Quality Control Manager

Quality Control ManagerThe principal responsibilities of the Quality Control Manager are to develop and administer thorough, complete, and compliant Quality Control Plans and programs for ensuring contract compliance. Has a focus on deficiency prevention and rapid problem resolution.Basic Qualifications:High School graduate, Associate or Bachelor degree in business management, hospitality management, or equivalent preferred.ServSafe certification required.Must have solid work ethics.Good reading and writing skills; excellent interpersonal and communicative skills.Ability to interpret government contracts and make appropriate application.Experience:Minimum three years related Food Service/Quality Control experience with a major culinary institution, a large institutional food service operation or the military.Specific Responsibilities:Performs Quality Control (QC) inspections on a scheduled basis, and provide corrective action plans as appropriate.Creates, maintains, and distributes QC reports and follows-up as necessary.Provides QC assessment reports to Dining Facility Manager, Project Manager, Vendor Manager, General Manager and clients, as directed.Provides training and is able to use the CompuClean palm units, if applicable.Ensure compliance with the specific sanitation policies in all dining facilities.Primary liaison with COR and QAE's regarding QC inspections.Administer Customer Satisfaction Surveys and feedback programs.Physically inspects all dining facilities on a scheduled basis, in coordination with the Project Manager and QCM inspection schedules.Establish and maintain a close working relationship with the COR, Installation Food Advisor, and dining facility managers.Respond to client request for information or meetings in a timely manner.Additional Responsibilities:Understands OSHA requirements, Labor requirements (union and Wage Determination), and employment law as it relates to managing the workforce.Understand and follow BCI employee handbook, policy and procedures.Comply with all HACCP standards.Interact with and manage (as required) the workforce in a fair and consistent manner.Physical Requirements:Lift and carry up to 50 lbs.Typically will bend, stoop and crouch on a regular basis to verify information, check on equipment, and assist dining facility manager.Constantly moves about in the dining facility area to establish and maintain SOW procedures.