Quality Assurance Manager (F&B)

The Quality Assurance Manager is responsible for leading, directing, and overseeing Quality Assurance and Food Safety operations to ensure products consistently meet established quality, safety, and regulatory standards. The role supports organizational objectives through the effective design, implementation, and continuous improvement of quality systems across operations. Key Responsibilities Design, plan, and implement comprehensive Quality Assurance and Food Safety programs aligned with organizational and regulatory requirements. Review, audit, and evaluate the effectiveness of quality assurance programs, systems, and procedures across multiple operating units. Coordinate and collaborate with internal stakeholders and external regulatory bodies to ensure compliance with applicable food safety, quality, and legal requirements (e.g., FDA, NMIS, BAI, BFAR, LGUs, and other relevant authorities). Prepare and submit periodic operational and compliance reports, including audit findings and corrective action recommendations. Conduct quality audits of suppliers, toll processors, bakeries, and distribution depots; identify risks and gaps, recommend corrective actions, and promptly escalate and manage critical product quality and food safety issues. Recommend and support improvements in testing equipment, facility upgrades, and process enhancements in coordination with cross-functional teams to drive quality improvement and operational efficiency. Lead Quality Assurance team management activities, including staff selection, training, performance evaluation, and workforce planning to ensure operational effectiveness. Design efficient work schedules and job assignments, and assess employees for promotion or regularization in alignment with Quality Assurance department standards. Qualifications Bachelor's degree in Chemistry, Microbiology, Chemical Engineering, or other related or allied fields. Preferably a licensed Chemist, Chemical Engineer, or Chemical Technician. At least five (5) years of relevant work experience in Food Quality Assurance, Research and Development, Manufacturing, or related fields. At least five (5) years of supervisory and people management experience. Strong knowledge of Food Science and Technology, including Food Engineering, Chemistry, Microbiology, and physicochemical analytical techniques. Preferably with hands-on experience in implementing Quality Management Systems such as HACCP, ISO-based systems, and Statistical Process Control (SPC) within a food manufacturing environment. Working knowledge of GMP, GWP, and GLP (Good Manufacturing, Warehousing, and Laboratory Practices). Must be based in, or willing to be assigned to, Cebu Province or nearby municipalities.