Job Description

At Radisson Blu Hotel, Bucharest, hospitality is all about people. Located in the heart of the city, on iconic Calea Victoriei, we are proud to be the largest 5-star hotel in Romania and part of Radisson Hotel Group – an international hospitality group present in over 100 countries.

Our culture is built around a simple promise: Every Moment Matters. We bring it to life every day through our “Yes I Can!” spirit, teamwork, genuine care for our guests and the belief that we grow talent, and talent grows us.

Here, you’ll be part of a diverse, passionate team where you can learn, contribute, grow and build a meaningful career in hospitality.

Bring your talent, your personality and your “Yes I Can!” attitude. Let’s create memorable moments together.

Key Responsibilities

• Weekly HACCP checks across applicable kitchens and production areas.
• Weekly recipe/product compliance checks including quality, recipe adherence and portion/grammage verification.
• Weekly inventory spot checks across defined operational locations.
• Support monthly full inventory, discrepancy analysis and follow-up with outlet managers.
• Cross-trained backup for defined Cost Control/Material Control continuity during weekends and leave.
• Verify transfers, spoilage and inter-department stock movements.
• Cross-functional quality checks across Procurement/Stores, Butchery, Pastry, Engineering and other areas.
• CAPA verification and closure evidence.
• Maintain inspection records and exception logs.

Core Competencies

• Integrity, confidentiality and professional independence.
• Analytical thinking and attention to detail.
• Evidence-based reporting and documentation.
• Professional communication with operational stakeholders.
• Ability to distinguish operational errors from control weaknesses and potential misconduct.
• Risk-based prioritisation.
• Teamwork and willingness to support departments in improving efficiency.

Qualifications

Minimum Requirements

• Minimum 2–3 years in quality assurance, HACCP/food safety, hotel operations, internal audit, compliance or comparable control role.
• Practical HACCP, food safety, hygiene and quality assurance knowledge.
• Hospitality, food production, hotel kitchens or regulated operational experience preferred.
• Strong documentation and analytical skills.
• Good English and Romanian.
• Willing to work shifts, weekends and occasional unannounced night audits.

Core Competencies

• Integrity, confidentiality and professional independence.
• Analytical thinking and attention to detail.
• Evidence-based reporting and documentation.
• Professional communication with operational stakeholders.
• Ability to distinguish operational errors from control weaknesses and potential misconduct.
• Risk-based prioritisation.
• Teamwork and willingness to support departments in improving efficiency.

Additional Information