Responsibilities include:
1) Responsible for overall operations of a restaurant commissary with focus on, delivery systems and logistics, manpower planning and inventory management
2) Knowledge in purchasing, food production and storage; helps to keep pricing and order guides updated; and assists with establishing inventory levels for all products
3) Helps to control food and labor costs to maximize profitability
4) Ensures food quality, recipe, and portion control standards that meet Food Safety standards and specifications
5) Directs daily delivery of food items and various goods/products throughout the location
6) Training all associates on food and equipment safety
7) Assigns work responsibilities, preparing schedules, and helps ensure that all shifts are covered
8) Resolves routine questions and problems and refers more complex issues to higher levels
9) Works with the clients and vendors to ensure purchases are in accordance with company specifications
10) Performing all other responsibilities as directed or as assigned by Management.
Qualifications:
1) Candidate must be a graduate of any of the ff: BS Food Technology, BS Industrial Engineering, Hospitality/Tourism and Hotel management, Food technology or equivalent.
2) At least 3-5 years of working experience in the related field.
3) With Strong leadership skills and interpersonal relationship
4) Knowledgeable in inventory planning and control, effective stocks forecasting
5) Exposure in restaurant/manufacturing plant is an advantage
6) Job-related experience in low volume and/or multi-unit Food and Beverage or Merchandise operations or other related experience
7) Demonstrated knowledge of product, service, quality, equipment and operations standards required
8) Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals.
9) Experience overseeing deliveries – warehouse, and production kitchen
10) Experience in using restaurant software or any experience on ERP systems focusing on food manufacturing/processing an advantage.
