General Manager Commissary

Rita's Catering•Everett, MA

7d•$0 - $80,000

About The Position

The General Manager Commissary is responsible for overseeing the entire operations of a commissary facility, ensuring efficient production, quality control, and timely delivery of products. This role requires strategic leadership to manage staff, optimize processes, and maintain compliance with health and safety regulations. The General Manager will collaborate with various departments to align commissary operations with organizational goals and customer expectations. They will also be accountable for budgeting, cost control, and continuous improvement initiatives to enhance productivity and profitability. Ultimately, this position ensures that the commissary operates smoothly, meets all regulatory standards, and delivers high-quality products consistently.

Requirements

Bachelor’s degree in Business Administration, Food Service Management, Hospitality, or a related field.
Minimum of 5 years of experience in food production management or commissary operations.
Proven leadership experience managing teams in a fast-paced, regulated environment.
Strong knowledge of food safety regulations and compliance standards (e.g., FDA, USDA, HACCP).
Excellent organizational, communication, and problem-solving skills.
Leadership and communication skills daily to effectively manage and motivate a diverse team, ensuring alignment with operational goals.
Analytical and problem-solving skills are essential for monitoring performance metrics, identifying inefficiencies, and implementing process improvements.
Knowledge of food safety regulations is applied continuously to maintain compliance and uphold product quality standards.
Financial acumen is used to manage budgets, control costs, and optimize resource allocation.

Nice To Haves

Master’s degree in Business Administration or related field.
Experience with Lean Manufacturing or Six Sigma methodologies.
Familiarity with inventory management software and ERP systems.
Certification in food safety management (e.g., ServSafe Manager Certification).
Experience working in a multi-site commissary or large-scale food production environment.
Proficiency with technology such as inventory management and ERP systems supports streamlined operations and accurate reporting.

Responsibilities

Lead and manage all aspects of commissary operations including production, inventory, staffing, and quality assurance.
Develop and implement operational policies and procedures to improve efficiency and ensure compliance with food safety and health regulations.
Oversee budgeting, financial planning, and cost management to meet organizational financial goals.
Recruit, train, and supervise commissary staff, fostering a positive and productive work environment.
Coordinate with supply chain, logistics, and sales teams to ensure timely procurement and distribution of products.
Monitor performance metrics and prepare regular reports for senior management.
Drive continuous improvement initiatives to enhance product quality, operational efficiency, and customer satisfaction.
Ensure all equipment and facilities are maintained according to safety and sanitation standards.
Ordering
Oversee daily culinary production across all divisions
Ensure food quality, portion control, presentation standards
Standardize recipes, allergen protocols, and food safety compliance
Lead corrective action when operational standards are not met
Direct overall café operations and workflow efficiency
Improve operational systems and service execution
Monitor performance bottlenecks and implement improvements
Oversee scheduling and labor forecasting
Ensure labor costs align with budgeted targets
Review and approve time records in ADP
Maintain wage compliance and reporting accuracy
Monitor ordering accuracy and invoice validation
Ensure proper receipt documentation and coding
Identify cost-control opportunities
Oversee inventory controls and waste reduction