The Role 

The purpose of this position is to ensure the successful quality and compliance management operations at all GTI sites. This position is to ensure through process performance audits that all raw ingredients, raw materials, packaging, and finished products comply with all applicable regulations and meet or exceed the customer’s expectations and to act when predefined standards are not met.  This position will also help manage product quality tracking systems, FDA standards, internal and external audits, etc. The goal for this role is to ensure compliance with all Green Thumb corporate operating procedures, as well as applicable federal, state, county, and municipal laws, regulations, ordinances, and regulations. 

Responsibilities 

• Supports the Quality Department and ensure all employees understand and follow all standard operating procedures (SOPs).
• Define, implement, and improve the Quality Management System with guidance from the site Quality Manager including development of process and product testing to ensure quality standards are met and oversee determination of finished product disposition.
• Implement, maintain, and audit quality control practices and operations to ensure the safety, quality, and compliance of cannabis.
• Assist in site HACCP Plan and quality system reviews and provide recommendations for improvements.
• Assist the Quality Manager in the implementation of HACCP, allergen, sanitization, and other programs of the Quality Management System.
• Manage and perform document controller responsibilities through the Electronic Quality Management System.
• Oversee completeness and good documentation practices of in-process batch records.
• Partner with management to lead quality initiatives that develop and maintain a high performing, scalable, and compliant quality system.
• Perform or oversee routine audits of compliance processes to assure accuracy and thoroughness of completion.
• Participate in and facilitate state regulatory compliance inspections, investigate, and resolve compliance concerns, issues, or violations.
• Conducts weekly compliance risk assessments and identifies potential areas of vulnerability and risk, develops/implements corrective action plans for resolution of issues, and provides general guidance on how to avoid recurrence of same or similar issues in the future.
• Annual inventory planning and summary generation for regulatory (state regulatory body) submission.
• Label/packaging review and approval adhering to regulatory requirements.
• Works with Quality and Compliance Manager to identify all legal and regulatory requirements and legislative updates applicable to all the site’s business lines and keeps up to date in changes of the regulatory requirements.
• Strong knowledge of compliance terminology, laws, rules, and regulations of industry and laws as issued by the state regulatory body.
• Provides guidance on various departments regarding compliance issues and implementation of new compliance requirements with respect to regulatory and contractual requirements.
• Conduct research on compliance topics, including but not limited to privacy, federal regulations, state laws and related publications for known risk areas.
• Ensures that compliance issues/concerns within the organization are being appropriately evaluated, investigated, and resolved.
• Work with department leaders to troubleshoot any deficiencies that surface, to ensure issues get rectified quickly with high standard.
• Analyze facility trends to assess potential areas of continued non-compliance.
• Routinely reviews monthly corporate QA/QC documentation and assures that all areas of concern are addressed appropriately according to corporate policy and regulatory standards.
• Assist production personnel in the investigation of root causes and corrective action of internal rejects, corrective/preventive action, preventive control points, and customer complaints.
• Continually study the existing quality system and make recommendations for improvements.
• Perform assigned Quality Inspections.
• Perform improvement projects as identified.
• Collect quality data and report metrics to management.
• Monitors compliance to established Good Manufacturing Practice (GMP) guidance.
• Expected to adhere to safe work practices, follow GMP and HACCP guidelines, maintain sanitary conditions and ensure that product quality is maintained. Report to management any conditions or practices that may adversely affect product safety, product quality or personnel safety.
• Maintain a positive work atmosphere by acting and communicating in a manner so that you get along with customers, clients, co-workers and management.
• Perform assigned Quality Inspections.
• May make decisions and perform the job responsibilities of the Quality & Compliance Manager in their absence.
• Performs other duties as assigned.

Working Conditions

• Work involves daily exposure to allergens (such as cannabis, tree nuts, and coconut oil).

Qualifications  

• Associate degree in Food Science, Biology, Chemistry, or a related field required, Bachelor’s Degree in Food Science, Biology, Chemistry, or a related field preferred
• 3+ years of regulatory compliance management including interfacing with regulators and inspectors
• 5+ years work experience with a proven track record of building and developing QA/QC processes and systems
• Must have the knowledge and skills required to work in a fast paced and challenging environment
• Must be able to work variable day shifts dependent on business need
• Knowledge of the GMP, HACCP and Environmental sanitation programs
• Experience with SQF, ISO, GMP, ASQ, HACCP, PCQI or similar certification experience preferred
• QMS auditor or similar certification preferred
• Possess a strong knowledge of sanitary design, specification, and implementation of food\pharmaceutical processing systems
• Ability to deliver specific organizational goals and effectively develop, grow, and manage a diverse multisite team to achieve objectives
• Track record of engaging teams and creating a collaborative culture
• Excellent verbal, written and presentation skills
• Exceptional computer skills in Microsoft® Office Suite (Access, Excel, Outlook, PowerPoint, Publisher, Word)
• Strong detail-oriented and resourceful mindset

Additional Requirements 

• Must pass all required background checks.
• Must be and remain compliant with all legal or company regulations for working in the cannabis industry.
• Must possess valid driver’s license.
• Must be a minimum of 21 years of age.
• Must be approved by state badging agency to work in cannabis industry.

Job Summary:

The Assistant General Manager “AGM” is responsible for assisting the General Manager in leading all property team members in running an efficient and profitable operation, managing day-to-day store operations, maintaining high service quality standards and customer satisfaction levels, ensuring the highest standard of safety and sanitation, and fostering a positive work environment with high employee morale.

Essential Job Duties & Responsibilities:

Hospitality:

• Promotes the core values and culture of COTE, including but not limited to excellence in food and beverage, service, and hospitality. 
• Leads service as a section manager. Actively engages in all steps of service including initial greet, menu spiels, order taking, beverage service, food presentation, grilling, check handling, and fond farewells. 
• Liaises between the FOH and culinary team during service. 
• Develops positive customer relationships and addresses customer service needs.
• Responds efficiently and accurately to customer complaints and reviews.

Finance:

• Develops and executes sales and profit plans in line with budgetary goals.
• Ensures, and is accountable for, profitability of the store by growing sales and controlling cost of goods.
• Directs and oversees ordering and inventory management for all departments of the restaurant. 
• Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools as directed by the Director of Operations and Financial Controller. 
• Ensures proper team member coverage per the needs of business while maintaining target labor costs.
• Oversees all cash management functions; Maintains proper loss prevention standards, including reviewing cash handling procedures, deposits and safe procedures.
• Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation.

Operations:

• Oversees daily restaurant administration including payroll, opening/closing administration, service floor plans, daily walkthroughs, etc. 
• Manages hourly employees in their daily responsibilities at COTE, providing clear, effective direction. 
• Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed. 
• Performs all back office POS functions including employee profile and menu creation. 
• Plans, executes and communicates all promotions and company information effectively and efficiently.
• Conducts Department of Health (“DOH”) walk-throughs multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
• Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Ensures that all team members are educated on our products and services. Oversees a regular schedule of service classes open to all employees. 
• Ensures that all COTE drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.
• Approve any maintenance or repairs needed to keep the property in tip top condition within the budget. 
• Participate in community events and helps to ensure corporate social responsibility goals of the company are met. 
• Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently. 
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.  
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace. 
• Working understanding of human resource principles, practices, and procedures.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards. 
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Strong analytical and problem-solving skills.
• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers. 
• Ability to maintain a positive working relationship with all third-party vendors.
• Degree in Hospitality, Culinary Management, or similar subject preferred.
• Ability to execute steps of service in adherence with company policy. 
• Must be of legal age to serve alcohol. 
• Certification for responsible alcohol service or ability to obtain within 6 months.