Food & Beverage Coordinator & Hygiene In-Charge

EOE/AA/Disabled/Veterans

What are we looking for

A Food & Beverage Coordinator & Hygiene In-Charge serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fulfill this role you should maintain the attitude behaviours skills and values that follow:

• Minimum one year experience in a similar combined role within a hotel resort or large-scale food service operation

• Sound knowledge of HACCP principles food safety legislation and international hygiene standards is a plus

• Strong background in stewarding operations kitchen hygiene and back-of-house supervision

• Organized and detail-oriented with a strong sense of responsibility and accountability

• Ability to manage multiple tasks and priorities in a high-pressure environment

• Excellent communication skills and the ability to train and motivate teams across departments

• A team player with strong leadership and coordination skills

• Passionate about food safety cleanliness and operational efficiency

• Familiarity with kitchen equipment dishwashing systems chemical usage and sanitation procedures

• Effective in conducting internal food safety audits and preparing for external inspections

• Hands-on and proactive with the ability to identify problems and implement practical solutions

• Technologically literate and able to use MS Office and HACCP recordkeeping software

• Holds a qualification or certification in Food Safety Hotel Management Culinary Arts or a related field

• Certified in:

  • HACCP (Hazard Analysis and Critical Control Point)

  • ISO 22000 (Food Safety Management System)

GROOMING/UNIFORMS
All employees must maintain a neat clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

NOTICE: Standing bending stooping and lifting weights up to and including 25 lbs. may be required. The hospitality business functions seven (7) days a week twenty-four hours a addition this is a hospitality business and a hospitable service atmosphere must be projected at all times.

A Food & Beverage Coordinator & Hygiene In-Charge ensures the implementation and compliance of food safety standards based on HACCP principles while also supporting the coordination of F&B operations and supervising stewarding activities to maintain cleanliness organization and hygiene in all back-of-house areas.

What will I be doing

The Food & Beverage Coordinator & Hygiene In-Charge is responsible for ensuring all food safety management systems are effectively implemented maintained and updated in accordance with HACCP guidelines while also coordinating with the F&B department and stewarding team to ensure operational excellence. Specifically this role will perform the following tasks to the highest standards:

• Implement monitor and maintain the hotels HACCP plan and food safety management system across all food handling areas

• Conduct regular inspections and internal audits to ensure food safety standards are followed by all kitchen and F&B staff

• Coordinate with chefs kitchen staff and F&B teams to ensure proper documentation procedures and corrective actions are taken when needed

• Supervise the stewarding team to ensure all kitchens storage areas and dishwashing sections are clean sanitized and compliant with hygiene regulations

• Monitor and control the proper use of cleaning materials chemicals and equipment according to hotel standards and safety protocols

• Assist in preparing for and participating in external audits and inspections by local authorities or certification bodies

• Support the F&B team in logistical coordination for events banquets and daily operations to ensure seamless service delivery

• Maintain accurate and up-to-date records of temperature logs cleaning schedules pest control and other HACCP documentation

• Train and guide kitchen and stewarding staff on food safety procedures hygiene practices and proper equipment handling

• Lead or support the monthly Food Safety & Sanitation (FSS) meetings to review performance corrective actions and continuous improvements

• Liaise with suppliers third-party auditors and local health authorities to ensure compliance with food safety and sanitation standards

• Participate actively in sustainability waste management and hygiene improvement initiatives across the hotels food operations

• Ensure stewarding areas operate in a safe organized and efficient manner with adequate staffing and resources at all times