Position Summary
The Food Safety & Quality Control Manager will be a critical leader responsible for developing, implementing, and overseeing all food safety and quality control programs from our central kitchen to all restaurant locations. This role requires a proactive, detail-oriented professional with proven multi-site management experience and in-depth knowledge of Saudi Arabian food safety regulations, as well as international standards.
Key Responsibilities
Food Safety & Compliance Management
- System Development : Design, implement, and maintain a robust Food Safety Management System (FSMS) based on HACCP (Hazard Analysis and Critical Control Points) and ISO 22000 principles across all central kitchen and restaurant operations.
- Regulatory Compliance : Ensure full adherence to all relevant Saudi Food & Drug Authority (SFDA) regulations, Saudi Standards, Metrology and Quality Organization (SASO) standards, municipal food safety regulations, and GCC Standardization Organization (GSO) requirements.
- Audit & Inspection Management : Prepare for, conduct, and respond to internal and external food safety audits and inspections (e.g., SFDA, municipality, third-party certifiers). Ensure successful passing of all regulatory inspections.
- Risk Assessment : Proactively identify potential food safety hazards and quality risks at every stage of the food lifecycle, from procurement to customer service, and develop effective mitigation strategies.
Quality Control & Consistency
SOP Adherence : Implement and monitor strict adherence to all standardized recipes, preparation methods, cooking temperatures, holding times, and plating guidelines across the central kitchen and all branches.Quality Checks : Establish and oversee regular, documented quality control checks for raw materials upon delivery, in-process production at the central kitchen, and finished product preparation / presentation at restaurant locations.Problem Solving : Investigate, identify root causes, and implement corrective and preventive actions for all food consistency issues and deviations.Sensory Evaluation : Lead and standardize sensory evaluation processes (taste, texture, appearance, aroma) to ensure consistent product quality across all outlets.Supplier & Supply Chain Assurance
Supplier Qualification : Develop and manage a robust supplier approval program, ensuring all raw material and food product suppliers meet our stringent safety and quality standards, including required SFDA approvals and certifications.Supply Chain Integrity : Monitor food safety and quality throughout the supply chain, including transportation, cold chain management, and storage conditions, from the central kitchen to branches.Training & Culture
Training Programs : Develop and deliver comprehensive, engaging food safety, hygiene, and quality control training programs for all kitchen and front-of-house staff across all locations, ensuring cultural sensitivity and effectiveness.Culture Building : Foster a strong, proactive food safety and quality culture throughout the organization, promoting awareness, accountability, and continuous improvement among all employees.Incident Management & Continuous Improvement
Incident Response : Develop and implement clear protocols for managing food safety incidents, product recalls, and customer complaints related to food safety or quality, ensuring swift investigation, root cause analysis, and resolution.Documentation & Reporting : Maintain meticulous records of all food safety and quality control activities, including logs, audit reports, and corrective actions. Generate regular reports on key performance indicators (KPIs).Continuous Improvement : Drive continuous improvement initiatives in food safety and quality processes, leveraging data analysis, audit findings, and industry innovations.Qualifications
Experience : Minimum of 10 years of progressive experience in food safety and quality control management, with a proven track record in a multi-unit restaurant group, large-scale catering, food manufacturing, or central kitchen environment within Saudi Arabia or the GCC region.HACCP Expertise : Demonstrated expertise in developing, implementing, and managing HACCP-based Food Safety Management Systems. ISO 22000 implementation experience is highly desirable.Regulatory Knowledge : In-depth knowledge of SFDA regulations, SASO standards, GSO requirements , and municipal food safety guidelines in Saudi Arabia.Auditing Skills : Experience conducting internal and external food safety audits, and managing third-party certifications.Analytical Skills : Strong analytical and problem-solving skills, with the ability to perform root cause analysis and implement effective corrective actions.Communication : Excellent verbal and written communication skills in Arabic and English are required. Ability to effectively train and influence staff at all levels.Attention to Detail : Meticulous attention to detail and a commitment to precision in all aspects of food safety and quality.Proactive & Independent : Ability to work independently, prioritize tasks, and manage multiple projects simultaneously in a fast-paced environment.Education : Bachelor's degree in Food Science, Food Technology, Microbiology, Chemistry, or a related field. Professional certifications in food safety (e.g., HACCP certification, Lead Auditor training) are highly advantageous.Software Proficiency : Experience with digital quality management systems, temperature monitoring software, or related platforms is a strong plus.
