Quality Manager

Develop, implement, and maintain Quality Management Systems (QMS) and Food Safety Management Systems (FSMS). Ensure full compliance with HACCP, GMP, GHP, ISO 22000, BRCGS, SFDA regulations, and customer requirements. Lead food safety and quality initiatives across all production lines and departments. Direct responsibility in maintaining the product safety and quality related operational records, CCP, OPRP records used on the floor. Ensure and coordinate the Food Safety related activities within Food Safety Team. Follow up with corrective actions and control nonconforming products until the deviation or the unsatisfactory condition regarding product safety and quality has been corrected. Oversee incoming raw material inspections, in-process quality checks, and finished product evaluations. Ensure laboratory testing, microbiological analysis, shelf-life studies, and sensory evaluations are conducted effectively. Coordinate the action to prevent the occurrence and recurrence of any non-conformances relating to the product, processes and the Food Safety system. Provide supervision, information, training to all products handling staff. Conduct investigation of product contamination and product recall issues. Attends Food Safety Team Members Review Meeting and take the meeting minutes to circulate later on. Coordinate the internal and external audit process as per schedule. Maintain audit readiness and ensure timely closure of audit findings. Liaise with SFDA, certification bodies, and external auditors. Conduct or coordinate supplier audit, if required, to ensure supplier meets minimum product safety and quality standards. Ensure that all documents related to the proper functioning of the Food Safety are checked and available at the point of use and up to date. Ensure and coordinate the activities for accurate record keeping and maintenance of all documentation as required by all Food Safety procedures and work instructions. Ensure cleaning and sanitation for equipment and facility is as per schedule. Ensure cleaning standards satisfactorily are maintained to all production operations.

Bachelor's degree in Food Science, Food Technology, Food Engineering, or a related field (Master's degree is a plus).

Minimum 5 8 years of experience in Quality Assurance/Quality Control within the food manufacturing industry.

At least 2 3 years in a managerial or supervisory quality role.

Certified HACCP practitioner.

ISO 22000 Lead Auditor or Internal Auditor certification is preferred.

BRCGS and/or FSSC 22000 implementation experience is highly preferred.

Strong knowledge of SFDA food safety regulations and Saudi labeling requirements.

Experience managing customer and third-party audits.