Commissary Manager

Responsible for organizing staff and overseeing food processing and production operations, ensuring the highest standards of sanitation, hygiene, food quality, operational safety, efficient workflow, raw material and finished product quality, production scheduling, P&L management, delivery to restaurants, quality assurance, and employee compliance with Good Manufacturing Practices (GMP) and hygiene standards.

• Oversee day-to-day commissary operations, ensuring efficient production planning, scheduling, workflow management, and achievement of production KPIs.
• Establish and monitor production standards, operational procedures, and recipe compliance to ensure consistent product quality and operational excellence.
• Manage raw material sourcing, receiving, storage, utilization, and inventory control to ensure compliance with established standards and specifications.
• Drive continuous improvement initiatives through process optimization, waste reduction, productivity enhancement, recipe improvements, new product development, and the introduction of new technologies and production lines.
• Ensure all commissary assets, facilities, and equipment are efficiently utilized, properly maintained, and supported through effective preventive maintenance programs.

• Lead the Quality Assurance and Food Safety programs, ensuring compliance with company standards, franchisor requirements, HACCP, ISO 22000, and applicable regulatory requirements.
• Establish product specifications, formulations, and quality standards in collaboration with franchisors and internal stakeholders.
• Monitor quality across all critical control points, including receiving, storage, FIFO implementation, production processes, employee training, transportation, and product delivery.
• Conduct internal food safety and quality audits, analyse audit findings, customer feedback, municipality inspections, and operational feedback to drive corrective and preventive actions.
• Conduct market assessments to ensure raw materials consistently meet required quality standards and specifications.

• Develop, monitor, and analyse operational KPIs, productivity reports, food cost performance, inventory levels, and business trends to ensure achievement of financial and operational targets.
• Manage commissary P&L performance by controlling production costs, minimizing waste, improving productivity, and implementing corrective actions where required.
• Lead annual budgeting activities, including labour planning, capital expenditure requirements, equipment investments, and business growth initiatives.
• Prepare and present periodic performance reports and recommendations to management.
• Lead workforce planning, staffing, recruitment, rostering, training, development, and succession planning activities in alignment with business requirements.
• Set performance goals, monitor team performance, conduct performance evaluations, and provide ongoing coaching, feedback, recognition, and development opportunities for commissary employees.
• Foster a culture of accountability, engagement, teamwork, food safety, productivity, and continuous improvement.
• Manage employee relations matters including motivation, grievances, disciplinary actions, and compliance with company policies and procedures.
• Maintain strong communication and collaboration with restaurant operations, franchisors, and internal stakeholders to ensure alignment with business requirements.
• Ensure accurate production and delivery schedules are achieved while addressing operational concerns, customer feedback, and service-related issues in a timely manner.
• Support long-term business and operational objectives by proactively identifying opportunities to enhance service, quality, efficiency, and customer satisfaction.

• University Degree with a minimum of 10 years of relevant experience in food production, manufacturing, commissary operations, or restaurant management.
• Strong knowledge of food processing, food safety systems, quality assurance, manufacturing operations, and supply chain processes.
• Qualified Food Safety Auditor with in-depth knowledge of ISO 22000 standards.
• Certified Lead Auditor and Certified ISO 9001:2015 Foundation & Internal Auditor.
• Working knowledge of HACCP, Codex Alimentarius guidelines, GMP, sanitation standards, and government food inspection requirements.
• Strong analytical, financial, problem‑solving, leadership, communication, and presentation skills.
• Self‑motivated with the ability to lead high‑performing teams and drive operational excellence.
• Fluent in Arabic and English (written and spoken).
• Food Processing & Manufacturing Operations
• Food Safety & Quality Management Systems