Quality Coordinator

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

• 1. Identify training requirements for Food Safety System and support planning, realize trainings.
  2. Support process owners in order to identify and prepare required documents and quality records within Food Safety System requirements.
  3. Monitor efficiency of Food Safety System documents within implementation and report to his/her department.
  4. Within Food Safety System provide that,
• Lead periodic control, monitoring and validation processes according to related plan and procedures,
• Lead 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 process of issues regarding all cleaning, personal hygiene, personnel opportunities etc.,
• Taking samples from foods, drinking water, potable water, surfaces which are touching with foods, personnel hands, raw materials for microbiological and/or in case of necessary other laboratory analysis. Comment on analysis results appropriately.
• Routine check of personnel hands and surface which touches with foods with practical swabs,
• Realize following representative samples from kitchens,
• Give trainings of spot and grouped personnel,
• Follow legal regulations and standards related with Food safety system,
• Check nonconforming products which appear within Food Safety System and report,
• Lead continuance of process in case of any emergency case, recall etc. within related procedures, follow, monitor the results, comment and report, and monitor efficiency of planned actions. Interfere to the process in case of necessary situations.
  1. Make meeting guests directly in case of any necessary guest complaint related to Food Safety.
  2. Check the compatibility between Standards of Tour Operations Federation and current Food Safety Management system; provide taking necessary actions and information flow between each process owners.
  3. Help lead relationships with auditors who are coming from tour operators or during external food safety audits.
  4. To be available at the facility during the audits which are realized by tour operators.
  5. Follow the actions which should be taken for audit results of external Food Safety System audits and Tour Operators.
  6. Assess recommendations and inform the staff about Food Safety Management System. Study with the department managers in order to improve the system and give necessary required information, make a suggestion to establish substructure of the system, assist for continuous improvement of the system.
  7. Support to make ready reports and statistical data related Food Safety.
  8. Implement the duties which are given by manager.
  9. Refer to Quality Manager for leading all works, work together by getting across and provide fully and effective information flows to the group of quality system management.
  10. Report diagnosis after finalizing works and analysis by making into statistical data to related departments and Quality Manager.
  11. Work with the facility doctor in coordination. Provide necessary actions by monitoring sickness of facility guests which is coming from foods.
  12. Attend to the seminars, make searches in order to increase his/her knowledge and experience. Improve him/her continuously. Follow occupational publications and trends.
  13. Work and work someone in order to improve facility image, stuck in guests’ mind and provide guest satisfaction and faith.
  14. Responsible to Quality Manager.
  15. Responsible for working all kitchens and stewarding department in accordance with hygiene rules.
  16. Cooperate with all chefs of kitchen and stewarding departments.
  17. Support his/ her manager by making manager’s works easy and providing continuous improvement.
  18. Look after all operational equipment and materials and care.
  19. Provide appearance of uniforms, daily hygiene and personal hygiene according to standards all the time.
  20. Move according to hygiene rules; follow technical problems and cleanings in responsible areas.
  21. Have all information about hotel services and qualities such as areas, activities etc.
  22. Inform department manager in case of any accident, problem, and suspicious situation.
  23. 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.).
  24. 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.
  25. 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.
  26. To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.
  27. 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 or equal faculty.
• Experience: At least 2 years of work experience.
• Foreign Language: Sufficient level of English to communicate effectively with guests and employees.
• Courses and Training: Have theoretical training or experience in rules and legislation within job.
• 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.

2.23 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.
2.24 Provide carrying chemicals safely, carrying, storing and using in accordance with
laws, controlling reducing chemical dirtiness.
2.25 Carry out all responsibilities related to the quality management and food safety
management systems implemented at the facility.
2.26 Carry out all other duties assigned by managers and hotel management not specified
in the job description.