Key Accountabilities

1. Responsible for ensuring full compliance with the Occupational Health and Safety system.
2. Responsible for the supervision of staff within the area of responsibility to ensure that all employees comply with cleaning specifications, OHS and food safety standards and that staff are productive and behave in accordance with company requirements.
3. Address matters of poor performance and misconduct in the first instance and report serious violations.
4. Assist with leading and developing staff recruitment, on-job orientation, probation management, performance review and training.
5. Ensure that all customers are provided with the best quality of housekeeping service through cost effective and efficient management and continuous improvement.
6. Ensure full compliance with the company’s food safety and quality management system requirements and assist with the close out any non-conformances with the required timeframe.
7. Implement process improvements and cost saving initiatives to achieve business objectives and financial results.
8. Ensures that adequate manpower allocation is maintained for all the assigned areas.
9. Ensure compliance with the Food Safety and Quality Management systems.
10. Ensure that equipment and chemicals are used in a proper and safe manner.
11. Responsible for ensuring that adequate levels of stock are maintained at all times.
12. Ensures that stock receipt and issuing details are captured in the ERP system.
13. Ensures that the standard equipment list is up to date at all the times.
14. Ensures all ad hoc departmental requirements are supplied in accordance with specifications.

Essential Requirements and Competencies

Education Qualification:

a) Diploma in Hospitality or equivalent (must have)

b) Intermediate food hygiene certificate or equivalent (preferred)

Skills:

• Substantial experience in housekeeping or cleaning.
• High standard of verbal and written communication in English.
• Results orientation.
• Demonstrated ability to supervise a multinational workforce.
• Strong planning and organisational skills with the ability to multitask and manage time effectively.
• Demonstrated ability to maintain constructive relationships with others.
• Ability to resolve customer complaints and anticipate emerging customer needs to continually improve service standards.
• Acts as a role model and provides effective behavioural examples in order to motivate team members to achieve high levels of performance.
• High level of commitment to continuous improvement and adaptability to change.
• Strong practical knowledge and experience in food safety and occupational health and safety.
• Ability to collaborate cross functionally and at all levels and team-based approach including ability to positively manage conflict.
• Proficient in the Microsoft Office suite.
• Relevant experience in a 4 or 5 star hotel front of house operation is an advantage.
• Ability to collaborate cross functionally and at all levels and team-based approach including ability to positively manage conflict.
• Supports creativity and innovation by showing commitment to agreed initiatives.
• Safety awareness qualification such as IOSH