FOOD QUALITY MANAGER
Reports to: Restaurant General Manager
Supervises: Assistant Department Managers, Shift
Managers and Crew Positions
Key Customers: Crew, Shift Managers, Assistant Department
Managers, providers and customers
Position Purpose:
“The Food Quality Department Manager is responsible in handling the Production Systems within the restaurant. This role
requires the management of the Inventory and Production system to assist with the delivery of high quality products to our
customers.”
Performance Accountabilities
Business Planning
 Monitors and reports progress on department goals and
objectives using department scorecard
 Prepares for and participate in weekly managers’ meeting
 Conducts weekly department walk-through to assess
performance, diagnose opportunities, and identify actions
 Understands the restaurant business plan and assume ownership
for departmental components
Internal Communications
 Embraces application of the Open Door Policy
 Coordinates inter-department communication to assist with
achieving department goals and objectives
 Communicates department goals and provide updates on
progress
Food Safety
 Ensures department members adopt correct food safety
procedures, and follow-up with other departments
 Ensures completion of food safety procedures on shift
 Monitors hygiene and sanitation standards for the restaurant
 Escalates any issues observed and actions taken with the food
safety checklists to the Restaurant General Manager
 Coordinates with training manager to make sure all staff are
trained and verified in food safety and sanitation procedures using
crew training SOCs
 Checks that the pyrometer kit includes all components and is
working
 Complies with McDonald’s and government food safety standards
 Conducts follow up on operational procedures related to food
safety complaints
 Assists with preparing the restaurant team for health inspections
and follow up on action items
 Builds/maintains good relationship with local health officials
 Ensures follow up on pest prevention program
Inventory Management
 Maintains the accuracy of the ordering system
 Completes stock orders for suppliers
 Communicates and verifies use of stock area organization plan
System Accountabilities
I’m Accountable
Production, Inventory Management, Planned
& Daily Maintenance
I Support
Service, Shift Management, Food Safety,
Scheduling (Crew & Management), People
Practices, Safety & Security, Training (Crew &
Management), Business Planning, Internal
Communications
 Oversees and verifies delivery accuracy and proper product
rotation, and validate delivery/transfer entries
 Monitors raw and completed waste, food promo, employee and
manager meals, and condiments
 Verifies that raw and completed waste is tracked on every shift
 Analyzes food cost components and develop and communicate
weekly food cost action plans to managers and crew (including
food promo, condiments)
 Submits food cost/QCR and Stat reports weekly
 Completes weekly food inventory
 Completes monthly inventory with RGM
 Orders operating supplies, cleaning materials, and tools; monitor
budget with RGM
People Practices
 Demonstrates and reinforces the leadership behaviors and basic
people minimums ( uniform, crew schedules etc.) necessary to
gain commitment from crew and leadership
 Executes a plan based on an employee commitment
measurement to increase employee’s loyalty satisfaction and
pride with the McDonald’s experience
 Maintains records for safety and appropriately documents
contributions and performance in personnel file
 Writes and conducts performance reviews for assigned
Managers, Crew and Crew Trainers in department
 Helps manage the development and training of Assistant
Department Managers
 Ensures department members uphold McDonald’s values
Planned and Daily Maintenance
 Assigns and communicates cleaning responsibilities
 Trains Crew and Managers on cleanliness tasks
 Verifies completion of assigned cleaning tasks to meet standards
 Trains Crew and Managers on planned maintenance tasks
 Performs assigned daily, weekly and monthly equipment
calibration
 Verifies that all planned maintenance tasks are scheduled and
completed
 Performs troubleshoot on planned maintenance emergencies
 Ensures proper maintenance of restaurant building, plant and
equipment
Job Profile: Restaurant Operations |McDonald’s Philippines 2017
 Ensures equipment calibrations have been completed
 Monitors usage of utilities and take corrective actions as
appropriate
 Checks and monitors compliance on water safety and pest control
management
 Monitors actual MNR cost and 31Q projection
Production
• Develops and follows plan for proper organization of grill area
equipment and stock
• Ensures proper positioning of crew per positioning guides and
enforce primary and secondary duties
• Ensures proper training and execution of all production
procedures
• Plans for and deliver training and communication for promotions
to crew and managers in the department
• Completes Made For You Operating System Diagnostic Tool
(Production part) quarterly and action findings
Training
• Conducts assigned follow-up SOCs daily
• Completes agreed-upon training and development
Service (Administrative outlined in Cash Handling policy) – take
out and refer to the policy
• Exhibits a higher level of expertise in managing restaurant
systems
• Audits and verify all cash sheets for BOG, GC’s, overring,
refunds, SCD, deposit slips and reports to RM
• Posts and files PCV pouches and reports to RM
• Updates Sales book on a daily basis
Safety and Security
• Complies with restaurant safety action plans
• Investigates safety incidents and make corrections
• Maintains first aid qualifications and properly implement
procedures
• Applies restaurant safety and security procedures
Shift Management
• Reviews guest count and sales projections
• Completes Pre-shift Checklist
• Schedules crew for the shift
• Agrees on shift targets during pre-shift with area managers; follow
up on execution of the plan
• Manage from the observation post
• Identify danger zones; diagnose and provide direction and
coaching
• Conduct QSC travel path a minimum of every thirty minutes
(every 15 minutes during peak)
• Maintain and adjust positioning according to positioning guide
• Follow up on primary and secondary duties of Crew and
Managers
• Ensure ROIP standards are maintained throughout the shift
• Deliver outstanding QSC & V as measured by achieving a zero
CSO standard
• Adhere to the cash handling policy
Relationship and Network Building
• Works with Restaurant Management to deliver actionable and
timely information
• Adheres to company code of ethics when dealing with internal
and external customers
• Reinforces McDonald's policies and procedures to restaurant
management and Crews
Performance Management and Performance Development
• Assesses own and subordinates’ performance for mid-year and
year-end reviews
• Initiates accomplishment and monitoring of Individual
Development Plan
• Knows, abides, and adheres to all company policies and
procedures
Other Functions
• Performs other duties that may be assigned
Job Profile: Restaurant Operations |McDonald’s Philippines 2017