Quality Assurance Manager

Key Responsibilities - Manage and continuously improve FSMS/QMS, HACCP, GMP and FSSC 22000/BRC systems. - Ensure compliance with internal, customer and external food safety and quality standards. - Manage traceability of raw materials and finished products and ensure products meet specifications. - Plan and conduct internal, supplier and external audit activities and ensure corrective actions are implemented. - Monitor and trend customer complaints, quality issues, RTVs and microbiological results. - Conduct root cause analysis, risk assessments and implement corrective, preventative and improvement actions. - Oversee food safety hazards, CCPs, validation, verification and environmental monitoring programmes. - Support factory trials, pre-production and new product launches, ensuring compliance with legislation, GMP and customer requirements. - Lead and manage Factory Technologists, QA/QC and hygiene personnel. - Ensure effective training, induction, coaching and development of technical and quality teams. - Work closely with Operations, NPD, Process Technologists, customers and other sites to resolve quality issues and drive improvements. - Analyse quality data and trends and make recommendations to improve processes and reduce risk. - Promote a strong food safety, quality and continuous improvement culture across the site. Key Requirements - BSc (Hons) in Food Science or a related degree/higher qualification. - 610 years experience in a similar food production environment. - Lead Auditor qualification with FSSC 22000/BRC experience. - HACCP Intermediate/Advanced. - Food Hygiene Training Level 3 minimum. - Allergen Management experience. - Strong knowledge of food safety and quality management systems. - Excellent organisational, leadership and problem-solving skills. - Ability to make sound decisions and remain confident under pressure. - Strong communication and interpersonal skills. - Computer literate, with proficiency in Word, Excel and PowerPoint. Key Competencies - Leadership and team management - Planning and coordination - Problem-solving and decision-making - Food science and technical knowledge - Customer orientation - Attention to detail - Time management - Resilience and adaptability - Initiative and continuous improvement - Effective communication - Ability to work independently and collaboratively Key Performance Measures: Customer complaints/KPIs, audit performance, quality issues/RTVs and microbiological results. *ONLY SHORTLISTED CANDIDATES WILL BE CONTACTED*