Role Title: Food Safety Manager
Duties & Responsibilities:
- Daily completion of Daily Safe Criticals twice daily
- Daily completion of eRQA
- Weekly completion of a Food Safety Audit
- Monthly completion of a store health inspection
- Quarterly completion of the eFSA
- Submit weekly eRQA reports to Director of Operations, Kitchen Director, and the Training Director to review for the upcoming week
- Weekly review CEM comments that appt to the quality and safety of the restaurant. Communicate with Back of House leadership team to fix opportunities of improvement in the kitchen.
- Coordinate Food Safety training for new and existing team members with Training Director.
- Oversee back of house training with restaurant trainers to ensure a ongoing training is being completed.
- Oversee back of house checklists and review completion of cleaning lists weekly.
Skills:
- Full-time availability that includes nights and weekends.
- A minimum of 40 hours a week.
- The ability to plan, create, and establish systems for restaurant safety and cleanliness
- Servsafe certified
- Completion of all pathway training that relates to food safety, cleanliness, and back of house equipment and procedures.
- Available to spend 40-50% of time working in the food safety/training and the remaining hours in a position.
- Spend about 2 hours a week planning and reviewing reports.
Success Measurements
We will know the Food Safety Manager is successful upon attaining the following:
CEM scores (to be measured in 30-day and 90-day increments):
- Order Accuracy > 97%
- Speed of Service > 75%
- Food Cost Gap < .05%
- ROE scores (to be measured Quarterly and on 12-month rolling basis):
- Service > 95%
- Ecosure and Deloitte Visits meet high marks