Ensure that all thecompany’s HSE requirements as detailed in the Health,Safety & Environmental Management System (Essential Safety)are implemented and maintained in all existing and newsites.
Ensure company awareness and monitorcompliance with all statutory requirements where reasonablypracticable.
Management of externalauditors.
Review all internal, external auditreports to ensure that the Newrest Gulf standard is being correctlyand effectively measured.
Report monthly onresults achieved per site namely Manhours worked, LTIF, TRIR, etc.,and assess the achievement of targets set.
Monitor and report on all exceptions.
Ensure that all high-risk contracts are flagged to theGeneral Manager.
Intervene / help withcorrective action implementation as required and follow up of theCentral Action Point Register.
Monitorcompliance with Essential Safety and HACCP requirements, update allinformation material, and ensure that all updates are effectivelycommunicated to all operating divisions.
Develop and update training material and information forInhouse Food Hygiene Training, HSE Induction and HACCPmanagement.
Conduct pre-opening riskassessments in terms of Health Act Compliance, HACCP requirements,as well as NEWREST Gulf standards.
To know howthe body functions will affect the nutrition from thefood.
To provide health advice and to promotehealthy cooking.
To study the profitability& popularity of the menu items to increase ourprofits.
Undertake planned routine HSE, FoodQuality & Safety, HACCP audits and risk assessments, toensure ongoing awareness of need to minimize risks.
Collect, all injury on duty data monthly measure cost of injury / accident in line with NEWRESTGULF reporting procedures.
Assist with thedevelopment and implementation of Supplier pre-listing criteria andintroduction and approval of supplier through audits.