Food Hall Food Safety & HSE Manager

Job Description

Requirements

• Experience & Education
• – Minimum of five (5) years’ experience in similar managerial position
• – Certifications in HACCP Level 3 or higher, Food Safety Level 3 or higher, Fire Safety Training, First Aid
• Certification, and Sustainability or Environmental Management certification (such as ISO 14001 Lead
• Implementer / Lead Auditor or equivalent) are required or preferred
• Market & Industry Knowledge
• – Extensive market knowledge and high-value network cultivated in the GCC market
• – Strong knowledge of food safety regulations, hygiene standards, environmental health requirements,
• and sustainability practices within hospitality and F&B operations
• Technical & Professional Skills
• – Advanced verbal and written communication skills in English language
• – Computer advanced user of Microsoft Office applications and related operations systems
• – Strong understanding of HACCP systems, food safety procedures, fire safety protocols, first aid
• response, workplace health & safety practices, and sustainability practices in F&B environments
• Leadership & Personal Attributes
• – Great interpersonal skills and ability to lead a multinational team
• – Proven track record of positive achievements in the F&B industry
• Note: This job description reflects key duties and responsibilities of the position and is not to be interpreted as
• exhaustive.

Responsibilities

• 1. Health, Safety & Compliance
• • Ensure full compliance with health, safety, sanitation, and environmental regulations in accordance with local authorities and company policies.
• • Develop and implement a comprehensive HACCP management system.
• • Conduct daily / weekly inspections and audits to identify potential safety risks, hygiene issues, or maintenance requirements.
• • Ensure the dishwashing and stewarding areas follow sanitation and safety protocols at all times.
• • Monitor food hall pods to ensure food safety standards and cleanliness requirements are followed by tenants.
• • Provide food safety support and audits in collaboration of TR manager.
• • Report any safety concerns, hazards, or non-compliance issues to management and coordinate corrective actions.
• 2. Stewarding & Sanitation Operations
• • Supervise and coordinate the daily operations of the stewarding team to ensure efficient cleaning and sanitation processes.
• • Monitor dishwashing procedures to ensure proper cleaning, sanitizing, and storage of all tableware, utensils, and kitchen equipment.
• • Maintain cleanliness and sanitation of kitchens, dining areas, storage areas, dishwashing stations, and service areas.
• • Ensure proper waste disposal and recycling procedures in compliance with environmental regulations.
• • Ensure the cleanliness of guest facilities including restrooms and public areas.
• • Maintain high standards of cleanliness in outdoor terrace areas and public spaces.
• 3. Inventory & Resource Management
• • Manage AMSD inventory including cleaning chemicals, supplies, disposables, and equipment ensuring adequate stock levels.
• • Coordinate with the Ops Manager / Purchasing department for ordering cleaning materials and operational supplies.
• • Monitor and report inventory levels and ensure timely replenishment of essential materials.
• • Conduct bi-weekly inventory checks for crockery and cutlery and share reports with management.
• 4. Training & Staff Supervision
• • Train, supervise, and motivate the stewarding and sanitation team, ensuring high performance and teamwork.
• • Organize and conduct Food Safety training sessions for tenants and pods every three months.
• • Provide ongoing training to staff on food safety, hygiene standards, sanitation procedures, and safety practices.
• • Manage stewarding team schedules and duty assignments.
• • Conduct performance evaluations and provide regular feedback to his team.
• • Manage stewarding team vacation requests and coordinate approvals with management.
• 5. Maintenance & Facility Coordination
• • Coordinate with external maintenance providers to ensure maintenance issues are addressed promptly.
• • Monitor and report damaged furniture, equipment issues, and operational defects.
• • Ensure any maintenance needs are communicated to the Ops Manager and relevant departments.
• • Oversee the scheduling and monitoring of pest control services and ensure presence during treatment procedures.
• 6. Audits, Reporting & Communication
• • Conduct regular cleanliness and sanitation audits for all pods and shared areas.
• • Monitor the condition of storage areas including vegetable rooms, dry storage, and chillers.
• • Provide weekly updates to the Ops Manager regarding operational issues, maintenance updates, and compliance matters.
• • Report operational concerns and facility requirements related to dining hall operations.
• Coordinate with the Ops Manager regarding cleaning materials, disposables, and operational requirements.

Skills Required