Regional Manager, Total Quality

The Regional Manager, Total Quality will be responsible to ensure the continued viability of our restaurant companies' operations and protect our brand image by taking measures to avoid a food borne illness outbreak, or a restaurant closure, or any other health or safety judgment by a regulatory agency by ensuring restaurant food safety and sanitation systems are in place. Evaluate trends to establish needs, and to provide consultation and training in food safety and sanitation best practices. Through training and working as an extension of the RSC Culinary Center, support Operations in the delivery of Culinary Excellence at the restaurant level.

Lead critical strategic initiatives, across the Enterprise to further protect the Brands, including but not limited to: pest elimination, HACCP, food quality engineering and/or supplier/DC development.

ROLES AND RESPONSIBILITIES:

• Evaluate trends to establish needs, and to provide consultation and training in food safety, sanitation, and food quality to support consistent execution of culinary and beverage excellence at the restaurant level.

• Utilize data from all information sources such as Third-Party Restaurant Audits, Health Department inspections, HACCP, pest elimination reports and suspect food borne illnesses to ensure compliance with all regulations.

• Review all HDI and 3rd party restaurant audits in a timely manner and based upon the findings, provide immediate feedback and support to restaurants. Communicate and track the status for any restaurants that require a follow up visit or re-audit by the Director of Operations as defined per SOP's. Initiate appropriate actions to ensure that progress is made in bottom performing restaurants to avoid risks to the brand.

• Ensure major supplier support, such as pest elimination and chemical providers, to our restaurants is effective and timely to ensure our restaurants are receiving proper service and achieving desired results. Lead, communicate and coordinate any necessary actions when results are not up to expectations.

• Review food safety and sanitation trends and develop "Best Practices" to support Operations with measurable improvements in food safety and sanitation.

• Provide training for Managers in Training (MIT's) and restaurant managers as needed and support the Director of Operations in their efforts to improve restaurant food safety and sanitation.

• Conduct Food Quality Operational Surveys in alignment with Restaurant Support Center (RSC) Brand Culinary teams to support the delivery of Culinary Excellence.

-Represent Operations and serve as a liaison to regulatory agencies. Establish and maintain excellent rapport with all health departments that inspect our restaurants. Work with Operations to ensure compliance with all applicable public health and safety laws. Assume a leadership role and participate in professional associations to have influence on public health issues that affect our restaurants - as well as for professional development.

• Provide support to Operations at new restaurant openings as needed. Establish health department contact prior to a restaurant opening and ensure that steps are taken to receive all necessary health department approvals to open the restaurant.

• Utilize systems and good administrative practices to maintain an efficient work schedule. Be timely, accurate and professional on all communications. Use a high level of vision to look ahead and plan for future needs when setting priorities.

• Assist in the training and development of Total Quality personnel by being a mentor and working closely with them.

REQUIRED TECHNICAL SKILLS:

• A minimum of 3 years and preferably 5 years of public health or quality assurance experience.

• Must have exceptional problem-solving skills.

• Strong leadership skills.

• Passion and understanding for continuous improvement.

• Must be an innovative thinker and flexible to change.

• Possess above average written and oral communications, facilitation, and presentation skills.

• Display superior organization and time management skills.

• Must be able to interact effectively with all levels of the organization.

• Excellent analytical and decision-making ability.

• Good working knowledge of computers.

• Strong interpersonal skills, ability to listen and understand, and act as a change agent without compromising standards.

REQUIRED EDUCATION:

• A minimum of a Bachelor's degree, Master's degree a plus, in Public or Environmental Health or other closely related science discipline.

PROFESSIONAL REGISTRATION:

• Must be state or nationally registered (or eligible within 12 months of hiring) as a Registered Sanitarian (RS) or Registered Environmental Health Specialist (REHS).

#LI-KP1

#LI-Remote