Sr Manager, Food Safety

Essential Functions (Key Responsibilities)  Providestrategic guidance on food safety procedures and policies. Ensurevalidationcompliance to all safety programs and development of a true safety and compliance culture.   Train and educate on all food safety programs, discuss all Area/Regional results and performance trends. Meeting with and counseling franchisees/company leaders and reporting. Create a positive, competitive atmosphere to change behaviors and improve results. Provideappropriate operationalsupport/follow-up to ensure opportunities for improvement areidentifiedand corrected.   Work with outside agencies (e.g., federal,stateand local law enforcement, etc.) as necessary. The individual will be a liaison working with Franchisees/Company Field Leaders, Learning & Development, Operations Excellence, and with other teammates to develop and implement E-Learning in Food Safety & Safety Modules/Programs.Advisecompany/franchise Operationsregardingmonitoring/maintainingprograms for compliance with state, federal and OSHA requirements. Counsel Franchisees/company leaders to work with Risk Management, Operations and Health Departmentsregardingcommunicable diseases, outbreaks, and local/state protocols. Coach, teach and support leaders on all levelsregardingbrand standards, regulatory rules/regulations,safetyand operating procedures.   Develop key escalation processes related to trending of hotline calls/complaints (products, equipment, regulatory & OSHA requirements) and requests from the field. Follow up and gather information/data on calls from Operations, 3rd party auditing vendors, health departments,guestsand work as a liaison, to ensure brand Food Safety/HACCP standards are met in all restaurants. Attain information/facts neededregardingallegations of foodborne illnesses, safety, issues/trends in restaurants and follow-up with Franchisees/Company Operations asappropriate. Advise all investigations and resolutionscomplywith applicable federal, state and local laws, as well as company policies. Investigate andassistwith administrative hearings & fines related torestaurant.   Work with Operations andan appropriate vendorregardingreported pest activity via 3rd party audit, Guest Complaints, and Health Inspections. Oversee the compliance of Cook’s/Server’s (Food Chart and Quick Reference) guides sent to the restaurants. Oversee the compliance of key areas of the business such as Cook and Server Prep/Pull Charts, Manager Logbook and Walk Through/Temperature Book annually, review with OBAC/Franchisees/Company Leaders.   Develop guidelines for Brand Standards/HACCP manual, Menu HACCP for all new products. Support Core Menu updates/changes, Module resources, recipe cards andassistwith Product Development for food safety and brand standards compliance. Develop/Revise Food Safety Audit form and Food Safety Resource Guide for traditional and non-traditional restaurants.  Counsel franchisees in completing the food safety section of plan reviews forpermittingpurposes.Contact forRestaurant Food Safety & EHS. ActivelyparticipateonOperational BAC committees. Implement the current FDA Food Code to meet or exceed Denny’s Brand Standards.  Collaborate with cross functional departments to ensure food safety, cleanliness, environmental health &safetyand brand standards are in place that meet or exceed regulatory rules and regulations. Analyze behaviors and trends in company restaurants and develop strategies for execution and improvement. Attend area/regional meetings to share up-to-date information, trend reporting,resultsand delineate corrective actions needed as a team for improvements. Teach/coach/update field leaders (DMs/FBCs/RDFOs) through communications addressing actions with solutions.   Other duties as assigned  Education and Experience Requirements  Education:  Bachelor’s degree in food science,microbiologyora relatedfield. Master’s degree preferred. Food Safety Certified Manager certification.  Instructor/Proctor status preferred. Certified Professional Food Safety (CP-FS) preferred.  Experience:  Minimum experience 10 years’ experience within food safety, minimally 5 years supporting/overseeing restaurant food safety programs  Previousfranchise operations support experiencea plus.  Required Knowledge and Skills  Ability to communicate and interact effectively with restaurant personnel/field leaders/regulatory inspectors/supervisors/state directors.  Proven management experience and leadership skills.   Ability to handle/manage rapidly changing priorities in a changing environment with a sense of urgency. Excellent planning/organizational skills with the ability to work independently.  Results oriented leader thatpossessesstrong influencing skills and proven ability to overcome objections and communicate complex/controversial decisions.   Strategic thinking and agility: Ability to develop long term plans and outlooks to meet business needs and demands while also challenging status quo  Stakeholder management: