Quality Manager
- Savanne
- Negotiable
- Permanent
- Added 05/11/2025
- Closing 20/11/2025
- Shamnaaz Saumtally
The Quality Manager is responsible for implementing, maintaining, and ensuring adherence to the Group Quality and Food Management System.
| Foster a culture of learning and innovation, implementing training programs and promoting knowledge sharing to enhance quality and food safety awareness and capabilities | |||||||
| Identify needs for creating & updating SOPs with HODS | |||||||
| Ensure that Departmental Standard Operating Procedures (SOPs) are properly documented, in accordance with established documentation structure | |||||||
| Develop and maintain quality and food safety standards, policies, and procedures, ensuring compliance with regulatory requirements and brand specifications | |||||||
| Coordinate corrective and preventive actions to address non-conformances and ensure continuous improvement of quality and food safety | |||||||
| Drive process efficiency and operational excellence initiatives, collaborate with cross-functional teams to optimize processes and reduce waste | |||||||
| Liaise with Manager Quality to officialise all approved SOPs & related | |||||||
| Documents prior to use | |||||||
| Organize monthly Quality Meeting with GM and HODs | |||||||
| Follow up on Corrective Action and closure of non-conformities with HODs and Hotel Manager | |||||||
| Deliver training to team-members on Quality System related topics | |||||||
| Monitor and analyze guest feedback and customer satisfaction levels to identify trends and areas for improvement | |||||||
| Fully accountable to maintain the good running of the Food Safety & Hygiene culture and system at Awali F&B Department, F&B Department of Golf du Chateau, F&B Department of Golf La Reserve and the Water Bottling Plant | |||||||
| Carry out regular Food Safety & Hygiene Internal Audits in Kitchen, Store and F&B Outlets and report to Management | |||||||
| Organise Debrief meetings with HOD+ Assistants related to audit done | |||||||
| Work in collaboration with the Quality Department for the preparation of all Certification and Accreditation auditor | |||||||
| Assess level of responsibilities of key positions (BOH manager, Stewarding Supervisors, Chef de Cuisine/ Sous-Chefs, Restaurant Managers and assistant) | |||||||
| Maintain good working relationship to internal staff | |||||||
| Compile monthly Guest Satisfaction Questionnaire (GSQ), including the on-line system | |||||||
| Ensure that the GSQ system is managed in the most professional manner and forward same to Manager – Training/Quality/GM/HRM | |||||||
| Monitor present, future trends & make recommendations relating thereto | |||||||
| Implement Rogers Hospitality/Heritage Standards and ensure adherence accordingly | |||||||
| Produce periodical reports as per request from Manager-Quality/GM/RM/HRM | |||||||
| Ensure e-learning tools are maintained and implemented | |||||||
| Track and communicate guest feedback to HODs (CSI, Quality Audits & Checks, Social Medias, Guest Complaints, DM Reports, etc) | |||||||
| Conduct physical inspections on site, reports non-conformances and ensure corrective actions are taken | |||||||
| Coordinate all external Quality Audits | |||||||
| Carry out quality checks of guest related documents | |||||||
| Create & update quality audit checklists & practice Spot checks on a set frequency (spot check.of store, buffet and F&B outlets, Testing effectiveness of ozone dispenser, filling of temperature and cleaning logs) | |||||||
| Conduct Internal Quality Audits, and regular Quality Checks in a department and come up with audit reports | |||||||
| Conduct daily physical inspections on site, reports non-conformances and ensure corrective actions are taken | |||||||
| Daily food hygiene check in all kitchen outlets | |||||||
| Follow up & ensure right calibration of thermometers | |||||||
| Monthly printing of Temperature and Recording Sheets, Cleaning Checklist of Kitchen & F&B Outlets | |||||||
| Verification and filing of Temperature Sheets | |||||||
| Verify filing of Temperature and Cleaning logs | |||||||
| Carry out regular testing of ozone dispenser effectiveness | |||||||
| Ensure that allergens manipulating process and offering for allergic guest is respected as per set standard | |||||||
| Follow up on closure of non-conformities | |||||||
| Manage all F&B department maintenance related issue (Weekly snagging and Lead weekly Maintenance meeting) | |||||||
| Be the point of contact for SGS and assist during audits | |||||||
| Manage the process for obtaining and maintaining quality and food safety certifications (e.g. HACCP), and other statutory requirements (Food Act) for both food and leisure activities | |||||||
| Conduct continuous training to existing & new team-members on Food Safety & Hygiene related topics (HACCP procedures, Allergens, etc.) | |||||||
| Comply with all the sustainability commitments and practices implemented within business units | |||||||
| Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society | |||||||
| Other duties may be assigned as necessary to support the overall goals and objectives of the organization |
Heritage Awali Golf & Spa Resort
- B9, Coastal Road, Bel Ombre, Mauritius, Bel Ombre, Mauritius