Manager- Quality Assurance & Sustainability

Role & responsibilities

A. Quality Assurance & Food Safety

• Lead the implementation and maintenance of Quality Management Systems (QMS) and Food Safety Management Systems (FSMS).
• Ensure compliance with applicable FSSAI regulations, food safety standards, company requirements, and customer-specific quality standards.
• Monitor quality parameters across the manufacturing process, including water treatment, syrup preparation, beverage processing, filling, packaging, and finished products.
• Ensure compliance with quality specifications for raw materials, packaging materials, in-process products, and finished goods.
• Oversee laboratory operations, testing procedures, calibration, and validation of testing equipment.
• Review and analyse quality deviations, customer complaints, product rejections, and non-conformities; implement corrective and preventive actions (CAPA).
• Drive root cause analysis and continuous improvement initiatives to reduce defects, process variation, and quality losses.
• Ensure proper documentation, traceability, product release, and retention of quality records.

B. Quality Systems & Audits

• Lead internal audits, external audits, customer audits, and certification audits.
• Ensure effective implementation of ISO 9001, ISO 22000, FSSC 22000, HACCP, GMP, and other applicable standards, as relevant to the facility.
• Coordinate audit preparation, closure of observations, and timely implementation of corrective actions.
• Maintain quality manuals, SOPs, work instructions, risk assessments, and compliance documentation.
• Conduct periodic reviews of quality systems and identify opportunities for improvement.
• Train employees on quality standards, food safety, hygiene, GMP, and good documentation practices.

C. Process Quality & Operational Excellence

• Work closely with Production, Engineering, Warehouse, Procurement, and other departments to ensure consistent product quality.
• Monitor critical process parameters and ensure adherence to approved specifications and standard operating procedures.
• Drive reduction of product wastage, packaging defects, rework, and quality-related downtime.
• Ensure effective implementation of HACCP plans, prerequisite programmes, sanitation procedures, and hygiene controls.
• Support new product introduction, process validation, equipment commissioning, and changes affecting product quality.
• Ensure effective management of product non-conformities, deviations, holds, and recalls, where applicable.

D. Sustainability & Environmental Management

• Develop and implement plant-level sustainability initiatives aligned with organizational objectives.
• Monitor and improve water consumption, energy efficiency, waste reduction, and resource utilization.
• Drive initiatives to reduce water and energy consumption per unit of production.
• Promote waste segregation, recycling, responsible disposal, and reduction of production waste.
• Coordinate initiatives relating to wastewater treatment, effluent management, and pollution prevention in collaboration with the concerned teams.
• Support compliance with applicable environmental regulations, consent conditions, and waste management requirements.
• Track sustainability KPIs and prepare periodic performance reports for management.
• Promote employee awareness and engagement in environmental protection and sustainability initiatives.
• Support carbon footprint reduction, packaging sustainability, and other environmental improvement projects, as applicable.

E. Regulatory Compliance & Risk Management

• Ensure compliance with applicable food safety, quality, and environmental legislation.
• Coordinate with regulatory authorities, certification bodies, customers, and external agencies as required.
• Identify quality, food safety, and environmental risks and establish suitable preventive controls.
• Ensure timely reporting, investigation, and closure of compliance-related observations.
• Maintain updated statutory documentation and records relevant to quality and environmental management.

F. Team Management & Cross-functional Coordination

• Lead, guide, and develop the Quality Assurance and laboratory team.
• Define responsibilities, performance objectives, and training requirements for team members.
• Coordinate with plant leadership to establish quality and sustainability goals.
• Conduct periodic performance reviews and drive a culture of quality ownership and continuous improvement.
• Support management reviews and present quality performance, audit status, and sustainability progress.

Preferred candidate profile

Educational Qualification

• B.Tech / B.E. in Food Technology, Microbiology, or a related field.
• Relevant certifications in food safety, HACCP, ISO 22000/FSSC 22000, internal auditing, or environmental management will be an advantage.
• 810 years of relevant experience in Quality Assurance, Food Safety, and/or Sustainability within the beverage, FMCG, or food manufacturing industry.
• Strong knowledge of beverage manufacturing processes, quality control systems, and food safety management.
• Practical experience in handling customer, regulatory, certification, and internal audits.
• Knowledge of FSSAI requirements, HACCP, GMP, CAPA, root cause analysis, and risk assessment.
• Understanding of environmental compliance, water and energy conservation, waste management, and sustainability reporting.
• Strong analytical, problem-solving, communication, and team management skills.
• Proficiency in MS Excel, reporting tools, and quality management systems.