•Follow up on the implementation of food safety rules.•Periodic follow up of the stages of processing and packaging of orders.•Follow up on the implementation of health requirements and all procedures related to cleaning, disinfection and insect control operations.•Follow up on the receipt of raw materials and products and verify suppliers’ records and supply certificates.•Follow up on customer complaints and suggestions and work on continuous development through them.•Training employees and workers on the principles of food safety and health requirements.

•Applying the internal audit in all restaurant branches with the checklist system and giving an evaluation percentage for each branch•Follow-up the implementation of the food quality and safety system in restaurants. •Follow-up of finished products and ensure their compliance with SOC standards.

•Establishing SOC standards through recipes and operating instructions to train employees, including food Safety and Quality rules.•Follow up and record manufacturing processes and ensure their compliance with specifications and standard tests•Follow up on raw materials supply operations and verify supplier records, supply certificates and analysis.•Review the implementation of the Hazard Analysis and Critical Control Points (HACCP) plan.•Follow up on customer complaints and suggestions and work on continuousdevelopment through them.•Inspecting finished products and excluding defective samples, recording corrective actions and sending a report to the Quality Department Manager.•Conducting internal audit visits to the branches.•Follow up the pest control program.