Commissary & Warehouse Operations Leader

FOODEE GLOBAL CONCEPTS; Metro Manila; On-site; PHP 900,000 - 1,200,000; Full time

Job summary

FOODEE GLOBAL CONCEPTS in Metro Manila is seeking a Commissary/Warehouse Manager to oversee the end-to-end operations of the commissary and warehouse, driving purchasing, food production, inventory management, storage, quality control, and distribution to restaurant units.

The role focuses on meeting food safety, quality, cost, productivity, and standards; you will lead the team, coordinate with suppliers and internal departments, monitor inventory and costs, and ensure smooth day-to-day

Qualifications

• Bachelor's degree in Supply Chain Management, Logistics, Business Administration, Accountancy, or related field.
• 5+ years of relevant experience in supply chain management within food, restaurant, commissary, warehouse, or corporate operations.

Responsibilities

• Oversee daily commissary and warehouse operations, including purchasing, production, storage, inventory, and distribution.
• Manage procurement of raw materials, ingredients, packaging, and other operational supplies.
• Monitor inventory levels, stock movement, expiration dates, and product availability to prevent shortages and overstocking.
• Ensure proper food production, handling, storage, and distribution in accordance with quality and food safety standards.
• Coordinate with Purchasing, Operations, Finance, R&D, and restaurant units to plan and fulfill supply requirements.
• Lead and train commissary and warehouse teams, ensuring productivity and compliance with company policies.
• Analyze operational data, inventory reports, purchasing trends, and costs to identify areas for improvement.

Skills

Supply chain management

Leadership

Procurement

Inventory management

Cost control

Education

Bachelor's degree in SCM, Logistics, Business Admin, Accountancy or related field

Job description

FOODEE GLOBAL CONCEPTS in Metro Manila is seeking a Commissary/Warehouse Manager to oversee the end-to-end operations of the commissary and warehouse, driving purchasing, food production, inventory management, storage, quality control, and distribution to restaurant units.

The role focuses on meeting food safety, quality, cost, productivity, and standards; you will lead the team, coordinate with suppliers and internal departments, monitor inventory and costs, and ensure smooth day-to-day