QA Manager (F&B store chain)

RESPONSIBILITIES

Quality Management System Development

• Develop, implement, and maintain the QA systems in line with relevant standards (e.g., HACCP, ISO 9001, FSSC 22000, Vegan, Halal, US FDA, and EU requirements).
• Customize QA documentation and SOPs for store-level and kitchen-level operations, including hygiene, food safety, and beverage standards.
• Ensure compliance with applicable food safety and quality standards across all store formats.

Product Quality Control

• Oversee quality control of raw materials, in-process, and finished goods at kitchens and stores.
• Establish and manage product specifications, CoAs, and quality letters for all retail food and beverage offerings.
• Manage product registrations and regulatory compliance for both packaged and in-store prepared products.
• Plan and organize product testing (shelf life, microbiological, sensory, etc.) specific to Maison Marou product lines.

Regulatory Compliance & Documentation

• Prepare and maintain Self-Declaration profiles for all new and existing products, including detailed technical and safety information required for regulatory purposes.
• Ensure all products meet local and international regulatory requirements for labeling, packaging, product safety, and market-specific declarations (e.g., Vietnam’s food laws, US FDA, EU food safety regulations).
• Maintain and organize technical documentation and registration files, such as:

- Product Specifications (Spec)

- Certificates of Analysis (CoA)

- Material Safety Data Sheets (MSDS)

- Legal claims declarations (e.g., vegan, halal, organic)

• Collaborate with R&D, Legal, Marketing, and Supply Chain teams to ensure accurate and timely documentation for new product launches and ongoing compliance.
• Act as the point of contact for external authorities during inspections, audits, or registration processes.

Quality Assurance Operations

• Monitor kitchen and store production processes to proactively identify areas of improvement or deviation.
• Investigate and resolve product non-conformities, customer complaints, and internal quality issues.
• Lead root cause analysis and implement corrective/preventive actions.

Internal Audits & External Compliance

• Plan and conduct internal quality audits to ensure compliance with standards and procedures across stores and central kitchens.
• Coordinate and support external inspections and audits (regulatory bodies, certification bodies, etc.).
• Collaborate with third-party labs, pest control providers, and equipment vendors to ensure compliance and safety.

Training & Communication

• Lead QA-related training and awareness programs for store staff, kitchen teams, and managers.
• Communicate quality standards, procedures, and updates to relevant stakeholders at all levels.
• Prepare and report on QA metrics and performance to the Operations and Senior Management teams.

Continuous Improvement & Leadership

• Foster a culture of quality, accountability, and continuous improvement across Maison Marou’s stores and production sites.
• Actively participate in cross-functional projects and process improvement initiatives.
• Keep up to date with regulatory changes, food industry trends, and emerging quality standards.

IDEAL CANDIDATE TRAIT

Mindset & Approach

• Detail-Oriented & Analytical – Able to manage high standards of quality and analyze root causes of issues.
• Hands-On & Proactive – Takes initiative and stays involved in day-to-day operations.
• Process-Driven – Establishes structure and consistency in quality practices across locations.
• Collaborative: Works cross-functionally with operations, kitchen, and store teams.

Technical Skills

• In-depth knowledge of QA systems and standards (e.g., HACCP, ISO 9001, FSSC 22000, FDA, EU regulations).
• Strong understanding of food safety regulations and processes in multi-site F&B operations.
• Familiarity with lab testing and product validation protocols.

General Skills

• Excellent communication and reporting skills.
• Strong leadership and people management capability.
• Problem-solving and decision-making skills under pressure.
• Proficient in using QA tools and systems (Excel, documentation systems, etc.).

Qualifications & Experience

• Bachelor’s degree or higher in Food Science, Quality Management, or a related field.
• Certified in QA/food safety systems (HACCP, ISO 22000, FSSC 22000, etc.) is preferred.
• Minimum 5 years of experience in QA roles, with at least 3 years in a leadership position.
• Experience in F&B retail chains, food production, or central kitchen operations is highly preferred.