Assistant Quality Assurance Manager

1. JOB PURPOSE: identify WHAT is delivered, to whom it is delivered, IMPACT of deliveryi.e. why the job exists & and how it contributes to the overall mission/objective of the organisation

To support the implementation and expansion of the quality management system across the market. This will include effectively helping to manage the Quality Assurance team whilst ensuring Food safety, Brand compliance and quality standards are maintained.

JOB CONTEXT & MAJOR CHALLENGES: Provide examples of the major challenges or most difficult types of problems faced in performing the job (Circumstances characterizing the job: Working hours, location coefficient, stress, physical conditions, resources available, etc.).

1. QUALIFICATIONS, EXPERIENCE, & SKILLS: Define the Qualification & Experience requirement for the position to be successful. Specific and Generic skills the incumbent to the role must have

Qualification: -

• Bachelor's degree in food science, Chemistry, Biology, Chemical engineering, or related field preferred

Experience: -

• Minimum of 7 years experience in quality assurance / QHSE in a relevant food sector: restaurant, food manufacturing or food processing.
• Minimum of 2 years in a commercial organisation management role preferred.

1. KEY ACCOUNTABILITIES: Statements of end results or outputs required of the job, they must answer questions of What are the main areas in which this job must get results in order to achieve its purpose ...... [VERB]+ [OBJECTIVE] + [IMPACT]

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Key Results Areas

Key Performance Indicators

1

Provide support to execute the elements of the annual market Quality Plan (QP) to ensure all allocated tasks are completed through the year.

If Market QA Lead, propose annual market QP and align with QA Director before start of year.

Execute the market QP.

2

If there are direct reports, then support in recruitment, training, development and management of specialist professionals

Individual and team performance.

3

Follow all Americana Quality Management system SOPs and advise other stakeholders as needed.

No deviations, eg, purchase only from approved vendor.

4

Provide support on all food safety, quality opportunities, and initiatives, including supplier and product approval, communicating and training standards and procedures. Ensure planned Suppliers, DC, commissary and store audits, and product surveillance programme are completed.

High levels of compliance maintained in all stages of supply chain and stores. Brand shows improving food safety audit results YOY.

No test failures.

5

Provide support on Local FS initiatives, including communicating standards and procedures. If Market QA Lead, then support with risk assessment, FS incident reporting and serious FS incident investigation.

No FS serious incidents.

In case of a serious incident, then an effective action plan that reduces risk across brand or market.

6

Analyse data, report on performance and identify opportunities to drive improvements as required by Line Manager.

Reports submitted on time and in full.

Review meetings with Brand ops to agree actions and drive improvement, minimum quarterly.

7

Communicate effectively and maintain good relations with internal functions and stakeholders (eg, Procurement, Supply Chain, Property Development, Maintenance, Operations) and external stakeholders (eg, franchisors, ministry officials, 3rd party auditors) to ensure legal compliance, safety and quality are top of mind in all business decisions.

Right first time approach adopted across the business.

Positive feedback from stakeholders.

8

Support product localisation initiatives as required by Line Manager, working with vendors to develop ingredient/raw material to the required specification or Gold Standard.

Delivery of product localisation plan

9

Ensure product quality is maintained and approved through delivery of product cutting and evaluations.

Effective feedback loop to ensure supplier is engaged and takes action.

Improving quality evaluation results.

10

Manage food complaints by ensuring prompt and satisfactory resolution through store and supplier investigation, root cause ID and effective actions.

No repeat after corrective actions taken.

Fewer complaint issues over time.

Resolution meets TAT targets.

Leadership: (What kind of Leadership traits are required by the incumbent to be successful)

Talent Development

Job Specific Skills:

• Detailed understanding of food safety management including HACCP, ISO, and GFSI.
• Good understanding of FS principles.
• Good working knowledge of compliance methodologies, eg, Lead auditor, certified internal auditor (CIA).
• Successfully manage relationships across multiple stakeholders.

Generic Skills:

• Able to operate in a multi-brand, multi-market, multiple stakeholder environment.
• Excellent command of English verbal and written
• Able to influence others at senior level and initiate & lead change initiatives.
• Able to manage, develop and grow talent in a specialist team.

Leadership and influence.

Business acumen and commercial awareness.

Decision making and problem solving.

Teamwork and collaboration.

Change management.

Execution and result orientation.

Communication.

Emotional intelligence.