About this role
About Viya:
Viya is the UAE’s leading golf and hospitality management group, operating a portfolio of championship golf courses, award-winning restaurants, premium leisure and recreation facilities, innovative entertainment concepts, and digital platforms. Since launching Emirates Golf Club in 1988, the region’s first all-grass course, the group has expanded to include Dubai Creek Golf & Yacht Club, Jumeirah Golf Estates, Yas Links Abu Dhabi, Saadiyat Beach Golf Club, Yas Acres Golf & Country Club, Topgolf Dubai, Tiger Strikes, and recreation brands such as Viya Fit and Viya Padel.
As part of wasl Hospitality & Leisure, Viya is recognised as a guardian of golfing heritage and a leader in modern hospitality. Its operations are underpinned by the Viya App, a loyalty-driven platform that integrates bookings, rewards, and spendable benefits across the portfolio. Dedicated to innovation, sustainability, and excellence, Viya connects communities to extraordinary experiences and continues to shape Dubai and the UAE as global destinations for sport, leisure, and lifestyle.
JOB DESCRIPTION
POSITION : QUALITY & HYGIENE EXECUTIVE
DEPARTMENT : FOOD & BEVERAGE
REPORTS TO : QUALITY & HYGIENE MANAGER
Supervises : N/A
(Responsible For)
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Purpose and Scope of Position:
(Job Summary)
Purpose:
The Quality & Hygiene Executive is responsible for supporting the implementation, monitoring, and continuous improvement of quality assurance, food safety, and hygiene standards across all Dubai Golf operations.
The role ensures full compliance with HACCP, food safety legislation, internal SOPs, and Dubai Golf standards through audits, corrective actions, reporting, and cross-departmental coordination, while promoting a strong culture of hygiene, safety, and service excellence.
Scope of Position:
Food Safety & HACCP Compliance - Support the implementation, monitoring, and ongoing effectiveness of HACCP systems, food safety policies, and hygiene standards across all outlets and operations.
Audits & Inspections - Conduct internal hygiene, food safety, and SOP audits, ensuring corrective actions are identified, tracked, and closed within agreed timelines.
SOP Alignment & Documentation - Coordinate with departments to standardize, review, update, and maintain SOPs in line with company, legal, and food safety requirements.
Operational Support & Continuous Improvement - Work closely with Operations and Training teams to identify risks, gaps, and opportunities to improve hygiene practices, service quality, and operational compliance.
Reporting & Stakeholder Coordination - Prepare reports, track compliance performance, and liaise with internal and external stakeholders, including suppliers, auditors, and regulatory authorities.
1. Main Duties:
(Job Related Duties)
Food Safety, Hygiene & HACCP
- Assist in implementing and maintaining the company’s Food Safety Management System and HACCP plans across all operational areas.
- Ensure food handling, preparation, storage, transportation, and service comply with HACCP standards and local authority regulations.
- Monitor critical control points (CCPs), verify records, and follow up on non-conformances.
- Support the review and update of HACCP manuals, procedures, logs, and forms, ensuring all documentation remains current and compliant.
- Ensure all employees are aware of and follow approved hygiene and food safety procedures.
Audits, Inspections & Compliance
- Conduct scheduled and ad-hoc internal audits of kitchens, stores, service areas, and events to assess hygiene, food safety, and SOP compliance.
- Prepare detailed audit reports, identify gaps, and recommend corrective and preventive actions.
- Follow up with departments to ensure corrective actions are implemented and closed within agreed timelines.
- Support external audits and inspections conducted by authorities or third-party auditors.
SOP Coordination & Standardization
- Coordinate with all departments to collect, review, and align SOPs into a standardized company format.
- Ensure SOPs reflect current operations, regulatory requirements, and best practices.
- Support departments in implementing SOPs through clear communication and guidance.
- Monitor SOP adherence during operations and audits.
Customer Complaints & Corrective Actions
- Coordinate with Operations and relevant departments on food safety or hygiene-related customer complaints.
- Investigate complaints, identify root causes, and support the implementation of corrective actions.
- Maintain complaint logs and track trends to prevent recurrence.
- Provide feedback and recommendations to management to improve service quality and safety.
Operational Support & Continuous Improvement
- Identify hygiene, safety, and quality risks within operations and proactively recommend improvements.
- Collaborate with Operations and Training teams to enhance service delivery and quality levels.
- Support hygiene awareness initiatives, toolboxes, and training sessions where required.
- Promote a culture of food safety, cleanliness, and accountability across all teams.
Customer Feedback & External Audits Standards
- Monthly customer feedback monitoring through various channels and collating them to one flatform.
- Trend analysis and corrective actions along with Management involvement
- Mystery shopper audit reports and their corrective actions
- Club 59 audit reports and their corrective actions
- Aldar internal audit reports and their corrective actions
- ISMS Management system implementation
Supplier & External Coordination
- Conduct periodic audits of supplier stores, vehicles, and handling practices to ensure compliance with HACCP and hygiene standards.
- Liaise with suppliers regarding corrective actions where non-compliance is identified.
- Maintain professional relationships with external stakeholders to support overall organizational objectives.
Reporting & Administration
- Maintain systems for measuring and monitoring food hygiene and quality performance using qualitative and quantitative methods.
- Prepare hygiene, HACCP, and audit reports for management as required.
- Maintain accurate records, logs, and compliance documentation.
- Support strategic initiatives relating to health, safety, and operational risk management.
Service Excellence & Brand Standards
- Act in line with Dubai Golf Mission, Vision, and Values.
- Apply the 4 Service Steps when dealing with internal and external customers.
- Support consistent delivery of Dubai Golf standards across all operations.
2. Ancillary Duties :
In line with the Club’s strive for continuous improvement, you may be requested to participate in various extra activities contributing towards individuals and organizational growth.
Represent the department or a group in various committees, such as the Staff Committee, Green Theme (environmental) and Food Committee, Sport Committee or projects. Be trained as a Fire Marshall or First Aider.
3. Quality Responsibilities :
Aware of Dubai Golf Mission, Vision and Values. Will be responsible to apply the 4 Service Steps throughout serving internal and external customers.
4. IT Security Awareness:
- Read, Understand and comply with all applicable Information Security Policies and Procedures of wasl DG.
- Co-operate, co-ordinate and share information with Internal/External Audit teams as appropriate and applicable.
- Attend Information Security Awareness sessions conducted by the wasl IT Department.
- All Information Security breaches, events, weaknesses, incidents (actual or suspected breaches) shall be immediately reported to the IT Service Desk.
5. Levels of Authority:
Prepared by: Quality & Hygiene Manager
Approved by: Group F&B Manager
POSITION: QUALITY & HYGIENE EXECUTIVE
MINIMUM QUALIFICATIONS REQUIRED
SUPPORTIVE SKILLS
Minimum 1 year experience in a similar Quality, Hygiene, or Food Safety role
Strong attention to detail and follow-up
Quality Assurance, Food Safety Audit, or Consulting experience
Clear verbal and written communication skills
HACCP / Lead Auditor qualification from a recognized body
Ability to influence and guide cross-functional teams
Computer literate (reports, documentation, systems)
Strong organizational and time management skills
Fluency in English; knowledge of Arabic or additional languages is an advantage.
Calm, professional approach in high-pressure situations
I.D. Number: ____________________________
Employee: _____________________________
Signature: _____________________________
Approved by:
_________________________________
Group F&B Manager
Date: __________________________ __
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Viya is proud to have a thriving, multicultural workforce representing over 80 nationalities, including both Emiratis and expatriates, who bring diverse perspectives, skills, and experiences to our organisation. Our people are at the heart of everything we do, and we foster a culture built on teamwork, passion, and excellence, where every individual is encouraged to grow and contribute to our shared success.