Quality & Hygiene Manager - Restaurant Chain

Kofteci Foodkrafts; Bengaluru; On-site; INR 550,000 - 850,000; Full time

Job summary

Kofteci Foodkrafts Private Limited in Bengaluru is seeking an experienced Quality & Hygiene Manager to oversee food safety, hygiene, and quality across all restaurants and production facilities. You will implement standards, conduct audits, and drive continuous improvement across multiple locations.

Responsibilities include coordinating with procurement, operations, kitchen and store teams, training staff on SOPs, managing documentation, and ensuring compliance with FSSAI, HACCP, and GMP

Qualifications

• Experience in quality, food safety, hygiene, or QA/QC within the restaurant/F&B industry.
• Strong knowledge of FSSAI, HACCP, GMP, sanitation, and hygiene practices.
• Willingness to travel regularly across multiple restaurant locations.

Responsibilities

• Develop and implement quality, food safety, and hygiene standards across all outlets.
• Conduct regular hygiene and food safety audits across restaurants, kitchens, storage areas, and central kitchen facilities.
• Monitor compliance with FSSAI, HACCP, GMP, and other applicable food safety standards.
• Ensure proper food handling, storage, preparation, cooking, and serving practices.
• Coordinate with Procurement, Operations, Kitchen, and Store teams to maintain quality standards.
• Investigate food quality complaints, hygiene issues, and food safety incidents and recommend corrective actions.

Skills

Quality management

Food safety

HACCP

FSSAI compliance

Auditing

Documentation

Training

Travel

Job description

Company: Kofteci Foodkrafts Private Limited

Location: Corporate Office, Koramangala, Bangalore

Industry: Food & Beverage / Restaurant Chain

Job Summary

We are looking for an experienced Quality & Hygiene Manager to oversee food safety, hygiene, quality standards, and compliance across all restaurants and food production facilities. The role will be responsible for implementing hygiene standards, conducting regular audits, identifying gaps, and ensuring consistent compliance across all locations.

Key Responsibilities

• Develop and implement quality, food safety, and hygiene standards across all outlets.
• Conduct regular hygiene and food safety audits across restaurants, kitchens, storage areas, and central kitchen facilities.
• Monitor compliance with FSSAI, HACCP, GMP, and other applicable food safety standards.
• Ensure proper food handling, storage, preparation, cooking, and serving practices.
• Monitor personal hygiene and grooming standards of all food-handling employees.
• Conduct regular inspections of kitchen, dining, storage, receiving, and waste-disposal areas.
• Establish and monitor cleaning and sanitation schedules across outlets.
• Monitor pest control activities and ensure timely corrective action.
• Verify incoming raw materials for quality, freshness, packaging, expiry, and storage conditions.
• Coordinate with Procurement, Operations, Kitchen, and Store teams to maintain quality standards.
• Investigate food quality complaints, hygiene issues, and food safety incidents and recommend corrective actions.
• Track recurring non-conformities and ensure timely closure of corrective actions.
• Develop and maintain SOPs, checklists, hygiene manuals, and quality standards.
• Conduct training programs for restaurant, kitchen, store, and housekeeping teams on food safety and hygiene.
• Ensure proper documentation and records for food safety and quality compliance.
• Monitor water quality, pest control, waste management, cleaning chemicals, and sanitation practices.
• Coordinate with external laboratories for food, water, surface, and other required testing.
• Ensure proper handling of allergens and prevention of cross-contamination.
• Support new outlet openings by establishing hygiene and food safety standards before launch.
• Conduct periodic surprise audits and follow up with outlet teams on improvement areas.
• Work closely with management to continuously improve quality, hygiene, and food safety standards across the restaurant chain.

Requirements

• Relevant experience in quality, food safety, hygiene, or QA/QC within the restaurant/F&B industry.
• Strong knowledge of FSSAI, HACCP, GMP, food safety, sanitation, and hygiene practices.
• Experience in conducting outlet audits and implementing corrective actions.
• Good understanding of restaurant kitchen operations and food handling processes.
• Strong documentation, reporting, and communication skills.
• Ability to train and guide restaurant and kitchen teams.
• Willingness to travel regularly across multiple restaurant locations.
• Strong attention to detail and ability to identify quality and hygiene gaps.