Assistant Quality Manager

**Company Description** "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS" 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. 12. Monitor the efficiency of taken actions within guest satisfaction measurement system and results. 13. 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. 14. Provide information flow between consulting company, certification company and tour operators. 15. Share planned actions, improvement opportunities and give information by attending operational meeting. 16. Work with Head Quality and Quality-Training Group managements in a continuous cooperation and provide information flow to group quality system management. 17. 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. 18. Attend to Management Review Meeting, monitor implementation of decisions and their results. 19. Report to related departments by turning results after studies and observation into statically data. 20. Keep working methods within management area, profitability of executive and physical, quality, cooperation, motivation, savings, corporate faithfulness and job discipline at highest level. 21. Follow all related legal documents and forward to necessary departments, share related ones with his/her staffs. 22. Monitor the procedures and instructions which is published, provide to realize them. 23. Follow vacation, promotion, salary etc. issues for food engineer who is working depend on her/himself and forward information to Human Resources about it. 24. Organize internal training for his/her personnel, provide following facilities such as external trainings, congress, fair etc. by food engineer. 25. Attend to seminar and symposium, study to increase his/her knowledge and experience. 26. Work and work others to improve image of facility, to be stuck in mind, and provide guest satisfaction and faithfulness. 27. Responsible to General Manager and Hotel Manager. 28. Full support to make works easy for his/her manager and provide continuous improvement. 29. Look after and care