Quality Assurance Manager at Universal Human Resource Consult

• The Quality Assurance Manager will beresponsible for developing, implementing, and maintaining the restaurant's quality management systems, food safety programs, and operational standards.
• This role ensures strict compliance with all local, national, and international food safety regulations, with a primary focus on upholding ISO standards to guarantee the highest level of product quality and customer satisfaction.

• ISO System Implementation: Establish, document, and manage the restaurant's Quality Management System (QMS) in alignment with relevant ISO standards (e.g., ISO 9001, ISO 22000 - Food Safety).
• Regulatory Adherence: Ensure full compliance with all local health codes, sanitation regulations, and industry best practices, including HACCP (Hazard Analysis and Critical Control Points) and GMP (Good Manufacturing Practices).
• Documentation Control: Maintain accurate records of all quality control checks, audits, training, non-conformance reports, and corrective and preventative actions (CAPA).

Audits and Inspections:

• Internal Audits: Conduct regular, scheduled, and unannounced internal audits of all kitchen areas, storage facilities, and front-of-house operations to assess compliance with QMS and ISO requirements.
• External Audit Management: Serve as the primary liaison for all external food safety, regulatory, and ISO certification audits. Ensure all necessary preparations are made and corrective actions are closed out promptly.
• Supplier Quality: Vet and approve all food and beverage suppliers. Conduct periodic supplier audits to ensure raw materials meet documented quality and safety specifications.

Food Safety and Operational Control

• Process Monitoring: Oversee and validate critical control points (CCPs) in food handling, cooking, chilling, storage, and service to prevent food safety hazards.
• Product Quality: Establish and maintain specifications for all finished food items, ensuring consistency in taste, presentation, portioning, and quality across all service times.
• Risk Management: Lead root cause analysis for customer complaints related to quality and food safety, implementing immediate and long-term corrective actions. Manage mock and actual product recall procedures.

Training and Team Leadership

• Training Programs: Develop and deliver mandatory food safety and quality assurance training to all restaurant staff (kitchen, service, and management).
• Culture of Quality: Foster a proactive culture of quality and food safety consciousness among all employees, ensuring staff understand their roles in maintaining ISO standards.
• Team Development: Lead, mentor, and manage any Quality Control or Assurance support staff.

• Bachelor's degree in Food Science, Food Technology, Microbiology, Hospitality Management, or a closely related field.
• Mandatory ISO Certification.
• Minimum of 5 years of experience in a Quality Assurance or Food Safety management role, with at least 3 years in the restaurant, catering, or high-volume food service industry.
• Proven, in-depth knowledge and practical application of HACCP principles, GMPs, and strong statistical process control (SPC) skills.