Production & Commissary Manager (Quezon City) at Bioessence · Quezon…

The Production & Commissary Manager is responsible for overseeing the overall operations of the company’s commissary and centralized food production facility. This role ensures the efficient and consistent preparation, production, quality, storage, and distribution of food products and supplies to restaurant branches. The position is responsible for maintaining food quality and safety standards, controlling production costs, managing inventory, and ensuring timely fulfillment of branch requirements.

Key Responsibilities

Production & Commissary Operations

• Oversee the day-to-day operations of the commissary and central production facility.
• Plan, organize, and monitor daily production activities based on branch requirements and demand forecasts.
• Ensure that food products and ingredients are prepared and produced according to approved recipes, standards, and specifications.
• Ensure timely and accurate preparation and dispatch of products to all restaurant branches.
• Ensure proper handling, storage, labeling, and distribution of food products and raw materials.

Quality & Food Safety

• Ensure compliance with company food quality standards, sanitation procedures, and food safety requirements.
• Monitor proper food handling, preparation, storage, and transportation practices.
• Conduct regular quality checks of raw materials, work-in-progress, and finished products.
• Ensure consistency in taste, portioning, appearance, and product specifications across all branches.
• Ensure proper documentation of food safety, sanitation, and quality control activities.

Inventory & Cost Control

• Monitor inventory levels of raw materials, packaging materials, and finished products.
• Coordinate with Purchasing and Inventory teams to ensure sufficient supplies for production.
• Monitor food costs, production costs, wastage, spoilage, and inventory variances.
• Implement measures to minimize production waste and unnecessary costs.
• Ensure proper FIFO/FEFO practices and appropriate storage conditions.

People Management

• Supervise, train, and develop commissary and production personnel.
• Prepare staffing schedules and assign employees based on production requirements.
• Monitor employee attendance, productivity, performance, and compliance with company policies.
• Promote teamwork, discipline, cleanliness, and accountability within the production team.
• Ensure that employees are properly trained in food safety, sanitation, equipment operation, and standard operating procedures.

Branch Coordination

• Coordinate closely with restaurant branches regarding production requirements, order quantities, schedules, and special requests.
• Monitor branch orders and ensure accurate and timely fulfillment.
• Address production or delivery concerns affecting branch operations.
• Gather feedback from branches regarding product quality, quantity, packaging, and delivery.

Reporting & Compliance

• Prepare daily, weekly, and monthly production and commissary reports.
• Monitor key performance indicators related to production volume, cost, wastage, quality, and fulfillment.
• Maintain accurate production, inventory, and operational records.
• Ensure compliance with company policies, procedures, and applicable food safety and labor regulations.

Qualifications

• Bachelor’s degree in Food Technology, Food Science, Culinary Arts, Hospitality Management, Business Administration, or a related field.
• At least 3–5 years of experience in food production, commissary, central kitchen, restaurant operations, or food manufacturing.
• At least 1–2 years of supervisory or managerial experience.
• Strong knowledge of food production processes, inventory management, and food safety practices.
• Experience managing a central kitchen or commissary is highly preferred.
• Knowledge of HACCP and food safety standards is an advantage.
• Strong leadership, organizational, and problem-solving skills.
• Good understanding of food costing, wastage control, and inventory management.
• Proficient in Microsoft Office, particularly Excel.
• Strong communication and coordination skills.
• Ability to work in a fast-paced production environment.
• Willing to work flexible hours, weekends, holidays, or shifting schedules when required

Work Location: In person