RWRSA - Hygiene Manager

The Hygiene Manager is responsible for leading and maintaining all food safety, hygiene, sanitation, and HACCP programs across Food & Beverage operations, culinary facilities, stewarding areas, receiving, storage, and associate dining facilities. The role ensures full compliance with Rosewood brand standards, local regulatory requirements, and international food safety practices while protecting the health and wellbeing of guests and associates.

A strong operational presence is maintained throughout all food production and service areas, ensuring hygiene standards are consistently implemented, monitored, and improved. The Hygiene Manager works closely with Culinary, Food & Beverage, Stewarding, Engineering, and other operational departments to promote a culture of food safety excellence and continuous improvement. Accountability includes compliance management, audit performance, associates training, risk mitigation, and maintaining the highest standards of sanitation and food safety throughout the resort.

• Quality: Lead and maintain the property's Food Safety Management System and HACCP program.
• Ensure compliance with Rosewood standards, local health regulations, and food safety legislation.
• Conduct regular inspections of kitchens, restaurants, bars, stewarding areas, storage rooms, receiving docks, and associate dining facilities.
• Monitor food receiving, storage, preparation, cooking, holding, transportation, and service practices.
• Ensure proper temperature monitoring, food labeling, stock rotation, and allergen control procedures.
• Conduct internal hygiene audits and verify compliance with sanitation standards.
• Monitor cleaning schedules and sanitation procedures across all food handling areas.
• Investigate food safety incidents, guest complaints, and hygiene concerns, ensuring corrective actions are implemented.
• Coordinate pest control programs and ensure preventive measures are maintained throughout the property.
• Participate in health authority inspections, corporate audits, and third-party food safety assessments.
• Ensure all food safety documentation, records, and compliance reports remain updated and properly maintained.
• Monitor water quality testing, chemical storage, and sanitation procedures.
• Support operational departments in maintaining hygiene best practices and continuous improvement initiatives.
• Ensure compliance with personal hygiene standards and proper use of protective equipment by associates.

• Financial:
  • Support departmental objectives by minimizing food safety risks and operational losses.
  • Monitor waste management practices and support food waste reduction initiatives.
  • Assist in controlling costs associated with sanitation, cleaning chemicals, and food safety programs.
  • Ensure efficient use of food safety resources, equipment, and compliance tools.
  • Support procurement teams by verifying supplier food safety compliance requirements.
  • Participate in annual budgeting and planning for food safety and hygiene programs.
  • Monitor contractor and supplier compliance related to hygiene and sanitation standards.
  • Identify opportunities to improve efficiency while maintaining full compliance with food safety requirements.

• Leading:
  • Lead food safety awareness initiatives across all operational departments.
  • Deliver hygiene, HACCP, allergen, and food safety training programs for associates.
  • Conduct onboarding food safety training for new associates.
  • Coach managers, supervisors, and associates on hygiene standards and compliance expectations.
  • Support departments in developing corrective action plans following inspections and audits.
  • Promote a culture of accountability, ownership, and food safety awareness throughout the resort.
  • Maintain strong working relationships with Culinary, Stewarding, Food & Beverage, Purchasing, Engineering, and Housekeeping teams.
  • Conduct follow-up inspections and verification checks to ensure corrective actions are sustained.
  • Communicate compliance updates, regulatory changes, and food safety initiatives to operational leaders.
  • Lead by example through professionalism, operational knowledge, and commitment to food safety excellence.
  • Act as the property's…