Chief Steward / Hygiene Manager

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy.

With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.

As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement.

Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.

For more information, visit tfghospitality.com

The Chief Steward / Hygiene Manager is responsible for leading stewarding operations and overseeing hygiene, sanitation, and food-safety standards across all relevant operational areas within an exclusive luxury destination.

The role combines team leadership, operational supervision, compliance monitoring, training, inspections, and continuous improvement to ensure the highest standards of cleanliness, hygiene, safety, and professional practice.

• Lead and manage the daily operations of the stewarding and hygiene function.
• Supervise Stewarding Supervisors, Kitchen Stewards, hygiene personnel, and support teams.
• Develop and implement hygiene, sanitation, cleaning, disinfection, and food-safety procedures.
• Establish cleaning schedules, inspection checklists, hygiene standards, and corrective-action plans.
• Monitor compliance with applicable food-safety regulations, HACCP principles, health requirements, and organizational standards.
• Conduct regular hygiene inspections across kitchens, food-service areas, storage areas, receiving areas, staff facilities, waste areas, and other relevant operational spaces.
• Ensure proper cleaning, sanitizing, drying, storage, and handling of kitchen equipment, utensils, crockery, cutlery, glassware, and service items.
• Monitor food-handling practices, temperature control, storage, labeling, stock rotation, personal hygiene, and cross-contamination prevention.
• Coordinate hygiene and sanitation requirements with Kitchen, Food and Beverage, Housekeeping, Stores, Maintenance, Recreation, Security, and other departments.
• Manage the safe use, storage, labeling, and control of cleaning chemicals and hygiene materials.
• Monitor waste segregation, disposal, recycling, pest-prevention, and environmental procedures.
• Coordinate with approved pest-control providers, sanitation contractors, laboratories, suppliers, and regulatory representatives when required.
• Maintain accurate records of inspections, cleaning schedules, temperature checks, training, incidents, pest-control activities, chemical usage, and corrective actions.
• Investigate hygiene concerns, contamination risks, complaints, non-conformities, and recurring operational issues.
• Recommend and implement corrective and preventive measures.
• Prepare regular hygiene, sanitation, compliance, and operational reports for management.
• Plan and deliver training on food safety, personal hygiene, cleaning procedures, chemical handling, waste management, and safe working practices.
• Monitor staff grooming, personal hygiene, uniform standards, and compliance with established procedures.
• Support internal audits, external inspections, risk assessments, health reviews, and certification requirements.
• Ensure stewarding equipment, dishwashing systems, cleaning tools, and hygiene facilities are properly maintained.
• Manage stewarding supplies, hygiene materials, equipment inventories, and departmental budgets.
• Assist with procurement, product evaluations, supplier reviews, and the selection of appropriate cleaning and hygiene products.
• Promote a culture of accountability, cleanliness, safety, and continuous improvement.
• Maintain discretion and confidentiality regarding clients, private functions, organizational activities, and operational matters.
• Perform other reasonable duties assigned by management.
• Required Qualifications and Experience
• Diploma or bachelor’s degree in Food Safety, Environmental Health, Hospitality Management, Culinary Management, Public Health, Microbiology, or a related field.
• Relevant HACCP, food-safety, hygiene, sanitation, or quality-management certification.
• Previous experience as a Chief Steward, Hygiene Manager, Food Safety Manager, Stewarding Manager, or in a similar leadership role.
• Experience within a luxury, premium, private, corporate, lifestyle, or high-end environment is preferred.
• Strong knowledge of food safety, HACCP principles, sanitation, cleaning systems, pest prevention, chemical handling, and workplace safety.
• Experience conducting hygiene inspections, audits, investigations, and training programs.
• Proven ability to supervise, coach, and develop operational teams.
• Strong knowledge of documentation, reporting, corrective actions, and compliance monitoring.
• Excellent organizational, communication, leadership, and problem-solving skills.
• Proficiency in Microsoft Office or comparable workplace systems.
• Ability to work flexible hours, including evenings, weekends, public holidays, and busy operational periods.
• Fluency in English is required; additional languages are an advantage.