Commissary Manager

Job Summary:

The Commissary Head is responsible for overseeing the overall operations of the commissary, ensuring efficient food production, quality control, inventory management, and compliance with food safety standards. The role ensures that all products are prepared, stored, and distributed to branches in a timely, cost-effective, and quality-controlled manner.

Duties and Responsibilities:

Operations Management

1. Oversee day-to-day commissary operations, ensuring timely production and delivery of food products to all stores or outlets.
2. Plan and manage production schedules based on outlet requirements, sales forecasts, and inventory levels.
3. Ensure proper implementation of standardized recipes, portioning, production procedures, and quality standards.
4. Monitor production efficiency and ensure proper utilization of manpower, equipment, and resources.
5. Coordinate with relevant departments to ensure uninterrupted commissary operations.

Inventory Management

1. Oversee the proper receiving, storage, issuance, and monitoring of raw materials, packaging materials, and finished goods.
2. Maintain accurate inventory records and ensure that physical inventory matches recorded quantities.
3. Establish and enforce proper FIFO (First-In, First-Out) and FEFO (First-Expired, First-Out) practices to minimize spoilage and product expiration.
4. Monitor inventory levels and coordinate with the Supply Chain/Purchasing team to prevent shortages, overstocking, and production delays.
5. Conduct regular inventory counts and investigate discrepancies, variances, and unexplained losses.
6. Monitor the shelf life and expiration dates of ingredients and finished products and ensure timely utilization or appropriate disposal.
7. Analyze inventory movement, usage, wastage, and variances to identify opportunities for cost reduction and improved inventory control.
8. Ensure proper documentation of inventory receipts, transfers, issuances, returns, wastage, and adjustments.
9. Implement measures to minimize food waste, spoilage, overproduction, and inventory losses.

Quality Control

1. Maintain high standards of food safety, sanitation, and hygiene in accordance with company policies and applicable health and safety regulations.
2. Conduct regular quality checks to ensure all products meet company standards for taste, texture, appearance, portion, and consistency.
3. Investigate and resolve quality issues involving commissary-produced items.
4. Ensure proper handling, storage, labeling, and temperature control of food products.

Team Leadership

1. Supervise and train commissary staff, including cooks, production staff, packers, and delivery personnel.
2. Assign tasks and monitor employee performance to ensure productivity and compliance with established procedures.
3. Conduct performance evaluations and identify training and development needs.
4. Foster a positive work environment through clear communication, teamwork, and accountability.

Financial Management

1. Manage the commissary budget and control costs related to labor, ingredients, packaging, utilities, and other operating expenses.
2. Monitor production and inventory costs and recommend strategies to improve efficiency and profitability.
3. Review and analyze production costs, wastage, and inventory variances.
4. Ensure accurate and timely record-keeping of expenses, inventory, production, and wastage.

Logistics and Coordination

1. Coordinate with outlet managers to align production requirements with sales trends, forecasts, and seasonal demands.
2. Oversee proper packaging, storage, dispatch, and timely delivery of products to outlets.
3. Coordinate inter-branch transfers and ensure proper documentation of goods delivered and received.
4. Ensure products are transported and handled in accordance with food safety and quality standards.

Innovation and Development

1. Collaborate with the Research and Development (R&D) team in testing and launching new menu items and commissary-produced products.
2. Identify opportunities for process improvements, automation, and new technologies to improve productivity and inventory control.
3. Recommend improvements in production methods, equipment, workflows, and resource utilization.
4. Support the continuous improvement of commissary operations, product quality, and cost efficiency.