Job Description

Our client is a fast-growing casual steakhouse brand focused on delivering exceptional dining experiences across the globe. Our mission is to create memorable moments for our customers through our signature dishes and strong connection to the communities we serve. Join us as we continue to grow into a globally recognized and loved brand.

of Position

The Quality Officer is responsible for coordinating and maintaining the effectiveness of the Quality Management System (QMS) in accordance with ISO 9001 requirements. The role supports compliance, documentation control, internal audits, corrective actions, and continuous improvement initiatives to ensure consistent product and service quality. The Quality Officer works in close collaboration with the Food Safety Officer to ensure alignment between quality and food safety systems, while supporting management in meeting regulatory, customer, and certification requirements.

Key Performance Areas (KPAs)

Quality Management System (QMS) – ISO 9001

Equipment & Infrastructure Coordination

Training & Staff Development

Policies, Procedures & SOPs

Reporting & Continuous Improvement

Regulatory & Workplace Safety

Duties & Responsibilities

Quality Management System (QMS) – ISO 9001

Coordinate the implementation, maintenance, and continual improvement of the Quality Management System (QMS) in line with ISO 9001 requirements.

Conduct internal audits and branch inspections to verify compliance with quality standards and operational requirements.

Support management reviews by preparing quality data, analysis, and improvement recommendations.

Version Effective Date Prepared by: Approved by:

1 Jan 2026 MED CEO

EXP -OF – QO -LB -V1

Coordinate with the Food Safety Officer to ensure alignment between quality and food safety systems.

Equipment & Infrastructure Coordination

Coordinate with Operations to monitor equipment, infrastructure, and processes impacting quality performance.

Ensure administrative and back-office activities comply with brand SOPs and QMS requirements.

Collaborate with Procurement to ensure purchased materials and services meet defined quality standards.

Training & Staff Development

Coordinate and document quality-related training in line with ISO 9001 competence requirements.

Train and coach FOH and BOH teams on quality standards, SOPs, and brand

expectations.

Monitor training effectiveness and maintain competency records to support

continual improvement.

Policies, Procedures & SOPs

Develop, maintain, and update quality policies, procedures, SOPs, and checklists in line with QMS and ISO 9001 standards.

Monitor implementation and consistency of SOP execution across branches and departments.

Maintain documented records of deviations, corrective actions, and follow-ups.

Reporting & Continuous Improvement

Monitor quality-related KPIs, including audit results, waste, guest complaints, and service consistency.

Analyze trends and identify improvement opportunities based on audits, feedback, and performance data.

Prepare and submit structured quality reports with corrective and preventive action recommendations.

Regulatory & Workplace Safety

Support compliance with applicable labor laws, fire safety codes, and occupational health & safety requirements.

Coordinate preventive and corrective actions to reduce workplace risks and maintain a safe working environment.

Key Performance Indicators (KPIs)

Brand audit scores consistently exceed 90% across all markets, demonstrating

effective implementation of quality standards.

At least 95% of corrective actions are closed within 14 calendar days, with

documented root cause analysis and verification of effectiveness.

Zero critical health or workplace safety violations are recorded annually across all operations.

A minimum of 85% of staff are trained and certified annually on quality control standards in line with QMS requirements.

Qualifications

Bachelor's degree in Food Science, Nutrition, or a related field; additional

certification in Quality Assurance, Food Safety, or HACCP is highly desirable.

Certified in HACCP, ISO 22000, and/or ISO 9001.

Minimum 3–5 years of experience in quality assurance and/or food safety,

preferably within multi-site restaurant operations.

Demonstrated experience in implementing and maintaining QMS and/or FSMS

frameworks with measurable outcomes.

Strong understanding of restaurant workflows, including FOH and BOH operations, and operational standards.

Proficient in audit tools, dashboards, reporting systems, and Microsoft Office applications.

Working knowledge of ISO 9001 requirements, including support for compliance, internal audits, and management reviews.

Core Competencies

Attention to Detail & Quality Focus – Maintains high standards of accuracy and consistency in applying quality requirements and operational controls.

Analytical Thinking & Problem Solving – Identifies root causes, supports

corrective actions, and contributes to continual improvement initiatives.

Communication & Stakeholder Collaboration – Communicates effectively and

works cross-functionally with Operations, Kitchen, Service, Suppliers, and

Management.

Organization & Prioritization – Manages multiple responsibilities across branches, prioritizing tasks effectively under time and operational pressure.

Coaching & Compliance Support – Coaches staff and supports adherence to QMS and operational standards without overstepping managerial authority.