ASSISTANT MANAGER- HYGIENE

Summary
The Hyatt Place Experience. Hyatt Hotels have long been known for going beyond
simple accommodations to create rewarding experiences for their guests.
Through dramatic design, innovative cuisine and attentive service, Hyatt
approaches the hotel stay as an opportunity to inspire. Hyatt Place is
designed to give guests a brand-new hotel experience. And you are the key to
bringing it to life.
As the Assistant Manager - Hygiene (Food & Beverage and Kitchen), you will
play a critical role in maintaining and enhancing hygiene standards in our F&B
outlets and kitchens. You will collaborate closely with the Executive Chef,
Food & Beverage Managers and other teams to ensure compliance with local and
international hygiene regulations and to create a safe and enjoyable dining
experience for our guests.
Key Responsibilities:
* Hygiene Compliance: Ensure that all F &B and kitchen operations comply with local health regulations, international standards, and brand requirements.
* Training and Education: Develop and conduct hygiene and food safety training programs for kitchen and F &B staff to promote best practices and compliance.
* Inspections and Audits: Conduct regular inspections and audits of kitchen facilities, storage areas, and F &B outlets to identify and address hygiene and food safety issues promptly.
* Documentation: Maintain detailed records of hygiene inspections, incidents, and corrective actions taken. Prepare reports for senior management and regulatory authorities as required.
* Supplier Relations: Collaborate with suppliers to ensure the quality and safety of food products and cleaning materials used in the kitchen and F &B outlets.
* Menu Compliance: Work closely with chefs and F &B managers to ensure that menu items are prepared, stored, and served in a manner that meets hygiene and food safety standards.
* Emergency Response: Develop and implement emergency response plans for food-related incidents, ensuring the safety of guests and staff.
* Budget Management: Assist in budget planning and management for hygiene-related expenses, optimizing cost-efficiency while maintaining high standards.
* Team Supervision: Lead and supervise a team of hygiene officers and kitchen staff, providing guidance, coaching, and support to maintain excellence in hygiene and food safety.
* Continuous Improvement: Identify opportunities for process improvement and recommend changes to enhance hygiene, sanitation, and food safety standards.

Qualifications
* Bachelor's degree in Microbiology or a related field.
* Proven experience in a similar role in the hospitality industry, particularly in food and beverage operations.
* Strong knowledge of local and international hygiene and food safety regulations and standards.
* Exceptional leadership and team management skills.
* Excellent communication and interpersonal abilities.
* Keen attention to detail and a commitment to upholding high hygiene and food safety standards.
* Ability to work effectively under pressure and adapt to changing circumstances.