The Sr. Director of Quality Assurance, Regulatory, and Food Safety is responsible for building, leading, and continuously improving the enterprise systems that protect Zaxbys guests, franchisees, team members, products, and brand reputation. This leader owns the strategy, standards, governance, and execution across Quality Assurance, Commercialization, and Food Safety and Regulatory.
The role ensures core products consistently meet approved specifications, food safety requirements, regulatory obligations, and restaurant execution standards. This position partners cross-functionally with Supply Chain, Culinary, Operations, Marketing, Legal, Training, and franchisee stakeholders to translate business needs into practical programs that improve product consistency, compliance, and risk management.
This position requires an established, high-energy leader who can strengthen the quality assurance function while elevating commercialization discipline and regulatory readiness for the next stage of growth. The Sr. Director must be comfortable operating at both strategic and hands-on levels, building scalable processes, coaching leaders, influencing across a franchise system, and driving accountability with suppliers, distributors, internal partners, and restaurants.
Benefits Include- Medical, Dental, and Vision Insurance
- Company-Paid Disability, Critical Illness, and Basic Life Insurance
- 401K with Company Match
- 50% Off Meal Discount at Company-Owned Locations
- Parental Leave
- Child Care Assistance
- Education Assistance Program
- PTO and 9 Company Holidays + 2 Floating Holidays
ESSENTIAL JOB FUNCTIONSEssential duties may include but are not limited to the following:
- Set the enterprise vision, roadmap, operating model, KPIs, and governance for Quality Assurance, Commercialization, and Food Safety and Regulatory.
- Lead the Quality Assurance vertical responsible for adherence to approved specifications for core products, including product attributes, sensory expectations, supplier performance, corrective actions, and ongoing monitoring.
- Build and scale a commercialization discipline that translates culinary and business intent into supplier-ready specifications, validation plans, production trials, launch requirements, and post-launch performance monitoring.
- Lead supplier and product approval processes for new suppliers, new products, product changes, limited-time offers, and alternate supply, ensuring quality, food safety, and operations considerations are addressed before launch.
- Own the enterprise product specification system and related controls, including specification creation, version control, documentation, approvals, change management, and cross-functional communication.
- Lead Food Safety & Regulatory programs covering restaurant food safety standards, product regulations, supplier compliance, labeling, nutrition/allergen controls, packaging and extended producer responsibility requirements, traceability, recall readiness, and other emerging regulatory obligations.
- Monitor evolving federal, state, local, and industry regulatory activity and translate requirements into practical policies, standards, training, tools, and operating procedures for the business.
- Strengthen traceability, mock recall, withdrawal, complaint investigation, crisis response, and incident management processes to ensure rapid, compliant, and brand-protective action.
- Establish supplier quality and food safety expectations, audit standards, risk tiering, scorecards, corrective action processes, and escalation paths in partnership with Procurement and Supply Chain.
- Lead root cause analysis and corrective/preventive actions for quality failures, food safety incidents, customer complaints, supplier non-conformance, regulatory findings, and restaurant execution gaps.
- Partner with Operations and Training to strengthen in-store food safety culture, regulatory compliance, safe food handling practices, and manager/team member capability.
- Build collaborative relationships with strategic suppliers, distributors, laboratories, consultants, regulators, franchisees, and internal stakeholders to drive quality, compliance, innovation, and speed.
- Develop, coach, and retain a high-performing team; clarify roles, set performance expectations, build succession plans, and create a culture of ownership, urgency, and continuous improvement.
- Prepare executive reporting on quality performance, supplier performance, commercialization readiness, audit results, regulatory risks, complaints, incidents, corrective actions, and strategic priorities.
KEY COMPETENCIES- Seasoned food safety, quality assurance, regulatory, or commercialization leader with strong restaurant, foodservice, QSR, manufacturing, or multi-unit retail experience.
- Demonstrated ability to lead across multiple technical disciplines, with particular strength in building commercialization and regulatory capabilities while maintaining quality assurance excellence.
- Deep understanding of food product specifications, supplier approval, plant capabilities, production trials, sensory/product evaluation, product change management, and launch readiness.
- Strong knowledge of food safety systems, HACCP/preventive controls, GFSI/SQF/BRC concepts, sanitation, allergen management, labeling/nutrition, traceability, recall readiness, and regulatory compliance.
- Working knowledge of FSMA, traceability requirements, FDA/USDA expectations, state and local health department requirements, packaging/product regulatory considerations, and emerging EPR requirements.
- Proven ability to influence senior leaders, franchisees, operators, suppliers, and cross-functional partners without relying solely on authority.
- Strong business judgment and ability to balance brand protection, speed to market, restaurant execution, guest experience, supplier capability, and cost realities.
- Track record of building scalable processes, governance, dashboards, standards, and operating rhythms in a fast-growth or evolving environment.
- Excellent crisis management, root cause analysis, risk assessment, written communication, presentation, and executive storytelling skills.
- High accountability, strong urgency, low ego, and a hands-on leadership style; able to move from strategy to action quickly while developing the team around them.
- Experience in QSR, restaurant, food service, franchise systems, multi-unit retail, food manufacturing, or CPG strongly preferred.
- Experience leading supplier qualification, specification management, product commercialization, audits, incident response, and regulatory compliance programs required.
EDUCATION AND EXPERIENCE GUIDELINES- Education: Bachelor's degree in Food Science, Microbiology, Animal Science, Meat Science, Nutrition, Public Health, Supply Chain, or related field required; advanced degree or relevant certifications such as PCQI, HACCP, SQF Practitioner, ServSafe, CP-FS, or related credentials preferred
- Experience: 12+ years of progressive experience in food safety, quality assurance, regulatory, commercialization, product development, supplier quality, or related technical leadership roles; minimum 5+ years leading people leaders or multi-disciplinary technical teams
PAY RANGE$175,000 - $200,000
