SUMMARY:
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POSITION INFO:
Key Purpose Statement
Coordinate and manage relevant hygiene activities or services relating to waste management, canteen services, sanitation, and cleaning, for the site, to ensure that relevant Third-Party contractual obligations are delivered and that cleaning services meet Good Manufacturing Practice requirements.
The role reports to the Quality and Food Safety and Environmental Manager.
Extent of the role’s involvement in supervision and other team leadership activities
The role manages a team of Cleaners and/or General Workers.
Level of interaction within and outside of the company as well as the nature and purpose of the interaction
The role interacts with-
- The Stores division to update and maintain a register outlining cleaning products and consumables that have been used.
- Service providers to ensure contract obligations are met and service delivery is maintained.
Key Dimensions
Dimensions: Contractors, Good Manufacturing Practice, Equipment and Materials
Ensure that supplier contract obligations are in line with relevant standards
Drive adherence to Good Manufacturing Practice and ensure Company staff and contractors meet cleaning standards
Ensure the availability of cleaning material and equipment, waste equipment and the maintenance thereof
Key Outputs and Accountabilities
Coordinate and Manage Hygiene Services and/or Activities
- Develop a 1–3-month pest control, waste, hygiene, and canteen monitoring work plan.
- Coordinate and manage activities related to pest control, hygiene, garden, waste, and canteen contracts at site level to ensure service delivery meets business requirements.
- Support procurement during Request for Proposal (RFP) process, during the tender process, with scoping of work and site visits to enable vendor selection.
- Ensure material availability for pest control, waste, hygiene, and canteen service providers.
- Manage material budgets for Third party contracts.
- Oversee and ensure equipment maintenance is performed by contractors as per schedule.
- Coordinate waste management services to ensure appropriate waste removal, including the sorting of recyclable materials from point of source generation and the removal of separated waste to a central point.
- Manage canteen housekeeping by ensuring appropriate cleaning resources and services are allocated.
Compile and Provide Monthly Reporting
- Provide monthly pest control, waste and recycling reporting to the business and gather information to improve pest control.
- Provide monthly Good Manufacturing Practice report to ensure business is aligned on status of adherence to relevant standards.
- Provide monthly reports on canteen performance.
Drive and Ensure Adherence to relevant Health and Safety Standards
- Adopt measures to ensure compliance to relevant Company cleaning standards (e.g., HACCP, ISO 9001, ISO 22000, ISO 14001).
- Provide cleaning standards and cleaning schedules and maintain records (this includes ensuring that the Canteen service provider meets relevant SHEQ standards) and ensure standards are available when required.
- Inspect and audit all SHEQ requirements and work instructions, in applicable areas, and provide a report to the Quality Assurance Manager on the status.
- Train contractors on Company SHEQ requirements.
- Ensure contractor compliance to SHEQ and other related business systems.
- Ensures that supplier contract obligations are in line with company cleaning standards.
- Drives adherence to Good Manufacturing Practice and cleaning standards by staff and contractors.
- Maintain and ensure availability of cleaning material and equipment / waste equipment.
- Manage contractors via Supplier Partnering Process (SPP) guidelines.
- Conduct regular audits (i.e., waste management practices by contractors), on and off site, to ensure that contractors maintain adherence to required standards.
People management and administration
- Manage employee performance in common areas (ablution facilities, canteens, waste area, open plan, etc). this includes career development of employees and the management of Key Performance Indicators (KPIs).
- Capture and resolve time errors for employees in area of responsibility.
- Allocate individual cleaning staff to dedicated work areas and manage disciplinary issues.
- Ensure employees are properly trained on the use of cleaning materials, equipment and other relevant training and maintain records of training.
Qualifications and Experience
- A relevant formal qualification in either Food Sciences, Hygiene, or related fields.
- A minimum of 3 to 4 years’ experience within a food or beverage manufacturing environments.
Competencies
Quality: Ability to differentiate between good standards and exceptional standards and maintaining a good levels of work outputs.
Teamwork: The ability to work well in teams comprising members of one’s own work unit or discipline. Including being flexible and can work with a wide variety of different people on different tasks.
Customer Orientation: Be dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect.
Problem Solving: Use rigorous logic and methods to solve problems with effective solutions; probes all fruitful sources for answers; can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn’t stop at the first answers.
Good Communication: The ability to express oneself clearly in conversations and interactions with others and tailors the content of speech to the level and experience of the audience.
Planning: The ability to assist with planning skills to, schedule activities and prioritise resources in the achievement of an objective.
Knowledge
- Knowledge of cleaning chemicals and supplies.
- Familiarity with Material Safety Data Sheets.
- Ability to identify and report any Hazards associated with cleaning and hygiene.
- Understanding of Hazard Analysis Critical Control Point (HACCP).
