The Commissary Head is responsible for overseeing all aspects of commissary operations, including both B2B (Business-to-Business) functions. This role involves managing daily operations, ensuring product quality and safety, and driving efficiency in a high-volume environment. The Commissary Head will coordinate with vendors, handle client relationships, and lead a team to meet organizational goals and deliver exceptional service.
Background Industry Must: Food & Beverage or FMCG companies
Qualifications
- Education: Bachelor’s degree in Business Management, Culinary Arts, Food Science, or a related field.
- Experience: Minimum of 5 years of experience in commissary operations or a similar role, with at least 3 years in a managerial or leadership position.
- Skills: Strong leadership and team management skills, excellent communication and interpersonal abilities, and a solid understanding of food safety and quality control.
- Technical Skills: Proficiency in inventory management software, financial analysis tools, and Microsoft Office Suite.
- Other Requirements: Ability to work in a fast-paced environment, strong problem-solving skills, and a customer-focused mindset.
1. Commissary Operations Management
- Oversee all daily commissary operations, including production, packaging, and distribution.
- Ensure compliance with food safety standards and regulations.
- Monitor and optimize operational workflows to enhance efficiency and productivity.
- Maintain and improve inventory control processes to ensure product availability and minimize waste.
2. B2B Management
- Manage B2B relationships with clients, including large-scale food service providers, corporate clients, and other business partners.
- Develop and implement strategies to expand market reach and increase sales in B2B channel.
3. Quality Control and Safety
- Ensure all products meet quality standards and are produced according to specifications.
- Implement and enforce food safety protocols and procedures.
- Conduct regular inspections and audits to maintain high-quality standards.
4. Financial Management
- Prepare and manage the commissary budget, including forecasting and cost control.
- Analyze financial reports to identify trends, variances, and areas for improvement.
- Develop pricing strategies and manage cost of goods sold (COGS) to achieve financial objectives.
5. Team Leadership and Development
- Lead, train, and motivate commissary staff to achieve high performance and professional growth.
- Schedule and oversee staff shifts, ensuring adequate coverage for all operational needs.
- Conduct performance evaluations and implement development plans for team members.
6. Vendor and Supplier Coordination
- Negotiate contracts and manage relationships with suppliers and vendors.
- Ensure timely delivery of high-quality raw materials and supplies.
- Monitor vendor performance and address any issues related to product quality or delivery.
7. Customer Relationship Management
- Address and resolve customer inquiries, complaints, and feedback promptly and professionally.
- Develop and maintain strong relationships with key clients and customers.
- Implement initiatives to enhance customer satisfaction and loyalty.
8. Compliance and Reporting
- Ensure compliance with local, state, and federal regulations regarding food production and distribution.
- Prepare and present reports on commissary performance, financials, and operational metrics.
- Stay updated on industry trends and best practices to keep the commissary competitive.
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