Hygiene Manager - Hospitality

Introduction

Designed by a team of highly skilled local and international multi award winning design firms, our hotel is a game changer in the East African hospitality market. The5-star hotel is based in Runda, Off Northern Bypass Road spreading over 8 acres.

The new luxury hotel features the highest standard, exquisitely designed: 211 guest rooms, an array of restaurants & bars, night club, swimming pool, gym & spa, events’ garden as well as extensive MICE facilities to cater for over 2,000 guests.

Beyond design, the hotel also aims to take customer centricity & employee satisfaction to a new level in the industry. For more information, please follow the link below:

https://gleenairobi .com/

Job Brief

Hygiene Manager will be responsible for managing the hotel's hygiene, sanitation and food safety operations, including developing qualified departmental trainers for each kitchen section, stores, purchase and receiving departments. Ensuring that all food handling employees have adequate knowledge of food safety following immaculate grooming standards and is the custodian of the hotel's grooming policy as guided by the HR Department.

• Under the guidance of the Executive Chef, implement/maintain HACCP, Food Safety and Personal Hygiene Standards at all times
  

• Writing food safety management system manual and standard food safety procedures as per local and internal guidelines as well the guidance of the Executive Chef
  

• Implementing systems and conducting regular checks to ensure food handlers are adhering to good food and personal hygiene practices, during food preparation and general handling
  

• Carrying out internal Food Hygiene Audits in all food preparation rooms
  

• Ensure daily routine checks are done in liaison with the Chief in all food & beverage areas
  

• Developing, implement, reviewing and updating the food safety management system procedures, in accordance with local regulations and international standards
  

• Managing day to day activities of Food Safety and maintaining hygiene records, appropriately
  

• Monitoring and verifying that food is received, handled, prepared, stored, transported and served always in a satisfactory manner, in accordance with the Food Safety & HACCP Rules & Regulations
  

• Supporting the Executive Chef on conducting supplier audits to approve food suppliers
  

• Spot check on receiving area for food hygiene and vendor product quality to ensure the resort’s criteria is met
  

• Guiding the internal HACCP auditors to perform inter departmental audit
  

• Providing awareness training in HACCP for all food handlers
  

• Develop on the job and class room trainings for all culinary, service and stewarding staff and ensures that each food handler goes through the statutory training
  

• Making food safety and HACCP training plans for food handlers
  

• Organize monthly food safety meetings and training, distributes and keeps accurate records of the same
  

• Create a monthly report of the operational hygiene gaps and develop a plan of action ensuring compliance
  

• Follow up with all related teams that trainings are understood and actions implemented
  

• Investigating food safety complaints, and reporting to management in a timely manner as well as providing remedy or problem resolution options
  

• Auditing all food preparation areas and reporting findings and liaise with the concerned departments on consistent preventive/corrective actions
  

• Maintaining Environment Health and Safety standards in the hotel as per hotel and local guidelines
  

• Assessing hazards and conducting risk assessment on health and safety as per local authority standards
  

• Liaising inspections and statutory requirements from the relevant Government Authorities, and External Auditors of food safety system
  

• Auditing on Environment Health and safety and reporting findings and liaise with the concerned departments on consistent preventive/corrective actions.
  

• Maintaining all records pertaining Hygiene, Health and Safety including and not limited to periodic meetings, audit reports, complaints, etc.
  

• Responsible for effective and efficient maintenance of records related to the hotel’s sanitation and hygiene program
  

• Ensures that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference
  

• Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters
  

• Attends to any visit of the governmental body in terms of food hygiene and encourage a positive working relations
  

Requirements

• Minimum Diploma in Food Production/holder of Level 3 Food Hygiene Certificate or its equivalent
  

• 3+ years relevant proven experience in a similar role in a luxury hotel or food service industry
  

• Highly effective trainer with trainer of trainer experience
  

• At least 3 years experience in the Hotel or Food Service industry
  

• Proactive problem solver
  

• Excellent organizational skills
  

• Ability to generate, prepare, analyze and present reports
  

• Comprehensive knowledge of food safety and kitchen hygiene practices
  

• General understanding of the Safety & Health in hospitality industry