You will be responsible for the efficient management of all hygiene and sanitation standards, ensuring full compliance with Hyatt International’s Corporate Strategies, Brand Standards, and local statutory regulations, while meeting guest, colleague, and owner expectations.

The Hygiene Manager will oversee the hotel’s hygiene function as an effective and productive cost centre, ensuring the highest level of cleanliness and food safety in all kitchens, restaurants, banquet operations, and back-of-house areas, in alignment with expected business levels and brand requirements.

You will be responsible for the efficient management of all hygiene and sanitation standards, ensuring full compliance with Hyatt International’s Corporate Strategies, Brand Standards, and local statutory regulations, while meeting guest, colleague, and owner expectations.

The Hygiene Manager will oversee the hotel’s hygiene function as an effective and productive cost centre, ensuring the highest level of cleanliness and food safety in all kitchens, restaurants, banquet operations, and back-of-house areas, in alignment with expected business levels and brand requirements.

Ideally with a degree, diploma, or certification in Food Science, Microbiology, or Hotel Management with a specialization in Food Safety. Minimum 2 years of work experience as a Hygiene Manager or Assistant Hygiene Manager in a 5-star hotel or large-scale food establishment with recognized hygiene and safety standards. A valid HACCP or Food Safety Certification is essential. Good communication and administrative skills, along with a strong understanding of local food safety regulations, are required.

Ideally with a degree, diploma, or certification in Food Science, Microbiology, or Hotel Management with a specialization in Food Safety. Minimum 2 years of work experience as a Hygiene Manager or Assistant Hygiene Manager in a 5-star hotel or large-scale food establishment with recognized hygiene and safety standards. A valid HACCP or Food Safety Certification is essential. Good communication and administrative skills, along with a strong understanding of local food safety regulations, are required.