Assistant Director (F&B Quality Assurance)

Primary Responsibilities

• Lead and oversee the entire quality assurance framework for Food & Beverage operations, ensuring excellence in food safety and quality standards across all touchpoints.
• Collaborate with senior leadership in Operations and Culinary Teams to develop and implement comprehensive policies and procedures that uphold the highest food quality standards and safe food handling practices across the organization.
• Spearhead the design and execution of effective standards, policies, and procedures that govern quality control, proper food handling, sourcing, recipe specification adherence, and coordination with outsourced central production kitchens, food warehouses, and internal purchasing teams.
• Lead the development, implementation, and continuous improvement of the HACCP (Hazard Analysis and Critical Control Points) plan for the F&B department, ensuring strict adherence to food safety protocols and regular audits.
• Champion structured training and professional development programs, ensuring that all food handlers receive in-depth education on food handling, quality control, and food safety regulations.
• Act as the primary point of contact for resolving food safety and quality issues across all restaurant operations, suppliers, and internal departments, driving cross-functional collaboration to ensure prompt solutions.
• Innovate and drive the Quality Assurance training strategy, ensuring the successful implementation and compliance of all business units with prevailing regulatory standards, industry best practices, and internal policies.

Requirements

• Degree in Food Science, Food Technology, Microbiology, Chemistry or related disciplines with 10 years of related working experience in managerial role
• Advanced certificate in training and assessment certified (ACTA) preferred
• Possess WSQ Conduct Food Safety / Food Hygiene Audit preferred
• Able to understand and conduct food safety risk analysis
• Knowledge of food safety management systems (such as GMP, HACCP) would be an advantage
• Strong analytical and critical thinking skills
• Excellent written and spoken communication skills

Primary Responsibilities

• Lead and oversee the entire quality assurance framework for Food & Beverage operations, ensuring excellence in food safety and quality standards across all touchpoints.
• Collaborate with senior leadership in Operations and Culinary Teams to develop and implement comprehensive policies and procedures that uphold the highest food quality standards and safe food handling practices across the organization.
• Spearhead the design and execution of effective standards, policies, and procedures that govern quality control, proper food handling, sourcing, recipe specification adherence, and coordination with outsourced central production kitchens, food warehouses, and internal purchasing teams.
• Lead the development, implementation, and continuous improvement of the HACCP (Hazard Analysis and Critical Control Points) plan for the F&B department, ensuring strict adherence to food safety protocols and regular audits.
• Champion structured training and professional development programs, ensuring that all food handlers receive in-depth education on food handling, quality control, and food safety regulations.
• Act as the primary point of contact for resolving food safety and quality issues across all restaurant operations, suppliers, and internal departments, driving cross-functional collaboration to ensure prompt solutions.
• Innovate and drive the Quality Assurance training strategy, ensuring the successful implementation and compliance of all business units with prevailing regulatory standards, industry best practices, and internal policies.

Requirements

• Degree in Food Science, Food Technology, Microbiology, Chemistry or related disciplines with 10 years of related working experience in managerial role
• Advanced certificate in training and assessment certified (ACTA) preferred
• Possess WSQ Conduct Food Safety / Food Hygiene Audit preferred
• Able to understand and conduct food safety risk analysis
• Knowledge of food safety management systems (such as GMP, HACCP) would be an advantage
• Strong analytical and critical thinking skills
• Excellent written and spoken communication skills