Hygiene & Sustainability Manager

JOB SUMMARY

Responsible for ensuring that resort operations comply with hygiene, food safety, environmental, and sustainability standards. Oversees food hygiene practices, identifies operational risks, and implements preventive and corrective actions to maintain the highest standards of food safety and sanitation. Provides technical guidance on food handling, product labeling, and applicable regulatory requirements.

Leads the implementation and continuous improvement of the resort’s sustainability initiatives, ensuring responsible management of energy, water, waste, and other natural resources. Promotes sustainable operating practices across all departments, monitors environmental performance, supports compliance with applicable environmental regulations and brand standards, and engages associates and stakeholders in building a culture of environmental responsibility while preserving the natural beauty and cultural heritage of Bali.
 

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 2 years of experience in food and beverage, culinary, environmental health, sustainability, or a related professional area.

OR

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, Environmental Science, Sustainability, or a related major.

Preferred Qualifications

• Degree or professional qualification in Environmental Health, Environmental Science, Sustainability, Food Safety, or Culinary Arts.
• Experience in hotel hygiene, food safety, environmental management, or sustainability operations.
• Knowledge of food safety regulations, environmental legislation, waste management, and sustainable hospitality practices.
• Familiarity with environmental performance monitoring, sustainability reporting, and relevant hospitality brand standards.

CORE WORK ACTIVITIES 1. Managing Hygiene and Food Safety Operations

• Verifies compliance with applicable Brand Standard Audit (BSA) requirements of Marriott International and relevant resort standards.
• Advises and monitors food handlers on proper food handling practices and verifies compliance with established procedures.
• Identifies key areas of risk across food operations and implements preventive and corrective measures.
• Verifies compliance with food hygiene regulations, licensing conditions, and codes of practice applicable to food operations.
• Provides technical advice on product labeling and food safety requirements to ensure compliance with government regulations.
• Provides food hygiene training for food handlers, including new hires, trainees, and existing associates.
• Handles complaints and inquiries from customers and liaises with relevant local food safety and health authorities on hygiene matters.
• Conducts and documents daily kitchen inspections covering personal, environmental, and food hygiene conditions, ensuring corrective action plans are implemented.
• Conducts regular supplier and vendor inspections in partnership with Purchasing and Culinary leadership.
• Conducts regular internal BSA inspections in collaboration with Culinary leadership and kitchen cleaning teams.
• Inspects kitchen equipment and facilities, ensuring defects and non-conformities are reported and resolved by the appropriate parties.
• Coordinates cleaning programs across all F&B areas, including general cleaning, and identifies trends and opportunities for improvement.
• Maintains open and collaborative relationships with associates and department leaders to reinforce hygiene standards and accountability.
• Liaises with the pest control service provider, monitors performance, and ensures appropriate follow-up on pest-related issues.
• Continuously reviews and improves hygiene standards and food safety practices across the resort.
• Maintains accurate and up-to-date documentation of hygiene inspections, food safety standards, training, incidents, and corrective actions.

2. Managing Sustainability and Environmental Performance

• Leads the implementation of the resort’s sustainability strategy and initiatives in alignment with Bvlgari Hotels & Resorts standards, applicable Marriott International sustainability requirements, and local environmental regulations.
• Develops and coordinates sustainability action plans in collaboration with department leaders, monitoring progress against established targets and objectives.
• Monitors and analyzes environmental performance indicators, including energy consumption, water usage, waste generation, recycling, and other relevant sustainability metrics.
• Coordinates the collection, verification, and reporting of sustainability data, ensuring accuracy, completeness, and timely submission through designated reporting systems.
• Identifies opportunities to improve resource efficiency and reduce the resort’s environmental footprint without compromising the luxury guest experience or operational standards.
• Oversees waste management and reduction initiatives, including waste segregation, recycling, food waste prevention, and responsible disposal practices.
• Partners with Culinary and F&B teams to monitor food waste, identify waste reduction opportunities, and promote responsible food purchasing, storage, preparation, and consumption.
• Works with Engineering to monitor energy and water efficiency, identify excessive consumption, and support initiatives to reduce resource usage.
• Promotes responsible sourcing and sustainable procurement practices in collaboration with Purchasing, including the review of suppliers, materials, packaging, and environmentally preferable alternatives.
• Supports initiatives to reduce single-use plastics and unnecessary packaging in accordance with applicable regulations and brand guidelines.
• Monitors the resort’s environmental practices, including wastewater management, chemical handling, pollution prevention, and protection of the surrounding natural environment, in partnership with the relevant departments.
• Supports compliance with environmental permits, government requirements, internal standards, and applicable sustainability certification or audit requirements.
• Coordinates environmental inspections and sustainability audits, identifies gaps, and follows up on corrective action plans with responsible departments.
• Maintains accurate documentation of sustainability initiatives, environmental performance, compliance records, and supporting evidence required for audits and reporting.
• Collaborates with Engineering, Landscaping, Culinary, Purchasing, Housekeeping, and other departments to integrate sustainable practices into daily operations.
• Identifies opportunities to support local communities, responsible sourcing, and the preservation of Bali’s natural environment and cultural heritage, in collaboration with relevant resort stakeholders.
• Evaluates the effectiveness of sustainability initiatives and recommends practical improvements based on performance data, operational needs, and emerging best practices.

3. Associate Engagement, Training and Continuous Improvement

• Develops and delivers hygiene, food safety, environmental awareness, and sustainability training for associates across all departments.
• Integrates hygiene and sustainability practices into associate orientation, departmental training, and ongoing awareness initiatives.
• Encourages associate participation in environmental programs, resource conservation, waste reduction, and continuous improvement activities.
• Works collaboratively with department leaders to establish accountability for hygiene, food safety, and sustainability performance.
• Communicates relevant standards, procedures, and improvement opportunities in a clear and practical manner to ensure consistent implementation.
• Promotes a culture of responsibility, continuous improvement, and respect for the environment while upholding the resort’s luxury service standards.

4. Risk Management, Compliance and Reporting

• Identifies, assesses, and communicates risks related to food safety, hygiene, sanitation, environmental compliance, and sustainability performance.
• Ensures that corrective and preventive actions are documented, assigned to responsible parties, and completed within agreed timelines.
• Maintains organized records of inspections, audits, incidents, training, environmental data, and regulatory documentation.
• Prepares periodic reports on hygiene performance, food safety compliance, sustainability initiatives, environmental indicators, and improvement plans for resort leadership.
• Coordinates with relevant internal and external stakeholders, including government authorities, auditors, service providers, and suppliers, on hygiene, food safety, and environmental matters.
• Keeps abreast of changes in applicable regulations, brand requirements, and industry practices and recommends appropriate operational adjustments.
• Supports the continuous improvement of resort policies, procedures, and operating practices to strengthen compliance, minimize risks, and enhance environmental performance.