Commissary Manager

John Clements Consultants, Inc.; Makati; On-site; PHP 1,000,000 - 1,800,000; Full time

Job summary

John Clements Consultants, Inc. seeks a Commissary Manager to oversee daily operations of the commissary kitchen, ensuring FDA compliance, HACCP, and food-safety standards. You will manage inventory, production schedules, staffing, and quality control to sustain product quality and regulatory compliance.

The role requires extensive experience in commissary or central kitchen operations, strong leadership, and a deep understanding of cost management, food safety, and regulatory requirements.

Qualifications

• 8–10 years in commissary, central kitchen, or related F&B operations.
• Minimum 5 years in a managerial or senior leadership role.
• Strong knowledge of end-to-end commissary and F&B operations.

Responsibilities

• Oversee the overall day-to-day operations of the commissary and ensure efficient and timely execution of production, preparation, packing, storage, and distribution activities.
• Develop and implement operational systems, procedures, and controls to improve efficiency and productivity.
• Monitor overall commissary performance and immediately address operational issues, bottlenecks, and production concerns.
• Ensure compliance with company standards, policies, SOPs, and operational requirements.
• Oversee production planning and scheduling based on demand, capacity, and business requirements.
• Monitor production output, productivity, yield, and wastage to ensure operational efficiency.
• Ensure consistent product quality, quantity, and adherence to approved specifications.
• Ensure compliance with company food safety, sanitation, hygiene, and quality standards.
• Implement and monitor HACCP, GMP, and other applicable food safety practices.
• Lead, supervise, and develop commissary personnel across production, warehouse, and support functions.

Skills

Operations management

Food safety & HACCP

Inventory control

Costing & budgeting

Leadership & people management

Production planning

Regulatory compliance

Education

Bachelor's degree in Business Administration, Hospitality Management, Food Technology, Culinary Management, Operations Management, or a related field

Job description

About the role

The Commissary Manager is responsible for overseeing the daily operations of the commissary kitchen, ensuring all food production, storage, sanitation, and safety practices comply with FDA regulations, local health department requirements, HACCP principles, and company food-safety standards. The Commissary Manager will also oversee inventory, production schedules, staffing, quality control, and operational efficiency while ensuring consistent product quality and regulatory compliance.

Key responsibilities

• Oversee the overall day-to-day operations of the commissary and ensure efficient and timely execution of production, preparation, packing, storage, and distribution activities.
• Develop and implement operational systems, procedures, and controls to improve efficiency and productivity.
• Monitor overall commissary performance and immediately address operational issues, bottlenecks, and production concerns.
• Ensure compliance with company standards, policies, SOPs, and operational requirements.
• Oversee production planning and scheduling based on demand, capacity, and business requirements.
• Monitor production output, productivity, yield, and wastage to ensure operational efficiency.
• Ensure consistent product quality, quantity, and adherence to approved specifications.
• Ensure compliance with company food safety, sanitation, hygiene, and quality standards.
• Implement and monitor HACCP, GMP, and other applicable food safety practices.
• Lead, supervise, and develop commissary personnel across production, warehouse, and support functions.

About you

• Bachelor's degree in Business Administration, Hospitality Management, Food Technology, Culinary Management, Operations Management, or a related field.
• At least 8–10 years of progressive experience in commissary, central kitchen, food production, restaurant operations, food manufacturing, or related F&B operations, including a minimum of 5 years in a managerial or senior leadership capacity.
• Strong knowledge of end-to-end commissary and F&B operations, including production, storage, inventory, warehousing, distribution, and overall operational management.
• Strong knowledge of food costing, recipe costing, yield management, variance analysis, inventory control, FIFO/FEFO, stock monitoring, stock reconciliation, and wastage control.
• Strong understanding of food safety, sanitation, GMP, HACCP, and proper food-handling practices.
• Strong understanding of P&L, budgeting, cost management, profitability, food cost, labor cost, wastage, and operating expenses, with the ability to identify and implement cost‑saving and efficiency measures.