Background information about the job or company

Marriott International, Inc. is based in Bethesda, Maryland, USA, and encompasses a portfolio of nearly 8,700 properties under 31 leading brands spanning 138 countries and territories. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott.

Responsibilities or duties

Responsible verifying that operations are in compliance with hygiene and food safety standards. Advises on proper food handling practices and provides food hygiene training for all new hires and associates. Identifies key areas of risk in various food operations and takes preemptive remedial action. Provides technical advice on product labeling issues for fulfilling government requirements.

Qualifications or requirements

Degree from an accredited university in Environmental Health Degree, Hotel and Restaurant Management, Hospitality, Business Administration, or related major

Experience needed

Minimum 3 years’ experience in hygiene, food safety, or sanitation management within a luxury / 5‑star hotel or large hospitality operation

Any other provided details

Food Safety Management System (FSMS) Certification (e.g. ISO 22000 / FSSC 22000) – Preferred

HACCP Certification – Mandatory

• Verifies compliance with Brand Standard Audit (BSA) requirements of Marriott International throughout the operations.
• Advises and monitors food handlers on the proper good handling practices and verifies their observance.
• Identifies key areas of risk in various food operations and takes preemptive remedial action.
• Verifies compliance with food and hygiene regulations, licensing conditions and codes of practice relating to food operations.
• Provides technical advice on product labeling issues for fulfilling government requirements.
• Provides in-house food hygiene training for all good handlers, (e.g. new hires and trainees).
• Handles complaints or enquiries from customers and local food safety and health departments on food hygiene matters.
• Conducts and records daily kitchen inspections on the personal, environmental and food hygiene conditions and provides corrective action plans as necessary.
• Conducts regular vendor inspections in partnership with purchasing and culinary leadership.
• Conducts regular internal BSA inspections with culinary leadership and kitchen cleaning staff.
• Conducts regular inspections on the kitchen of kitchen equipment and verifies defects and non-conformities are remedied by the appropriate parties.
• Coordinates cleaning program in all F&B areas (e.g., General clean), identifying trends and making recommendation for improvements.
• Establishes and maintains open, collaborative relationships with employees.
• Liaises with pest control company for any pest issues and monitors pest control performance.
• Maintains and makes improvements to hygiene standards.
• Regularly reviews and refreshes the food safety standards of all food handlers of within the property.
• Maintains documentation on all hygiene and food safety standards throughout the operation.

• Degree from an accredited university in Environmental Health Degree, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
• Food Safety Management System (FSMS) Certification (e.g. ISO 22000 / FSSC 22000) – Preferred
• HACCP Certification – Mandatory