Cluster Hygiene Manager

Job Summary

The Hygiene Manager is responsible for developing, implementing, and maintaining the highest hygiene and sanitation standards across four Hyatt Place properties. This role ensures compliance with local health regulations, Hyatt brand standards, and international hygiene best practices to create a safe and healthy environment for guests and employees.

• Ensure all properties comply with local and international hygiene regulations, including HACCP (Hazard Analysis and Critical Control Points), FDA, and WHO guidelines.
• Develop, implement, and monitor hygiene policies, SOPs, and safety procedures across all four properties.
• Conduct regular hygiene audits and risk assessments in food & beverage, housekeeping, and public areas.
• Ensure proper handling, storage, and disposal of food, chemicals, and waste per safety guidelines.
• Monitor and maintain high cleanliness standards in kitchens, restaurants, guest rooms, public spaces, and employee areas.

• Conduct hygiene and food safety training sessions for staff, including kitchen teams, housekeeping, and F&B service teams.
• Keep all employees updated on best hygiene practices, including COVID-19 protocols and emerging health risks.
• Promote a hygiene-conscious culture within the hotels through engagement programs and awareness campaigns.

• Perform routine and surprise hygiene inspections across all four properties.
• Maintain detailed hygiene records, reports, and documentation for internal audits and external health inspections.
• Address non-compliance issues by implementing corrective action plans and follow-ups.
• Ensure pest control programs are in place and monitored effectively.

• Work closely with the Executive Chef, Housekeeping, Engineering, and F&B teams to maintain hygiene standards.
• Liaise with local health authorities and regulatory bodies for inspections, permits, and certifications.
• Assist in crisis management planning for foodborne illness outbreaks or other health-related emergencies.

• Bachelor’s degree in Food Science, Microbiology, Environmental Health, Hospitality Management, or a related field.
• Certified in HACCP, ISO 22000, or equivalent food safety standards.
• Minimum 3–5 years of experience in hygiene and sanitation management within hotels, resorts, or the hospitality industry.
• Strong understanding of hotel operations, food safety regulations, and cleaning protocols.
• Experience in multi-property hygiene management is an advantage.
• Excellent communication, leadership, and training skills.
• Ability to work independently and manage multiple locations effectively.