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.

Unity holding restaurants

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