Commissary Manager – Operations & Quality Lead

About the role

The Commissary Manager is responsible for directing staff and overseeing all food processing and production activities. This role ensures the highest standards of sanitation, hygiene, food quality, safety, and operational efficiency while managing raw material flow, finished‑product delivery, and financial performance.

Key responsibilities

• Lead day‑to‑day commissary operations, including production planning, scheduling, workflow management and KPI achievement.
• Establish and enforce production standards, operational procedures and recipe compliance.
• Manage sourcing, receiving, storage, utilization and inventory control of raw materials.
• Drive continuous‑improvement initiatives such as waste reduction, productivity gains, new product development and technology adoption.
• Oversee preventive maintenance of assets, facilities and equipment.
• Lead Quality Assurance and Food Safety programs, ensuring compliance with HACCP, ISO 22000, GMP and franchisor requirements.
• Monitor product specifications, conduct internal audits, analyse findings and implement corrective actions.
• Develop, track and analyse operational KPIs, food cost, inventory levels and business trends.
• Manage commissary P&L, control production costs, minimise waste and support budgeting activities.
• Plan workforce, recruit, schedule, train and develop staff, ensuring succession planning.

Required profile

• Proven experience in food production, commissary or manufacturing environments.
• Strong knowledge of food safety standards and regulatory requirements.
• Demonstrated ability to manage budgets, P&L and operational performance.
• Excellent leadership, communication and problem‑solving skills.

Required skills

• HACCP
• ISO 22000
• Good Manufacturing Practices (GMP)