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Purpose:
Create/sponsor strategies that enable the design, implementation, and
measurement of programs for Restaurant Quality Assurance and Food Safety
and regulatory affairs. These systems will help ensure that Romano’s
Macaroni Grill is able to achieve, sustain, and continuously improve
world class programs for food quality, food safety, and food preparation
to be the Cleanest and Safest Restaurant in the industry…The Jewel of the
Casual Dining Industry.
PRIMARY RESPONSIBILITIES
- Identify opportunities to
simplify and/or improve business process.
- Is 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
a) Ensure that on-going/re-evaluation of approved products and
process are conducted
b) Serve as the “go to” person for all issues pertaining to
Quality/Food Service topics
c) 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 on-going 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 on-going
Serve-Safe certification for all members of management; serve as
certified instructor where neededOversees 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 foodborne illness and communicable
disease and foodborne 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 foodborne
illness evens with Risk Management
Position Specific Skills and Requirements
- 4 year college degree
- Food Science or Technical Degree required
- 5 – 8 years experience
in food service or manufacturing industry
- Restaurant experience
highly desirable
- Comprehensive
knowledge of: food manufacturing, USDA/FDA regulations, FDA Food
Code, recall procedures
- Industry knowledge of
food manufacturers and processors abilities
- Excellent Teaching and
Coaching Skills
- Position requires
tough mindedness
- Travel will be
required up to 75% of the time
- Previous experience as
a state of local community health inspector a plus
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