QUALITY ASSURANCE MANAGER - FT DRUM

Compass Group•Town of Le Ray, NY

2d•$80,000 - $95,000•Onsite

About The Position

The Quality Assurance Manager is responsible for developing, implementing, and monitoring quality assurance programs across all food & beverage operations, purchasing, receiving, storage, and inventory management functions within a multi-unit hospitality complex. This position ensures compliance with food safety regulations, company standards, brand requirements, and operational procedures while maintaining product quality, inventory integrity, and cost control. The role works closely with culinary, CSVD, loading dock, purchasing, receiving, and finance teams to ensure consistent quality and operational excellence across all outlets. Serve Those Who ServeAt Compass Group, we take pride in providing exceptional dining experiences for the men and women who dedicate their lives to serving our country. Joining our military dining team means becoming part of a mission that goes far beyond food, it’s about gratitude, respect and service with purpose. Every meal you prepare, every guest you greet, every detail you deliver is an opportunity to honor those who protect our freedom. We’re looking for passionate people who believe that excellence in service is a way to give back, who find meaning in creating comfort, community and care for our nation’s heroes. If you’re ready to make a difference every day, join us and help us serve those who serve.

Requirements

Minimum 5–7 years of quality assurance, food safety, purchasing, inventory control, or hospitality operations experience.
HACCP Certification required.
Strong knowledge of food safety regulations, inventory controls, purchasing procedures, and warehouse operations.
Experience conducting audits and compliance inspections.
Proficiency with inventory management and procurement software systems.

Nice To Haves

Hospitality Management, Business Administration, Supply Chain Management
Multi-unit hospitality, resort, casino, hotel, stadium, convention center, or food service experience preferred.
ServSafe Manager Certification or equivalent preferred.
Military QA Experince a plus

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, CSVD, 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 all 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.
Inspect food production areas, kitchens, bars, warehouses, and storage facilities.
Review receiving logs, temperature records, and quality inspection reports.
Conduct spot checks of incoming deliveries.
Monitor inventory transactions and variance reports.
Verify compliance with sanitation and food safety standards.
Investigate quality issues, guest complaints, and operational discrepancies.
Meet with purchasing, culinary, warehouse, and outlet managers regarding quality concerns.
Review vendor performance and product quality issues.
Follow up on corrective action plans and audit findings.
Prepare daily, weekly, and monthly quality assurance reports.
Conduct employee coaching and compliance training sessions.
Monitor expiration dates, product rotation, and storage conditions.
Ensure all documentation and records are properly maintained.