Quality
Assurance / Food Safety Manager (Central) - - Dallas, TX
Company Name: Brinker
International
Location: Dallas, TX
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.
- 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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