Production Manager – Central Kitchen (Commissary) Operations

Jollibee Group; California (MO); On-site; USD 110,000 - 140,000; Full time

Job summary

Tim Ho Wan North America is seeking a Production Manager for the Central Kitchen and Commissary Operations. You will oversee planning, scheduling, and execution of manufacturing processes, ensuring safe, compliant, and cost-effective production to support Tim Ho Wan restaurant locations.

You will lead production teams, drive continuous improvement, manage labor, inventory, and yields, and partner with QA, HR, and supply chain to sustain high performance across multiple shifts.

Qualifications

• Bachelor’s degree in a related field (Food Science, Engineering, Operations, Business) required.
• Progressive leadership experience in food manufacturing or commissary operations.
• Strong knowledge of food safety systems, production planning, labor management, and inventory management.
• Experience across multiple shifts and large-volume production environments.

Responsibilities

• Plan and direct production activities to meet demand, quality, and cost targets.
• Develop schedules, manpower plans, and priorities from forecasts and restaurant orders.
• Lead and develop Supervisors and frontline teams to achieve KPIs in safety, quality, and efficiency.
• Ensure compliance with FDA/FSMA, HACCP, GMP, and allergen controls.
• Manage inventory, yield, and cost to improve profitability and reduce waste.
• Collaborate with QA, HR, and supply chain to support operations across timelines.
• Lead continuous improvement initiatives and response to operational disruptions.

Skills

Leadership

People management

Production planning

Food safety awareness

Regulatory compliance

Continuous improvement

Education

Bachelor’s degree in Food Science/Engineering/Operations/Business

Tools

ERP/MRP systems

Job description

The Production Manager – Central Kitchen (Commissary) Operations is responsible for the overall planning, organization, direction, control, and continuous improvement of production operations within the Tim Ho Wan Central Kitchen and Commissary Operations. The role is accountable for ensuring the safe, efficient, and cost-effective production of food products supporting Tim Ho Wan restaurant operations, while driving operational excellence, food safety compliance, product quality, customer satisfaction, people development, and financial performance in alignment with Jollibee Group standards and business objectives. The incumbent leads production teams to achieve operational targets related to safety, quality, service, cost, productivity, inventory management, labor efficiency, and regulatory compliance while supporting business growth and ensuring a reliable supply of products to restaurant locations. The Production Manager exercises independent judgment in production planning, workforce management, food safety, operational execution, continuous improvement, and execution and business continuity initiatives.

This position reports to the General Manager, Tim Ho Wan North America.

KEY RESULT AREAS

KRA 1: Production & Logistic Planning, Scheduling & Manufacturing Operations

Ensure efficient and uninterrupted production operations that consistently meet customer demand, service levels, quality standards, and operational objectives

• Develop and execute production plans based on demand forecasts, inventory requirements, restaurant orders, and business priorities.
• Translate business requirements into detailed production schedules, manpower plans, and operational priorities.
• Direct and control production activities to ensure smooth workflow and optimal utilization of people, equipment, and capacity.
• Monitor production performance and identify opportunities to improve throughput, efficiency, and schedule attainment.
• Review production variances and implement corrective actions.
• Ensure adequate production materials, supplies, and resources are available to support operational requirements.
• Establish contingency plans and backup production capabilities for operational disruptions.
• Support commissioning and startup of new production lines and facility expansions.
• Establish labor and production standards to support workforce and capacity planning.
• Prepare accurate and timely production reports and operational updates.
• Ensure all restaurant requirements are fulfilled within established service expectations.
• Act as Officer-in-Charge of Manufacturing when designated by management.

KRA 2: Food Safety, Quality Assurance & Regulatory Compliance

Ensure the highest standards of food safety, quality, sanitation, and regulatory compliance.

• Ensure compliance with FDA requirements, FSMA regulations, HACCP programs, GMP standards, allergen management programs, and company policies.
• Ensure adherence to approved manufacturing processes, recipes, specifications, and quality standards.
• Maintain complete traceability of raw materials, packaging materials, work-in-process products, and finished goods.
• Maintain accurate process control records, production documentation, and food safety records.
• Partner with Food Safety and Quality teams to ensure audit readiness and regulatory compliance.
• Lead investigations involving food safety concerns, customer complaints, product defects, and audit findings.
• Implement corrective and preventive action plans.
• Ensure sanitation, hygiene, housekeeping, and environmental standards are consistently maintained.
• Promote and sustain a strong food safety culture throughout the organization.
• Support product hold, release, recall, and crisis management procedures.
• Verify compliance with shelf-life, storage, temperature control, and product handling requirements.
• Exercise stop-production authority when food safety, product quality, or regulatory compliance may be compromised.

KRA 3: Build and sustain a high-performing workforce while maintaining compliance with employment regulations and company policies.

Build and sustain a high-performing workforce while maintaining compliance with employment regulations and company policies.

• Lead, coach, mentor, and develop Production Supervisors, Team Leaders, and Production Associates.
• Prepare work schedules and manpower assignments aligned with production requirements.
• Monitor and evaluate employee performance and provide coaching and developmental support.
• Identify training needs and ensure employees receive appropriate technical, operational, and leadership development opportunities.
• Establish succession plans and build bench strength for critical positions.
• Foster a culture of engagement, accountability, teamwork, and mutual respect.
• Partner with Human Resources on employee relations, workforce planning, talent acquisition, performance management, and organizational development initiatives.
• Ensure compliance with federal, state, and local labor regulations, wage and hour requirements, meal periods, rest breaks, overtime administration, and workplace conduct standards.
• Monitor labor utilization against established workforce standards.
• Support employee engagement and retention initiatives.
• Maintain a workplace free from harassment, discrimination, retaliation, and unsafe practices.
• Champion equal employment opportunity principles.

KRA 4: Inventory, Yield Management & Financial Performance

Drive profitable operations through disciplined management of materials, inventory, labor, and operating costs.

• Monitor inventory utilization, material consumption, and ingredient usage.
• Ensure achievement of standard yields and material balance expectations.
• Investigate inventory variances, material losses, waste, spoilage, and rework.
• Monitor operational costs and identify opportunities to improve profitability.
• Manage labor utilization and productivity performance.
• Provide budgetary inputs and operational forecasts to facility leadership.
• Participate in annual business planning, capital planning, and budget preparation activities.
• Identify and implement cost-saving and process improvement opportunities.
• Ensure inventory controls and reconciliation processes are maintained.
• Analyze operational performance and financial results.
• Support achievement of business profitability objectives.
• Prepare management reports and performance reviews.

KRA 5: Distribution, Service Excellence & Supply Chain Coordination

Ensure restaurants receive high-quality products accurately, safely, and on time.

• Coordinate production schedules with warehouse, logistics, and supply chain operations.
• Ensure timely and accurate fulfillment of restaurant orders.
• Monitor product availability and support replenishment planning activities.
• Ensure compliance with cold-chain and product handling requirements.
• Monitor order fulfillment and service performance.
• Investigate shortages, delivery concerns, and distribution-related issues.
• Collaborate with restaurant operations and support functions to address supply requirements.
• Support new restaurant openings and business expansion activities.
• Participate in demand planning and inventory management processes.
• Monitor shelf-life compliance and inventory rotation.
• Implement improvements that strengthen supply reliability and customer satisfaction.
• Lead resolution of service failures and operational disruptions affecting restaurants.

KRA 6: Equipment Reliability, Facilities & Asset Management

Maintain reliable, safe, and efficient production capabilities through effective management of assets, facilities, and utilities.

• Partner with Engineering and Maintenance teams to maximize equipment effectiveness and reliability.
• Support preventive and predictive maintenance programs.
• Monitor equipment performance and downtime.
• Ensure facilities, infrastructure, utilities, and production systems meet operational requirements.
• Support automation projects and technology improvements.
• Participate in commissioning, validation, and startup of new equipment.
• Ensure maintenance and calibration requirements are achieved.
• Monitor utility performance and infrastructure reliability.
• Recommend improvements that enhance productivity and equipment effectiveness.
• Protect company assets through effective stewardship and operational controls.
• Support business continuity and disaster recovery initiatives.

KRA 7: Operational Excellence, Safety & Business Continuity

Drive a culture of operational excellence, workplace safety, continuous improvement, innovation, and business resiliency while supporting organizational growth and long-term business objectives.

• Lead continuous improvement initiatives that enhance safety, quality, productivity, service, and cost performance.
• Promote compliance with workplace safety requirements and company standards while fostering a strong safety culture.
• Analyze operational performance and implement sustainable corrective and preventive actions to improve results.
• Drive productivity enhancements, waste reduction initiatives, process improvements, and operational efficiencies.
• Support automation, technology enhancements, and innovation initiatives that improve manufacturing capability and scalability.
• Develop and maintain contingency plans, backup production capabilities, and business continuity measures to minimize operational disruptions.
• Support commercialization of new products, process improvements, and operational readiness for business growth initiatives.
• Participate in crisis management, emergency response activities, facility expansions, and strategic projects that support Tim Ho Wan and Jollibee Group North America business objectives.

JOB SPECIFICATIONS:

1) Education:

Bachelor’s Degree in Food Science, Food Technology, Industrial Engineering, Manufacturing Engineering, Operations Management, Supply Chain Management, Business Administration, Related discipline

2) Work Experience (Required)

• Progressive experience in food manufacturing, commissary operations, central kitchen operations, food processing, or high-volume food production environments.
• Leadership experience managing supervisors and frontline production teams.
• Experience in food safety systems, production planning, labor management, inventory management, and operational performance management.
• Experience managing production operations across multiple shifts.

3) Work Experience (Preferred)

• Chinese or Asian food manufacturing experience.
• Dim sum, bakery, protein processing, chilled foods, frozen foods, or prepared foods manufacturing experience.
• Multi-unit restaurant support operations experience.
• Greenfield or startup commissary experience.
• Experience with ERP, MRP, and manufacturing systems.

4) Training/License/Certification:

• Required: ServSafe Food Protection Manager Certification, HACCP Certification, Food Allergen Awareness Training, Workplace Harassment Prevention Training, Workplace Violence Prevention Training
• Preferred: Preventive Controls Qualified Individual (PCQI), OSHA 30-Hour Certification, Lean Six Sigma Certification, SQF Practitioner Certification, First Aid and CPR Certification

JOB FACTORS

1) Work Conditions

• Food manufacturing and commissary environment.
• Frequent production floor supervision and monitoring.
• Exposure to refrigerated, freezer, hot, wet, and manufacturing environments.
• Frequent standing, walking, and movement throughout the facility.
• Ability to respond to emergency operational situations when required.

2) Managerial/Technical Leadership:

Provides leadership and direction over commissary production operations, ensuring the achievement of production, quality, food safety, service, cost, and people objectives. Leads, coaches, and develops production teams while driving workforce performance, employee engagement, and succession readiness. Provides technical expertise in food manufacturing, production planning, process improvement, equipment utilization, food safety, regulatory compliance, and operational excellence to support efficient and scalable operations across Tim Ho Wan and Jollibee Group North America.

3) Scope of Impact (Decision Making):

Directly influences food safety, regulatory compliance, product quality, customer satisfaction, restaurant service levels, operational efficiency, workforce effectiveness, inventory management, financial performance, business continuity, and brand reputation. Exercises significant independent judgment and decision-making authority regarding production operations, labor deployment, operational priorities, food safety actions, process improvements, and resource utilization.