GENERAL MANAGER MANUAL ( HEALTH AND SAFETY )

 HEALTH AND SAFETY

BASIC PRINCIPLES

·         To have a good understanding of the "Health and Safety Procedures and Record Book" and to ensure that the company policies, contained therein should be put into practice.

·         To be fully aware of the last Health and Safety inspection report and follow-up with a Corrective Action Plan.

·         To ensure that all statutory and technical audits or visits are done on time (e.g. lifts, boilers, fire equipment, cooling towers etc.)

·         To ensure that accidents should be correctly reported to local insurers and those fatal and serious accidents should be reported to the XXXXXXXXXXX Jakarta Head Office.

·         To maintain first aid equipment and to ensure first aid training is up to date.

·         All extracting ventilation and trunking systems are cleaned every 6 months.

·         To ensure that all Health and Safety Training should be up to date and properly documented.

·         To ensure that the XXXXXXXXXXX application "Safety in Swimming Pools Operations Procedures Manual" should be customized to the Hotel Swimming Pool and that the manual should be in active use including active use for staff training.

FIRE SAFETY                                                                       

BASIC PRINCIPALS

·         To have a good understanding of Company Policies within the Fire Safety Manual.

·         To be fully aware of the last Fire inspection report and follow-up with a Corrective Action Plan.

·         To report all serious fires to the XXXXXXXXXXX Jakarta Head Office. These fires should be those that have caused significant property damage, personal injury or death.

·         To ensure that all fire safety training should be up to date and that evacuation drills should be carried out and properly documented.

Reference : Fire  Safety Manual

These key management points should be applicable to the following personnel:

1.   General Manager

2.   Resident / Deputy General / Executive Assistant Manager

3.   Food & Beverage Manager

4.   Rooms Division Manager

5.   Executive Housekeeper

6.   Chief Engineer

7.   Director of Sales

FOOD SAFETY                                                         

BASIC PRINCIPALS

·         To have a good understanding of company policy contained within the "Food Safety Procedures and Record Book".

·         To be fully aware of the last Hygiene inspection report and follow-up with a Corrective Action Plan.

·         To ensure that the Food Safety Environment Committee sits at least every eight weeks – agenda attached.

·         To ensure that all Food Safety Training be up to date.

·         To monitor and maintain efficient cleaning schedules in all Food & Beverage Areas.

·         Report all cases of food poisoning to local insurers and to the XXXXXXXXXXX Jakarta Head Office, whenever 2 or more people should be involved.

·         To ensure that chilled and frozen food storage areas should be operating efficiently in accordance with company guidelines.

·         To ensure that the "XXXXXXXXXXX Hotel Guides" should be used on a daily basis at the Management morning meeting.

·         To ensure that all statutory inspections and reports are in place.

Reference: Food Safety Procedures and Record Book

These key management points should be applicable to the following personnel:-

1.   General Manager

2.   Resident / Deputy General / Executive Assistant Manager

3.   Food & Beverage Manager

CHOICE OF A HOTEL DOCTOR                                       

·         Qualifications and reputation of a potential candidate should be checked as follows:

QUALIFICATIONS

·         Which Medical School issued his degree?

·         How many years of practice since the degree was obtained?

·         Specialist or General Practice?

·         Languages spoken

REPUTATION

Check track record of candidate with:

·         Local Medical Board

·         Other XXXXXXXXXXX hotels

·         Foreign airlines

·         French, American, British embassy or consular services

·         Local branches of large XXXXXXXXXXX insurance companies

AVAILABILITY

·         Can this Doctor guarantee that he should be personally available on call, 24 Hours a day including week-ends and holidays, or, if not personally available, should have at all times a suitable and competent replacement?

·         How far away from the hotel does this Doctor live?

·         Does the doctor have easy access to a laboratory for food and personal samples analysis?

CONTACTS WITH A LOCAL HOSPITAL OR CLINIC

·         Which hospital or clinic does this doctor refer patients to, in case of emergency?

·         Does this hospital or clinic offer acceptable levels of cleanliness and modern equipment?

·         Are there private wards available?

FEES

·         How much does this doctor charge for a house call?

·         Is the quoted figure reasonable?

·         Is he prepared to issue an invoice for such fees?

·         Make it clear that the Hotel does not pay any retainer; all fees to be billed to patient directly unless otherwise decided by the General Manager

·         No invoice of any kind to be made through Hotel.

·         The Doctor should not be allowed to use Hotel stationery.

INSURANCE

·         Ask for details of medical malpractice insurance held by this doctor and get a written statement about applicable levels of coverage and general conditions.

FIRST AID AND EMERGENCIES                          

MEDICAL EMERGENCIES

·         Give guest the choice of calling Hotel Doctor or referring patient to local hospital or casualty department.

·         All requests for medical assistance should be reported and logged.

·         Hotel to follow up on medical condition and guest satisfaction: volunteer assistance for changes in flight schedules, re-planning of stay etc.

·         Consider sending flowers or amenities; give reasonable assistance with patient's family (transportation to/from hotel).

·         If medical attention should be given pursuant to an accident, do not volunteer any information or statement which may lead to any implicit recognition of liability of the Hotel. Direct questions should be simply answered by: "This is not a matter on which I am authorized to comment; we should refer this to our insurance company"

·         Whenever the doctor investigates a case of alleged food poisoning, ensure that the guest should be told that 'Food poisoning can only be diagnosed by bacterial analysis, using a medical laboratory both for food and personal samples."

·         Refer to Health and Safety manuals for further guidance.

FIRST AID

·         First Aid should be provided only if a recognized governing body certifies members and members regularly attend refreshment training.