Food Safety Manager

About Inspire Brands:Inspire Brands is disrupting the restaurant industry through digital transformation and operational efficiencies. The company’s technology hub, Inspire Brands Hyderabad Support Center, India, will lead technology innovation and product development for the organization and its portfolio of distinct brands. The Inspire Brands Hyderabad Support Center will focus on developing new capabilities in data science, data analytics, eCommerce, automation, cloud computing, and information security to accelerate the company’s business strategy. Inspire Brands Hyderabad Support Center will also host an innovation lab and collaborate with start-ups to develop solutions for productivity optimization, workforce management, loyalty management, payments systems, and more.PURPOSE OF THE POSITION:To lead the development, implementation, and continuous improvement of food safety and quality management systems across Inspire Brands’ international markets. The role protects consumers, supports key business stakeholders, strengthens licensee and franchisee capabilities, reduces risk exposure, and safeguards brand reputation. Success is achieved through close collaboration with Inspire’s cross-functional teams, execution of global food safety programs, effective management of 3rd-party providers, proactive performance monitoring, and delivery of subject matter expertise and training.RESPONSIBILITIES:Food Safety Systems & Compliance:Collaborate with cross-functional partners in Operations, Supply Chain, and Legal to develop, implement, and maintain internationally appropriate food safety and quality systems tailored for restaurant operations, balancing Inspire standards with local regulatory requirements.Monitor, measure, and drive compliance of international restaurant, supplier, and distribution partners to Inspire standards using audits, assessments, and ongoing oversight of external providers.Corrective Action & Risk Reduction:Lead corrective and preventive action (CAPA) processes with franchisees, licensees, and field teams to proactively reduce food safety risk.Provide technical food safety expertise on diverse challenges, regulatory, cultural, operational, that arise in international markets.3rd-Party Provider Management:Select, manage, calibrate, and monitor 3rd-party audit and consulting providers, ensuring they meet Inspire expectations and global best practices.New Product & Supply Chain Support:Work collaboratively with global commercialization, R&D, equipment, culinary, operations, training, supply chain and marketing teams to organize and conduct risk assessments, review product specifications, and ensure food safety requirements are embedded in new product launches and supply chain logistics.Incident & Crisis Management:Participate in Inspire’s cross-functional crisis management team, collaborating with Legal, Communications, Operations, and Supply Chain and other functions to manage incidents, conduct root cause analysis, and implement corrective actions.Performance Monitoring & ReportingTrack, analyze, and report key international food safety performance metrics and trends to senior leadership and internal brand partners.MANAGEMENT ACCOUNTABILITIES:Guarantee that international food safety programs protect consumers, franchisees or licensees, and the Inspire brand.Drive continuous improvement by facilitating cross-functional feedback loops, ensuring learnings from Operations, Supply Chain, Marketing and other functions are effectively captured and embedded into systems enhancement.Provide guidance, coaching, and support to international licensees to strengthen their food safety capabilities.LEADERSHIP ACCOUNTABILITIES:Serve as a visible champion of a global food safety culture internally and across franchise/partner operations.Communicate market-level risk reduction successes and share best practices.Act as a trusted cross-functional partner, ensuring food safety perspectives are integrated into strategic and operational decision-making across Inspire’s global functions and markets.PROJECT ACCOUNTABILITIES:Project Team Member:Contribute risk assessments, technical expertise, and practical timing input during project planning.Use project management tools to ensure deliverables are met with quality.Identify project risks and lessons learned for future project cycles.Project Manager:Lead assigned food safety projects, ensuring milestones and deliverables are achieved.Direct and coach project team members, manage documentation, quality assurance and stakeholder communication.CONNECTIVITY AND KEY INTERFACES:International Field Operations TeamsFranchisees and LicenseesSuppliers, Distributors and Logistics Partners3rd-Party Auditors and Food Safety Service ProvidersRegulatory Authorities in international marketsInspire FSQA, Culinary/R&D, Global Commercialization, Supply Chain, Marketing, and Legal, Operations, Communications and cross-functional project teams.EDUCATION QUALIFICATIONS:Education Requirements:Bachelor’s degree in food science, microbiology, public health, or a related discipline; advanced degree preferred.Professional certifications are strongly preferred: HACCP, PCQI, ISO 22000, GFSI auditor qualification, ServSafe or equivalent.EXPERIENCE QUALIFICATION:Years Of Experience:Minimum 5 years of food safety or quality assurance experience in restaurants, retail, or food manufacturing.Demonstrated experience operating in international or multi-regional environments.Experience with restaurant operations, equipment, and design from a food safety perspective.Restaurant or quick service foodservice operational experience is a strong plus.REQUIRED KNOWLEDGE, SKILLS or ABILITIES:Key Competencies:Minimum 5 years of food safety or quality assurance experience in restaurants, retail, or food manufacturing.Demonstrated experience operating in international or multi-regional environments.Experience with restaurant operations, equipment, and design from a food safety perspective.Restaurant or quick service foodservice operational experience is a strong plus.Physical Demands / Working ConditionsRequires international travel up to 40% annually, including weekends and extended stays.Occasional lifting of up to 25 kg for sample collection or testing.Frequent work in restaurant kitchens, supplier or manufacturing facilities, and varying environmental conditions (temperature extremes, humidity, etc.).Flexible scheduling required to accommodate time zones and urgent incident response needs.