: Manager – Quality (FSSAI)Department: Quality Assurance / Food SafetyIndustry: QSR, Restaurants, Hotels, Catering & Food ServicesReporting to: Head – Operations / Head – Quality AssuranceWork Location: Head Office and multiple outlets / units1. Job PurposeTo ensure food safety, quality assurance, hygiene standards and statutory compliance across all restaurants, QSR outlets, hotel kitchens, catering units and food handling locations. The role is responsible for implementing FSSAI requirements, conducting audits, monitoring food quality, managing corrective actions and ensuring consistent compliance with company standards and applicable food safety regulations.2.

Key Roles and ResponsibilitiesA. FSSAI & Statutory Compliance

- Ensure valid FSSAI registration/licences for all outlets, kitchens, warehouses, central kitchens and food business locations, as applicable.
- Monitor licence validity, renewals, amendments and display of FSSAI licence numbers at relevant premises.
- Ensure compliance with applicable FSSAI regulations, Food Safety and Standards Act, hygiene requirements and other relevant statutory provisions.
- Maintain records of food suppliers, raw materials, invoices, batch details, expiry dates and traceability.
- Coordinate with regulatory authorities, food safety officers and external auditors during inspections.
- Ensure corrective actions are taken for any statutory non-compliance and inspection observations.

B. Food Quality Assurance

- Establish and implement food quality standards, SOPs and quality control procedures across all outlets.
- Monitor the quality of raw materials, semi-finished products and finished food items.
- Ensure compliance with approved recipes, portion sizes, cooking temperatures, holding temperatures and serving standards.
- Conduct periodic quality checks on food preparation, storage, transportation and service.
- Monitor food complaints, customer feedback, foreign-body complaints and suspected food contamination incidents.
- Coordinate with Operations and Procurement to investigate quality issues and prevent recurrence.

C. Hygiene & Food Safety

- Ensure food handlers follow personal hygiene, handwashing, uniform, grooming and health-related requirements.
- Monitor kitchen hygiene, equipment sanitation, food-contact surfaces and cleaning schedules.
- Ensure proper segregation of raw and cooked food,



allergen controls and prevention of cross-contamination.
- Monitor cold storage, freezer temperatures, hot holding and food storage practices.
- Ensure FIFO/FEFO practices, expiry-date checks, stock rotation and safe disposal of expired or contaminated food.
- Coordinate pest control, water quality testing and other required hygiene monitoring activities.
- Implement and monitor food safety practices based on applicable Schedule 4 requirements and good hygiene practices.

D. Audits & Corrective Action

- Conduct scheduled and surprise food safety audits at restaurants, QSR outlets, hotel kitchens and catering units.
- Prepare audit reports with risk ratings, observations, corrective actions and closure deadlines.
- Follow up with outlet managers and Operations teams to ensure timely closure of audit findings.
- Conduct root-cause analysis for repeated hygiene violations, food quality failures and customer complaints.
- Maintain outlet-wise audit scores and compliance dashboards.
- Escalate critical food safety risks immediately to senior management and ensure appropriate containment measures.

E. Training & Development

- Conduct food safety, hygiene and FSSAI awareness training for chefs, kitchen stewards, service staff, outlet managers and food handlers.
- Develop training materials, induction modules, checklists and refresher training schedules.
- Maintain employee training attendance, assessment records and training effectiveness reports.
- Build a food safety culture across all operational locations.

F. Vendor & Supply Chain Quality

- Evaluate and approve food suppliers in coordination with Procurement and Operations.
- Verify supplier documentation, applicable FSSAI licences, product specifications and quality certificates.
- Conduct supplier audits and assess the quality of incoming food materials.
- Monitor receiving temperature, packaging integrity, product labelling, manufacturing dates, expiry dates and storage conditions.




- Coordinate the rejection of non-conforming materials and implementation of supplier corrective actions.

G. Documentation & MIS

- Maintain food safety manuals, SOPs, inspection reports, temperature logs, cleaning records and pest control records.
- Prepare monthly quality and compliance MIS for management.
- Track food safety complaints, audit scores, non-conformities, training coverage and corrective-action closure.
- Maintain records required for regulatory inspections, internal audits and external certification audits.
- Coordinate mock recalls, product traceability exercises and food safety incident documentation.

3. Educational Qualification & Experience

- Bachelor's or Master's degree in Food Technology, Microbiology, Food Science, Dairy Technology, Biotechnology, Hotel Management or a relevant discipline.
- Relevant food safety or quality assurance certification is preferred.
- Experience in restaurants, QSRs, hotels, catering, central kitchens or food manufacturing is essential.
- Working knowledge of FSSAI regulations, hygiene audits, HACCP principles, GMP, GHP and food safety management systems.
- Proficiency in MS Excel, audit reporting, documentation and MIS preparation.

4. Required Desired Competencies

- Strong knowledge of food safety and quality management.
- Good auditing, inspection and analytical skills.
- Effective communication and coordination with Operations, Procurement, Chefs and outlet teams.
- Ability to travel to multiple outlets and operational locations.
- Solid follow-up, problem-solving and root-cause analysis skills.
- Ability to implement standards and influence operational teams.
- High attention to detail and a proactive approach to risk prevention.

Manager – Quality & FSSAI Audit
- Typically 5–8+ years of relevant experience.
- Leads quality assurance and statutory compliance across multiple locations.
- Develops quality SOPs, audit programmes and food safety standards.
- Manages critical incidents, regulatory inspections and root-cause investigations.
- Leads supplier quality assessments, training programmes and compliance reviews.
- Presents quality performance, risks and improvement plans to senior management.

Pay: ₹800,000.00 - ₹900,000.00 per year

Benefits

- Flexible schedule
- Food provided
- Health insurance
- Leave encashment
- Provident Fund

Work Location: In person

📌 Manager – Quality (FSSAI) (Marol)
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