COMMISSARY OPERATIONS MANAGER

Duties & Responsibilities

1. Commissary Operations Management

• Oversee the overall daily operations of the commissary to ensure smooth, efficient, and uninterrupted production.
• Plan, organize, and monitor daily, weekly, and monthly production activities based on store demand and approved production schedules.
• Ensure all commissary operations comply with company policies, Standard Operating Procedures (SOPs), food safety requirements, and quality standards.
• Monitor production flow, manpower allocation, equipment utilization, and operational efficiency.
• Ensure products are prepared, packed, stored, and dispatched according to approved company standards.

2. Production Planning & Inventory Management

• Coordinate production requirements based on store orders, sales projections, inventory levels, and operational requirements.
• Monitor raw materials, packaging materials, and finished goods to prevent shortages, overstocking, spoilage, and unnecessary wastage.
• Coordinate with the Inventory/Stockman team regarding receiving, storage, issuance, and replenishment of supplies.
• Conduct and/or oversee regular inventory counts and investigate discrepancies.
• Ensure proper FIFO/FEFO implementation and proper storage of food products and raw materials.

3. Product Quality Control

• Ensure all commissary-produced products consistently meet approved company specifications for size, weight, appearance, coating, taste, texture, portioning, and packaging.
• Conduct regular quality checks throughout the production process.
• Immediately address products that do not meet company standards and prevent substandard products from being released to stores.
• Coordinate with Store Operations regarding product quality concerns, complaints, and corrective actions.
• Implement corrective and preventive actions to minimize recurring quality issues.
• Maintain proper documentation of quality inspections, rejected products, production issues, and corrective actions.

4. Food Safety & Sanitation

• Ensure strict compliance with food safety, sanitation, hygiene, and proper food-handling procedures.
• Monitor cleanliness and sanitation of production areas, storage areas, equipment, tools, and workstations.
• Ensure proper temperature control, labeling, dating, storage, and handling of food products.
• Conduct regular sanitation and food safety inspections.
• Immediately address any food safety risks, contamination concerns, or sanitation violations.
• Ensure employees properly observe personal hygiene and food-handling standards.

5. Manpower Management

• Supervise, coach, and monitor all commissary personnel.
• Prepare and manage manpower assignments and production schedules based on operational requirements.
• Ensure adequate staffing for daily production and other commissary activities.
• Monitor attendance, punctuality, productivity, performance, and compliance with company policies.
• Conduct regular coaching and performance feedback for commissary employees.
• Identify training needs and coordinate appropriate training and re-orientation.
• Maintain proper discipline and address performance issues in coordination with HR and Management.

6. Store Coordination & Distribution

• Maintain close communication with Store Operations regarding production requirements, delivery schedules, product availability, and quality concerns.
• Ensure all store orders are properly prepared, complete, accurate, and dispatched on schedule.
• Coordinate with delivery personnel regarding loading, dispatching, and proper handling of products.
• Investigate discrepancies involving missing, incorrect, damaged, or delayed products.
• Establish an efficient communication process between the Commissary and Store Teams.

7. Cost Control & Waste Management

• Monitor production costs and identify opportunities to improve operational efficiency.
• Control food waste, spoilage, overproduction, and unnecessary consumption of raw materials.
• Investigate significant variances in production yield and material usage.
• Ensure proper recording and reporting of production wastage.
• Implement measures to reduce unnecessary operational expenses without compromising product quality.

8. Equipment & Facility Management

• Ensure all commissary equipment, tools, and facilities are properly maintained and safely operated.
• Monitor equipment conditions and immediately report breakdowns or maintenance requirements.
• Coordinate preventive maintenance and repairs with Management or authorized service providers.
• Ensure equipment is properly cleaned and stored after use.
• Prevent unauthorized or improper use of company equipment.

9. Documentation & Reporting

• Prepare and submit regular reports on:
• Daily production
• Inventory levels
• Production yield
• Wastage and spoilage
• Product rejects
• Store orders and fulfillment
• Quality issues
• Manpower and attendance
• Equipment concerns
• Operational incidents
• Maintain accurate and updated commissary records.
• Review production and inventory reports for discrepancies and operational concerns.
• Submit recommendations to Management for process improvements and cost reduction.

10. SOP Implementation & Process Improvement

• Develop, implement, and continuously improve commissary SOPs and work processes.
• Ensure all employees are properly trained and consistently follow approved procedures.
• Identify bottlenecks, recurring operational problems, and opportunities for process improvement.
• Conduct regular operational reviews and recommend improvements to production systems, manpower utilization, and workflow.
• Ensure that changes in product specifications or procedures are properly communicated and implemented.

11. Compliance & Risk Management

• Ensure compliance with applicable company policies and food safety and sanitation requirements.
• Monitor workplace safety and immediately address unsafe practices or conditions.
• Ensure proper incident reporting and investigation.
• Coordinate with HR and Management regarding employee-related concerns, safety incidents, and policy violations.
• Maintain confidentiality of company production procedures, recipes, costing, inventory information, and other sensitive business information.

12. Leadership & Management Accountability

• Act as the primary operational leader of the Commissary.
• Set clear expectations and performance standards for the Commissary Team.
• Lead by example in discipline, professionalism, quality, cleanliness, and productivity.
• Foster teamwork and effective communication among Production, Inventory, Quality Control, Delivery, Store Operations, and HR.
• Escalate major operational, quality, manpower, inventory, or safety concerns to Management immediately.
• Take ownership of commissary performance and ensure that operational targets are consistently achieved.

Key Performance Areas (KPIs)

The Commissary Operations Manager will be evaluated based on:

• Production accuracy and completion rate
• Product quality compliance
• Production yield and wastage percentage
• Inventory accuracy
• Food safety and sanitation compliance
• On-time store order fulfillment
• Store product availability
• Manpower productivity
• Labor cost efficiency
• Operational cost control
• Equipment downtime
• Number of recurring quality/production issues
• Compliance with company SOPs
• Timeliness and accuracy of operational reports
• Overall Commissary efficiency and readiness

Overall Responsibility

The Commissary Operations Manager is accountable for ensuring that the Commissary consistently delivers the right quantity, right quality, right specifications, and right schedule while maintaining food safety, cost efficiency, proper manpower management, and compliance with company standards.