Food Quality & Safety Manager

Confidential -; Jeddah; On-site; SAR 200,000 - 300,000; Full time

Job summary

A leading company in the food industry seeks a Food Safety & Quality Control Manager to oversee all food safety and quality control programs. Candidates should possess extensive experience in multi-site management, in-depth knowledge of Saudi Arabian food safety regulations, and a strong commitment to maintaining quality standards across all restaurant locations.

Qualifications

• 10 years of experience in food safety and quality control management.
• Expert in HACCP-based Food Safety Management Systems.
• Knowledgeable of SFDA regulations and Saudi food safety guidelines.

Responsibilities

• Develop and implement a Food Safety Management System.
• Ensure compliance with SFDA and other regulatory standards.
• Conduct internal and external food safety audits.

Skills

Analytical Skills

Problem Solving

Communication

Attention to Detail

Education

Bachelor's Degree in Food Science

Tools

Digital Quality Management Systems

Temperature Monitoring Software

Job description

Job Description

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.

Job Requirements

Qualifications

• Experience: Minimum of 10 years of progressive experience in food safety and quality control management, with a proven track record in a multi-unit restaurant group, large-scale catering, food manufacturing, or central kitchen environment within Saudi Arabia or the GCC region.
• HACCP Expertise: Demonstrated expertise in developing, implementing, and managing HACCP-based Food Safety Management Systems. ISO 22000 implementation experience is highly desirable.
• Regulatory Knowledge: In-depth knowledge of SFDA regulations, SASO standards, GSO requirements, and municipal food safety guidelines in Saudi Arabia.
• Auditing Skills: Experience conducting internal and external food safety audits, and managing third-party certifications.
• Analytical Skills: Strong analytical and problem-solving skills, with the ability to perform root cause analysis and implement effective corrective actions.
• Communication: Excellent verbal and written communication skills in Arabic and English are required. Ability to effectively train and influence staff at all levels.
• Attention to Detail: Meticulous attention to detail and a commitment to precision in all aspects of food safety and quality.
• Proactive & Independent: Ability to work independently, prioritize tasks, and manage multiple projects simultaneously in a fast-paced environment.
• Education: Bachelor's degree in Food Science, Food Technology, Microbiology, Chemistry, or a related field. Professional certifications in food safety (e.g., HACCP certification, Lead Auditor training) are highly advantageous.
• Software Proficiency: Experience with digital quality management systems, temperature monitoring software, or related platforms is a strong plus.