Hygiene & Food Safety Manager

Key Responsibilities:

1. Food Safety Management

• Develop, implement, and maintain the hotel's Food Safety Management System (FSMS) in line with HACCP principles and local authority requirements.

• Ensure compliance with Oman Municipality health regulations and corporate hygiene policies.

• Conduct regular food safety audits in all kitchens, restaurants, bars, and storage areas.

• Oversee the temperature monitoring, cleaning, and sanitization schedules for all food-related operations.

2. Training & Awareness

• Conduct regular training sessions for all F&B and kitchen employees on hygiene and food safety procedures.

• Ensure new staff undergo proper hygiene induction and ongoing refresher training.

• Promote a culture of hygiene awareness throughout the hotel.

3. Inspections & Documentation

• Perform daily inspections of kitchens, restaurants, and staff canteen to ensure cleanliness and compliance.

• Maintain proper documentation for all hygiene-related checklists, audits, pest control reports, and corrective actions.

• Ensure timely calibration and maintenance of food safety equipment.

4. Liaison & Compliance

• Liaise with local health authorities, pest control providers, and waste management vendors.

• Ensure corrective actions are implemented following health inspections and internal audits.

• Stay updated on food safety regulations, best practices, and emerging risks.

5. Quality Assurance

• Work closely with the Executive Chef and F&B management to monitor product quality and storage standards.

• Verify that suppliers meet the hotel’s food safety and hygiene requirements.

• Support the hotel’s sustainability and waste reduction initiatives related to food safety.