Hygiene Officer - Johannesburg Marriott Hotel Melrose Arch

POSITION SUMMARY

Coordinate operations are in compliance with hygiene and food safety standards. Advises on proper food handling practices and provides food hygiene training for all new hires and trainees. Identifies key areas of risk in various food operations and takes preemptive remedial action. Provides technical advice on product labeling issues for fulfilling government requirements. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

CRITICAL TASKS

Managing Hygiene and Food Safety Operations

- Verify compliance with Brand Standard Audit (BSA) requirements of Marriott International throughout the operations.

- Advise and monitor food handlers on the proper good handling practices and verify their observance.

- Identify key areas of risk in various food operations and take preemptive remedial action.

- Verify compliance with food and hygiene regulations, licensing conditions and codes of practice relating to food operations.

- Provide technical advice on product labeling issues for fulfilling government requirements.

- Provide in-house food hygiene training for all food handlers, (e.g. new hires and trainees).

- Handle complaints or enquiries from customers and local food stagey and health departments on food hygiene matters.

- Conduct and record daily kitchen inspections on the personal, environmental and food hygiene conditions and provide corrective action plans as necessary.

- Conduct regular vendor inspections in partnership with purchasing and culinary leadership.

- Conduct regular internal BSA inspections with culinary leadership and kitchen cleaning staff.

- Conduct regular inspections on the kitchen of kitchen equipment and verify defects and non-conformities are remedied by the appropriate parties.

- Coordinate cleaning program in all F&B areas (e.g., General clean), identify trends and make recommendation for improvements.

- Establish and maintain open, collaborative relationships with employees.

- Liaise with pest Control Company for any pest issues and monitor pest control performance.

- Maintain and make improvements to hygiene standards.

- Regularly review and refresh the food safety standards of all food handlers within the property.

- Maintain documentation on all hygiene and food safety standards throughout the operation.

- Receiving temperature records. Fridge and freezer monitoring records. Cooking and cooling verification records.

- Product traceability and recall procedures. Supplier compliance documentation.

Sanitation and Maintenance

- Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.

- Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.

- Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.

- Manage chemical inventories. Ensure SDS (Safety Data Sheets) availability and compliance.

- Train staff on chemical handling and dilution procedures.

- Conduct chemical storage inspections.

Safety and Security

- Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.

- Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.

- Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.

- Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.

- Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.

- Complete appropriate safety training and certifications to perform work tasks.

- Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

Policies and Procedures

- Follow company and department policies and procedures.

- Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.

- Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.

- Protect the privacy and security of guests and coworkers.

- Maintain confidentiality of proprietary materials and information.

- Perform other reasonable job duties as requested by Supervisors.

Guest Relations

- Assist other employees to ensure proper coverage and prompt guest service.

- Address guests' service needs in a professional, positive, and timely manner.

Communication

- Provide assistance to coworkers, ensuring they understand their tasks.

- Speak to guests and co-workers using clear, appropriate and professional language.

- Talk with and listen to other employees to effectively exchange information.

- Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.

- Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.

Assists Management

- Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.

- Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.

- Ensure that hourly employees are trained on company core values, job roles, responsibilities, and technical and service aspects of the job.

- Encourage and motivate employees to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.

- Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly employees and ensure that they are understood.

- Ensure employee compliance with company standards and policies and external regulations (e.g., safety, OSHA, department-specific procedures such as food standards).

- Maintain allergen control procedures. Verify allergen labelling on menus and buffets.

- Train associates on allergen awareness. Investigate allergen-related incidents.

- Support culinary teams with allergen compliance.

Working with Others

- Support all co-workers and treat them with dignity and respect.

- Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.

- Partner with and assist others to promote an environment of teamwork and achieve common goals.

- Develop and maintain positive and productive working relationships with other employees and departments.

- Actively listen to and consider the concerns of other employees, responding appropriately and effectively.

- Investigate guest food safety complaints.

- Respond to guest allergen enquiries. Support VIP and special dietary requests.

- Ensure allergen management procedures are maintained.

Quality Assurance/Quality Improvement

- Comply with quality assurance expectations and standards.

- Monitor the performance of others to ensure adherence to quality expectations and standards.

Physical Tasks

- Stand, sit, or walk for an extended period of time or for an entire work shift.

- Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

- Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

Audit Management

- Coordinate all internal and external food safety audits.

- Manage corrective action plans arising from audits.

- Maintain audit readiness at all times.

- Support annual Marriott BSA, Environmental Health and local authority inspections.

CRITICAL COMPETENCIES

Analytical Skills

- Learning

- Decision-Making

- Arithmetic Computation

- Problem Solving

Interpersonal Skills

- Team Work

- Diversity Relations

- Interpersonal Skills

- Customer Service Orientation

Communications

- Listening

- Communication

- English Language Proficiency

Personal Attributes

- Dependability

- Safety Orientation

- Positive Demeanor

- Adaptability/Flexibility

- Presentation

- Initiative

- Integrity

- Stress Tolerance

Organization

- Detail Orientation

- Multi-Tasking

- Planning and Organizing

- Time Management

- MS Word

Physical Abilities

- Stamina

- Hand-Eye Coordination

- Visual Acuity

Set-up

- Station Setup

Bussing

- Food Handling

Cleaning and Sanitation

- Sanatisation Sytem

PREFERRED QUALIFICATION

Education: Bachelor’s degree from accredited university or college in Environmental Health or Culinary.

Related Work Experience: 2 to 4 years of related work experience.

Supervisory Experience: At least 1 year of supervisory experience.

License or Certification: None

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.