Key Responsibilities

Quality Assurance & Restaurant Audits

• Conduct scheduled and unannounced restaurant visits to evaluate compliance with company standards.
• Perform operational, food safety, sanitation, and quality audits across all locations.
• Ensure consistent implementation of Standard Operating Procedures (SOPs).
• Monitor food preparation, product quality, presentation, holding times, and service standards.
• Identify operational risks and implement corrective and preventive action plans.

Team Leadership

• Lead, coach, and develop the Quality Assurance team.
• Set performance objectives and KPIs for Quality Supervisors and Auditors.
• Conduct regular performance evaluations and provide constructive feedback.
• Ensure effective scheduling and coverage of quality inspections across all restaurant locations.

Food Safety & Compliance

• Ensure compliance with local food safety regulations and company policies.
• Monitor HACCP, GMP, ISO 22000 requirements, sanitation, pest control, temperature records, and food handling practices.
• Investigate food safety incidents and implement corrective actions.
• Coordinate with regulatory authorities during inspections when required.

Operational Excellence

• Collaborate with Operations, Training, Supply Chain, and Maintenance teams to resolve quality-related issues.
• Analyze audit findings and identify recurring operational trends.
• Develop and implement continuous improvement initiatives.
• Monitor the effectiveness of corrective actions and verify compliance.

Reporting & Performance Analysis

• Prepare weekly and monthly quality performance reports.
• Analyze restaurant audit scores and identify improvement opportunities.
• Present quality trends, KPIs, and recommendations to senior management.
• Maintain accurate quality inspection records and documentation.

Training & Development

• Deliver training sessions on food safety, hygiene, quality standards, and operational procedures.
• Ensure restaurant teams understand and consistently follow quality requirements.

Continuous Improvement

• Develop initiatives to improve guest satisfaction and product consistency.
• Review and update quality standards, audit checklists, and inspection procedures.
• Benchmark industry best practices and recommend operational enhancements.

Qualifications

• Bachelor's degree in Food Science, Hospitality Management, Quality Management, Nutrition, or a related field.
• Professional certifications such as HACCP, GMP, ISO 22000, or Food Safety Management are highly preferred.

Experience

• Minimum 3–5 years of experience in a Quality Manager role within the Quick Service Restaurant (QSR) or Fast Food industry.
• Proven experience managing restaurant quality systems and leading quality teams.
• Strong knowledge of food safety regulations, restaurant operations, and quality assurance practices.

Skills & Competencies

• Strong leadership and team management skills.
• Excellent knowledge of HACCP, GMP, ISO 22000, and food safety regulations.
• Experience conducting operational and food safety audits.
• Strong analytical and reporting skills.
• Excellent communication and coaching abilities.
• Problem-solving and decision-making skills.
• Ability to manage multiple restaurant locations and travel as required.
• Proficiency in Microsoft Office and reporting tools.