Manager,
Quality Systems - Restaurant Food Safety - Oak
Brook, IL
Company:
McDonald's
- Supply Chain Management
Job
Type:
Full-time
employment
Location:
Oak
Brook, Illinois United States
Salary:
Not
Specified
.
JOB DESCRIPTION:
Req
Number: 5392-tb/ss
About McDonald's Corporation:
McDonalds is the largest and best-known global foodservice retailer with
more than 30,000 restaurants, serving 46 million customers each day in 118
countries. We plan to expand our leadership position through great tasting
food, superior service, everyday value and convenience. Fortune Magazine
released its 2007 list of America's Most Admired Companies ranking
McDonald's Corporation as one of the top companies in the Food Services
Industry category. Fortune Magazine also named McDonald's to the 2007 list of
Global Top Companies for Leaders. This prestigious recognition speaks to
the long history McDonald's has in the area of developing our people. In
addition, our key attributes of reputation rankings on Social
Responsibility, Financial Soundness, People Management, Quality of
Management and Quality of Products/Services all rank in the top 10.
McDonald's is one of the most valuable brands in the world. Join our
Worldwide Development and find out firsthand why Fortune Magazine calls us
one of America's most admired and top leader producing companies.
About the Department:
The Quality Systems team is responsible for food safety, quality,
nutrition, identifying and managing emerging issues, and areas related to
sustainable supply. We work with our suppliers to ensure continuous
enhancements of the systems that deliver quality and safety and protect the
brand.
POSITION PURPOSE:
Leads the development, implementation and communication of McDonald's
Restaurant food safety policies, standards and systems (impacting 14,000+
restaurants) to protect and enhance Brand McDonald's. Responsible for food
safety review and approval for new or changing equipment, products, or
procedures that impact McDonald's at the restaurant level. Defines required
food safety support roles in the regions and orchestrates the appropriate
resources for their training and communication. Responsible for
establishing food quality priorities and recommendations for the
appropriate functions through analysis of system and consumer quality and safety
data. Key internal stakeholders include US Menu Management, Equipment
Development, Operations Development and Deployment, and Training, Learning
& Development.
Principal Accountabilities:
In addition to following McDonald's policies and procedures, principal
accountabilities include, but are not limited to:
Strategy and Innovation
* Develops strategic plans for advancing restaurant food safety and quality
systems based on changing needs of the business
* Explores and recommends high-potential innovations in process, procedure
and technology
Consulting
* Partners with external Food Safety stakeholders (e.g., Regulatory
Agencies, Consumer and Research Organizations, Trade Associations) to build
relationships, identify industry gaps, and exchange best practices
* Serves as a technical subject-matter expert to US Communications and
Legal on food safety related issues and incidents with Brand implications
* Partners with Menu Management and other US Quality Systems personnel to
establish microbiological specifications and food safety
guidelines/procedures for new products
* Serves as a resource to other Quality Systems Leads on food-safety
related programs and initiatives
* Consults with Regional staff to resolve local and state health department
issues
Policy and Standards
* Develops or updates restaurant food safety standards and procedures to
meet McDonald's brand goals
* Monitors industry, societal and regulatory changes, and emerging issues,
to ensure food safety standards and restaurant policies and procedures are
appropriate
* Leads the development or refinement of restaurant procedures and tools to
ensure that food safety-related procedures are communicated and executed in
the restaurants (e.g., Execution Manuals, ROIP Verifications, Operations
& Training Manual)
* Partners with Government Relations to influence policy, published
guidelines or recommendations, and proposed local, State and Federal
legislation
* Reviews changes to employee and manager training materials and tools
(e.g., Food Safety booklet, Manager and Crew Training, ROIP, Operations
& Training) to ensure that key food safety content is complete and
accurate
Implementation
* Ensures timely distribution of food-safety communications to internal and
external stakeholders
* Consults with and provides training for regional food safety staff to
assure proper implementation of food safety procedures
* Works with the National Supply Chain Leadership Council Quality Sub-team
to incorporate feedback from Owner Operators into new policies and procedures,
and to test said procedures in restaurants
* Works with Operations, NABIT and Food Improvement Team to recommend the
implementation of new or enhanced McDonald's food safety policies,
standards and systems
* Responsibility for managing food safety-related data tracking systems
Restaurant Performance
* Monitors and communicates restaurant food safety performance and
identifies trends and opportunities for improvement
* Establishes system targets for continuous improvement in the area of food
safety in our restaurants
Protects the Brand
* Significant accountability to reduce and mitigate food safety risk
resulting from restaurant-related practices
* Develops restaurant-level food safety risk mitigation plans and programs
and ensures they are communicated to the system
* Partners with Legal to investigate and effectively resolve customer and
brand-related food safety issues
Leverages Resources
* Identifies potential funding needs for research or innovations related to
food safety in the restaurants
* Recommends resources (e.g., regional staff) required for effective
implementation of food safety practices
* Leverages field food safety network to gain intelligence related to food
safety process implementation and compliance with standards
* Leverages external food safety expertise (e.g., Regulators, Trade
Associations, Academia) to advance food safety within McDonald's and assure
compliance.
Minimum Requirements:
Undergraduate Degree: Animal Science, Biology, Food Science or related
field.
Graduate Degree Preferred but not required
At least 5-7 years of experience of food processing or manufacturing plant
experience.
Demonstrate leadership in the areas of food safety and plant regulatory
affairs
HACCP Certification from a nationally / internationally recognized and
accredited HACCP training firm a plus
Possess a thorough understanding of manufacturing facilities
Must have strong organizational and leadership skills
Able to work with cross functional departments within the organization
Good problem solving skills and corrective action/resolution skills
Strong computer skills with experience using Word, Excel, Access, Power
Point.
Strong verbal and written Communication skills required
Must be a self-starter and self-motivated
Experience in working in a strong team enviornment
Strategic Partnering is a must
