The Commissary Manager is responsible for overseeing the overall operations of the commissary, ensuring efficient production and distribution of baked goods and related products to all branches. This role ensures quality, cost efficiency, food safety, inventory control, and timely delivery while supervising commissary staff.

Key Responsibilities

Operations Management
Plan, organize, and oversee daily commissary operations.
Ensure production schedules are met to supply all stores and outlets.
Maintain cleanliness, organization, and compliance with food safety standards.
Quality & Food Safety
Monitor product quality and consistency according to company standards.
Implement and enforce food safety, sanitation, and hygiene protocols (e.g., HACCP, GMP).
Address and resolve product quality issues promptly.
Inventory & Cost Control
Monitor raw material levels and ensure proper stock rotation (FIFO).
Coordinate with purchasing for timely replenishment of supplies.
Control wastage, spoilage, and manage cost efficiency.
People Management
Supervise commissary staff (bakers, helpers, warehouse personnel, drivers).
Conduct training, performance evaluations, and enforce company policies.
Create work schedules and ensure manpower efficiency.
Logistics & Distribution
Coordinate dispatch and delivery of baked goods to stores/branches.
Ensure accurate order preparation and on-time deliveries.
Address delivery issues and coordinate with store managers.
Reporting & Compliance
Prepare daily/weekly/monthly production and inventory reports.
Monitor expenses, budgets, and provide cost analysis.
Ensure compliance with government regulations (DOH, DOLE, FDA, etc.).

Qualifications

Bachelors degree in Business Management, Food Technology, Hotel & Restaurant Management, or related field.
At least 35 years of supervisory or managerial experience in commissary, food production, or bakery operations.
Strong knowledge of food safety, production planning, and inventory control.
Excellent leadership, organizational, and communication skills.
Willing to work flexible hours and adapt to operational needs.

Commissary Manager (Food Production/Bakery Operations)