Quality Control Manager

Thirsti Beverages requires the service of a suitably qualified and experienced Quality Control Manager to oversee all aspects of Quality Control at its world-class bottling plant outside Newcastle, KZN. The ideal candidate thrives in a driven, hard-working environment and must be solution-orientated with experience in the manufacturing and developing of short shelf life beverages, food safety, and food quality management systems. The ideal candidate is strong administratively but also practical, walking the production lines and getting their hands dirty. The successful candidate will take ownership of the role’s responsibilities, demonstrating both operational and strategic expertise. They must excel in people management and inspire their team with a passion for excellence. The role demands an individual who can adapt to change, ensuring successful job outputs and job satisfaction in a dynamic setting.

Minimum requirements:

• Completed BSc/BTech Degree
• Postgraduate degree (Hons, Masters)
• 5-10 years of quality experience within an FMCG/Beverage manufacturing environment
• Experience in developing quality systems aligned with GMP standards that are effective and workable within general plant capabilities.
• Strong leadership and management experience.
• Retailer experience, especially Woolworths
• Knowledge of technical processes and principles including good manufacturing practice, HACCP, FSSC 22000, root cause analysis, feedback on customer complaints, supply chain, raw materials, allergen management, and micro-management with a sound understanding of environmental management and sustainability.

Roles and responsibilities:

1. Management of quality control department and quality controllers (c. 20 people)
2. The position reports into Head of Technical alongside the QA Manager and Technical/NPD Manager
3. Review of microbiological results for product release and cleaning verification
4. Managing external microbiological testing, specifying type of tests, frequency, and managing criteria for both product and environment.
5. Quality adherence of all incoming raw material and final product for two manufacturing facilities.
6. Management of cleaners and laundry
7. Ensure adherence to CIP and cleaning related work instructions and activities
8. Ensure SOPs are implemented, trained, and adhered to, and drive standardization of processes and training across the business.
9. FSSC22000 implementation, spending time daily in production areas to manage and evaluate FSSC 22000 systems and procedures
10. Design and implement quality control forms on Syspro
11. Handle technical and quality-related queries and relevant responses with key customers. Troubleshoot customer complaints and perform root cause analyses.
12. Contribute to and ensure Health & Safety measures in reporting departments and the plant environment.
13. Implementing and managing quality control processes to ensure that food products meet regulatory standards and company specifications.
14. Ensure that food safety & quality control procedures are adhered to through traceability, and where necessary implement the systems to manage and improve it as required.
15. Manage relationships with external laboratories.
16. Management of all equipment and instrument purchases related to the quality function.
17. Development, modification, verification, and validation of methods as they relate to food safety and quality
18. Drafting, reviewing, and revising company policies and procedures as they relate to food safety and quality
19. Cultivating and driving food safety and quality culture
20. Assist NPD with new initiatives, factory trials, document implementation, training, and final sign-off
21. Assist in troubleshooting quality issues and provide support during factory trials and gold seals
22. Leading root cause analysis (RCA) for production non-conformances and customer complaints
23. Reviewing nonconformance reports (NCRs) and ensuring preventative and corrective action close out
24. Develop both department personnel and departmental quality goals. Key leader in continuous improvement programs for quality, safety, cost, and service.
25. Train, manage and monitor the unskilled and semi-skilled production employees regarding HACCP procedures and systems during production day and where applicable.
26. Identifying and managing critical control points (CCPs) within production facilities and ensuring that suppliers identify and manage their CCPs correctly.
27. Uphold international standards for food manufacturing and processing, using cutting-edge equipment, processing technology knowledge, and experience.