Manager/Senior Manager - Quality Assurance - FMCG

Manager/Senior Manager - Quality Assurance - FMCG Brand

Responsible to implement defined QA systems and processes at restaurants in the region and at suppliers.

- Understands and implements the 3-1-Q plan.

- Execution of the quarter-on-quarter plan.

- Conduct periodic product cutting, Quality Performance review and QA Audits for suppliers to ensure that all products adhere to specifications.

- Monitor and liaison with Product Managers and suppliers to resolve product quality or operational issues in the restaurant.

- Manage product complaint process; follow up activities and verification of corrective action plan.

- Support supply chain team for evaluating new supplier capability and potential to meet Company's standard by conducting GMP & HACCP audits.

- Coordinate with New Product development team and supplier to ensure that Food Safety standards are met for new or promotional products and their operational procedures at restaurant.

- Leverage Subject Matter expertise and / or external resources to coach suppliers and develop their capabilities to meet standards.

- Conduct supplier capability development trainings e.g. GMP, HACCP, SQMS, SPC, Traceability, Problem solving etc.

- Monitor and update the SCQA, Legal & Corporate communication team on the food laws changes & its impact on our business and new emerging technologies.

- Develop a strong professional relationship and communication with the Industry associations to keep updated on the development related to food.

- Coordinate with supplier to ensure compliance with all local regulatory requirements for the products and manufacturing facilities.

- Coordinate with Operation & Legal functions to facilitate restaurants for FSSAI Food safety product requirements testing through external laboratory.

- Coordinate with training and operations management to provide training to Company's restaurant on food safety systems, Gold standard Product quality and technical advice to prevent potential food safety related issues at restaurants.

- Provide support to training and equipment to develop quality and safety procedures,, maintenance and equipments in the market.

- Work closely with Ops and Training management to establish quality and safety measurement systems and to identify opportunities for restaurant operation simplification to improve service time and reduce raw wastage.

- Coordinate with training on new product introduction into the system on procedures, equipment handling, follow up on operations issues and summarising the performance of product

- Leverage technical resources of key product suppliers to provide training and product information to restaurant and training management to ensure consistent quality, better yields and product safety.

- Provide leadership for implementation of Company's Food Safety & Quality Assurance systems are established at Suppliers & Distribution centres and develop plan to visit suppliers to evaluate and assure adherence of systems to Company's requirements and local regulatory requirements.

- Responsible for North and East region. Will require to travel 7 to 10 days in a month.