Health & Safety Management:Develop, implement, and maintain health and safety policies and procedures in line with industry regulations and best practices. Conduct regular safety audits and inspections of catering and hospitality facilities. Investigate accidents and incidents, providing detailed reports and recommendations for improvement.
Environmental Compliance:Monitor environmental practices and ensure compliance with relevant environmental legislation. Promote sustainable practices within the organization, including waste management and resource conservation.
Quality Assurance:Implement quality management systems to ensure the highest standards of food safety and service quality. Conduct regular quality audits and assessments, providing feedback and corrective action plans as necessary.
Training and Development:Develop and deliver HSEQ training programs for staff at all levels. Ensure all employees are aware of their responsibilities regarding health, safety, and quality standards.
Documentation and Reporting:Maintain accurate records of HSEQ activities, incidents, and audits. Prepare reports for management on HSEQ performance, compliance, and improvement initiatives.
Stakeholder Engagement:Collaborate with various departments to promote a culture of safety and quality. Liaise with external regulatory bodies and industry organizations to stay updated on compliance requirements.
