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HACCP Manager

Fujairah

Full job details

Recruiter
InterContinental Hotels & Resorts - Middle East & Africa
Posted
08/01/2017
Ref
FUJ000105
Location
Fujairah
Job Type
Food & Beverage
Sector
Hotel
Job Level
Management
 

At InterContinental
Hotels Group, we own, operate and franchise more than 5000 hotels, offering more than half a million guest rooms in nearly 100 countries.  By bringing
your expertise and passion to any one of our brands, you will help us achieve our
vision : to be the most preferred, admired and successful hotel company the
world over.


DUTIES & RESPONSIBILITIES



SPECIFIC PRE - OPENING RESPONSIBILITIES


Understand and assess risk factors in property designs and conduct possible risks and hazards evaluation.


Review the construction, design and setting up phases and ensure all facilities are safe for colleagues, guests and visitors.


Act as an advisor to the first time implementation of all risk reduction plans as required.


Suggest any new ideas important for the successful opening of relevant facilities.


Effectively work with selected vendors to ensure quality from the outset through SMART contracts.


Liaise with Government entities for successful risk management permissions and approvals.


Understand or design available or required Standard Operating Procedures for ways of working.


Devise/ approve/ implement operational manuals, brand service standards and job descriptions for use of technology.


Prepare and implement a comprehensive HACCP Crisis Plan for the hotel.


Participate in New Hire Induction of all colleagues in matters of Risk Mitigation related learning.


Plan and oversee all logistics in own department for a smooth and successful opening.


Ensure that the facilities are well set up, logistics are available and the right quality of human resources are recruited, trained and made enthusiastically ready for the opening as per deadlines from Owning company, IHG and General Manager.


FINANCIAL RETURNS



Implement HACCP to minimize/ eradicate risks and losses in food production, handling and service.


To make the hotel a safe place, thereby increasing business prospects to the hotel.


Identifying or approving all suppliers and vendors to ensure safe and risk free products and services.


Identify potential hazards and assess the risk or likelihood of occurrence of the hazards which lead to wastage of resources, rebates etc.


Determine the Critical Control Points (CCPs). Determine steps that can be controlled to eliminate or minimize the hazard.



PEOPLE


Develop programmers that drive improvements in colleague knowledge, skills and behaviours towards identifying and dealing with risks.


Acquire and impart knowledge about health, fire life safety, food hygiene and health laws in Dubai.


Develop, implement and monitor team succession planning to ensure future bench strength in this critical function.


Establish performance and development goals for team members and provide mentoring, coaching and regular feedback to enhance performance.


Train all Food & Beverage handlers as per required certifications.
Monitor habits and performance of all relevant colleagues to minimize risks in food and beverage production and service.
Coach and counsel as required.
Recommend and lead disciplinary actions as required.


GUEST EXPERIENCE

Ensure that all food and beverages served to the guests are hygienic and nutritious.
Get involved in case of any complaints and provide support and rectification.
Ensure good samples are well tested and incident reports are prepared for all complaints.
Be present at all big functions to monitor quality in production and service of food.
Demonstrate service attributes in accordance with industry standards, guest expectations and company brand standards including:



Being attentive to guests;


Accurately and promptly fulfilling guests
requests;


Anticipate guests needs;


Maintain a high level of general and local knowledge
which affects the guest experience;


Demonstrating a ‘service’, genuine and
caring attitude;


Taking appropriate, prompt and responsible actions to resolve guest
complaints.


Deal with,
log and follow up all guest queries and complaints, ensure that they are dealt
with accordingly and gain optimum guest satisfaction.


Be prepared and equipped to meet the
diverse cultural needs of guests from around the world. Compose and Implement comprehensive action plans to
improve Guest satisfaction results



RESPONSIBLE BUSINESS

Ensure the safety and security of guest, staff, visitors and contractors by effectively managing all
safety& security, Fire Life Safety and food hygiene risks faced by the hotel.


Record and notify all risks, deviations from brand safety standards and any untoward incidents.


Play an active role in the hotel green initiatives and community projects.


GENERAL ACCOUNTABILITY

 



The HACCP Manager is the main point of Food Safety delegation and is the principal advisor to the RM/ GM in all
related matters.





Do you have what it
takes to be a leader in the world's most global hotel company?


If so, make it happen
and apply now for a career with InterContinental Hotels Group, where a world of
personal and professional opportunities exist.





A bachelor of science degree in food science or a related discipline is required. 5+ years of experience in food safety also required, with at least two of those in a supervisory position. Experience in food safety training to individuals or small groups is preferred.
Thorough knowledge of HACCP regulations, principles and standards
Proficient with the food manufacturing, packaging and storage techniques
Exemplary observational skills that help inspect units and identify problem areas
Ability to communicate with workers and supervisors to gather important data
Must have demonstrated ability to lead a diverse team of auditors and food processing/handling personnel. Good communication skills and the ability to work well with people at all levels are essential. Strong analytical, organizational skills are required.
Candidate must have current certification as an ISO 22000 food safety auditor. Should have participated in 10 or more complete food safety audits, serving as lead auditor on at least two of those occasions.
Strong business decision making skills. (MEA experience would be an advantage)
Familiarity with organization design models and decision-making framework
 Effective presentation, communication, consulting and interpersonal/consensus building skills for the purpose of providing information to management and colleagues
 A strong analytical mind














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