Director, Food Safety

3 months ago

Bethesda, United States HMSHost Full time

Summary: The Director Food Safety & Quality Assurance (FS & QA), Restaurant Operations builds and maintains a food safety culture, ensuring operational adaptation and buy-in from Operations.


Essential Functions:

  • Ensures that leaders and associates understand the “why” behind the food safety guidelines and processes, that training is an ongoing and daily effort, and that associates have the tools to safely prepare and serve food
  • Creates and updates audit forms and manuals based on FDA Food Code, OSHA Regulations (in partnership with Risk Management) and company standards
  • Provides direction to the NSF account management team
  • Communicates audit process flow; establishes audit protocols- audit days, start/end time, audit completion time, audit answer options & documentation requirements, audit question exceptions, audit scoring & categories
  • Tracks audit failures, completion of MLAs and Educational audits; defines reporting requirements
  • Supplies airport/unit lists with Dept IDs and airport security requirements; furnishes operations contact list
  • Coaches auditors on HMSHost/Hudson audit expectations; participates in auditor training and annual All Staff meeting
  • Reviews each audit report (1800-1900), follows up with Operations, and revises audit reports as needed; communicates audit results to internal stakeholders
  • Responds to guest complaints regarding Alleged Foodborne Illness, Allergic Reactions, Foreign Objects, Pest Sightings
  • Communicates ServSafe requirements and updates; assists Operations with using the portal


Reporting Relationship: The Director FS & QA, Restaurant Operations reports into the VP Food Safety & Quality Assurance


Minimum Qualifications, Knowledge, Skills, and Work Environment:

Education and Experience: The combination of education and professional experience must exceed 8 years:

  • In a leadership role: Requires 3 years of experience leading a senior level team of operations professionals engaged in developing and executing Food Safety & Quality Assurance programs
  • In a technical role: Requires 8 years of experience engaged in developing and delivering Food Safety & Quality Assurance programs
  • A bachelor’s degree in a program related to the functional area can count for 3 of the eight-year requirement
  • An MBA or a master’s level degree in a program related to the functional area can count for an additional 2 years of the eight-year requirement
  • In the industry: 3-5 years of Hospitality/ F&B experience
  • ServSafe Food Safety Certification, ServSafe Alcohol, CP-FS (Certified Professional-Food Safety)

Specialized Training:

  • Training that leads to technical expertise in FDA Model Food Code, FSMA, Code of Federal Regulations, General Microbiology, Public Health
  • Training that leads to an in-depth knowledge of legal and regulatory ramifications of the food safety area

Specialized Skillset/Competencies/Traits

  • Highly advanced business acumen and also has the strategic mindset required to understand the long-term implications of Food Safety & QA management decisions and to advance the organizations goals
  • Demonstrated history of anticipating and balancing the needs of the business with the needs of complex stakeholders, the employee population and individual circumstances
  • Demonstrated history of creating and maintaining positive work environments through coaching, developing, and leading teams to achieve common goals
  • Demonstrated experience exhibiting a continuous improvement mindset with the ability to optimize work processes and achieve positive results


Location/Travel: This position is remote and requires approximately 50% travel to airport locations

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