Quality Manager France / Responsable Qualité France

Qualifications

• Specific degree in Food Quality, Food Sciences or Food Safety (Bachelor or higher).
• Minimum 8 years of professional experience in a similar position in the food industry or in QSR companies.
• Up-to-date knowledge of food quality and food safety standards: GFSI certifications, French and EU regulations, HACCP, VACCP, microbiology, etc.
• Fluent in French and English, both written and spoken.
• Autonomy and discipline.
• Project management and methodology skills.
• Operational approach and strong taste for the field.
• Demonstrated pedagogy to ensure Quality Policy is respected.
• Ability to work in a multi‑cultural team and with different core businesses.
• Writing and public speaking skills.
• Dynamic, curious and proactive attitude.
• Cross‑functional management of operational teams.

Mission

The Quality Assurance Manager (QA Manager) coordinates and supports various departments to ensure proper application of the Quality Policy, Domino's Pizza International standards, and internal procedures related to quality and food safety across the entire Domino's food chain—from suppliers, suppliers’ packaging and equipment, internal Supply Chain Centers (SCCs), third‑party warehouses, to all Domino's Pizza stores in France. The QA Manager for France reports directly to the Group QA Director and is part of the Global QA team.

Global QA

• Ensure compliance with the Quality Policy and Food Safety standards from suppliers to stores, including the supply chain.
• Drive quality topics for projects and innovations within the French market.
• Serve as the main contact with local authorities on quality and food safety topics.
• Lead crisis management in case of blockage, recall, or withdrawal with the crisis team.
• Follow regulation changes and updates and communicate with the appropriate departments.
• Drive key performance indicators (KPIs) related to quality and food safety.
• Ensure continuous improvement of processes and tools (procedures and methodology).
• Manage external labs for audits and microbiological analysis, including sampling plans, results, and actions.
• Act as the main quality contact with Supply Chain, Procurement, Operations/Training, Ops Compliance, and Marketing/NPD.
• Create and foster a quality and food safety culture within other departments.

Suppliers

• Participate in the validation process for new products, packaging, and new suppliers, covering labels, allergens, nutrition, shelf‑life, etc.
• Create, manage, and keep up‑to‑date all product specifications, including mandatory certifications.
• Manage food and packaging quality complaints from stores, SCCs, and suppliers and follow up corrective actions.
• Manage DPI variances for all new products and suppliers.
• Assist in product improvements with Procurement and NPD (e.g., clean label, animal welfare).
• Maintain and keep up‑to‑date the EU Food Fraud Policy according to suppliers' risk assessments.
• Manage and follow up the EU Supplier Audit Program according to suppliers' classifications (high, medium, low).

Supply Chain

• Maintain compliance standards and follow up the FSSC 22000 certification standards for the two supply chain centers.
• Maintain and follow up the Health Agreement in the two supply chain centers ("Agrément Sanitaire CE").
• Conduct monthly internal audits in each supply chain center in collaboration with SCC Managers.
• Conduct external audits in each third‑party warehouse and cross‑dock and follow up corrective actions.
• Organize hygiene and food safety trainings (HACCP, Food Defense, etc.) with the SCC team members in both SCCs.
• Support SCCs on non‑compliance management related to dough production and logistics.
• Manage microbiological analysis with the external lab, including sampling plans, results, and actions.

Store Food Safety

• Ensure hygiene and store food safety standards by supporting Ops Compliance and Operations/Training teams.
• Manage HACCP booklet with all procedures, work instructions, and registration forms and keep it up‑to‑date.
• Support Operations in managing customer complaints related to foreign bodies, food poisoning, allergens, and ingredient issues.