Quality Manager - Isipingo at Diageo

You will be responsible for:

• Ensuring that Diageo SA and is compliant to local legislation and/or equivalent Diageo codes of practice.
• Facilitating and advising on the integration of Quality Systems into each relevant department
• Ensuring Quality KPI’s are available and up to date for reporting purposes and accountability for the internal auditing process.
• Partnering the Risk Manager with the Formalizing of the SHE Agenda
• Leading the compliance program with third party partners and key suppliers/customers.
• Improving Service Levels in respect quality Assurance Program with Internal Customers as well as developing, implementing, and maintaining a quality culture.
• The role is also accountable to ensure the protection of Diageo Brands, Ensuring Brand Equity
• Providing leadership in successful management of operational and business risks.
• Ensuring compliance to the relevant local regulatory acts and legislation, compliance to Trade and Metrology act (quantity compliance); and compliance to the Liquor Products Act and the Foodstuffs, Cosmetics and Disinfectant Act.
• Driving Supplier Quality Systems and monitoring their ability to conform and comply to Company requirements.
• Drive capability development of staff in the Quality Team

To be successful in this role, you will need:

• Tertiary Qualification, preferably in a technical field and a Lead Auditor/Assessor Certification with at least 5 years management experience in a multi-discipline food manufacturing or Quality environment
• Sound knowledge of the Food Safety legislation of SA such as FSSC 22000 and additional requirements ISO 9001:2000, SANS 10330, License to Operate and Legislative Requirements.
• Strong Functional/Technical Knowledge in the areas of Quality Management and Auditing, Hygiene and Food Safety (HACCP), Food Defence / Security, Food Microbiology / Chemistry and Production process and associated risks
• Proven ability in the implementation, maintenance and administration of management systems which will minimize Quality and food safety risks.