Quality Assurance Manager

Compass Group•New York, NY

23d•$85,000 - $95,000•Onsite

About The Position

The Quality Assurance Manager, based in NYC, is responsible for developing, implementing, and monitoring quality assurance programs across corporate dining operations, purchasing, receiving, storage, and inventory management functions within a multi-unit, premier hospitality corporate dining operation in NYC. This position ensures compliance with food safety regulations, DOH, company standards, brand requirements, and operational procedures while maintaining product quality, inventory integrity, and cost control.

Requirements

Based in NYC
Experience in developing, implementing, and monitoring quality assurance programs
Knowledge of food safety regulations, DOH, company standards, brand requirements, and operational procedures
Experience in multi-unit, premier hospitality corporate dining operations
Experience with HACCP, local health department regulations, FDA guidelines
Experience investigating guest complaints and implementing corrective actions
Experience maintaining food safety records, certifications, audits, and documentation
Experience coordinating third-party inspections and regulatory audits
Experience developing and conducting training programs
Experience standardizing procedures across multiple units
Experience conducting site visits and operational assessments
Experience supporting new outlet openings, renovations, and operational transitions
Experience developing corrective action plans
Experience monitoring key performance indicators
Experience inspecting deliveries for quality, quantity, temperature, freshness, and compliance
Experience developing receiving procedures and inspection checklists
Experience verifying documentation of incoming products and supplies
Experience monitoring receiving staff performance
Experience rejecting and documenting products that fail to meet quality standards
Experience ensuring proper product rotation and handling
Experience training managers and employees on food safety, sanitation, receiving procedures, inventory controls, and quality standards
Experience leading continuous improvement initiatives
Experience mentoring supervisors and managers on compliance and quality management practices
Ability to promote a culture of accountability, safety, and continuous improvement.

Responsibilities

Develop, implement, and maintain food safety and quality assurance programs for all food and beverage outlets.
Ensure compliance with HACCP, local health department regulations, FDA guidelines, and company standards.
Conduct routine inspections of kitchens, bars, restaurants, commissaries, and storage areas.
Monitor food preparation, handling, storage, and service practices to ensure food safety compliance.
Review product specifications and quality standards for all food, beverage, and operating supplies.
Investigate guest complaints related to food quality, safety, and service standards and implement corrective actions.
Maintain all food safety records, certifications, audits, and documentation.
Coordinate third-party inspections and regulatory audits.
Develop and conduct food safety and quality assurance training programs for management and staff.
Standardize quality assurance procedures across corporate dining outlets and operational units.
Conduct routine site visits and operational assessments.
Ensure consistent execution of company standards throughout the complex.
Support new outlet openings, renovations, and operational transitions.
Work with department leaders to develop corrective action plans for identified deficiencies.
Monitor key performance indicators related to quality, food safety, inventory accuracy, and operational compliance.
Ensure all deliveries are inspected for quality, quantity, temperature, freshness, and compliance with specifications.
Develop receiving procedures and inspection checklists.
Verify proper documentation of all incoming products and supplies.
Monitor receiving staff performance and compliance with established procedures.
Reject and document products that fail to meet quality standards.
Ensure proper product rotation and handling upon receipt.
Train managers and employees on food safety, sanitation, receiving procedures, inventory controls, and quality standards.
Lead continuous improvement initiatives related to quality and operational performance.
Mentor department supervisors and managers on compliance and quality management practices.
Promote a culture of accountability, safety, and continuous improvement.