Quality
Assurance / Food Safety Manager (West) - Irvine, CA
Company Name: Brinker
International
Location: Irvine, CA
Profession: Restaurant
Management Front of House (FOH)
Job Description:
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
Apply
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