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The Hygiene Manager is responsible for maintaining the highest standards of food safety, hygiene, sanitation, and quality control throughout the hotel. The role ensures compliance with food safety regulations, HACCP standards, and hotel hygiene policies across kitchens, restaurants, storage areas, and operational departments.

Develop, implement, and maintain comprehensive food safety and hygiene protocols aligned with local regulations and international standards

• Conduct regular inspections and audits of all food preparation areas, storage facilities, dining spaces, and back-of-house operations to ensure compliance with established standards
• Monitor and document HACCP procedures, including critical control points, to prevent food contamination and ensure product safety
• Investigate food safety incidents, complaints, and non-conformances; implement corrective and preventive actions as needed
• Train and educate kitchen staff, housekeeping, and operational teams on proper hygiene practices, food handling procedures, and sanitation protocols
• Maintain detailed records of inspections, audits, training sessions, and corrective actions for regulatory review and internal documentation
• Coordinate with external health authorities and regulatory bodies during inspections and certifications
• Manage inventory and procurement of cleaning supplies, sanitizers, and food safety equipment
• Develop and deliver hygiene awareness programs and refresher training to ensure continuous compliance across all departments
• Report findings and recommendations to senior management and participate in continuous improvement initiatives

• Bachelor's degree or diploma in Food Science, Hotel Management, Hospitality Management, Microbiology, Nutrition, or a related field
• Minimum 5-7 years of professional experience in hotel hygiene, food safety, quality assurance, or a similar role within the hospitality industry
• Proven knowledge of local food safety regulations and international hygiene standards applicable to food service operations
• Demonstrated experience conducting food safety audits, inspections, and HACCP assessments
• Strong leadership and team management capabilities with the ability to train and supervise staff across multiple departments
• Excellent documentation, record-keeping, and report-writing skills for regulatory compliance and internal audits
• Certification in HACCP, Food Safety Management, or Quality Management systems
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WHAT IS IN IT FOR YOU:

• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities