Operations Manager/Supervisor

Gourmet Creations OPC; Pasig; On-site; PHP 900,000 - 1,300,000; Full time

Job summary

Gourmet Creations OPC in Pasig is seeking an experienced Operations Manager to lead our commissary and food production operations on-site. You will oversee daily activities, manage the team, ensure product quality, and uphold food safety standards.

Responsibilities include supervising production, controlling costs, training staff, and coordinating with other departments to ensure smooth operations. A background in bakery or food production is preferred, with strong leadership and problem-solving

Qualifications

• Minimum 2 years of managerial experience in a baking/food production setting.
• Proven experience in food production, quality control, and commissary operations.
• Strong leadership and people management skills.
• Ability to train, develop, and motivate a team.
• Knowledge of food safety, sanitation, and hygiene standards (HACCP, GMP).
• Inventory control, cost management, budgeting, and waste reduction knowledge.
• Excellent organizational, problem-solving, and decision-making skills.
• Good communication and interpersonal abilities.
• Able to work independently in a fast-paced environment.
• Willing to work extended hours, weekends, and holidays.
• Preferably a 4-year course graduate; degree in related fields is a plus.

Responsibilities

• Oversee day-to-day commissary and food production operations.
• Lead production team to ensure on-time product delivery.
• Monitor quality, freshness of breads, pastries, cakes, and other products.
• Ensure food safety, sanitation, and hygiene standards.
• Manage inventory, raw materials, packaging, and supplies.
• Help control food costs, minimize waste, and optimize resources.
• Monitor production schedules and meet daily targets.
• Ensure equipment is used, cleaned, and maintained properly.
• Train, guide, and motivate staff to improve performance.
• Prepare work schedules and assign tasks to team members.
• Address operational issues and provide quick solutions.
• Coordinate with departments for smooth daily operations.
• Maintain records on production, inventory, quality, and operations.
• Identify areas for improvement and implement efficiency measures.
• Perform other duties related to commissary and operations.

Skills

Managerial experience

Leadership

Food safety knowledge

Training & development

Communication skills

Problem solving

Organizational skills

Independent worker

Interpersonal skills

Willingness to work extended hours

Education

4-year course graduate

Degree in Food Technology / Hospitality Management / Culinary Arts / Business Management (advantage)

Job description

On-site - Pasig 1-3 Yrs Exp Bachelor Full-time

Job Description

We are looking for an experienced and reliable Operations Manager to lead our food production, quality control, and overall commissary operations. The Operations Manager will oversee the daily activities of the commissary, manage the team, ensure product quality and food safety, and help maintain efficient and cost-effective operations.

Responsibilities:

• Oversee the day-to-day operations of the commissary and food production area.
• Lead and manage the production team to ensure products are prepared and delivered on time.
• Monitor the quality, consistency, and freshness of breads, pastries, cakes, and other products.
• Ensure proper implementation of food safety, sanitation, and hygiene standards.
• Manage and monitor inventory, raw materials, packaging, and other supplies.
• Help control food costs, minimize waste, and ensure proper use of resources.
• Monitor production schedules and make sure daily targets are met.
• Ensure kitchen and production equipment are properly used, cleaned, and maintained.
• Train, guide, and motivate employees to improve their performance and productivity.
• Prepare work schedules and assign tasks to team members as needed.
• Address operational issues and provide quick and effective solutions.
• Coordinate with other departments to ensure smooth daily operations.
• Maintain proper records and reports related to production, inventory, quality, and other operational matters.
• Ensure the commissary follows company policies, procedures, and standards.
• Identify areas for improvement and recommend ways to make operations more efficient.
• Perform other duties related to commissary and operations management as assigned.

Job Requirements:

• At least 2 years of managerial experience, preferably in a bakeshop, bakery, commissary, or food production environment.
• Proven experience in food production, quality control, and kitchen or commissary operations.
• Strong leadership and people management skills.
• Ability to train, develop, and motivate a team.
• Good knowledge of food safety, sanitation, and hygiene standards, such as HACCP and GMP.
• Knowledge of inventory control, cost management, budgeting, and waste reduction.
• Excellent organizational, problem-solving, and decision-making skills.
• Good communication and interpersonal skills.
• Able to work independently and handle a fast-paced work environment.
• Willing to work extended hours, weekends, and holidays when needed.
• Preferably a graduate of a 4-year course.
• A degree in Food Technology, Hospitality Management, Culinary Arts, Business Management, or a related course is an advantage but not required.