Vacancy title:
Quality Laboratory Team Leader

[Type: FULL_TIME, Industry: Beverages, Category: Healthcare]

Jobs at:
Bralirwa

Deadline of this Job:
Sunday, June 22 2025

Duty Station:
Rwanda | Kigali | Rwanda

Summary
Date Posted: Wednesday, June 18 2025, Base Salary: Not Disclosed

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JOB DETAILS:

• To ensure the operational management of all laboratory (Analytical and Microbiological) and Sensory activities, to support production process control.
• To ensure support of the laboratory in case of quality issues and NPI projects.

FUNCTIONAL COMPETENCIES

• The ability to work in accordance with the quality systems in place and HEINEKEN and local procedures, thus contributing to the excellence of the finished product.
• The ability to maintain a safe optimal laboratory environment and to safely operate and maintain laboratory equipment, ensuring that the basic conditions are in place to facilitate the generation of consistently reliable results.
• The ability to work in accordance with laboratory methods and operate laboratory equipment to the desired level of control to ensure the generation of consistently reliable analytical results
• The ability to provide technical and analytical support for the production process in accordance with the HEINEKEN standards and local procedures, thus contributing to the optimizaiton of process control
• The ability to collect and report reliable data in a timely way and to effectively communicate with the relevant stakeholders in order to facilitate optimal decision making
• The ability to create and maintain a safe environment for employees, contractors and visitors according to the applicable statutory, HEINEKEN and local regulations
• The ability to safeguard product quality and integrity in the supply chain and in the market by implementing the HEINEKEN and local quality standards, rules and procedures, thus contributing to excellent finish product
• The ability to manage quality in the supply chain, support implementation of innovations and new technologies and drive improvements in close cooperation with other functions.
• The ability to manage internal and external quality complaints, in accordance with legislation and HEINEKEN standards. This includes determining root causes, verifying justification, and taking corrective and preventive measures to ensure immediate and future risks mitigation
• The ability to contribute to the budget preparation process, to manage cost within budget and to judge financial impact of quality requirements and decisions as well as the impact of cost driven decisions on quality.
• The ability to define the scope of a quality project, develop accurate plan, manage impementation, monitor progress and allocate the resources needed to achieve specific goals On-Time-In-Full (OTIF), within budget and in compliance with quality requirements.
• The ability to plan resources (people, materials, process, and equipment) to meet Quality Assurance and Quality Control needs with balancing costs

KEY RESPONSIBILITIES

SAFETY, FOOD SAFETY AND SUSTAINABILITY

• Manages the facilities to ensure they are clean and tidy working areas without unnecessary losses of consumables/chemicals, in line with the defined and implemented safety standards and ensures the follow-up of 5S and HACCP standards at the workplace.

QUALITY OF THE PROCESS AND PRODUCT

• Manages that all the work and activities are done in line with the quality standards (ISO9001, LSS, TPM etc.).
• Collects and assess all quality data from the analysis activities (Analytical, Microbiological and Sensory) in the brewery.

TPM AND CONTINUOUS IMPROVEMENT

• Monitors and supports the TPM way of working.
• Supports the implementation of the improvement activities.

PROCESS MANAGEMENT

• Manages all the laboratory processes (in-line and off-line) and executes the agreed plans and strategy.
• Gives support in case of quality issues and NPI projects.
• Ensures execution of the requested analyses.

EQUIPMENT MANAGEMENT

• Monitors if the analysis instruments (in-line and off-line) are managed in desired way (standard working condition).
• Manages purchasing activities for the laboratory.

MANAGEMENT OF INFORMATION AND REPORTING

• Collects and processes basic data and makes reports within the scope of the laboratory activities.
• Provides reports on higher level.

ORGANIZATION AND PEOPLE MANAGEMENT AND DEVELOPMENT

• Collects the data about the Laboratory personnel.
• Provides support to laboratory personnel or seeks help from others.
• Gives feedback about the individuals’ performance.

QUALIFICATION AND SKILLS

• Minimum Bachelor’s degree in Laboratory, Food science, Food technology, Biotechnology, Chemistry, Bio-chemistry or chemical Engineering
• Minimum 3 -5 years laboratory experience (preferable in food processing industry) and managing a winning team
• Knowledge of laboratory principles
• Strong written and reporting skills
• Excellent communication and speaking skills
• Having people management and leadership skills
• Profeciency in Microsoft office and Quality Management System
• Excellent decision making and problem-solving skills
•  Strong organization skills
• Auditing skills
• Fuent in English and Kinyarwanda, French will be added advantage

Work Hours: 8

Experience in Months: 36

Level of Education: bachelor degree

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