Quality Manager

Rixos Golf Villas And Suites Sharm El Sheikh located in beautiful scenery creates a destination full of natural beauty on the South Sinai Peninsula. Surrounded by magnificent gardens and a Golf field, the contrast of the blue waters and the lush green gardens creates a splendid resort. Rixos Golf Villas And Suites offer an All Inclusive & All Exclusive experience. Staying at Rixos Golf Villas & Suites offers more than the perfect accommodation, a portion of delicious food and superior service, a restaurant with a luxurious buffet, and a unique privilege at Rixos Hotels Sharm El Sheikh await your ultimate holiday experience. The hotel is located in the heart of the city, conveniently near the International Convention Center, 5 kilometres from the airport, and 5 kilometres into the main attraction tourist hub Naama Bay. Rixos Golf Villas & Suites accommodates Families and Couples only. Due to security reasons, the face has to be uncovered.

1. 1. Responsible for following Facility Quality Main Targets and other process targets which belong to related process.
   2. Realize necessary trainings and support by identifying and planning necessary trainings which are necessary for Quality Management System.
   3. Support to identify and prepare needed documents and quality records to process owners within Quality Management System requirements.
   4. Responsible for publishing the documents in accordance with Quality Management System, providing information flow between departments, and checking whether implementing archive period.
   5. Monitor efficiency of Quality Management System documents in implementation and report to dependant on department.
   6. Monitor process performances and interactions between the processes in accordance with Quality Management System requirements.
   7. Performed by Food Engineer who depends on him/herself;
      • Control, monitoring and validation actions,
      • Actions of monitoring and related control processes in order to lead the system in every points which effects food safety such as receiving area for foods and beverages, transportation, stores, preparation areas, buffets etc.,
      • Routine control period of all cleanliness actions, personnel hygiene, personnel opportunities etc. in related to Food Safety areas,
      • Taking samples of food, drinking water, potable water, surfaces which contacts to foods, personnel hands, raw materials for microbiological laboratory analysis and/or in case of necessary situations,
      • Taking representative samples actions,
      • Organize routine controls of drinking water, personnel hands and surfaces which are contacted to foods with practical swabs, monitor the results, provide monitoring efficiency of planned actions and comment and report. Interfere to process in case of necessity.
   8. Meet the guests directly in case of necessity related to Food Safety complaints which are coming from the guests.
   9. Follow legal regulations and standards related to his/her matter and share.
   10. Check the operational suitability of Tour Operators Federation standards; provide information flow with related process owners and taking actions.
   11. To be available in the facility during Quality Management System Certification audit and succeeding audits.
2. 1. Monitor the efficiency of taken actions within guest satisfaction measurement system and results.
   2. Monitor the actions for Quality Management System external audits and Tour Operators audit results, factors which will affect the guest satisfaction in a bad way, incompatibility which is found between identified system and implementation.
   3. Provide information flow between consulting company, certification company and tour operators.
   4. Share planned actions, improvement opportunities and give information by attending operational meeting.
   5. Work with Head Quality and Quality-Training Group managements in a continuous cooperation and provide information flow to group quality system management.
   6. Take suggestions from process owners for continuous improvement of Quality Management System and realize Total Quality System, attend to periodic Quality meetings which will be discussed these suggestions; monitor implementation of these decisions and their results.
   7. Attend to Management Review Meeting, monitor implementation of decisions and their results.
   8. Report to related departments by turning results after studies and observation into statically data.
   9. Keep working methods within management area, profitability of executive and physical, quality, cooperation, motivation, savings, corporate faithfulness and job discipline at highest level.
   10. Follow all related legal documents and forward to necessary departments, share related ones with his/her staffs.
   11. Monitor the procedures and instructions which is published, provide to realize them.
   12. Follow vacation, promotion, salary etc. issues for food engineer who is working depend on her/himself and forward information to Human Resources about it.
   13. Organize internal training for his/her personnel, provide following facilities such as external trainings, congress, fair etc. by food engineer.
   14. Attend to seminar and symposium, study to increase his/her knowledge and experience.
   15. Work and work others to improve image of facility, to be stuck in mind, and provide guest satisfaction and faithfulness.
   16. Responsible to General Manager and Hotel Manager.
   17. Full support to make works easy for his/her manager and provide continuous improvement.
   18. Look after and care about all operational equipment and materials.
   19. Move and assess guest complaints in accordance with hierarchical structure and momentary assessment of guest complaints procedure.
   20. Move according to hygiene rules, monitor the technical problems and cleanliness in her/his responsible areas.
   21. Provide organization of weekly trainings and daily briefings and lead necessary plans and obey the instructions which are given.
   22. Have good knowledge of all hotel services and specifications such as areas, activities etc.
   23. Inform HR manager in case of any accident, problem, and suspicious situation.
   24. Perform high team spirit with department personnel all the time and support management about their all decisions and activities.
   25. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).
   26. To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.
   27. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.
   28. To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.
   29. To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.
   30. Carry out all other duties assigned by managers and hotel management not specified in the job description.

• • Education: 4-year bachelor's degree from veterinary faculty or equal faculty.
  • Experience: At least 3 years of work experience.
  • Foreign Language: Sufficient level of foreign language to be able to report within international standards.
  • Courses: Total Quality Management System, Food Safety Management System and Internal Auditor certificate and certification.
  • Computer Literacy: MS Office applications.
  • Skills: Good representation, good communication skills, ability to create systems, interrogative, leadership, problem-solving in times of crisis, excess stress and complex issues, analytical, good interpersonal skills, ability to establish open communication, delegation, problem-solving. Master the regulations and procedures about his/her job and other internal processes. Have knowledge of other processes which affect his/her job.