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