Commissary Manager – Operations, Quality & P&L

About the role

The Commissary Manager will lead all aspects of food processing and production within a high‑volume commissary, ensuring sanitation, hygiene, product quality, safety, and financial performance meet the highest standards.

Key responsibilities

• Oversee day‑to‑day commissary operations, production planning, scheduling and workflow management.
• Establish and monitor production standards, recipe compliance and operational procedures.
• Manage raw material sourcing, receiving, storage, utilization and inventory control.
• Drive continuous‑improvement initiatives, waste reduction, productivity gains and new product development.
• Maintain assets, facilities and equipment through preventive‑maintenance programs.
• Lead Quality Assurance and Food Safety programs, ensuring compliance with HACCP, ISO 22000, GMP and franchisor requirements.
• Conduct internal audits, analyse findings and implement corrective actions.
• Develop, monitor and analyse operational KPIs, food‑cost performance and inventory levels.
• Manage commissary P&L, control production costs and lead budgeting, labour planning and capital‑expenditure activities.
• Lead workforce planning, recruitment, training, development and succession planning.

Required profile

• Proven experience managing large‑scale food production or commissary operations.
• Strong knowledge of GMP, HACCP and ISO 22000 food‑safety standards.
• Demonstrated ability to manage P&L, budgeting and cost‑control initiatives.
• Experience leading continuous‑improvement projects and new‑product development.
• Leadership experience in workforce planning, recruitment and team development.

Required skills

• HACCP implementation
• ISO 22000 compliance
• Good Manufacturing Practices (GMP)
• Production scheduling and workflow management
• Inventory management
• Budgeting and P&L management
• Continuous‑improvement methodologies