Sr Manager Food Safety & QA

NBCUniversal • Universal City, CA

2h • $110,000 - $155,000 • Onsite

About The Position

The Senior Manager of Food Safety and Quality Assurance lead a team of three QA specialists, making sure that food safety and quality standards are maintained throughout the theme park and City Walk venues. Acting as the primary liaison with the LA County Health Department, this manager directs quality assurance efforts by utilizing our systems and analytical tools. This role manages the daily operations of the Food Safety and Quality Management System and leads the quality assurance team to protect employee and consumer safety, as well as product integrity at Universal Studios Hollywood. The position upholds company values and supports a culture focused on integrity, respect, service, and food safety. The Senior Manager of Food Safety and Quality Assurance serve as the company’s expert on food safety regulations and quality assurance. This role works with legal, culinary, operations, training, and EHS teams to develop food safety & allergen plans and to ensure compliance with necessary food safety guidelines and certifications, such as the Food Safety Modernization Act and HACCP. This position, in partnership with Training and Operations, will establish training processes to educate employees on HACCP and its role in food safety and quality management. Lead the development and implementation of enhancements to Quality Assurance (QA) programs addressing food safety, allergen management, and dietary guidelines. Formulate strategies for metric reporting and technology systems pertinent to food safety initiatives. Collaborate closely with Guest Services and Legal departments to establish and communicate comprehensive Allergen and Dietary Guidelines to guests. Deliver accurate, timely, and consistent technical support for food service operations, ensuring alignment with departmental philosophy and adherence to food safety, sanitation standards, corporate QA procedures, and regulatory requirements. Serve as a proactive and reactive liaison with regulatory authorities, maintaining current knowledge of applicable and forthcoming regulations. Oversee third-party food safety audits for designated business units, supporting program reliability and its effectiveness as an operational food safety performance measure. Address and investigate reports of foodborne illnesses, injuries, and product defects or contamination; determine root causes of validated issues, coordinate laboratory analyses and forensic investigations as required, and verify appropriateness of corrective actions to prevent recurrence. Prepare comprehensive reports outlining findings, conclusions, and recommendations. Engage regional leadership during monthly reviews of food safety performance, facilitating actionable and meaningful improvement initiatives. Contribute to the development and implementation of Hazard Analysis Critical Control Point (HACCP) plans tailored to specific projects and events. Stay informed on regulatory agency updates regarding emerging concerns, consumer advisories, food safety alerts, proposed regulations, and other public health or business-impact matters. Monitor industry developments to identify and integrate food safety best practices. assessing the suitability of food and beverage vendors and suppliers to maintain risk management and quality standards across the supply chain, working as needed with UPR sourcing, quality, and risk leaders. Partner with our Facilities and Technical Services groups to ensure facility safety, readiness, permitting and compliance with relevant regulations. This position leads company certification efforts under GFSI standards (SQF or BRC) and handles other assigned responsibilities. This role prioritizes continuous improvement in education, awareness, and operational processes. The Senior Manager works with the VP of Culinary to establish GMPs and HACCP for Production Kitchen and Restaurants, setting strategic objectives and achieving short-term goals.

Requirements

• Minimum 10 years’ experience in Food Safety and Quality Assurance with a minimum of 5 years in QA Management overseeing staff and responsible for administration of QA analysts/inspectors/food safety specialists.
• Ideal candidate should have overseen QA/QC within facilities with 50+ employees and robust QA/QC processes, supporting revenues from multi units F&B operations greater than $50M annually.
• Certified Serv Safe Professional, Serv Safe Certified Instructor within 6 months of employment, required.
• HACCP certification or strong technical knowledge of state retail food safety and HACCP resulting in HACCP certification within 6 months of employment, required.
• Experienced in managing proper labeling and storage as relates to allergens.
• Experience with traceability, recall and food defense (food security) programs.
• Strong foundation & understanding of HACCP (Hazard Analysis and Critical Control Points), Food Safety (CP-FS Certified is a plus) and GMP (Good Manufacturing Practices) certification is critical.
• Participation in local Food Safety related industry groups
• Bachelor’s degree in science, food service management, or culinary fields required.
• Strong analytical, investigative, and technical skills.
• Excellent communication, organizational, multitasking, and leadership abilities.
• Comfortable with ambiguity and change.
• Commitment to top-quality guest service.
• Proficient with MS Excel, Word, and PowerPoint.
• Required On-Site: This position is required to be performed full-time from an NBCUniversal-designated worksite.

Nice To Haves

• RS/REHS credential preferred; CP-FS a plus.
• Minimum Five years' direct regulatory experience with health departments/regulatory agencies.
• Experience managing QA specialists and vendors.
• Ability to collaborate with Culinary and Food Operations teams on Food Safety & QA programs.
• Union management experience preferred.

Responsibilities

• Lead a team of three QA specialists, making sure that food safety and quality standards are maintained throughout the theme park and City Walk venues.
• Act as the primary liaison with the LA County Health Department
• Direct quality assurance efforts by utilizing our systems and analytical tools.
• Manage the daily operations of the Food Safety and Quality Management System
• Lead the quality assurance team to protect employee and consumer safety, as well as product integrity at Universal Studios Hollywood.
• Serve as the company’s expert on food safety regulations and quality assurance.
• Work with legal, culinary, operations, training, and EHS teams to develop food safety & allergen plans and to ensure compliance with necessary food safety guidelines and certifications, such as the Food Safety Modernization Act and HACCP.
• Establish training processes to educate employees on HACCP and its role in food safety and quality management.
• Lead the development and implementation of enhancements to Quality Assurance (QA) programs addressing food safety, allergen management, and dietary guidelines.
• Formulate strategies for metric reporting and technology systems pertinent to food safety initiatives.
• Collaborate closely with Guest Services and Legal departments to establish and communicate comprehensive Allergen and Dietary Guidelines to guests.
• Deliver accurate, timely, and consistent technical support for food service operations, ensuring alignment with departmental philosophy and adherence to food safety, sanitation standards, corporate QA procedures, and regulatory requirements.
• Serve as a proactive and reactive liaison with regulatory authorities, maintaining current knowledge of applicable and forthcoming regulations.
• Oversee third-party food safety audits for designated business units, supporting program reliability and its effectiveness as an operational food safety performance measure.
• Address and investigate reports of foodborne illnesses, injuries, and product defects or contamination; determine root causes of validated issues, coordinate laboratory analyses and forensic investigations as required, and verify appropriateness of corrective actions to prevent recurrence. Prepare comprehensive reports outlining findings, conclusions, and recommendations.
• Engage regional leadership during monthly reviews of food safety performance, facilitating actionable and meaningful improvement initiatives.
• Contribute to the development and implementation of Hazard Analysis Critical Control Point (HACCP) plans tailored to specific projects and events.
• Stay informed on regulatory agency updates regarding emerging concerns, consumer advisories, food safety alerts, proposed regulations, and other public health or business-impact matters.
• Monitor industry developments to identify and integrate food safety best practices.
• Assess the suitability of food and beverage vendors and suppliers to maintain risk management and quality standards across the supply chain, working as needed with UPR sourcing, quality, and risk leaders.
• Partner with our Facilities and Technical Services groups to ensure facility safety, readiness, permitting and compliance with relevant regulations.
• Lead company certification efforts under GFSI standards (SQF or BRC)
• Work with the VP of Culinary to establish GMPs and HACCP for Production Kitchen and Restaurants, setting strategic objectives and achieving short-term goals.

Benefits

• This position is eligible for company sponsored benefits, including medical, dental and vision insurance, 401(k), paid leave, tuition reimbursement, and a variety of other discounts and perks.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 5,001-10,000 employees