Title:  Manager, Food Safety & Quality Assurance

Primary Responsibilities:

• Lead the Food safety and Quality Assurance team, provide direction, and mentor team members.
• Develop, implement, and maintain food safety management systems (e.g., HACCP).
• Create and implement food safety and hygiene policies and procedures in collaboration with the Operations and Culinary teams.
• Ensure alignment of food safety practices with regulatory requirements.
• Design and implement food safety and hygiene training programs for chefs and service team members.
• Conduct refresher training sessions to maintain high levels of compliance and awareness.
• Develop and implement food quality control standards in collaboration with receiving, logistics, kitchen, service, and stewarding teams.
• Conduct regular audits to ensure food safety compliance.
• Work with suppliers, restaurant operations, and other departments to resolve food safety and quality issues.
• Conduct supplier audits as required.
• Communicate food safety requirements effectively to internal and external stakeholders.
• Monitor compliance with food safety regulations, industry standards, and best practices.
• Prepare for and manage audits and inspections by regulatory bodies.
• Investigate food safety-related incidents, provide corrective actions, and analyze root causes to prevent recurrence.
• Develop, implement, and maintain Safe Work Procedures (SWPs) and risk assessments for all activities in kitchen operations.
• Conduct regular audits to ensure workplace safety compliance and adherence to regulatory bodies (e.g., SCDF).
• Ensure alignment of workplace safety practices with regulatory requirements.
• Design and implement workplace safety training programs for chefs and service team members.
• Communicate workplace safety requirements effectively to internal and external stakeholders.
• Monitor compliance with workplace safety regulations, industry standards, and best practices.
• Prepare for and manage audits and inspections by regulatory bodies.
• Investigate workplace injury cases, provide corrective actions, and analyze root causes to prevent recurrence.

Requirements:

• Minimum Bachelor’s degree in Food Science, Food Technology, Microbiology, Chemistry, or a related field, with a minimum of 5 years of experience in a QA management role within the Food and Beverage industry.
• Advanced certificate in training and assessment certified (ACTA) preferred
• Possess WSQ Conduct Food Safety / Food Hygiene Audit preferred
• Able to understand and conduct food safety risk analysis and workplace safety risk assessment.
• Knowledge of food safety management systems (such as GMP, HACCP, ISO 22000) would be an advantage
• Knowledge of workplace safety and health management systems (such as ISO 45000) would be an advantage
• Strong analytical and critical thinking skills
• Excellent written and spoken communication skills