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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