The role of ACRFF Quality Assurance Manager covers the central management of Food Safety and Quality at all level of the supply chain: Suppliers, Distribution and in Restaurant 

Success will be measured through the compliance and performance to Yum! Food Safety and Quality programs to ensure that we “Trust In Every Bite” and we “Win on Taste”

The role links to PH , KFC Central and Eastern Europe (CEE) QA team and involves working in close partnership with supply Chain and Operation managers.

JOB SIZE

ACRFF currently runs 24 restaurants with future expansion of further stores across Palestine.

Key vendors are Chicken supplier, produce suppliers and Distributors, but the role will cover all direct, local and international vendors of Food, Packaging, Smallware, Chemicals, Uniforms, Pest management providers, Equipment etc…

JOB FUNCTIONS

Before opening of the new KFCs 

-  Support SCM manager by preparing suppliers to and organizing all approval audits for Food, Packaging, Distribution, Transport, Produce Farm and Premium suppliers (performed by 3rd party)

-  Validate and Sign specs with all Food and Packaging supplier, including production KPI setting and testing programs

-  Validate Chemicals and Pest management vendor’s program for our Restaurants 

-  Support Operation in a successful opening by providing them all other necessary Restaurant Food Safety (temperature, water, etc.) and Food-related requirements (allergen, nutrition, labeling etc.)

-  Ensure 100% of Food Safety training for all staff members before their 1st shift

After opening: Central management of KFC Food Safety and Quality supply chain and in Restaurant. 

Supplier and Distribution 60%

Drive and monitor compliance and performance against Yum! Food Safety and Quality programs

-  Maintain an always exhaustive Approved Product and Supplier list, ensure that TrueView (Supplier Management Website) is always up to date

-  Prepare suppliers and organize annual Food safety, Quality system, Distribution, Transport, Produce Farm and Premium suppliers. Partner with suppliers to close all corrective actions.  

-  Maintain up to date Product specifications

-  Conduct Product cutting to review Quality and enable continuous improvement

-  Investigate root causes and solves product non-conformance and restaurant quality complaints

-  Monitor product regulatory control and action as necessary

-  Manage the relationship with auditing companies

Restaurant management 40%

-  Lead the Crisis management team

-  Manage relationship with all necessary regulatory, food and health inspection bodies and ministries

-  Support Operations in understanding and implementing Restaurant Food Safety Standards, and prepare them for 3rd party audits (Yum! ROCC/FSCC program)

-  Maintain Chemicals and Pest management vendor’s program for our Restaurants 

-  Monitor Food Safety KPIs (Big Six, L3 and Top deviation, Store closure) for continuous improvement

-  Conduct Ad Hoc visit in restaurants to review Food Safety standards

-  Support Ops in the roll out of Brand Standards.

KNOWLEDGE AND SKILL REQUIRED EDUCATION & QUALIFICATIONS Degree in Food Science/Food Technology or related subject required HACCP, GMP, GAP or equivalent certification Proficient with GFSI standards (being an accredited BRC or IFS auditor is a plus) required Full awareness of Food legislation in Palestine      Fluency in English (written and spoken) is required, Russian is a plus     Computer literate with excellent command of Excel, Word, PowerPoint EXPERIENCE Minimum 5 years of experience gained within Food Manufacturing, Retail or Food Services either in an Operational role or a Consulting role Demonstrated experience in food safety culture implementation ·         Understanding of production facilities, quality improvement methods and product development process and requirements                       Experience in both local and international/global organization will be beneficial Experience in poultry business is advantageous Profound experience in leadership management and decision making COMPETENCIES & PERSONAL QUALITIES Ability to combine hands-on approach with strategic thinking   Comfortable with pro-activity, ambiguity and changing project parameters and environment Organizational and analytical skills with well-developed aptitude for technical subject matter Ability to work effectively under pressure to meet strict deadlines Ability to work independently, in a small team with a variety of stakeholders Pragmatic, realistic, driven, and results oriented            Ability to manage multiple, competing priorities Able to build and manage relationships and influence without authority Ability to communicate effectively and work collaboratively with multiple suppliers, franchisees and other stakeholders from various cultural backgrounds to drive the Food Safety and Quality Assurance agenda with positive energy Confident to coach and listen           Team player with a willingness to be hands-on in a cross-functional, international, dynamic and challenging business   OTHER Ability to travel frequently.