Senior QA Executive Food Service

Senior QA Executive – Food Service

Initial Six-Month Assignment as Assistant Restaurant Manager

• Base location: TRX, Kuala Lumpur
• Employment type: Permanent
• Monthly salary: RM4,500–RM6,000
• Working schedule: Monday–Friday, 7.30 am–6.00 pm, including 1.5 hours of breaks
• Travel: Visits to other operating sites for audits and follow-up when required

1. Job purpose

We are seeking an experienced QA professional to strengthen food safety, hygiene and operating standards through audits, investigations, training and effective corrective actions.

For the first six months, you will serve as Assistant Restaurant Manager at our non-halal employee restaurant in TRX, managing daily operations, service delivery and compliance.

After this assignment, you will transition into the Senior QA Executive role, reporting to the QHSE Assistant Manager. Your base will remain at the same site, with visits to other operating units for audits and follow-up when required.

Candidates with strong QA experience and limited restaurant management experience are welcome to apply, provided they are willing and able to undertake the initial operational assignment.

2. Initial six-month restaurant assignment

• Manage opening, service and closing activities, ensuring staff, service areas and equipment are ready.
• Coordinate with the Head Chef on meal readiness, replenishment, portions, presentation and customer requirements.
• Supervise service staff and supervisors; manage rosters, attendance, briefings, coaching and performance follow-up.
• Liaise with the client on daily operations, resolve routine feedback and escalate sensitive matters or commitments requiring approval.
• Manage purchasing requisitions, receiving, stock rotation, inventory, consumables and waste within approved procedures and budgets.
• Ensure proper cash handling, sales reconciliation and accurate operational records.
• Monitor revenue, manpower and operating costs; review variances with Finance and the Business Analyst and follow through on corrective actions.
• Maintain service continuity and promptly report significant incidents, disruptions and unresolved issues to the Executive Director.

3. Quality assurance and compliance

• During the initial assignment, implement these controls at the restaurant. After transitioning into QA, undertake inspections, audits and improvement work across assigned units.
• Conduct inspections and internal audits covering food safety, hygiene, service quality, workplace safety, SOPs and client requirements.
• Check receiving, storage segregation, labelling, temperature records, food handling, cleaning and sanitising practices.
• Investigate complaints, food-safety incidents and non-conformities independently; document evidence and identify root causes.
• Coordinate corrective and preventive actions with responsible managers, establish deadlines and verify completion and effectiveness.
• Monitor pest activity and recurring findings; coordinate improvements with site teams, pest-control providers and relevant contractors.
• Review and revise SOPs for approval, ensuring procedures are practical and reflect operating requirements.
• Conduct site training, maintain records and check that staff apply the required practices.
• Verify food-handler documentation and coordinate training and renewals with HR and QHSE.
• Prepare for internal, client and regulatory inspections and maintain supporting records.
• Immediately escalate suspected contamination, foodborne illness, serious hygiene failures and workplace hazards; preserve evidence and follow incident procedures.

4. Equipment repairs and preventive maintenance

• Inspect assigned areas, record defects and maintain repair and planned preventive maintenance (PPM) trackers.
• Coordinate contractor inspections, quotations, required approvals, access and service schedules.
• Follow up on urgent, overdue and recurring defects until resolved.
• Arrange safe service alternatives with the site team and coordinate food protection and cleaning around maintenance work.
• Verify completed work, obtain service reports and arrange technical or QHSE verification where required.
• Monitor maintenance and warranty schedules and recommend improvements or replacement where necessary.

5. Documentation and reporting

• Maintain accurate operational, audit, inspection, complaint, incident, corrective-action, pest-control, maintenance and training records.
• Report performance, significant risks, recurring issues and overdue actions to the relevant reporting manager.
• Verify service documents and submit invoices, reports and approvals within company deadlines.
• Attend relevant review meetings and complete agreed follow-up actions.

6. Authority and accountability

• Manage assigned responsibilities within approved budgets, procedures and delegated authority.
• Coordinate with the Head Chef, site managers, QHSE, HR, Finance, Procurement and contractors to resolve issues.
• Obtain approval for spending, contractor appointments, staffing decisions and client commitments outside delegated authority.
• Ensure authorised personnel perform technical repairs.
• Obtain independent QHSE verification where required, including for significant findings relating to operations under your own management.

7. Performance measures

• Performance will be assessed against management-approved measures covering:
• Food-safety, hygiene and SOP compliance.
• Investigation quality, timely corrective actions and fewer recurring findings.
• Pest-control improvements and effective staff training.
• Accurate records, timely reporting and effective repair and PPM follow-up.
• During the initial assignment: service readiness, client satisfaction, staff supervision and cost control.

8. Qualifications and experience

• Diploma or degree in Food Science, Food Technology, Food Safety, Quality Assurance or a related discipline. Relevant practical experience may be considered.
• Preferably at least three years of relevant QA experience in food service, contract catering, restaurants, central production or a comparable food environment.
• Able to conduct audits, investigate complaints and food-safety incidents, identify root causes and manage corrective actions independently.
• Food-safety or internal-audit training is an advantage.
• Able to train site teams, review SOPs, coordinate contractors and maintain clear records using spreadsheets and digital reporting systems.
• Proficient in reading, writing and communicating in English and Chinese, including spoken Mandarin, to communicate with Chinese-speaking colleagues and stakeholders and work with documents in both languages.
• Comfortable working in a non-halal food-service environment.
• Willing to undertake the initial six-month restaurant management assignment and visit other operating sites when required.