Sr Manager, Food Safety

About this role

Essential Functions (Key Responsibilities)    

• Provide   strategic guidance on food safety procedures and policies. Ensure   validation   compliance to all safety programs and development of a true safety and compliance culture.    

• Train and educate on all food safety programs, discuss all Area/Regional results and performance trends. Meeting with and counseling franchisees/company leaders and reporting. Create a positive, competitive atmosphere to change behaviors and improve results. Provide   appropriate operational   support/follow-up to ensure opportunities for improvement are   identified   and corrected.    

• Work with outside agencies (e.g., federal,   state   and local law enforcement, etc.) as necessary. The individual will be a liaison working with Franchisees/Company Field Leaders, Learning & Development, Operations Excellence, and with other teammates to develop and implement E-Learning in Food Safety & Safety Modules/Programs.   Advise   company/franchise Operations   regarding   monitoring/ maintaining   programs for compliance with state, federal and OSHA requirements. Counsel Franchisees/company leaders to work with Risk Management, Operations and Health Departments   regarding   communicable diseases, outbreaks, and local/state protocols. Coach, teach and support leaders on all levels   regarding   brand standards, regulatory rules/regulations,   safety   and operating procedures.    

• Develop key escalation processes related to trending of hotline calls/complaints (products, equipment, regulatory & OSHA requirements) and requests from the field. Follow up and gather information/data on calls from Operations, 3rd party auditing vendors, health departments,   guests   and work as a liaison, to ensure brand Food Safety/HACCP standards are met in all restaurants. Attain information/facts needed   regarding   allegations of foodborne illnesses, safety, issues/trends in restaurants and follow-up with Franchisees/Company Operations as   appropriate . Advise all investigations and resolutions   comply   with applicable federal, state and local laws, as well as company policies. Investigate and   assist   with administrative hearings & fines related to   restaurant .    

• Work with Operations and   an appropriate vendor   regarding   reported pest activity via 3rd party audit, Guest Complaints, and Health Inspections. Oversee the compliance of Cook’s/Server’s (Food Chart and Quick Reference) guides sent to the restaurants. Oversee the compliance of key areas of the business such as Cook and Server Prep/Pull Charts, Manager Logbook and Walk Through/Temperature Book annually, review with OBAC/Franchisees/Company Leaders.   

•  Develop guidelines for Brand Standards/HACCP manual, Menu HACCP for all new products. Support Core Menu updates/changes, Module resources, recipe cards and   assist   with Product Development for food safety and brand standards compliance. Develop/Revise Food Safety Audit form and Food Safety Resource Guide for traditional and non-traditional restaurants.   

• Counsel franchisees in completing the food safety section of plan reviews for   permitting   purposes.   Contact for   Restaurant Food Safety & EHS. Actively   participate   on   Operational BAC committees. Implement the current FDA Food Code to meet or exceed Denny’s Brand Standards.   

• Collaborate with cross functional departments to ensure food safety, cleanliness, environmental health &   safety   and brand standards are in place that meet or exceed regulatory rules and regulations. Analyze behaviors and trends in company restaurants and develop strategies for execution and improvement. Attend area/regional meetings to share up-to-date information, trend reporting,   results   and delineate corrective actions needed as a team for improvements. Teach/coach/update field leaders (DMs/FBCs/RDFOs) through communications addressing actions with solutions.    

• Other duties as assigned   

Education and Experience Requirements    

Education:    

• Bachelor’s degree in food science,   microbiology   or   a related   field. Master’s degree preferred. Food Safety Certified Manager certification.  Instructor/Proctor status preferred. Certified Professional Food Safety (CP-FS) preferred.   

Experience:    

• Minimum experience 10 years’ experience within food safety, minimally 5 years supporting/overseeing restaurant food safety programs   

• Previous   franchise operations support experience   a plus .   

Required Knowledge and Skills    

• Ability to communicate and interact effectively with restaurant personnel/field leaders/regulatory inspectors/supervisors/state directors.   

• Proven management experience and leadership skills.    

• Ability to handle/manage rapidly changing priorities in a changing environment with a sense of urgency. Excellent planning/organizational skills with the ability to work independently.   

• Results oriented leader that   possesses   strong influencing skills and proven ability to overcome objections and communicate complex/controversial decisions.    

• Strategic thinking and agility: Ability to develop long term plans and outlooks to meet business needs and demands while also challenging status quo   

• Stakeholder management: Ability to work with key operation leaders and executive leaders to drive FSQA strategic priorities   

• Creative and business mindset: Able to drive business results outside of FSQA by adding value to profit generating activities   

Job Travel:   minimum 50-75% mostly domestic   

Location:   Remote should be close to large   airport , if possible, in the eastern or central time zone (ATL, CLT, DFW, ORD, MCO, DTW etc.)    

The typical pay range for this role is:

Minimum:$88,000.00 - Maximum:$121,000.00

Please note that this range represents the pay range for all positions in the job grade within which the position falls. This job posting is not a promise of any specific pay for any specific employee a

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