Restaurant Compliance Officer at Domeo Resources International (DRI)

Main Function

The Restaurant Compliance Officer will ensure that all restaurant operations adhere to health, safety, food quality, and regulatory compliance standards. This role involves conducting audits, monitoring daily operations for compliance with internal and external regulations, training staff on compliance policies, and reporting non-compliance issues. The ideal candidate must be detail-oriented, proactive, and have hands-on experience in food
safety management, regulatory compliance, and restaurant operations.

Role Responsibilities

Regulatory Compliance and Monitoring

• Ensure compliance with local, state, and federal health, safety, and food regulations.
• Conduct regular inspections and internal audits of restaurant facilities and operations.
• Identify compliance gaps and recommend corrective actions.
• Maintain up-to-date knowledge of relevant laws, licenses, and certifications.

Food Safety and Quality Assurance

• Oversee food handling, storage, and preparation processes to meet hygiene andsafety standards.
• Ensure staff adhere to Hazard Analysis and Critical Control Point (HACCP) and otherfood safety procedures.
• Monitor temperature control logs, cleaning schedules, and waste management practices.
• Support the implementation of food quality improvement initiatives.

Health, Safety, and Sanitation

• Enforce workplace safety protocols and ensure compliance with OSHA and health department guidelines.
• Conduct safety drills and ensure staff are trained in emergency response procedures.
• Investigate incidents or complaints related to health and safety violations.

Training and Awareness

• Develop and deliver compliance and food safety training programs for restaurant staff.
• Promote a culture of safety, cleanliness, and ethical business practices.
• Maintain training records and certification documentation

Qualifications and Requirements

Education and Certifications

• Bachelor’s degree or HND in Hospitality Management, Food Science, Environmental Health, or related field.
• Professional certifications such as ServSafe, NEBOSH, or Food Safety Level 3 (or higher) are an added advantage.

Experience

• Minimum of 2–4 years’ experience in restaurant compliance, food safety management, or hospitality operations.
• Experience conducting audits or working within a multi-site restaurant or food service environment is preferred.