Commissary Manager
Job Description
Primary Responsibilities:
- Manage all aspects of supervising, training, and scheduling commissary staff as well as weekly payroll.
- Provide leadership and direction to facility management and program owners while motivating and interacting with employees to achieve continuous improvement.
- Ensure compliance with international & national Food Safety standards and practices.
- Ensure HACCP is strictly observed before, during and after production.
- Process weekly time sheets for submission to payroll and maintain attendance calendars and employee files for on-site staff.
- Facilitate safety training meetings and exercises using Microsoft PowerPoint to help employees understand the potential safety hazards in their work environment.
- Complete data analyses and assist QA and regulatory for completing annual commitments for pharmaceutical commercial products.
Skills
Job Requirements
- Proven food and beverage management experience
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
- Ability to spot and resolve problems efficiently
- Mastery in delegating multiple tasks
- Communication and leadership skills
- Up to date with food and beverages trends and best practices
- Ability to manage personnel and meet financial targets
- Guest-oriented and service-minded
- 10 Years’ Experience in Food and Beverage or Food Services is a must.
- Good in English (Spoken & Written).
- Bachelor degree in Business, F & B, Hospitality industry or similar degree.
