. Overtime & extra hours consumed monthly.
3. Daily log book
4. Time schedule weekly
5. Vacation schedules yearly
6. Buffet name Tags and menu printing

Remote Work :

No

Employment Type :

Full-time