Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman

Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas.

The Hygiene Manager is responsible for overseeing and ensuring the highest standards of food safety, hygiene, and sanitation throughout the resort's food and beverage operations, in full compliance with local regulations and Shangri-La’s food safety standards. The role supports all departments involved in food handling and public areas, fostering a strong culture of hygiene awareness and continuous improvement.

As Hygiene Manager you are expected to:
Develop and Implement Standards: Lead the development, implementation, and continuous improvement of the resort's food safety and hygiene standards in alignment with Shangri-La policies and Oman’s regulatory requirements.

Audit and Compliance Monitoring: Conduct regular hygiene inspections and audits across all food handling and storage areas to ensure full compliance with established standards and procedures.

Ensure Compliance with Shangri- La Food Safety: Oversee the application of Shangri-La’s Food Safety Management System (SFSMS), ensuring all compliance objectives are consistently achieved.

Microbiological Monitoring: Manage coordination with third-party laboratories for scheduled microbiological testing and ensure the hygienic integrity of all kitchen and food service areas.

Incident Investigation: Lead investigations into guest or staff-related food safety complaints, including foodborne illness cases, and implement corrective and preventive actions.

Supplier Audits and Product Quality: Conduct supplier audits to assess hygiene and food safety practices, address non-conformances, and ensure only high-quality products enter the resort.

Training and Development: Deliver Basic Food Hygiene and refresher training to all relevant staff, ensuring competency and awareness of food safety practices across departments.

Full-Area Auditing: Oversee hygiene audits in all food-related areas, including kitchens, restaurants, stores, receiving docks, cold rooms, and chillers to ensure cleanliness and regulatory compliance.

Staff Knowledge Assessment: Regularly evaluate colleagues' understanding of food safety protocols and organize targeted training to address any gaps.

Allergy Risk Management: Take proactive measures in managing food allergy risks by investigating cases, conducting root cause analyses, and implementing effective mitigation plans.

Additional Duties: Perform any other related duties as assigned by senior leadership to support hygiene excellence and guest safety. Job Id: HW4eBT5jdQCTku5Ji7vpaQiYMb7houqBHFuCsIuhhSwersLivjYr6Ay7CJqamZZ9w6E5ApsOFR7CyOj7CZJcQfEGG0Y+zVvYkIMv3wAP+WPq9tbOdv+sHO0rZIV3cglyRWKXLsD0gR9cQ+L4gn5X7SDETQ8PxChXXfkF6JcxQUmjOW5+srMIe+NrRmevaU1596oGfcc2KZyN56Qk1nqg8d7TpakDkVeSrU4Q4gvs3I+yfAU3iVJSrnH1Ddj1kR2u19gdQZ4mei2GfVe+MgGhB4QejLA=