Total Quality & Food Safety Manager

The Food Safety Operations Manager will be responsible for championing operational Food Safety by managing Food Safety policies and procedures and working with both internal and external partners to ensure the safety of Red Lobster’s restaurant operations processes. This position requires the need for leveraging functional knowledge and skills to provide Food Safety technical expertise, become a leader of cross-functional connections, and be recognized as a valued partner for the Supply Chain, Culinary, and Operations teams.
This position also requires the ability for leveraging continuous improvement tools, developing strong relationships with the Operations team, and embracing and leading change across the restaurants networks. The Food Safety Operations Manager is a leader with strong communication and influencing skills, has high exposure to restaurant operations environments and culinary innovation projects.
KEY ACCOUNTABILITIES:

• Provide Food Safety leadership and direction to the Operations team and RSC cross-functional team through technical mastery in the areas of regulatory compliance and all aspects of a Food Safety Management System including HACCP, pest control, sanitation, health & hygiene, temperature control, equipment facility management, and Food Safety auditing.
• Provide Operations wide support for Food Safety Program management and training including partnering with Pest and Chemical Management Companies to help maintain compliance across all restaurants.
• Champion Food Safety and regulatory risk mitigation and improvement projects across the Operations network.
• Build alignment and strategy with cross functional partners, lead risk assessments and root cause analysis activities for issue resolution.  
• Ability to lead data analysis through statistical process control, system capability analysis, and use problem solving principles to collect, analyze, and interpret in-process and analytical data to make Food Safety evaluations, and recommend actions for improvement.
• Develop action plans with cross-functional teams using analytical tools to ensure Food Safety and regulatory compliance and meet key guest requirements.
• Provide leadership for sanitation excellence.
• Review plans for new and changing systems and buildings and ensure effective Food Safety and sanitation design.
• Create new Food Safety Programs, reach alignment, implement and train accordingly
• 50% travel to restaurants and suppliers’ locations.

• Bachelor’s degree in Food, Chemical or Industrial Engineering, Food Science, Microbiology, or related field
• 3+ years of relevant Food Safety experience in public health or quality assurance setting
• Ability to manage cross-functional projects and be comfortable with ambiguity
• Demonstrated critical thinking skills, ability to apply engineering principles, and ability to troubleshoot
• Strong analytical and problem-solving skills with a results orientation
• Ability to manage multiple tasks and adjust priorities
• Self-starter who has the ability to prioritize workload while meeting commitments
• Demonstrated ability to navigate complex organizations with initiative and strong leadership

• Trained internal auditor
• HACCP Certification