Quality Manager

Description

The Quality Manager is responsible for leading the overall Quality function, ensuring the highest standards of food safety, product quality, regulatory compliance, and continuous improvement across the site. This role oversees the Quality Management System (QMS), laboratory operations, quality control activities, and compliance with customer, regulatory, and certification requirements. The Quality Manager serves as the key point of contact for all quality-related matters and works closely with Production, Operations, Purchasing, Supply Chain, and Customer Service to maintain and continuously improve quality performance throughout the manufacturing process.

Key Responsibilities

• Lead and manage all quality activities across the site, including Quality Assurance and Quality Control.
• Maintain and continuously improve the Quality Management System (QMS).
• Ensure compliance with food safety standards, legislation, and certification schemes.
• Develop, review, and maintain quality procedures, policies, specifications, and documentation.
• Oversee laboratory operations, including product testing, inspections, environmental monitoring, and product release.
• Monitor product quality and manage non-conforming products.
• Lead investigations into customer complaints, quality incidents, non-conformities, and out-of-specification results, ensuring effective CAPAs.
• Plan, coordinate, and participate in internal, customer, supplier, and certification audits.
• Monitor regulatory changes and ensure implementation.
• Manage supplier quality performance, evaluations, and audits.
• Prepare quality reports, analyse KPIs, and present Management Reviews.
• Develop and deliver quality and food safety training.
• Lead, coach, and develop the Quality team.
• Collaborate cross-functionally to drive continuous improvement.
• Represent the company during customer visits, audits, and regulatory inspections.
• Promote a proactive culture of food safety and quality excellence.

Skills & Responsibilities

• Bachelor's degree in Food Science, Food Technology, Microbiology, Chemistry, or related discipline.
• Minimum 5 years of experience in quality management within food manufacturing.
• Knowledge of HACCP, GMP, BRCGS, FSSC 22000, ISO 22000, and food legislation.
• Experience managing quality systems and laboratory operations.
• Strong leadership, communication, analytical, and problem-solving skills.
• Excellent written and verbal English.