Responsibilities

• Developing and maintaining a quality assurance program for a restaurant or food service operation.
• Evaluating the quality of food served by the restaurant or food service operation.
• Evaluating the cleanliness of equipment, utensils, and work areas of a restaurant or food service operation.
• Deals with quality improvement by completing product, company, system, and organizational audits.
• Helping with the recruiting process.
• Establish and enact the Inspection Plan.
• Determining and ensuring that customer requirements are met.
• Keep a performance record of quality reports, statistical reviews, and other activities.
• Keeping an eye on the goal of increasing the company’s profitability.
• Assisting with the development of policies and procedures to ensure that the food served is safe, of the correct quality, and meets all regulatory requirements.
• Coordinates t...