Commissary Operations Manager

SSP•Chicago, IL

1d•Onsite

About The Position

The Commissary Operations Manager oversees commissary operations at Midway Airport (MDW), including purchasing, high-volume food production, delivery logistics, and storage. The role is responsible for maintaining food quality and safety standards and meeting company and restaurant-partner specifications. It also focuses on controlling food and labor costs, coordinating vendors and service contractors, and ensuring production items and ingredients are delivered accurately and on time to airport restaurants. Administrative duties include inventory, scheduling, and compliance with health and food-safety regulations. The manager addresses routine operational issues and escalates complex problems to higher management as needed. This position works in a fast-paced airport foodservice environment and serves Detroit restaurant partners. The posting offers compensation of $115,000 per year plus a bonus, a full benefits package, and opportunities for career growth.

Requirements

At least 2 years of post-high-school education.
At least 3 years of restaurant or foodservice management experience with direct P&L responsibility.
Multi-restaurant foodservice purchasing experience.
High level of computer literacy, including proficiency with MS Office.
Ability to interact with executives, union representatives, and diverse hourly team members.
Ability to conduct gap analysis to improve business operations and satisfaction levels.

Nice To Haves

Bachelor’s degree preferred.
Culinary production background preferred.

Responsibilities

Oversee purchasing, high-volume food production, delivery logistics, and storage processes.
Ensure food quality and compliance with company, restaurant-partner, and food-safety specifications.
Optimize food and labor costs to maximize profitability.
Ensure accurate and timely delivery of production items and ingredients to airport restaurants.
Coordinate with vendors to ensure purchases meet company and restaurant-partner specifications, and manage service contractors.
Handle inventory, scheduling, and adherence to health and food-safety regulations and standards.
Address routine issues and escalate complex problems to higher management as necessary.