The Assistant Director, Food Safety & Quality Assurance plays a critical leadership role in ensuring the highest standards of food safety, hygiene, and product quality across all RWS food establishments and culinary operations. This role oversees compliance with regulatory requirements, drives continuous improvement initiatives, and partners closely with culinary, operations, and corporate stakeholders to uphold a safe, consistent, and exceptional guest dining experience.
Leadership & Team Management
- Lead the Food Safety and Quality Assurance (FSQA) team by providing clear direction, coaching, and mentorship.
- Oversee team performance and ensure effective execution of food safety, quality, and workplace safety initiatives.
Food Safety Management
- Develop, implement, and maintain food safety management systems.
- Create and implement food safety and hygiene policies and procedures in collaboration with Operations and Culinary teams.
- Ensure alignment of food safety practices with local regulatory requirements and international standards.
- Design and implement food safety and hygiene training programs for chefs and service team members.
- Conduct refresher training sessions to maintain high levels of compliance and awareness.
Food Quality Assurance
- Develop and implement food quality control standards in collaboration with receiving, logistics, kitchen, service, and stewarding teams.
- Conduct regular audits to ensure food safety and quality compliance across all outlets.
- Work closely with suppliers, restaurant operations, and internal departments to resolve food safety and quality issues.
- Conduct supplier audits as required to assess compliance with quality and safety standards.
- Communicate food safety and quality requirements effectively to internal and external stakeholders.
Regulatory Compliance & Governance
- Monitor compliance with food safety regulations, industry standards, and best practices.
- Prepare for and manage audits and inspections conducted by regulatory authorities.
- Investigate food safety-related incidents, identify root causes, and implement corrective and preventive actions.
Workplace Safety Management
- Develop, implement, and maintain Safe Work Procedures (SWPs) and risk assessments for all activities within kitchen operations.
- Conduct regular audits to ensure workplace safety compliance and adherence to regulatory standards.
- Ensure alignment of workplace safety practices with regulatory requirements and internal policies.
- Design and deliver workplace safety training programs for culinary and service teams.
- Communicate workplace safety requirements effectively to internal and external stakeholders.
- Monitor compliance with workplace safety regulations, industry standards, and best practices.
- Prepare for and manage regulatory audits and inspections related to workplace safety.
- Investigate workplace injury cases, identify root causes, and implement corrective and preventive actions.
Required Qualifications / Skills
- Bachelor’s Degree in Food Science, Food Technology, Microbiology, Environmental Health, or related field.
- Minimum 8 years of experience in food safety, quality assurance, or F&B operations, with at least 5 years in a managerial or multi-outlet leadership role.
- Strong knowledge of HACCP, ISO 22000, SS 590, and local food safety regulations.
- Experience managing large-scale operations with diverse restaurant concepts preferred (hotel, integrated resort, or multi-chain).
- Excellent communication, auditing, and problem-solving skills.
- Ability to collaborate across departments and influence changes in a fast-paced environment.