Food Safety and Hygiene Coordinator

Company description

Our commitment to diversity & inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job description

Key deliverables and responsibilities

Planning & organizing:

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

Operations:

• Monitor duty schedules for the respective team.
• Work towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours.
• Ensure that under no circumstances the entrance door is left unattended.
• Contribute to meeting and maximizing the monthly revenue budget for the respective outlet.
• Work in close cooperation with the kitchen and stewarding as well as the restaurant cashiers to ensure a smooth running operation.
• Conduct or attend regular training sessions with the assigned team in line with the departmental SOPs, i.e. guest care, product knowledge, grooming standards, upselling, etc.
• Report any equipment failures or problems to the maintenance department.
• Pass any maintenance requests to the maintenance department.
• Participate in any training or development schemes as recommended by senior management.
• Ensure the proper appearance (condition of uniforms) and grooming of assigned staff.
• Handle the welcome of arriving guests and their seating through the hostess, taking over if she is not available.
• Maintain a professional and friendly relationship with the outlet patrons to ensure their well-being.
• Familiarize yourself with all menus, promotions and other relevant issues concerning the outlet (product knowledge).
• Contribute to the upkeep of the outlet’s database of regular guests.
• Report cleanliness and maintenance issues to the immediate supervisor or the departments concerned.
• Resolve guests’ complaints directly or consult with immediate supervisor.
• Perform all mise en place work according to whole day service requirements.
• Prepare all store requisitions for signature (operating material, food products and beverages) and ensure the accurate delivery of goods.
• Attend regular departmental meetings and conduct briefings on behalf of others, contributing to open communication within the assigned team.
• Be familiar with the outlet’s menu and promotional activities.
• Be familiar with the company’s internal policies and safety procedures.
• Carry out other related assignments or tasks entrusted by the Food & Beverage department from time to time.
• Have a complete understanding of and adhere to Mövenpick Hotels & Resorts policy relating to fire, hygiene, health and safety.
• Be familiar with all related company documentation, especially the relevant Operational Standards Manual for the department.
• Carry out any other reasonable duties and responsibilities as assigned.

Administration:

• Assist the outlet manager with the following reports:
• Overtime and extra hours consumed monthly.
• Daily log book.
• Time schedule weekly.
• Vacation schedules yearly.
• Buffet name tags and menu printing.