Food and Beverages Supervisor

TRI-S Manpower Management Services; Quezon City; On-site; PHP 600,000 - 800,000; Full time

Job summary

A leading food service corporation in Quezon City is seeking an experienced Operations Manager to supervise commissary activities and food production, develop standard operating procedures, and ensure compliance with food safety standards. The ideal candidate has 3-5 years of experience in operations management within the food sector, excellent leadership skills, and the ability to effectively manage inventory and staff.

Qualifications

• At least 3–5 years of experience in commissary operations or food production.
• Preferably with supervisory or managerial experience.
• Culinary training or food safety certification is an advantage.

Responsibilities

• Supervise day-to-day commissary activities and food production.
• Develop and implement standard operating procedures (SOPs).
• Monitor compliance with sanitation and health protocols.

Skills

Strong knowledge of inventory management

Food safety standards

Kitchen operations

Leadership skills

Team management skills

Organizational skills

Time-management abilities

Analytical mindset

Education

Bachelor's Degree in Hotel and Restaurant Management

Business Administration

Food Technology

Supply Chain Management

Tools

Inventory systems

POS systems

Excel

Reporting tools

Job description

Operations Management

• Supervise day-to-day commissary activities and food production.
• Develop and implement standard operating procedures (SOPs).
• Monitor timelines and output to ensure timely delivery to branches.

Inventory & Supply Management

• Oversee inventory levels of raw materials, packaging, and finished goods.
• Coordinate with Purchasing Officer for supply orders.
• Ensure accuracy in stock receiving, issuance, and recordkeeping.

Quality & Food Safety

• Ensure all production complies with food safety standards.
• Conduct regular inspections of cleanliness, equipment, and food handling.
• Monitor compliance with sanitation and health protocols.

People Management

• Supervise and schedule commissary staff (e.g., stockmen, production crew, drivers).
• Provide training, coaching, and performance evaluation.
• Promote teamwork and discipline within the department.

Coordination & Reporting

• Liaise with branches regarding orders, deliveries, and feedback.
• Generate reports on inventory, wastage, and production output.
• Coordinate with HR and Management regarding hiring, promotions, and concerns.

Educational Background

• Bachelor's Degree in Hotel and Restaurant Management, Business Administration, Food Technology, Supply Chain Management, or any related course.
• Culinary training or food safety certification is an advantage

Work Experience

• At least 3–5 years of experience in commissary operations, food production, or supply chain management.
• Preferably with supervisory or managerial experience in a food manufacturing, restaurant, or catering company.

Skills and Competencies

• Strong knowledge of inventory management, food safety standards, and kitchen operations.
• Excellent leadership and team management skills.
• Strong organizational and time-management abilities.
• Ability to work under pressure and in fast-paced environments.
• Proficient in using inventory or POS systems, Excel, and reporting tools.
• Good communication and interpersonal skills.
• Analytical and problem-solving mindset.

Other Requirements

• Physically fit and able to oversee production floor operations.
• Willing to work flexible hours, including weekends or holidays if needed.
• Strong commitment to cleanliness, safety, and quality control.
• Trustworthy, detail-oriented, and results-driven.