CORPORATE QA CONFORMANCE MANAGER

CORPORATE QA CONFORMANCE MANAGER

To lead in the design and implementation of simple and cost-effective quality plans that would permit the Restaurants to produce quality outcomes under a specific confidence level and ensure that only quality products will be served to the guests at all times

Quality Assurance

A. Lead the FSQMS Policy Implementation, covering but not limited to:

Warehouse GWP

Cold Storage Management and Cold Chain integrity

B. Design and establish checkpoints on the process and outcome (final product/service) alongside a simple and effective reporting system to ensure the product underwent the correct production process (food safety process integrated) and possesses the correct critical to quality characteristics.

a. QA systems for inbound and outbound operations

b. Cold Chain Management

c. Determination of severity, frequency of occurrence and detection

d. Appropriate Inspection and material evaluation procedures

e. Containment procedures

C. Mobilize QA staff to ensure the QA programs are implemented properly and SPAVI standards are enforced. Ensure that the required resources are available, the processes are followed and the evaluation procedures are executed properly.

D. Implement strict and consistent calibration of testing tools and equipment, oversee upkeep of QA warehouse offices and tools of trade.

Material Management

A. Manage and continuously upgrade the Material Inspection Program, including, but not limited to:

Batch sampling of local materials

Packaging Evaluation

Transport Tests (protocols, test design, controls)

Reference Guide documentation (Allergens, Shelflife, RHSG, inter-unit transport, etc.)

B. Report and analyze significant quality data (Ex. Product Complaint, Product Defect-In process, finished goods, etc.) to monitor process capability and consequently, improve the existing Product Quality Plan.

C. Work closely with the BU Heads to ensure that resources necessary to implement the Product Quality Plans are provided. The resources shall also include those guaranteeing baseline processes such as stocks and inventory, equipment management, and certified and enough manning complement.

Standards

A. Creation and updating of training programs for transport and storage personnel to reinforce strict quality control, accurate and timely reporting of quality data, and observing systems and processes to be replicated (best practice) or revised (misaligned; outdated) in coordination with the SCM-Logistics unit and/or Systems Department.

Extend assistance to Compliance team as needed to cover QA audits of warehouse and trucking/transport service providers, packaging and raw material suppliers.

Institute internal safeguards on funds, assets, company properties and recommending improvements to maximize efficiency of restaurant operations facilities and equipment.

Review, monitor and participate in the execution of Disciplinary Measures for cases involving deviations of employees to QA plans and procedures.

Workforce Management

A. Assist in employee selection, hiring, training, placement, movement, rewards and recognition.

B. Creation of IDPs, coaching, and evaluating the performance of immediate reports on a regular basis.

C. Spearhead continuing training and certification of QA Conformance personnel in coordination with Compliance Unit head and with the assistance of HROE-L&D. Inclusive of evaluation of effectiveness of technical courses.

D. Enforce the Employee Code of Conduct within the department.

Ad Hoc

A. Perform other tasks that may be assigned either individually or as part of a committee.

Qualifications:

• A Graduate of Food Technology, Nutrition or Biosciences.
• Preferably post-graduate studies on Food Science, Food Engineering, Microbiology or Technology Management. A certified Food Safety Manager
• Trained in Systematic Managerial Analysis (RCA, PFA, Decision Analysis)
• Knowledgeable in Quality Measurements, Quality Process Improvements, Test plans and procedures, problem-solving skills required
• Minimum 5 years experience as a QA Manager in a large restaurant chain, commissary or food manufacturing company
• Knowledgeable in Good Warehouse Practices and BRCGS
• Experienced in participating and leading in the preparation of FSSC 22000, BRC, ISO TS22002, ISO 23412 or SQF certification is preferred. Designing and conducting material monitoring and evaluation programs based on global standards