F&B Operations Quality Control Manager

Job Responsibilities

• Develop, implement and regularly update end-to-end Standard Operating Procedures (SOPs) for kitchen and front-of-house operations, covering clock-in/out, opening/mid-shift/closing routines, receiving/inspection/storage/inventory control, hygiene & food safety standards, personal grooming, guest service standards, and code of conduct.

• Design and deliver training programs for all staff (new hires, refreshers, and SOP rollouts), including training materials, online modules and assessments; coordinate with external training vendors when needed.

• Establish and maintain inspection schedules (daily/weekly/quarterly/semi-annual/annual and surprise checks), define inspection checklists, criteria and methods (on-site, CCTV reviews, mystery shopper programs).

• Conduct regular hygiene and food safety inspections across kitchen, front-of-house, third-party central kitchen and warehouse; document findings and drive corrective and preventive actions.

• Partner with HR and Internal Control to design and enforce reward and disciplinary mechanisms; participate in employee communication regarding disciplinary cases and retraining arrangements.

• Investigate non-compliance or misconduct: assess whether process updates are required; arrange retraining for first-time offenders; prepare reports and initiate disciplinary SOP for repeat offenders or serious violations.

• Prepare monthly reports for group/management and quarterly reports for the Board, highlighting KPIs, inspection results, training completion, incidents and improvement plans.

• Act as the primary liaison with regulatory authorities (e.g., Food and Environmental Hygiene Department) on hygiene and food safety matters when required.

• Perform ad-hoc projects and other duties as assigned by management or Internal Control.

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Job Requirements

• Good knowledge in Hospitality Management, Food Science, Nutrition, Public Health, Business Administration, or related disciplines; professional certification in Food Safety/Hygiene Supervisor is highly preferred.

• Minimum 5 years of experience in restaurant operations, quality assurance, food safety, or internal audit roles, with at least 2 years in a supervisory capacity.

• Solid knowledge of HACCP, GMP/GHP, personal hygiene standards, inventory and temperature control, and local food safety regulations.

• Proven track record in developing SOPs, designing training curricula, and leading inspection/audit programs across multi-site operations.

• Strong leadership, communication and interpersonal skills; able to influence and coach frontline staff and collaborate with management, HR and Internal Control.

• Excellent analytical, problem-solving and report-writing abilities; comfortable using Microsoft Office and digital reporting tools.

• Self-motivated, detail-oriented, proactive and able to work under pressure and irregular hours (including site visits during operating hours).

• Good command of spoken and written Chinese and English; Cantonese and Mandarin are advantageous.

• Willingness to travel between outlets and third-party facilities as needed.