Key Responsibilities and Required Skills for a Food Quality Manager

🎯 Role Definition

As our Food Quality Manager, you will be the on-site authority and strategic leader for all aspects of food safety, quality assurance, and regulatory compliance. You will direct a dedicated team to uphold and enhance our Quality Management Systems, ensuring our products consistently meet and exceed customer expectations and stringent industry standards. This role requires a hands-on, proactive leader who can effectively collaborate with operations, R&D, and supply chain partners to embed quality into every step of our process, from raw material intake to finished product distribution. You will be instrumental in driving continuous improvement initiatives and safeguarding our brand's reputation for excellence.

📈 Career Progression

Typical Career Path

Entry Point From:

Quality Assurance Supervisor
Senior Food Technologist / Food Scientist
HACCP Coordinator / Food Safety Specialist

Advancement To:

Director of Quality Assurance
Regional Quality Manager
Plant Manager

Lateral Moves:

Supplier Quality Manager
Research & Development (R&D) Manager
Continuous Improvement Manager

Core Responsibilities

Primary Functions

Develop, implement, and rigorously maintain the facility's comprehensive Food Safety and Quality Management Systems, including all programs, policies, and procedures to ensure unwavering compliance with GFSI standards (e.g., SQF, BRC).
Lead the plant's HACCP team as the designated coordinator, conducting annual reassessments and ensuring the Hazard Analysis and Critical Control Points plan is robust, effective, and consistently followed by all personnel.
Act as the primary liaison for all regulatory agencies (FDA, USDA, State/Local Health Departments), confidently leading inspections, managing communications, and ensuring timely and effective closure of any identified findings.
Oversee the internal audit program, meticulously scheduling and executing audits of Good Manufacturing Practices (GMPs), sanitation, food safety protocols, and quality systems to proactively identify gaps and drive corrective actions.
Manage the Supplier Quality Assurance program, including the formal approval process for new raw material and packaging suppliers, ongoing performance monitoring, and conducting risk-based supplier audits.
Direct and thoroughly investigate all customer and consumer complaints related to product quality and safety, implementing effective root cause analysis and robust preventative measures to mitigate recurrence.
Champion a pervasive culture of food safety and quality excellence across all departments by developing and delivering engaging, comprehensive training programs for all levels of employees.
Manage the facility's environmental monitoring program (EMP), analyzing microbiological data for trends, and leading immediate and effective corrective actions for any out-of-specification results.
Oversee the plant's sanitation program, verifying the effectiveness of cleaning procedures (SSOPs) through pre-operational inspections, ATP swabbing, and targeted allergen testing.
Lead the development, review, and maintenance of all finished product specifications, ensuring they meet both customer requirements and internal quality benchmarks.
Manage the non-conforming product program, including the clear identification, segregation, and disposition of held products, and ensuring thorough investigation into the root cause of the deviation.
Direct all activities related to product traceability and mock recalls, ensuring the facility can execute a rapid, accurate, and effective recall exercise to protect consumers and the brand.
Supervise, mentor, and develop the Quality Assurance team, including QA technicians and supervisors, by setting clear performance goals, providing regular coaching, and fostering professional growth.
Analyze quality and production data using statistical process control (SPC) and other analytical tools to monitor process capabilities, identify negative trends, and recommend improvements to enhance product consistency.
Collaborate closely with R&D and Operations teams on new product introductions and process changes to ensure food safety risks are assessed and quality requirements are integrated from the design phase.
Manage the Quality department budget, effectively controlling costs related to laboratory supplies, external testing services, certifications, and departmental staffing.
Remain current with emerging food safety regulations, industry trends, and technological advancements, and proactively update company policies and procedures to maintain a best-in-class quality system.
Lead formal management review meetings for the quality system, presenting key performance indicators, data trends, and strategic objectives to the senior leadership team.
Oversee the calibration and maintenance program for all laboratory and quality monitoring equipment to ensure the accuracy, precision, and reliability of all measurements and tests.
Drive continuous improvement initiatives throughout the plant, utilizing methodologies like Lean, Six Sigma, or Kaizen to enhance operational efficiency and reduce quality-related financial losses.
Manage the facility's Integrated Pest Management (IPM) program, working closely with third-party contractors to ensure effective prevention, monitoring, and control systems are in place.

Secondary Functions

Support ad-hoc quality investigations and special projects as directed by senior management.
Contribute to the corporate quality strategy and participate in cross-functional continuous improvement teams.
Collaborate with the procurement team to evaluate and qualify new raw material suppliers and ingredients.
Participate in capital project planning to ensure new equipment and facility designs meet stringent food safety and quality standards.

Required Skills & Competencies

Hard Skills (Technical)

In-depth knowledge and implementation experience with GFSI benchmarked schemes (e.g., SQF Practitioner, BRC Professional).
HACCP certification and extensive, hands-on experience in developing, implementing, and managing HACCP plans.
PCQI (Preventive Controls Qualified Individual) certification as required by FSMA regulations.
Strong, working knowledge of federal and state food safety regulations including FDA (21 CFR 117), USDA, and the Food Safety Modernization Act (FSMA).
Proficiency in formal root cause analysis methodologies (e.g., 5 Whys, Fishbone Diagrams, Fault Tree Analysis).
Experience with designing and managing environmental monitoring programs and interpreting microbiological data.
Knowledge of laboratory management principles, including Good Laboratory Practices (GLP) and equipment calibration protocols.
Familiarity with Quality Management Systems (QMS) software and Laboratory Information Management Systems (LIMS).
Competency in Statistical Process Control (SPC) and its practical application in a manufacturing environment to drive process improvements.
Expertise in developing, validating, and verifying sanitation standard operating procedures (SSOPs).
Strong technical writing skills for creating clear, concise policies, procedures, audit responses, and reports.
Proven experience successfully leading third-party, customer, and regulatory audits.

Soft Skills

Exceptional leadership and team management capabilities with a talent for motivating and developing staff.
Strong analytical, problem-solving, and critical-thinking skills.
Excellent verbal and written communication and presentation skills, with the ability to articulate complex information to diverse audiences.
Ability to influence cross-functional teams and drive a culture of change and accountability.
High attention to detail, strong organizational skills, and the ability to manage multiple priorities simultaneously.
Decisiveness and the ability to remain calm and perform well under pressure.

Education & Experience

Educational Background

Minimum Education:

Bachelor's Degree

Preferred Education:

Master's Degree

Relevant Fields of Study:

Food Science
Microbiology
Biology
Chemistry or a related scientific field

Experience Requirements

Typical Experience Range:

5-7 years of progressive experience in a food quality assurance role within a food or beverage manufacturing environment.

Preferred:

3+ years of direct experience in a supervisory or management capacity, leading a team of quality professionals.