HS & Environment (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 overseesstewarding operations, food safety compliance, sanitation standards, waste management, and maintenancecoordination 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 toensure compliance with food safety regulations, sanitation protocols, environmental standards, and operationalsafety requirements.CORE RESPONSIBILITIES:Health, Safety & ComplianceEnsure full compliance with health, safety, sanitation, and environmental regulations in accordance with localauthorities and company policies.Develop and implement a comprehensive HACCP management systemConduct daily / weekly inspections and audits to identify potential safety risks, hygiene issues, ormaintenance requirements.Ensure the dishwashing and stewarding areas follow sanitation and safety protocols at all timesMonitor food hall pods to ensure food safety standards and cleanliness requirements are followed bytenants.Provide food safety support and audits in collaboration of TR managerReport any safety concerns, hazards, or non-compliance issues to management and coordinate correctiveactions.Stewarding & Sanitation OperationsSupervise and coordinate the daily operations of the stewarding team to ensure efficient cleaning andsanitation 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 serviceareas.Ensure proper waste disposal and recycling procedures in compliance with environmental regulationsEnsure the cleanliness of guest facilities including restrooms and public areasMaintain high standards of cleanliness in outdoor terrace areas and public spacesInventory & Resource ManagementManage AMSD inventory including cleaning chemicals, supplies, disposables, and equipment ensuringadequate stock levels.Coordinate with the Ops Manager / Purchasing department for ordering cleaning materials and operationalsupplies.Monitor and report inventory levels and ensure timely replenishment of essential materialsConduct bi-weekly inventory checks for crockery and cutlery and share reports with managementTraining & Staff SupervisionTrain, supervise, and motivate the stewarding and sanitation team, ensuring high performance andteamwork.Organize and conduct Food Safety training sessions for tenants and pods every three monthsProvide ongoing training to staff on food safety, hygiene standards, sanitation procedures, and safetypractices.Manage stewarding team schedules and duty assignmentsConduct performance evaluations and provide regular feedback to his teamManage stewarding team vacation requests and coordinate approvals with managementMaintenance & Facility CoordinationCoordinate with external maintenance providers to ensure maintenance issues are addressed promptlyMonitor and report damaged furniture, equipment issues, and operational defectsEnsure any maintenance needs are communicated to the Ops Manager and relevant departmentsOversee the scheduling and monitoring of pest control services and ensure presence during treatmentprocedures.Audits, Reporting & CommunicationConduct regular cleanliness and sanitation audits for all pods and shared areasMonitor the condition of storage areas including vegetable rooms, dry storage, and chillersProvide weekly updates to the Ops Manager regarding operational issues, maintenance updates, andcompliance matters.Report operational concerns and facility requirements related to dining hall operationsCoordinate with the Ops Manager regarding cleaning materials, disposables, and operational requirements.RequirementsExperience & EducationMinimum of five (5) years' experience in similar managerial positionCertifications in HACCP Level 3 or higher, Food Safety Level 3 or higher, Fire Safety Training, First AidCertification, and Sustainability or Environmental Management certification (such as ISO 14001 LeadImplementer / Lead Auditor or equivalent) are required or preferredMarket & Industry KnowledgeExtensive market knowledge and high-value network cultivated in the GCC marketStrong knowledge of food safety regulations, hygiene standards, environmental health requirements,and sustainability practices within hospitality and F&B operationsTechnical & Professional SkillsAdvanced verbal and written communication skills in English languageComputer advanced user of Microsoft Office applications and related operations systemsStrong understanding of HACCP systems, food safety procedures, fire safety protocols, first aidresponse, workplace health & safety practices, and sustainability practi