Marriott Hygiene Manager in United Arab Emirates, United Arab Emirates

Description:

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. Our hotels are stunning microcosms of the world's top cities, featuring the finest in dining, entertainment, nightlife, and service to create an enchanting experience that makes your spirit soar!

But to create this magical experience, we need you.

EDITION is hiring warm, out-going, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.

We invite you to join us today.

Qualifications

The primary responsibilities of the role include:

CORE WORK ACTIVITIES

Demonstrating Leadership - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Exceeding Customer Expectations - Providing services that are above and beyond for customer satisfaction and retention.

Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.

Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc.

Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors.

Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.

Improving Service - Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

TASKS, DUTIES AND RESPONSIBILITIES

To design and develop training programs (application oriented) for food handlers.

To train food handlers in conjunction with departmental heads / process owners and improve overall competence of food handlers.

To provide technical guidance on relevant food safety concerns and process improvements.

To organize lab testing based on defined requirement and interpret results to facilitate implementation of corrective actions and communicate the same.

To upgrade product safety, by adapting to more stringent specifications based on internationally recognized standards / best industry practices.

To conduct periodic hygiene audits / inspections, and spot checks as required.

To conduct supplier audits and assist in supplier approval and performance monitoring.

To coordinate drafting of SOP s by various departments, where necessary.

To keep self-updated on current trends and happenings in food safety and hygiene matters, including legal requirements.

To ensure timely communication of HACCP and legal requirements to the concerned staff and management.

To ensure effectiveness of the HACCP based food safety system by consolidating food safety data, customer complaints, etc. and communicate the same to management and concerned HOD s.

AUTHORITIES

To decide on final disposition of a suspect or non-confirming product at any stage of food handling, in a manner that does not compromise food safety.

To decide on adequacy and suitability of processes involved in day to day food operations related to food safety.

To decide on the effectiveness and suitability of process related to corrective actions implemented, within the establishment.

To conduct spot inspection and audits, without prior intimation.

To decide on approval of suppliers based on food safety requirements.

To approve changes in existing food handling, cleaning or other procedures as necessary.

To amend SOP s / food safety documentation in coordination with relevant functional heads.

To initiate improvements to the FSMS and communicate to top management the need for additional resources, if any.

If the Hygiene Officer is functioning as a HACCP leader, then the additional R&A are applicable as well.

HACCP TEAM LEADER

RESPONSIBILITIES:

To co-ordinate conduct of management review meetings, internal audits and HACCP system reassessment.

To ensure through the support of the HACCP team that the importance of in-house, customer and regulatory requirements are effectively communicated and understood down the line.

To report to top management regarding the progress of the HACCP implementation program and the need for specific resources.

To ensure that the HACCP manual and all related documentation is amended as per the system and is up to date.

To ensure maintenance of records related to management review meetings, internal, local authority, customer and third party audits.

To ensure conduct of HACCP team meetings and communication of findings to relevant departments including recording and closure of follow-ups.

To be updated about all legal requirements, amendments, notices and new information this will affect the HACCP implementation process.

AUTHORITIES

To approve and amend documents related to the HACCP manual including other departmental procedures.

To delegate responsibilities to the members of the HACCP team, especially the Hygiene Officer in matters concerning food safety.

In the event of difference of opinion, during internal audits or spot checks, HACCP leader will make the final decision in co-ordination with the Hygiene Officer if applicable.

To liaise with local authority and certification body representatives including consultants for regulatory and third party audits and HACCP improvements

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job: Food and Beverage & Culinary

Organization: Edition Hotels

Location: ARE-United Arab Emirates

Requisition ID: 17000BO7