Hygiene Manager

Hygiene Manager

Hyatt is guided by its purpose: to care for people so they can be their best. Hyatt’s portfolio includes 1,000+ hotel and all-inclusive properties in over 75 countries across 6 continents. Hyatt’s offerings include brands in the Timeless Collection, including Park Hyatt®, Grand Hyatt®, Hyatt Regency®, Hyatt®, Hyatt Residence Club®, Hyatt Place®, Hy...

Hygiene Manager

• Job Type Full Time
• Qualification BA/BSc/HND , OND , Professional Certificate
• Experience 3 - 5 years
• Location Lagos
• City Ikeja
• Job Field Food, Beverage and Hospitality

About the role

• The Hygiene Manager is responsible for implementing, managing, and continuously improving all hygiene, sanitation, and food safety standards within the hotel.
• This role ensures compliance with Hyatt brand policies, HACCP principles, and local health regulations, while fostering a strong culture of cleanliness and safety across all F&B operations.

Key Responsibilities

Food Safety & Hygiene Compliance:

• Establish, implement, and maintain the hotel’s Food Safety Management System (FSMS) based on HACCP standards.
• Ensure all kitchens, outlets, bars, storage areas, and food production spaces comply with internal and external hygiene regulations.
• Conduct routine hygiene inspections and corrective action follow-up.
• Prepare for and manage all local government health inspections.

Training & Development:

• Design and deliver ongoing food safety, hygiene, and sanitation training for culinary and service staff.
• Maintain hygiene certification and training records for all team members.
• Coach department heads on best practices and ensure daily operational compliance.

Quality Assurance & Monitoring:

• Monitor food handling, storage temperatures, receiving processes, and personal hygiene practices.
• Verify that cleaning schedules (daily, weekly, deep cleaning) are executed as per standards.
• Validate sanitation of equipment, utensils, cold rooms, and workstations.
• Conduct microbiological swabbing/tests where required and track results.

Documentation & Reporting:

• Maintain all HACCP documentation, SOPs, checklists, and audit records.
• Prepare periodic hygiene reports for F&B leadership and hotel management.
• Lead internal hygiene audits and support third-party audits.

Coordination & Communication:

• Work closely with Executive Chef, F&B Director, Stewarding, Purchasing, and Engineering teams.
• Ensure chemicals, cleaning agents, PPE, and sanitation tools are safely used and properly stored.
• Participate in menu planning to ensure safe food preparation methods.

Crisis & Incident Management:

• Lead investigations of food-related incidents, guest complaints, or suspected contamination.

• Develop and maintain emergency response plans for food safety risks.

• Advise management on immediate corrective and preventive actions.

• Education & Experience

• Degree/diploma in Food Science, Microbiology, Hospitality Management, or related field.

• Minimum 3–5 years of hygiene, food safety, or QA experience in a hotel, cruise, or food manufacturing environment.

• HACCP Level 3/4 or equivalent certification required.

• Experience with luxury or international hotel brands preferred.

Skills & Competencies:

• Strong knowledge of HACCP, FSMS, ISO 22000, and local food safety laws.
• Excellent training and communication skills.
• Ability to conduct detailed audits and implement corrective actions.
• Strong organizational skills and attention to detail.
• Proficient with documentation, reporting, and compliance systems.

Personal Attributes:

• High integrity and strong sense of responsibility.
• Proactive, process-driven, and safety-focused.
• Able to work independently and influence multiple departments.
• Calm and analytical in urgent situations.

And we offer a great range of benefits, including:

• Long term career growth opportunities

• A motivated and connected team

• 12 complimentary nights (per year) in other Hyatt properties around the world as well as colleague rates and discounts

• And a company that truly cares.

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