Hygiene Manager

About the role The Hygiene Manager is responsible for implementing, managing, and continuously improving all hygiene, sanitation, and food safety standards within the hotel. This role ensures compliance with Hyatt brand policies, HACCP principles, and local health regulations, while fostering a strong culture of cleanliness and safety across all F&B operations. Key Responsibilities Food Safety & Hygiene Compliance: Establish, implement, and maintain the hotel's Food Safety Management System (FSMS) based on HACCP standards. Ensure all kitchens, outlets, bars, storage areas, and food production spaces comply with internal and external hygiene regulations. Conduct routine hygiene inspections and corrective action follow-up. Prepare for and manage all local government health inspections. Training & Development: Design and deliver ongoing food safety, hygiene, and sanitation training for culinary and service staff. Maintain hygiene certification and training records for all team members. Coach department heads on best practices and ensure daily operational compliance. Quality Assurance & Monitoring: Monitor food handling, storage temperatures, receiving processes, and personal hygiene practices. Verify that cleaning schedules (daily, weekly, deep cleaning) are executed as per standards. Validate sanitation of equipment, utensils, cold rooms, and workstations. Conduct microbiological swabbing/tests where required and track results. Documentation & Reporting: Maintain all HACCP documentation, SOPs, checklists, and audit records. Prepare periodic hygiene reports for F&B leadership and hotel management. Lead internal hygiene audits and support third-party audits. Coordination & Communication: Work closely with Executive Chef, F&B Director, Stewarding, Purchasing, and Engineering teams. Ensure chemicals, cleaning agents, PPE, and sanitation tools are safely used and properly stored. Participate in menu planning to ensure safe food preparation methods. Crisis & Incident Management: Lead investigations of food-related incidents, guest complaints, or suspected contamination. Develop and maintain emergency response plans for food safety risks. Advise management on immediate corrective and preventive actions. Education & Experience Degree/diploma in Food Science, Microbiology, Hospitality Management, or related field. Minimum 3 - 5 years of hygiene, food safety, or QA experience in a hotel, cruise, or food manufacturing environment. HACCP Level 3/4 or equivalent certification required. Experience with luxury or international hotel brands preferred. Skills & Competencies: Strong knowledge of HACCP, FSMS, ISO 22000, and local food safety laws. Excellent training and communication skills. Ability to conduct detailed audits and implement corrective actions. Strong organizational skills and attention to detail. Proficient with documentation, reporting, and compliance systems. Personal Attributes: High integrity and strong sense of responsibility. Proactive, process-driven, and safety-focused. Able to work independently and influence multiple departments. Calm and analytical in urgent situations. And we offer a great range of benefits, including: Long term career growth opportunities A motivated and connected team 12 complimentary nights (per year) in other Hyatt properties around the world as well as colleague rates and discounts And a company that truly cares.