Food Hall Food Safety & HSE Manager

POSITION OVERVIEW: The Health, Safety & Environment (HSE) Manager is responsible for ensuring that all health, safety, hygiene, sanitation, and environmental standards are implemented and maintained across the food hall operations. The role oversees stewarding operations, food safety compliance, sanitation standards, waste management, and maintenance coordination to ensure a safe, clean, and compliant environment for tenants, staff, and guests. The HSE Manager works closely with the Operations Manager, Venue Manager and external service providers to ensure compliance with food safety regulations, sanitation protocols, environmental standards, and operational safety requirements. CORE RESPONSIBILITIES: 1. Health, Safety & Compliance

• Ensure full compliance with health, safety, sanitation, and environmental regulations in accordance with local authorities and company policies.
• Develop and implement a comprehensive HACCP management system.
• Conduct daily / weekly inspections and audits to identify potential safety risks, hygiene issues, or maintenance requirements.
• Ensure the dishwashing and stewarding areas follow sanitation and safety protocols at all times.
• Monitor food hall pods to ensure food safety standards and cleanliness requirements are followed by tenants.
• Provide food safety support and audits in collaboration of TR manager.
• Report any safety concerns, hazards, or non-compliance issues to management and coordinate corrective actions. 2. Stewarding & Sanitation Operations
• Supervise and coordinate the daily operations of the stewarding team to ensure efficient cleaning and sanitation processes.
• Monitor dishwashing procedures to ensure proper cleaning, sanitizing, and storage of all tableware, utensils, and kitchen equipment.
• Maintain cleanliness and sanitation of kitchens, dining areas, storage areas, dishwashing stations, and service areas.
• Ensure proper waste disposal and recycling procedures in compliance with environmental regulations.
• Ensure the cleanliness of guest facilities including restrooms and public areas.
• Maintain high standards of cleanliness in outdoor terrace areas and public spaces. 3. Inventory & Resource Management
• Manage AMSD inventory including cleaning chemicals, supplies, disposables, and equipment ensuring adequate stock levels.
• Coordinate with the Ops Manager / Purchasing department for ordering cleaning materials and operational supplies.
• Monitor and report inventory levels and ensure timely replenishment of essential materials.
• Conduct bi-weekly inventory checks for crockery and cutlery and share reports with management. 4. Training & Staff Supervision
• Train, supervise, and motivate the stewarding and sanitation team, ensuring high performance and teamwork.
• Organize and conduct Food Safety training sessions for tenants and pods every three months.
• Provide ongoing training to staff on food safety, hygiene standards, sanitation procedures, and safety practices.
• Manage stewarding team schedules and duty assignments.
• Conduct performance evaluations and provide regular feedback to his team.
• Manage stewarding team vacation requests and coordinate approvals with management. 5. Maintenance & Facility Coordination
• Coordinate with external maintenance providers to ensure maintenance issues are addressed promptly.
• Monitor and report damaged furniture, equipment issues, and operational defects.
• Ensure any maintenance needs are communicated to the Ops Manager and relevant departments.
• Oversee the scheduling and monitoring of pest control services and ensure presence during treatment procedures. 6. Audits, Reporting & Communication
• Conduct regular cleanliness and sanitation audits for all pods and shared areas.
• Monitor the condition of storage areas including vegetable rooms, dry storage, and chillers.
• Provide weekly updates to the Ops Manager regarding operational issues, maintenance updates, and compliance matters.
• Report operational concerns and facility requirements related to dining hall operations. Coordinate with the Ops Manager regarding cleaning materials, disposables, and operational requirements. Experience & Education – Minimum of five (5) years’ experience in similar managerial position – Certifications in HACCP Level 3 or higher, Food Safety Level 3 or higher, Fire Safety Training, First Aid Certification, and Sustainability or Environmental Management certification (such as ISO 14001 Lead Implementer / Lead Auditor or equivalent) are required or preferred Market & Industry Knowledge – Extensive market knowledge and high-value network cultivated in the GCC market – Strong knowledge of food safety regulations, hygiene standards, environmental health requirements, and sustainability practices within hospitality and F&B operations Technical & Professional Skills – Advanced verbal and written communication skills in English language – Computer advanced user of Microsoft Office applications and related operations systems – Strong understanding of HACCP systems, food safety procedures, fire safety protocols, first aid response, workplace health & safety practices, and sustainability practices in F&B environments Leadership & Personal Attributes – Great interpersonal skills and ability to lead a multinational team – Proven track record of positive achievements in the F&B industry Note: This job description reflects key duties and responsibilities of the position and is not to be interpreted as exhaustive.