Commissary Manager (F&B)

Monroe Consulting Group; Eastern Visayas; On-site; PHP 900,000 - 1,200,000; Full time

Job summary

Monroe Consulting Group Philippines is partnering with a leading organisation in the Consumer industry to recruit a Commissary Manager who will lead centralised food production operations across multiple sites. The role focuses on safety, quality, and cost efficiency within a well-established food and restaurant group.

You will drive production planning, GMP/HACCP compliance, inventory control, and continuous improvement, mentoring the commissary team and collaborating with Operations,

Qualifications

• Bachelor's degree in Culinary Arts, Food Technology, Hotel & Restaurant Management or related field.
• At least 5 years in commissary operations or centralised food production.
• Proven leadership of production teams and workflows.

Responsibilities

• Lead daily and weekly production planning based on store requirements, forecasts, and inventory.
• Ensure compliance with recipes, standards, portion controls, and specifications.
• Oversee end-to-end food production including prep, cooking, cooling, packaging, storage and dispatch.
• Monitor product quality via batch inspections, tasting, and release validation.
• Analyse variances and implement corrective actions to improve efficiency.
• Develop production schedules from demand forecasts and capacity plans.
• Supervise commissary staff through coaching, performance management and training.
• Oversee inventory, stock movements, warehouse coordination and traceability.
• Ensure FIFO/FEFO, shelf-life management and inventory accuracy.
• Collaborate with Operations, Culinary/R&D, Supply Chain, Purchasing, Distribution and QA.

Education

Bachelor's degree in Culinary Arts, Food Technology, Hotel & Restaurant Management, or a related discipline

Tools

MS Excel

Google Sheets

Production reporting systems

Job description

Monroe Consulting Group Philippines is partnering with a leading organisation in the Consumer industry to recruit a Commissary Manager. This opportunity is based in the Philippines and offers the chance to lead centralised food production operations within a well-established food and restaurant group committed to quality, operational excellence, and exceptional dining experiences.

Position Overview

Lead and manage centralised food production operations to ensure products are safe, consistent, cost-effective, and delivered in line with business requirements.

Drive operational excellence through effective production planning, quality assurance, food safety compliance, inventory control, and continuous process improvement initiatives.

Key Responsibilities

• Lead daily and weekly production planning based on store requirements, forecasts, and inventory levels.
• Ensure compliance with approved recipes, food preparation standards, portion controls, and production specifications.
• Oversee food production processes, including preparation, cooking, cooling, packaging, storage, and dispatch.
• Monitor product quality through batch inspections, tasting, and validation before release.
• Manage production costs, raw material utilisation, waste reduction initiatives, and yield performance.
• Analyse production variances and implement corrective actions to improve efficiency.
• Develop production schedules based on demand forecasts, capacity planning, and operational requirements.
• Supervise and develop commissary staff through coaching, performance management, and training initiatives.
• Oversee inventory management, stock movements, warehouse coordination, and product traceability.
• Ensure compliance with FIFO/FEFO practices, shelf-life management, and inventory accuracy.
• Collaborate closely with Operations, Culinary/R&D, Supply Chain, Purchasing, Distribution, and Quality Assurance teams.
• Ensure full compliance with GMP, HACCP, sanitation, hygiene, and food safety standards.
• Lead investigations of operational issues, quality concerns, and food safety incidents, implementing corrective and preventive actions.
• Monitor facility maintenance, equipment performance, and operational readiness to support uninterrupted production.
• Prepare operational reports and present key performance metrics and improvement initiatives to management.

Qualifications & Experience

• Bachelor's degree in Culinary Arts, Food Technology, Hotel & Restaurant Management, or a related discipline.
• Minimum of 5 years of experience in commissary operations, centralised food production, food manufacturing, or restaurant production management.
• Proven leadership experience managing production teams and operational workflows.

Technical / Functional Expertise

• Strong knowledge of food safety regulations, HACCP, GMP, sanitation standards, and quality control processes.
• Experience in inventory management, production planning, supply chain coordination, and cost control.
• Proficiency in Microsoft Excel, Google Sheets, and production reporting systems.
• Ability to work in a fast-paced, high-volume food production environment.
• Strong analytical skills with the ability to identify process improvements and drive operational efficiency.

Soft Skills & Leadership Competencies

• Excellent leadership skills with the ability to motivate and develop teams.
• Strong communication and stakeholder management capabilities.
• Effective problem-solving and decision-making skills.
• Excellent organisational and planning abilities.
• Commitment to maintaining high standards of quality, food safety, and operational excellence.