SS Summary: PRIMARY
RESPONSIBILITIES ·
Identify
opportunities to simplify and/or improve business process. ·
Be
the product quality expert for their division. ·
Develop
and maintain positive, productive relations with all guests, partner groups
and operators. Ability to work with a
large cross functional team and all levels of management. ·
Responsible
for the execution of all supplier and distribution quality programs. ·
Provides
comprehensive crisis management support to restaurant operations within their
region. Restaurant
Support ·
Serve
as the “Center of Expertise” for QA/Food Safety topics for all restaurants. ·
Work
in conjunction with selected restaurants to provide technical training and
successful implementation of operations team approved new product/process
testing. ·
Ensure
that on-going/reevaluation of approved products and process are conducted. ·
Serve
as the “go to” person for all issues pertaining to Quality/Food Service
topics. ·
Be
the expert in keeping the brand free from any possible food borne, food handling
or quality issues. ·
Monitors
the Guest and Restaurant complaints, QA investigations, follow-ups with
restaurants. Reports to determine
trends and ongoing issues with suppliers. ·
Conducts
Food Safety Audits for restaurants.
Presents operations management with an independent and factual
appraisal of operational conditions to ensure that Romano’s Macaroni Grill
standards are maintained. a)
Four
reviews/audits annually in all restaurants within their
division—Critique/Praise/Improve b)
Conduct
unannounced Restaurant reviews to monitor cleanliness, sanitation, recipe
adherence and maintenance of the facility, and overall guest satisfaction c)
Conduct
Food Safety Audits to ensure the Brand policies, procedures and practices are
in place, and executed appropriately d)
Follow-up
with written communication that includes documentation of any practices that
fall outside the “system” guidelines and timelines for cure process. ·
Execute
strategies for: a)
All
inbound food quality b)
Food Safety and handling processes for
restaurants. Food
Safety Training ·
Ensure
initial and ongoing Serve-Safe® certification for all members of management;
serve as certified instructor where needed. ·
Oversees
the development of the “nest generation” of food safety systems and programs. ·
Partners
with operations to determine Food Safety Initiatives for restaurants, assists
Culinary and Learning and Development teams with the development of training
materials and provides support for Restaurants during implementation phase Regulatory
and Compliance Support ·
Remain
current in new products, equipment, safety guidelines, state requirements,
etc. (through benchmarking and research) to continue to implement Best in
Class programs to achieve and assure food safety in all restaurants. ·
Monitors
Federal and State regulatory food safety issues and communicates
modifications and changes to the field. ·
Provides
technical expertise to assure Restaurant compliance with health regulations. ·
Execute
strategies for: a)
Measuring
quality and food safety within the brand b)
Dealing
with food safety issues (recalls, food borne illness, tampering) c)
Food
Defense requirements through the supply chain . . . ensure dirt to door
compliance with all vendors d)
Distribution
standards and requirements Crisis
Management ·
Provides
expertise in managing crisis activities including communication with
restaurant operations, regulators, and the medical profession. ·
Provides
Crisis Management training in the prevention of food borne illness and
communicable disease and food borne illness in the division. ·
Manages
high level activities and communications on product withdrawals and recalls ·
Provides
support and follow through on Restaurant related communicable disease and
food borne illness evens with Risk Management. Position Specific Skills and Requirements 1. Four-year college Food Science or Technical Degree required 2. Five to eight years experience in food service or manufacturing
industry 3. Restaurant experience highly desirable 4. Comprehensive knowledge of: food manufacturing, USDA/FDA regulations,
FDA Food Code, recall procedures 5. Industry knowledge of food manufacturers and processors abilities 6. Excellent teaching and coaching skills 7. Position requires tough mindedness 8. Travel will be required up to 75% of the time 9. Previous experience as a state or local community health inspector a
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