Food & Safety Manager

Mövenpick Hotels & Resorts is a globally recognized Swiss hospitality brand known for its upscale hotels and resorts, offering a blend of Swiss excellence, contemporary design, and warm hospitality. Founded in 1948, the brand has expanded to over 100 locations worldwide, catering to both business and leisure travelers. Whether catering to corporate events, family vacations, or romantic getaways, Mövenpick is dedicated to delivering comfort, innovation, and a touch of Swiss hospitality.

The Food Safety Manager is responsible for developing, implementing, and maintaining the hotel’s food safety management system to ensure full compliance with local regulations, brand standards, and international food safety requirements. The role ensures the highest standards of hygiene, sanitation, and food handling practices across all kitchen and food production areas.

Key Responsibilities

1. Food Safety & Compliance

• Develop, implement, and monitor the Food Safety Management System (FSMS).
• Ensure compliance with local municipality regulations (e.g., municipality food safety authority) and brand standards.
• Maintain HACCP documentation and ensure critical control points are monitored effectively.
• Conduct regular internal food safety audits and inspections.
• Ensure corrective actions are implemented for any non-conformities.

2. Hygiene & Sanitation Control

• Monitor personal hygiene practices of all food handlers.
• Ensure proper cleaning and sanitation schedules are followed.
• Oversee pest control programs and maintain related documentation.
• Conduct temperature monitoring of storage areas, freezers, chillers, and hot holding equipment.

3. Training & Awareness

• Conduct food safety and hygiene training sessions for all kitchen and F&B staff.
• Ensure all food handlers possess valid food handler certificates.
• Promote food safety culture across departments.

4. Documentation & Reporting

• Maintain accurate food safety records and logs.
• Prepare reports for management on compliance status and risk areas.
• Coordinate with external auditors and government inspectors.
• Handle any food safety complaints and investigate root causes.

5. Risk Management

• Conduct risk assessments for food production processes.
• Ensure allergen management protocols are in place.
• Monitor supplier food safety compliance and conduct vendor audits if required.
• Lead food recall procedures if necessary.

6. Continuous Improvement

• Recommend improvements to enhance food safety standards.
• Stay updated with changes in food safety laws and industry best practices.
• Support sustainability and waste reduction initiatives related to food safety.

• Bachelor’s degree in Food Science, Microbiology, Hospitality Management, or related field.
• HACCP Certification (Level 3 or higher preferred).
• Minimum 3–5 years of experience in food safety within hospitality or food production.
• Strong knowledge of local food safety regulations.
• Experience in 4-star or 5-star hotel operations preferred.