Food Safety and Hygiene Manager

The Food Safety and Hygiene Manager oversees all food safety practices within the hotel premises. The primary role is to develop, implement, and monitor food safety management systems (e.g., HACCP and ISO 22000), ensuring compliance with health and safety regulations.

The role includes conducting regular inspections and audits, identifying potential risks, and implementing corrective actions to prevent contamination and foodborne illnesses. The manager also trains Food & Beverage team members on hygiene standards, proper food handling, sanitation procedures, and personal hygiene practices.

Additionally, the manager is responsible for maintaining documentation, liaising with the Municipality and other local authorities, managing incident investigations, and ensuring continuous improvement in food safety performance.

Key Responsibilities:

• Implement and monitor food safety systems (HACCP, ISO standards)
• Conduct hygiene inspections and risk assessments
• Train employees on food safety and sanitation practices
• Ensure compliance with local health regulations
• Investigate food safety incidents and implement corrective actions
• Maintain records, reports, and audit documentation

Skills & Requirements:

• Strong knowledge of food safety standards and regulations
• Excellent attention to detail and problem-solving skills
• Experience in quality assurance or food safety management
• Effective communication and training abilities
• Certification in food safety (e.g., HACCP, ISO 22000) is preferred

This role is critical in protecting public health, maintaining brand reputation, and ensuring high-quality food service operations.