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Vacancy address: 41 Bruxner Highway, Ballina **** Work type: Full time- 38h/week Tenancy: Position is available full time 38/h per week Salary: $83,**** Employment Type: Full-time Managerial Position Position Summary The Product and Quality Assurance Department Manager is responsible for planning, coordinating and overseeing operational systems that ensure compliance with corporate quality assurance standards, food safety procedures, equipment maintenance protocols and operational compliance requirements.
Operating within a franchised hospitality environment, the role focuses on implementing and monitoring quality assurance systems, food safety programs and operational compliance procedures established by the franchisor, ensuring the restaurant consistently meets organisational and regulatory standards.
Within a high-volume restaurant operating on a 24-hour basis, the position ensures operational infrastructure, equipment systems, stock management procedures and safety compliance systems support productive operations and maintain required brand standards.
This is a managerial role responsible for coordinating operational quality systems, compliance programs and infrastructure maintenance, rather than performing routine operational supervision.
Key Responsibilities Implementation of Quality Assurance Systems • Implement corporate quality assurance procedures and operational compliance standards established by the franchisor.
• Ensure restaurant operations consistently meet brand standards relating to product quality, operational systems and workplace procedures.
• Monitor adherence to operational compliance procedures across all restaurant departments.
• Coordinate corrective actions where operational or quality assurance standards require improvement.
Food Safety and Operational Compliance • Implement corporate food safety systems and ensure compliance with food safety regulations and internal operational standards.




• Conduct regular operational audits of food preparation areas, storage facilities and production processes.
• Monitor compliance with food handling procedures, storage standards and hygiene requirements.
• Ensure corrective measures are implemented where compliance issues are identified.
Equipment, Facilities and Infrastructure Oversight • Coordinate preventative maintenance systems for restaurant equipment and operational infrastructure.
• Conduct regular operational walk-through inspections to identify maintenance and repair requirements.
• Liaise with external contractors and service providers to arrange maintenance and repair activities.
• Monitor equipment calibration systems to ensure operational accuracy and compliance with operational standards.
Operational Systems and Technology Monitoring • Implement corporate operational systems relating to restaurant equipment, IT infrastructure and operational technologies.
• Conduct periodic inspections of IT systems and operational equipment to ensure functionality and compliance with organisational standards.
• Coordinate corrective actions where equipment or operational systems require maintenance or updates.
Inventory Control and Operational Resource Management • Implement corporate inventory management systems including stock rotation, ordering procedures and storage standards.
• Monitor stock control processes to ensure compliance with FIFO procedures and operational efficiency.
• Conduct stock audits and analyse stock usage patterns to identify waste reduction opportunities.




• Coordinate inventory ordering schedules and stock delivery management.
Workplace Safety and Risk Management • Implement workplace health and safety procedures established by the organisation.
• Conduct safety inspections and ensure operational compliance with safety policies and procedures.
• Monitor safety reporting systems and ensure appropriate corrective actions are implemented where necessary.
Operational Reporting and Continuous Improvement • Monitor operational indicators relating to compliance, food safety, equipment performance and inventory management.
• Prepare operational reports and compliance updates for the Restaurant Manager, Licensee and Head Office.
• Support senior management in identifying operational improvements that enhance efficiency and compliance.
Qualification and Experience Requirements The position requires: • AQF Diploma and minimum one year of relevant work experience or at least three years of experience if no formal qualifications.
OR • A minimum of three (3) years of relevant managerial experience within a franchised hospitality or quick-service restaurant environment, demonstrating responsibility for operational compliance, quality systems and business performance.
Relevant experience gained within high-volume franchised restaurant operations may substitute for formal qualifications where the candidate can demonstrate advanced operational leadership capability.
Managerial Scope The Quality Assurance Department Manager is responsible for planning, coordinating and overseeing the implementation of quality assurance systems, compliance procedures and operational standards across the restaurant operation.
The role contributes to maintaining consistent operational standards, food safety compliance and equipment performance, ensuring the restaurant operates in accordance with franchisor policies and organisational operational procedures.

📌 Quality Assurance Manager - Dewbrook Pty Ltd - Ballina Bp Mcdonald'S (New South Wales)
🏢 Dewbrook- Ballina BP McDonald's
📍 New South Wales