Virginie Carine Keungmou

-Implement and monitor programs and processes necessary to ensure the hotel remains in compliance with all corporate, federal and local sanitation, food safety, health & safety, and environmental requirements.
-Drive and coordinate the implementation of EHS & HACCP programs and ensure continuous improvement in the hotel performance in consultation with relevant authorities.
-Develop and implement effective programs for protecting the environment and for maintaining.
-Enhancing, and fostering a “zero incidents” safety culture in the hotel.
-Establish audit requirements to ensure compliance in Food Safety, Occupational Safety and Environmental regulations. Oversees all audit results, evaluates trends, communicates results, and establishes action plans to ensure hotel remains in compliance with corporate and regulatory requirements.
-Participate in accident investigation and document root cause. Communicate results and set corrective actions
-Ensure that the employees are trained on the basic EHS awareness training
-Ensure that the suppliers/contractors are complying with the EHS & HACCP local standards through audits and communications.
-Report to sector regulatory authority monthly and /or quarterly performance and hotel progress in implementing EHS management system.
-Monitor /identify relevant changes in EHS/HACCP local regulations and laws and update the internal procedures, policies, and forms accordingly.
-Drive improvement and track goals achievement through collection, analysis and communication of EHS goals and measurements. Review action plans with the hotel EHS committee to reach the set goals.
-Conduct & regularly review risk assessment for all areas in the hotel, implement site specific control measures to minimize hazards.
-Undertake regular inspections of the workplace to safeguard employee health and safety
-Communicate hotel specific emergency management plans to address course of actions in case of an emergency