Commissary Manager

Position Overview

The Commissary Manager oversees the daily operations of our central production facility, ensuring seamless supply chain distribution, high-quality product manufacturing, and strict compliance for all franchised and corporate outlets. This role bridges large-scale food production, inventory control, and franchise logistics, maintaining brand consistency across every unit.

Key Responsibilities

1. Production & Quality Control

• Plan and execute daily, weekly, and monthly central production schedules based on franchise demand forecasts.
• Oversee recipe adherence, portion control, and raw material usage to guarantee consistent taste and quality across all franchise locations.
• Implement and enforce strict Quality Assurance (QA) and Quality Control (QC) standards from raw material intake to final dispatch.

2. Supply Chain, Logistics & Inventory Management

• Manage central warehouse inventory levels, raw material procurement, and product stock rotation using FIFO (First-In, First-Out) practices.
• Coordinate transport and commissary logistics to ensure timely delivery of goods to all franchise branches.
• Perform regular stock audits, monitor shrink/waste metrics, and optimize yield efficiency.

3. Food Safety, Hygiene & Compliance

• Maintain 100% compliance with local health regulations, FDA guidelines, and food safety standards (HACCP / GMP).
• Lead regular safety audits, sanitation routines, and continuous equipment maintenance schedules.
• Ensure all team members are trained and certified in occupational health and hygiene standards.

4. Leadership & Team Development

• Directly supervise, train, and evaluate commissary staff, kitchen crew, warehouse personnel, and logistics drivers.
• Optimize shift scheduling, labor efficiency, and workflow layout to meet operational KPIs.
• Foster a culture of safety, accountability, and continuous process improvement.

5. Franchise Support & Cost Management

• Act as the primary operational liaison for franchise owners regarding commissary order fulfillment and stock inquiries.
• Manage operational budgets, minimize production costs, and track cost of goods sold (COGS) without compromising quality.

Required Qualifications & Experience

• Education: Bachelor’s degree in Food Technology, Culinary Management, Supply Chain Management, Business Administration, or a related field.
• Experience: Minimum 3–5 years of experience managing central kitchen or commissary operations, preferably within a QSR (Quick Service Restaurant) or franchising environment.
• Certifications: HACCP and ServSafe Manager certification (or local equivalent) required.

Key Competencies & Skills

• Strong operational understanding of mass food production, bakery/confectionery processes, and cold-chain logistics.
• Proficient with Inventory Management Systems (IMS), ERP platforms, and MS Office / Google Workspace.
• Proven leadership with the ability to manage diverse teams in a high-volume, fast-paced environment.
• Analytical mindset with sharp problem-solving abilities and attention to detail.

Pay: Php25,000.00 - Php35,000.00 per month

Benefits:

• Free parking

Work Location: In person