Assistant Food Safety & Hygiene Manager

About the role

The Assistant Food Safety & Hygiene Manager supports the Food & Beverage Head of Department and the Executive Chef in maintaining the highest standards of food safety and hygiene across the hotel. The role ensures compliance with HACCP, local regulations and internal policies, while driving continuous improvement and guest satisfaction.

Key responsibilities

• Monitor daily hygiene checks in all F&B areas, including freezers, fridges, pastry counters and buffet displays.
• Organise and record food safety training sessions, ensuring staff understand and apply procedures.
• Develop and lead food safety committees, producing monthly gap analysis reports and action plans.
• Attend daily F&B meetings, site visits for external catering, and governmental inspections, providing feedback on hygiene performance.
• Coordinate pest‑control programmes with the Stewarding department and conduct regular third‑party consultant meetings.
• Evaluate and audit suppliers, conducting regular visits to verify hygiene standards.
• Collect food samples from events and external caterings for quality reference.
• Prepare weekly and monthly F&B performance reports, ensuring accurate data recording.
• Support operational peaks and seasonal events by providing flexible assistance.

Required profile

• Strong knowledge of HACCP principles and local food safety regulations.
• Experience working in a hotel or large hospitality environment.
• Ability to train and motivate staff on food safety and hygiene practices.
• Excellent organisational skills with a focus on detail and documentation.
• Professional appearance and adherence to hotel dress code and grooming standards.

Required skills

• HACCP system implementation and maintenance.
• Food safety regulations compliance.
• Pest‑control programme development and monitoring.