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Food Safety and Quality Assurance Manager - Nashville, TN 37204

Logan's Roadhouse

 

 

 

POSITION SUMMARY

Supports the strategic programs for both Restaurant Level Food Safety and Vendor Quality Assurance to insure all brands under the Craftworks Holding’s Umbrella sustains and continuously improves all programs for food quality and food safety in all restaurants.

 

QUALIFICATION REQUIREMENTS

  • Bachelor’s degree in Business, Food Science, Agriculture, or a related field or
  • 10 years of experience in restaurant quality assurance or food safety position; or any equivalent combination of education and experience.
  • Competency in Microsoft Excel, Power Point, and Outlook.
  • Strong technical writing and presentation skills.
  • Ability to communicate and teach technical concepts and procedures throughout all levels of the company.

 

 

DUTIES & RESPONSIBILITIES

  • Proactively and reactively engages with Local Health Departments as needed to maintain restaurant level compliance
  • Monitors and manages all FDA, USDA and Supplier driven recalls or withdrawals
  • Communicates and identifies QA and Food Safety risks or product issues to all pertinent team members within the Supply Chain Management, Culinary, Marketing, and Operations teams.
  • Manages 3rd Party Food Safety program administration including coordination of audit template updates, reporting, bill reconciliation, and training audit scheduling. Serves as main liaison between Operators and 3rd party auditors
  • Communicates and manages 3rd party QA audits for suppliers and distributors concerning the reporting of necessary data.
  • Researches and writes technical specifications for all brands as well as quality assurance and food safety policies and programs. Assists restaurant operators with all quality assurance and food safety issues.
  • Manages service contracts and vendor relationships that support restaurant food safety performance and janitorial actives for example Pest Control and Warewashing
  • Identifies opportunities for improvement and develop all processes related to QA and Food Safety.
  • Determines resolutions for all products delivered to the restaurants that do not meet company standards and specifications. Works with suppliers and restaurant operators to resolve all issues where products are alleged to not be specifications. Manage the credit administration process associated with any deficiencies.
  • Works with Supply Chain Management leadership to ensure that all department initiatives are adequately positioned to execute Marketing, Food & Beverage, and Operational strategies and plans.
  • Provides accurate and timely reports and documents concerning all QA and Food Safety issues.

 

 

COMPETENCIES TO DRIVE PERFORMANCE

ACCOUNTABILITY FOR RESULTS: Acts with a sense of urgency and a “whatever-it-takes” attitude when addressing opportunities, assignments, and accomplishing goals. Can be counted on to exceed goals successfully. Steadfastly pushes self and others for bottom-line results. Takes a proactive approach to avoid potential issues and accomplishes goals with minimum supervision.

RELENTLESS IMPROVMENT: Lives the Team Member value, staying fresh and developing others, creating an environment around growth and development. Provides and embraces behavior-specific feedback/suggestions to grow personally and/or help others succeed. Regularly reviews development progress, recognizes and reinforces developmental efforts and improvements, and provides constructive coaching.

PASSION TO SERVE: Lives the brand, purpose, and values with contagious enthusiasm. Maintains a high level of energy and passion for fun; encourages individuality and inspires a team-oriented atmosphere. Identifies organizational goals and recognizes their role in it. Supports larger organizational agendas as more important than local/personal goals.

EMBRACE CHANGE: Is open to learning new methods and ideas. Embraces change, plans for contingencies, and manages resources effectively to meet multiple deadlines and goals. Prioritizes opportunities effectively as they arise. Executes daily responsibilities while also meeting the needs of internal and external guests. Implements changes by holding self and others accountable for adopting new policies and procedures.

RESPECT FOR EACH INDIVIDUAL: Interacts with all parties with the aim of building trust rather than power. Promotes the well-being of those around them. Demonstrates empathy, listening, stewardship, and commitment to personal growth toward others. Seeks to move management and personnel interaction away from “controlling activities” and toward a more synergistic relationship between parties. Applies appropriate leadership styles when influencing individuals or groups to accomplish goals. Establishes a personal power base built on mutual trust, fairness, honesty, and rational behavior.

 

PHYSICAL REQUIREMENTS

Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more; more through the restaurant for extended periods of time, 9-11 hours per day; move 50 lbs for a distance of up to 10 feet; balance and move up to 25 pounds for a distance of up to 50 feet; understand and respond to team members and guest request in a loud environment; perform basic math, understanding finances and cost management.

 

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