Quality Assurance Manager
Green Valley for food processing
Total des années d'expérience :11 years, 3 Mois
determining, negotiating and agreeing on in-house quality procedures, standards and specifications
assessing customer requirements and ensuring that these are met
setting customer service standards
specifying quality requirements of raw materials with suppliers
investigating and setting standards for quality and health and safety
ensuring that manufacturing processes comply with standards at both national and international level
working with operating staff to establish procedures, standards, systems and procedures
writing management and technical reports and customers’ charters
determining training needs
acting as a catalyst for change and improvement in performance and quality
directing objectives to maximise profitability
recording, analysing and distributing statistical information
monitoring performance
supervising technical or laboratory staff.
1.Make Consultation for Quality management system.
2. Develop polices, SOPs, forms as required in the system.
3. Follow-up the implementation of the Quality System for the clients.
4. Make training for all ISO standards mentioned before.
1. Responsible for following-up the operation with our coordinators at 11 hotels and responsible for direct operation with STEIGENBERGER ALCAZAR hotel. Steigenberger & Jaz Collection & Iberotel Resorts.
Steigenberger Alcazar Sharm El-Sheikh - Steigenberger TABA & Nelson village. - Jaz Mirabel Beach Resort - Jaz Mirabel Club Resort - Jaz Mirabel Park Resort. - Jaz Belvedere Resort. - Jaz Fanara & residence Resort. - Jaz Dahabeya Resort. - Iberotel Palace. - Sol Y Mar Naama Bay Sharm El Sheikh.
2. Keeping the required standards with the internal food safety Team in regards of food hygiene & quality, pool safety, general safety, Legionella, dine check & room check through a daily & weekly audit visit.
3. Implementation of Audits on external suppliers to ensure the very best reputation within the planet, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return.
4. Work closely with the top Management to ensure correct stock levels are available from central distribution area, to assist the operational Food and Beverage team.
5. Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements.
6. Ensure that the ISO standards, which related to safety and hygiene, are complained.
7. Initiating a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the service has to offer.
8. Constantly review the product range to ensure that all key quality standards are maintained.
9. manage all internal stakeholders: both, other departments within the park who deliver services to the Food and Beverage team; and support the Central Support
10. participate in the food development panel that sits to drive the food offer across the estate
11. assist the Food & Beverage Director with managing Health & Safety and Food Hygiene, ensuring there is strict compliance with all legislation
12. the department representative on the H&S Committee and be the first point of contact for the Environmental Health Officer, and responsible for investigating any alleged food poisoning cases, for reporting to the Food and Beverage Director
13. collate and disseminate food safety alerts when appropriate and be responsible for ensuring departmental compliance with the group health and safety policy
14. manage the external food hygiene consultant, and the resulting reports
15. The Operations Manager will be required to work with the Security Manager to deliver an effective loss prevention scheme
16. responsible for maintaining and helping enforce the agreed brand standards for each unit by conducting and managing monthly audits
17. the department representative for Special Events, working each special event as the departmental duty manager
18. involve all planning associated with each event, right through to delivery
19. responsible for all trade press subscriptions and ensuring relevant information is passed on to the Restaurant Managers and Assistant Managers
20. liaise with the Sales and Marketing team and Food and Beverage Director to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage team, where appropriate
21. Responsible for ensuring spend time for training per department is increased year on year.
* Implementing the Quality System for the clients.
* Making the Audit Reports.
* Consultation for Quality system.
Executive researcher (Q.A/Q.C)&Senior Supply Chain (Aug. 2014 -Nov. 2015).
Executive researcher (Q.A/Q.C)&Supply Chain Officer (Dec. 2013- Aug. 2014).
Executive Chemist researcher (Q.A/Q.C) (Sep. 2013 - Sep. 2015).
جيد جدا