JOB SUMMARY

Hotel food safety stakeholders in continent, headquarters food safety team, regulatory entities (local & country), food testing facilities, f & B development teams, third party epidemiologists, infectious disease experts, risk management, legal, human resources, public relations, engineering and procurement.         

CANDIDATE PROFILE 

Education and Experience

 5 years food safety and hygiene experience, risk management or related field

 5 years operational experience

 Certification credentials or associate degree in any related field

Food science

Epidemiology

Public – environmental health

Microbiology

Culinary-hotel management

Food safety auditing

Food safety professional

HACCP manager

Oral and slide presentation skills

Administrative experience in software programs including, Excel, Power Point, In-Design, etc.

Extensive knowledge of foodborne illness pathology

Knowledge of regional food safety requirements including critical limits, specialized food processing, menu labeling, on site packaging, training and certification

HACCP plan development skills and experience

Membership and participation in industry groups relating to food safety and quality assurance

Extensive knowledge of vector identification and control

Experience in understanding laboratory analysis and diagnostic testing results

Documented experience in food additives, meat fermentation and other potentially hazardous specialized food processing

Training in culinary nutrition and understanding of emerging nutritional trends (e.g. gluten, GMO’s, acrylamides, sodium intake, growth hormones in animals, antibiotic resistance in humans) 

Experience in growing produce and using fertilizers and weed and insect control

CORE WORK ACTIVITIES

• ensure hotel complies with all Marriott International Global Food Safety Brand Standards as well as any other cleanliness protocols and health and safety standards,

• maintain and improve current hygiene standards in the hotel/complex/country

• advise continent hotels with respect to best practices in food safety, HACCP protocols and foodborne outbreak management  

• act as a local expert in crisis situations such as natural disasters, acts of terror, bioterrorism, interruption of services (electrical, water, sewage, etc.)

• consistently document all prescribed interventions in the prevention and management of foodborne outbreaks  

• stay ahead of proposed legislation that may affect Marriott International Hotels in the region 

• review and act on food safety brand standard audit data to address common non-compliance issues

• help review business case analysis for hotel’s risky activities in terms of food and beverage practices 

• design and develop food safety training and education of identified opportunities for improvement

• assist continent teams with food waste and sustainability initiatives

• review and help develop new technology for hotel implementation

• train associates in new hotels to ensure BSA compliance and quality assurance

• Review and update all cleaning and sanitation protocols in the property

• Overlooks Hygiene for all departments, Culinary, Housekeeping, BOH, Engineering, etc

• Execute all cleaning certifications and audits mandated by Corporate office and local governments

• Work in cooperation with Procurement and DOF to make all necessary provisions in terms of purchasing equipment and technology to ensure strict hygiene and safety protocols are looked after.

• Work in conjunction with the DHR to implement and track training programs for all associates

• Work in conjunction with MI Global Cleanliness Council

  Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.