Quality Assurance Manager - Spelman College

Compass Group•Atlanta, GA

11d•$62,000 - $65,000

About The Position

Our Passion is Food!At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email [email protected]. Job SummaryThe Quality Assurance Manager is responsible for leading food safety, sanitation, quality assurance, and regulatory compliance programs for Spelman College. This role partners closely with culinary, operations, and leadership teams to ensure all dining locations consistently meet federal, state, local, and institutional food safety standards. The ideal candidate will bring experience in environmental health, public health inspections, food safety auditing, quality assurance, or a related field within foodservice, hospitality, healthcare, higher education, or retail dining environments.

Requirements

Bachelor's degree in Food Science, Environmental Health, Public Health, Hospitality Management, Nutrition, Quality Assurance, or a related field preferred.
Minimum of 2-4 years of experience in food safety, quality assurance, environmental health, regulatory compliance, or a related discipline.
Experience conducting health inspections, regulatory audits, food safety assessments, or quality assurance reviews strongly preferred.
Knowledge of FDA Food Code, HACCP principles, foodborne illness prevention, sanitation standards, and regulatory compliance requirements.
Professional certifications, such as Certified Professional Food Safety (CP-FS), Registered Environmental Health Specialist (REHS), ServSafe Manager, or HACCP Certification.
Strong analytical, investigative, and problem-solving skills.
Excellent communication, training, and interpersonal skills with the ability to influence stakeholders at all levels.
Proficiency with Microsoft Office and other computer systems.
Ability to manage multiple priorities, work independently, and maintain attention to detail in a fast-paced environment.
Ability to work flexible hours as needed to support audits, inspections, training, and operational needs.

Responsibilities

Lead and oversee all food safety, sanitation, quality assurance, and compliance initiatives across dining operations.
Conduct routine audits and inspections of dining facilities, retail operations, catering services, storage areas, and production kitchens.
Ensure compliance with local, state, federal, and institutional health and food safety regulations.
Develop, implement, and maintain food safety programs, standard operating procedures (SOPs), and corrective action plans.
Monitor compliance with HACCP principles, allergen management programs, temperature monitoring, cleaning and sanitation procedures, and food handling practices.
Investigate food safety concerns, sanitation issues, customer complaints, and potential health risks, ensuring timely resolution and documentation.
Prepare facilities and teams for regulatory inspections and internal audits while maintaining inspection readiness at all times.
Analyze audit findings, inspection reports, incident trends, and operational data to identify opportunities for improvement.
Develop and deliver food safety, sanitation, and quality assurance training programs for managers and frontline associates.
Collaborate with operations, culinary, procurement, and facilities teams to implement best practices and mitigate risks.
Maintain records and documentation related to food safety, sanitation, training, audits, corrective actions, and regulatory compliance.
Support emergency response efforts related to food safety incidents, product recalls, and public health concerns.
Stay current on emerging food safety regulations, industry standards, and best practices, recommending operational enhancements as appropriate.
Foster a proactive culture focused on food quality, guest safety, regulatory compliance, and continuous improvement.