Quality Assurance Officer

The Quality Control Officer is responsible for overseeing and ensuring that all food safety, quality standards, and regulatory requirements are adhered to within the Quick Service Restaurant (QSR) environment. This role plays a critical part in maintaining the consistency, safety, and quality of the food and beverages served. The candidate must have experience in the food industry sector, with a deep understanding of QSR operations, food safety protocols, and compliance standards.

1. Quality Assurance and Control:

• Establish and implement quality control systems to ensure food products meet or exceed company standards.
• Conduct regular audits of kitchen operations, raw materials, and finished products to identify quality issues.
• Develop and maintain standard operating procedures (SOPs) to ensure consistency and safety across all outlets.

1. Food Safety Compliance:

• Ensure compliance with all local, national, and international food safety regulations (such as HACCP, FSMA, FDA).
• Manage food safety programs, including sanitation, allergen management, pest control, and personal hygiene practices.
• Conduct regular staff training on food safety, hygiene, and quality assurance.

Operational Audits:

• Perform site inspections and internal audits across multiple restaurant locations to ensure adherence to quality and safety protocols.
• Track non-conformities, initiate corrective actions, and monitor for improvement.
• Collaborate with restaurant management teams to implement changes and corrective actions.

Supplier and Ingredient Quality Management:

• Work closely with suppliers to ensure raw materials meet the required quality standards.
• Establish a system for evaluating and approving vendors based on food quality, safety, and cost.
• Conduct supplier audits and manage quality-related disputes.

Team Leadership and Development:

• Supervise a team of quality control officers and/or safety inspectors.
• Provide leadership, coaching, and performance evaluations for the quality team.
• Develop ongoing training programs for kitchen staff on quality standards and operational best practices.

Continuous Improvement:

• Analyze customer feedback, complaints, and internal quality metrics to drive continuous improvement initiatives.
• Develop and implement quality improvement plans to optimize food production and service delivery.
• Stay updated on industry trends and incorporate best practices into the restaurant operations.

Documentation and Reporting:

• Maintain accurate documentation of quality control inspections, audits, and corrective actions.
• Prepare detailed reports for senior management on quality metrics, compliance status, and areas of improvement.
• Assist in developing quality KPIs to monitor performance across all outlets.
  

• Education: Bachelor’s degree in Food Science, Microbiology, or a related field.
• Experience: 5-7 years of experience in quality control or quality assurance, with at least 3 years in a leadership role within the food industry, preferably in QSR (Quick Service Restaurant) environments.
• Certifications: HACCP, SQF, or other relevant food safety certifications are highly desirable.
• Knowledge:
• In-depth knowledge of food safety regulations (FDA, HACCP, FSMA).
• Strong understanding of QSR operations, kitchen processes, and supplier management.
• Proficiency in quality control software and systems.

• Excellent analytical skills with a strong attention to detail.
• Strong leadership and team management skills.
• Ability to conduct audits and implement corrective actions.
• Effective communication and interpersonal skills to work with cross-functional teams.
• Proficient in MS Office and quality management software tools.