The Food Safety / HACCP Manager plays a critical role in protecting guests, staff, and the business by ensuring that all food handling, preparation, storage, and service activities meet the highest standards of food safety, hygiene, and legal compliance. In a restaurant, club, or lounge environment, this role helps maintain consistent quality, reduces risk, supports licensing and audit readiness, and reinforces a culture of accountability across all service and kitchen teams.
Position Overview
- Department and reporting line:
This role sits within HR, Training & Compliance and works closely with Operations, Kitchen Leadership, Stewarding, Purchasing, and senior management. The Food Safety / HACCP Manager typically reports to the HR, Training & Compliance Manager or Director, with dotted-line accountability to the General Manager and Operations leadership for site-level compliance.
- Primary purpose of the role:
To design, implement, monitor, and continuously improve the venue’s food safety management system in line with HACCP principles, local regulations, brand standards, and internal policies. The role ensures that safe food practices are embedded into daily operations, not treated as a one-time compliance exercise.
- Key areas of responsibility:
- Develop and maintain HACCP plans, SOPs, checklists, and corrective action procedures
- Conduct regular inspections of kitchens, bars, storage areas, and service stations
- Monitor critical control points, temperature logs, allergen controls, cleaning schedules, and pest prevention measures
- Train and coach staff on hygiene, cross-contamination prevention, safe receiving, storage, and disposal practices
- Investigate incidents, non-compliance, complaints, and food safety risks, then implement corrective actions
- Prepare for internal and external audits, inspections, and certification reviews
- Track documentation, compliance records, and trend data to identify recurring issues and improve standards
- What success looks like:
The ideal candidate is highly organised, detail-oriented, and calm under pressure, with strong knowledge of food safety legislation and HACCP systems. They are confident communicating with chefs, supervisors, and line staff, and skilled at turning technical requirements into practical, workable standards. Success in this role requires integrity, consistency, coaching ability, and the confidence to influence behaviour while maintaining a collaborative, service-minded approach.