Fairmont Hotels & Resorts

Company Description

The Fairmont Hanoi will open in the Vietnamese capital before year end of 2025, making it the first Fairmont brand in the country. The 241-room luxury hotel will take design inspiration from the art of lacquer with the traditional colours of Vietnam, the Indochinese style from the French colonial period, and draws motifs from Vietnam’s dynasties. Positioned as an urban resort, our guests will be able to enjoy a very special and unique range of offerings such as eight dining and bar venues including a rooftop terrace, as well as two indoor and outdoor swimming pools, an extensive gym and an entire floor of wellness spa and bathhouse. For corporate and social groups, the Fairmont Hanoi will offer three ballrooms, the largest being a 1,100m2 grand ballroom as well as nine meeting rooms, making it an outstanding destination for meetings, conferencing and events. The Fairmont Hanoi is set to become the social epicentre of Hanoi!

Job Description

The Hygiene Manager is responsible for developing, implementing, and monitoring the hotel's food safety and hygiene policies to ensure full compliance with local health regulations and international standards (e.g., HACCP). This role ensures that all departments—especially Culinary, Stewarding, and F&B—maintain the highest levels of sanitation, cleanliness, and hygiene across all food handling and service areas.

• Develop, implement, and regularly review the hotel's hygiene and food safety policies, procedures, and standards.
• Ensure strict adherence to HACCP principles and local health regulations across all relevant departments.
• Conduct regular inspections and audits of kitchens, restaurants, bars, storage areas, and employee facilities to ensure hygiene compliance.
• Coordinate with Culinary, Stewarding, and Engineering teams to maintain food safety protocols and proper maintenance of hygiene equipment.
• Manage pest control schedules and liaise with external contractors as needed.
• Provide training and coaching to all F&B and Culinary team members on hygiene practices, food handling, and sanitation.
• Investigate food safety incidents, non-conformities, and complaints; implement corrective and preventive actions.
• Maintain accurate documentation and audit trails for hygiene inspections, temperature logs, and food safety procedures.
• Support pre-opening hygiene planning and setup, including SOP development and team onboarding.
• Act as the main contact point during health inspections and liaise with regulatory authorities.
  
  

Qualifications

• Degree or diploma in Food Safety, Environmental Health, Microbiology, or related field.
• Minimum 3–5 years of experience in a hygiene management role within a hotel, resort, or large-scale F&B operation.
• Certified in HACCP / ISO 22000 / Food Safety Management Systems (FSM) or equivalent.
• Strong knowledge of local and international health and safety regulations.
• Excellent communication, training, and leadership skills.
• Proficient in Microsoft Office and hygiene documentation tools.
• Detail-oriented and proactive with a strong sense of accountability.