- Conducting periodic prescheduled and surprise/unannounced quality checks and audits related to all aspects of operation
- Customer service
- Food preparation
- Food safety
- Store cleanliness
- Call center and food delivery
- Catering
- Managerial tasks and checklists
- Presenting the results of such audits in reports
- Training employees regarding food safety and other operational standards
Bachelor's Degree in a related field (preferably Food Science)A minimum of 1-2 years’ experience in food safety and hygiene in a hospitality or similar large restaurant complex is preferable; a preferred prerequisite is experience in the hotel industry.Must be familiar with HACCP, GMP’s, and food regulations.Must be flexible with work hours and able to work weekends or holidays if required.Must be able to perform basic computer tasks, including MS Office.Documentation and write reports on food handling and food safety.Communication and interpersonal skills, as well as constantly educating food handlers for the staff on how to follow proper guidelines in the kitchen through oral and written communication.