Restaurant QA/QC Manager

Dough Zone USA•Bellevue, WA

70d•Onsite

About The Position

Dough Zone is a growing multi-unit restaurant company committed to delivering authentic food, exceptional hospitality, and a consistent guest experience. As we continue to expand, we are looking for an experienced Restaurant Quality Assurance Manager to build and lead our restaurant quality assurance function. This is a unique opportunity to establish the standards, systems, and processes that will support the next stage of the company's growth.

Requirements

Five or more years of progressive experience in multi-unit restaurant operations, restaurant quality assurance, food safety, or restaurant management.
Demonstrated success building or significantly improving quality assurance, food safety, operational standards, or compliance programs in a multi-unit restaurant environment.
Strong knowledge of restaurant operations, food safety regulations, sanitation standards, and quality assurance best practices.
Current accredited Food Protection Manager certification (e.g., ServSafe Manager).
Travel required.

Nice To Haves

Bachelor's degree in Hospitality, Restaurant Management, Food Science, or a related field preferred; equivalent experience will be considered.
HACCP certification is a plus.
Strong leadership, project management, communication, coaching, and change management skills.
Ability to influence cross-functional teams and build strong working relationships while maintaining objective quality standards.

Responsibilities

Build and lead Dough Zone's Restaurant Quality Assurance program, including quality standards, policies, audit processes, reporting, and continuous improvement initiatives.
Develop, implement, and continuously improve restaurant quality systems that support the company's growth.
Conduct scheduled and unannounced restaurant audits evaluating food safety, food quality, cleanliness, guest experience, and compliance with company standards.
Evaluate Front of House (FOH) and Back of House (BOH) execution to ensure consistency with company SOPs and regulatory requirements.
Assess recipe execution, portion consistency, presentation, and overall food quality, including tasting selected menu items during restaurant visits.
Identify operational risks, document findings, recommend corrective actions, and verify timely resolution.
Conduct operational readiness assessments for new restaurant openings and provide recommendations to executive leadership.
Investigate significant guest complaints involving food safety, sanitation, allergens, foreign objects, product quality, or potential foodborne illness, and recommend corrective and preventive actions.
Partner with Operations and Procurement to investigate recurring product or ingredient quality issues and drive long-term solutions.
Maintain nutrition, calorie, allergen, and ingredient information using approved recipes, supplier specifications, and the company's nutrition analysis software.
Review and strengthen SOPs to ensure they support food safety, operational excellence, consistency, and future scalability.
Develop training programs and coach restaurant leaders on food safety, quality, and operational standards.
Analyze company-wide quality trends and present recommendations to executive leadership.