Vacancy address: 41 Bruxner Highway, Ballina 2478, 54 Bangalow Road, Ballina 2478
Work type: Full time- 38h/week
Tenancy: Position is available full time 38/h per week
Salary: $78,000
Occupation Classification: ANZSCO ****** Hospitality, Retail and Service Managers nec
Reports to: Restaurant Manager / Licensee
Industry: Quick Service Restaurant (Franchised Hospitality)
The Product & Quality Department Manager is responsible for planning, directing and coordinating systems that ensure the restaurant consistently delivers high-quality products while maintaining strict food safety, operational compliance and inventory management standards.
The role oversees production systems, food safety procedures, inventory management and operational quality assurance within a high-volume quick-service restaurant environment operating on a 24-hour basis.
Operating within a franchised hospitality environment, the position ensures that all food preparation, storage and production processes comply with organisational standards and regulatory requirements while supporting operational efficiency and product consistency.
This is a managerial role responsible for coordinating operational quality systems, production processes and compliance programs, rather than performing routine kitchen supervision duties.
Key Responsibilities
Product Quality and Food Safety Management
- Develop and implement operational procedures that ensure consistent product quality in accordance with organisational standards.
- Coordinate food safety management systems and ensure compliance with food safety regulations and company policies.
- Conduct regular audits of food preparation processes to ensure operational procedures and hygiene standards are maintained.
- Monitor product quality indicators and implement corrective actions where quality standards are not met.
- Ensure all food handling, preparation and storage procedures comply with regulatory food safety requirements.
Production and Operational Systems Management
- Coordinate restaurant production systems to ensure efficient food preparation and service delivery.
- Analyse production performance and develop and implement operational and business improvement strategies to maximise efficiency, reduce waste and enhance product quality
- Develop procedures that ensure consistent product preparation across operational departments.
- Monitor operational systems to ensure production capacity meets customer demand during peak service periods.
Inventory and Supply Chain Management
- Manage inventory control systems including stock rotation, ordering procedures and stock level monitoring.
- Conduct regular stock audits and analyse stock usage patterns to support waste reduction initiatives.
- Coordinate inventory ordering schedules and supplier delivery planning.
- Ensure storage procedures comply with FIFO stock rotation systems and food safety standards.
Equipment and Facilities Oversight
- Develop preventative maintenance schedules for food preparation equipment and kitchen infrastructure.
- Conduct regular operational audits of equipment performance and operational readiness.
- Coordinate equipment maintenance and repair activities with external contractors and service providers.
- Monitor equipment calibration systems to ensure accurate food preparation processes.
Operational Compliance and Risk Management
- Ensure compliance with workplace health and safety policies related to food production and kitchen operations.
- Conduct safety inspections and risk assessments across production and food handling areas.
- Implement corrective actions to address operational compliance issues.
Staff Training and Operational Standards
- Design and implement training programs to ensure employees maintain food safety and product preparation standards.
- Provide operational guidance to staff to ensure consistency in food preparation and product presentation.
- Support the development of staff capability in food production systems and quality management procedures.
- Direct, supervise and coordinate staff involved in food production, quality control and operational systems
- Monitor individual and team performance and implement performance improvement strategies
- Conduct staff performance evaluations and support workforce planning activities
Operational Reporting and Continuous Improvement
- Monitor operational quality metrics and prepare reports for senior management.
- Analyse operational performance data and identify opportunities to improve product quality and operational efficiency.
- Support the Restaurant Manager and Licensee in implementing operational improvement initiatives.
Qualification and Experience Requirements
The position requires:
- AQF Diploma and minimum one year of relevant work experience or at least three years of experience if no formal qualifications.
OR
- A minimum of three (3) years of relevant managerial experience within a franchised hospitality or quick-service restaurant environment, demonstrating responsibility for operational management, product quality systems and business performance.
Managerial experience gained within high-volume franchised restaurant operations may substitute for formal qualifications where the candidate can demonstrate advanced operational leadership capability.
The Product & Quality Department Manager exercises direct managerial authority over staff, production systems and operational processes, including responsibility for staff performance, operational outcomes and compliance across the restaurant.
The role is responsible for planning, directing and coordinating product quality systems, food safety programs, inventory management and operational production systems, ensuring alignment with organisational and regulatory requirements.
Pay: $78,000.00 per year
Education:
Experience:
- managerial experience within a franchised hospitality : 3 years (Preferred)
Work Location: In person
