General Manager
5 days ago
The General Manager (Commissary) is responsible for overseeing the overall operations, production, quality, and distribution activities of the company's central commissary. This role ensures efficiency, cost-effectiveness, food safety, and compliance with company standards, while supporting the needs of all business units and stores. The GM provides strategic leadership, manages resources, and drives continuous improvement to align with business growth.
Key Responsibilities
Strategic & Operational Management
- Lead the development and execution of the commissary's operational strategies aligned with company objectives.
- Ensure production schedules meet demand forecasts of stores/business units with minimal waste.
- Oversee procurement, inventory, and supply chain to guarantee cost efficiency and uninterrupted production.
- Establish KPIs and monitor performance across production, logistics, and support functions.
- Enforce strict compliance with food safety standards (HACCP, GMP, ISO, local DOH/DA regulations).
- Drive continuous improvement in product quality, shelf-life, and consistency.
- Implement systems to minimize complaints, rejects, and returns from stores.
- Prepare and manage annual budgets, operating expenses, and capital expenditures.
- Monitor costs of raw materials, utilities, and labor to optimize profit margins.
- Drive cost-saving initiatives without compromising quality or service.
- Lead, coach, and develop managers and staff across production, QA, logistics, and support teams.
- Build a culture of accountability, collaboration, and operational excellence.
- Ensure training and succession planning for key commissary roles.
- Oversee warehousing and distribution to ensure timely delivery to stores and business units.
- Optimize transport routes, delivery schedules, and logistics costs.
- Coordinate with store operations for seamless supply flow.
- Ensure compliance with labor, safety, environmental, and industry regulations.
- Maintain proper documentation and audit readiness for internal and external inspections.
- Proactively identify risks in operations, supply chain, and quality, and implement mitigation plans.
Qualifications
- Bachelor's degree in Food Technology, Engineering, Business Management, or related field; Master's degree is an advantage.
- Minimum 10 years of progressive leadership experience in food manufacturing/commissary/production environment.
- Experience must be gained in restaurant chains, food manufacturing, central kitchens, catering companies, or any food production environment.
- Strong knowledge of food safety systems, production planning, and supply chain management.
- Proven track record in managing budgets, P&L, and operational efficiency.
- Excellent leadership, decision-making, and stakeholder management skills.
- Strong analytical mindset with experience in implementing process improvements.
Key Competencies
- Strategic and business acumen
- Results-driven leadership
- Operational excellence and process discipline
- Strong communication and collaboration
- Problem-solving and innovation mindset
- High standards for food safety and quality
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