Hygiene Manager

SLS; Saudi Arabia; On-site; SAR 40,000 - 80,000; Full time

Job summary

An established industry player is seeking a Hygiene Manager to lead food safety initiatives across its F&B operations. This role is pivotal in ensuring compliance with local and international standards, enhancing the guest experience through rigorous hygiene practices. The ideal candidate will have a strong background in food safety management, excellent leadership skills, and a commitment to fostering a culture of safety and excellence. Join a dynamic team where your expertise will make a significant impact on maintaining the highest standards of food safety in a luxury hospitality environment.

Qualifications

• Bachelor's degree in Food Science or related field required.
• Minimum 3-5 years of experience in food safety or HACCP supervisory role.

Responsibilities

• Oversee development and implementation of food safety practices.
• Conduct regular audits and inspections for compliance.
• Train staff on HACCP principles and hygiene practices.

Skills

Food Safety Management

HACCP Principles

Leadership

Training and Development

Analytical Skills

Communication Skills

Education

Bachelor's degree in Food Science

Certified in HACCP

Additional certifications in ISO 22000

Job description

The Hygiene Manager is responsible for overseeing the development, implementation, and continuous monitoring of food safety and hygiene practices in compliance with local and international food safety standards. The role ensures the highest level of food safety across all F&B operations in the hotel, in accordance with Saudi Food and Drug Authority (SFDA) regulations and 5-star hospitality standards.

Key Responsibilities:

People Management

• Train, schedule, coach and mentor F&B and kitchen staff.
• Attend training and development programs as required and promoting the development of the team.
• Provide ongoing coaching and compliance trainings.
• Evaluate objectively the performance of subordinates and conduct periodically reports.
• Foster a positive, respectful, and high-performance work culture.

Operations

• Develop, implement, and maintain the hotel s HACCP system in compliance with SFDA and international food safety regulations (Codex Alimentarius, ISO 22000, etc.).
• Conduct regular risk assessments and hazard analyses for all food and beverage operations.
• Monitor and verify all Critical Control Points (CCPs), ensuring control measures are effectively implemented and documented.
• Coordinate and conduct internal food safety audits, inspections, and hygiene checks across all kitchen and F&B areas.
• Lead the investigation of food safety incidents, non-conformities, or guest complaints related to food hygiene, and implement corrective actions.
• Train kitchen and F&B staff on HACCP principles, hygiene practices, and proper food handling procedures.
• Maintain comprehensive and up-to-date documentation, including food safety logs, audit reports, and training records.
• Liaise with local regulatory authorities (SFDA, Municipality) to ensure compliance and readiness for audits or inspections.
• Work closely with the Executive Chef and F&B management to support menu development and operational efficiency with food safety as a priority.
• Monitor supplier compliance with food safety standards and conduct regular supplier audits when required.

Compliance & Safety

• Enforce strict adherence to food safety, hygiene, and sanitation standards.
• Implement and monitor HACCP and safety procedures.
• Maintain compliance with local health regulations and food handling policies.
• Conduct regular kitchen and front of house inspections and ensure readiness for health inspections.
• Work closely with kitchen and front-of-house management to ensure cohesive service and guest satisfaction.
• Maintain a strong presence during service and interact with guests when appropriate.

Qualifications

• Bachelor s degree in Food Science, Microbiology, Hospitality Management, or related field.
• Certified in HACCP (Level 3 or 4 preferred); additional certifications in ISO 22000, FSSC, or Food Safety Management are advantageous.
• Minimum 3 5 years of experience in a food safety or HACCP supervisory role, preferably within luxury hotels or high-end F&B establishments.
• Strong understanding of SFDA and local health regulations in Saudi Arabia.
• Proven leadership skills and experience in conducting training sessions and audits.
• Excellent communication skills in English (Arabic is a plus).
• Attention to detail, strong organizational and analytical skills.
• Physically able to stand for extended periods and lift up to 20kg

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