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 hotel’s 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 hotel’s food operations

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

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 day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.