Hygiene Manager

The Hygiene Manager is responsible for maintaining high standards of food safety, hygiene, sanitation, and cleanliness across the hotel’s food and beverage operations. The role ensures compliance with hotel standards, HACCP requirements, applicable regulations, and food safety best practices. The Hygiene Manager reports directly to the Executive Chef and works closely with Culinary, Stewarding, Food & Beverage, Purchasing, Stores, and other departments.

Responsibilities

• Oversee food safety, hygiene, sanitation, and cleanliness standards across hotel kitchens, restaurants, bars, stewarding areas, storage, receiving, and other food handling areas.
• Implement and monitor the hotel’s HACCP and food safety management systems, policies, procedures, and hygiene standards.
• Conduct regular hygiene inspections and audits, including monitoring food handling, personal hygiene, temperature control, food storage, labelling, allergen management, and prevention of cross-contamination.
• Monitor the cleanliness and sanitation of food preparation areas, equipment, utensils, refrigerators, freezers, and food contact surfaces.
• Maintain accurate records for hygiene inspections, temperature monitoring, cleaning schedules, pest control, corrective actions, and training.
• Identify hygiene and food safety risks, recommend corrective and preventive actions, and follow up to ensure issues are resolved effectively.
• Coordinate and monitor pest control, waste management, cleaning chemical control, and sanitation programs.
• Conduct food safety and hygiene training, briefings, and refresher sessions for culinary, stewarding, F&B, and other relevant colleagues.
• Work closely with the Executive Chef and department heads to maintain consistent hygiene and food safety standards throughout the hotel.
• Assist with investigations of food safety incidents, guest complaints, suspected food contamination, and other hygiene-related concerns.
• Prepare the hotel for internal, corporate, government, statutory, and third-party food safety audits and inspections.
• Maintain up-to-date knowledge of food safety legislation, HACCP requirements, hygiene regulations, and industry best practices.
• Monitor food receiving and supplier hygiene standards where required.
• Prepare hygiene reports, audit findings, trend analysis, and recommendations for management review.
• Promote a strong food safety culture and ensure colleagues understand and take ownership of hygiene standards.
• Perform other reasonable duties assigned by the Executive Chef or Hotel Management.

Qualifications

• Diploma or Degree in Food Safety, Food Science, Hospitality Management, Hotel Management, Environmental Health, or a related discipline.
• Previous experience in a Hygiene Manager, Food Safety Manager, Hygiene Officer, QA, or similar role in a five-star hotel, luxury resort, high-end restaurant, or food service environment is preferred.
• Strong knowledge of HACCP, food safety, hygiene, sanitation, allergen management, pest control, and food handling practices.
• Relevant HACCP, Food Safety, or Food Hygiene certification is required; additional qualifications are an advantage.
• Experience in conducting hygiene inspections, internal audits, risk assessments, and corrective action follow-up.
• Strong attention to detail, analytical and organizational skills.
• Good communication and interpersonal skills with the ability to train, coach, and influence colleagues at all levels.
• Professional, proactive, and confident in enforcing hygiene and food safety standards.
• Good command of English; additional languages are an advantage.
• Able to work in a fast-paced five-star hotel environment and respond effectively to operational requirements and food safety concerns.
• Willing to work flexible hours, weekends, public holidays, and hotel events when required.