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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, NYC DOH , company standards, brand requirements, and operational procedures while maintaining product quality, inventory integrity, and cost control. The role works closely with culinary, restaurant, loading dock, purchasing, receiving, and finance teams to ensure consistent quality and operational excellence across all outlets.

Food & Beverage Quality Assurance

• 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, restaurants, 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.

Multi-Unit Operational Support

• 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.

Receiving Operations Oversight

• 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.

Training and Leadership

• 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.

Qualifications

• Hospitality Management, Business Administration, Supply Chain Management
• Minimum 5–7 years of quality assurance, food safety, purchasing, inventory control, or hospitality operations experience.
• Multi-unit hospitality, resort, casino, hotel, stadium, convention center, or food service experience preferred.
• HACCP Certification required.
• ServSafe Manager Certification or equivalent preferred.
• NYC DOH  Health Card
• 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.