What are the responsibilities and job description for the Commissary Manager position at Enoteca Harlem?
A **commissary manager** is responsible for overseeing the operations of a commissary, which is a facility where food, supplies, and equipment are stored and prepared for distribution, often within larger institutions like schools, prisons, hospitals, military bases, or large-scale catering operations. The role of a commissary manager combines food service management, logistics, and inventory control.
### Key Responsibilities:
1. **Inventory Management**:
- Maintain stock levels of food, beverages, and supplies.
- Order products in a timely manner to ensure availability.
- Track usage and wastage to minimize costs.
2. **Food Safety and Compliance**:
- Ensure adherence to food safety regulations and health codes.
- Supervise food handling, storage, and preparation processes.
- Perform regular audits and inspections to comply with safety standards.
3. **Staff Management**:
- Hire, train, and supervise commissary staff, such as cooks, stock clerks, and delivery personnel.
- Set schedules and ensure proper staffing levels to meet operational needs.
- Promote a positive work environment and ensure staff follow standard operating procedures.
4. **Budgeting and Cost Control**:
- Develop and manage the commissary's budget.
- Track expenses, and identify opportunities to reduce costs or improve efficiency.
- Analyze sales and purchase trends to make data-driven decisions.
5. **Logistics and Distribution**:
- Coordinate the distribution of food and supplies to the designated departments or facilities.
- Oversee the packing and shipping processes, ensuring items are delivered on time and in good condition.
6. **Customer Service and Communication**:
- Act as a liaison between the commissary and other departments or customers, addressing any needs or issues.
- Manage special requests for food orders or supplies, ensuring quality and timeliness.
7. **Maintenance and Equipment Management**:
- Ensure all kitchen equipment is in working order and arrange for repairs as needed.
- Oversee the cleanliness and upkeep of the commissary facility.
### Skills and Qualifications:
- Strong leadership and managerial skills.
- Knowledge of food safety regulations and best practices.
- Excellent organizational skills, with the ability to manage inventory and multi-task.
- Ability to work under pressure and handle logistical challenges.
- Budgeting, cost control, and financial management expertise.
- Good communication skills to interact with staff, suppliers, and customers.
### Educational Requirements:
**Associate's Degree** in food service management, hospitality, or a related field.
- Certifications in **food safety**, be required.
In summary, a commissary manager plays a crucial role in ensuring the smooth operation of a commissary, from maintaining inventory to managing a team, all while focusing on quality control, cost-efficiency, and food safety.
### Key Responsibilities:
1. **Inventory Management**:
- Maintain stock levels of food, beverages, and supplies.
- Order products in a timely manner to ensure availability.
- Track usage and wastage to minimize costs.
2. **Food Safety and Compliance**:
- Ensure adherence to food safety regulations and health codes.
- Supervise food handling, storage, and preparation processes.
- Perform regular audits and inspections to comply with safety standards.
3. **Staff Management**:
- Hire, train, and supervise commissary staff, such as cooks, stock clerks, and delivery personnel.
- Set schedules and ensure proper staffing levels to meet operational needs.
- Promote a positive work environment and ensure staff follow standard operating procedures.
4. **Budgeting and Cost Control**:
- Develop and manage the commissary's budget.
- Track expenses, and identify opportunities to reduce costs or improve efficiency.
- Analyze sales and purchase trends to make data-driven decisions.
5. **Logistics and Distribution**:
- Coordinate the distribution of food and supplies to the designated departments or facilities.
- Oversee the packing and shipping processes, ensuring items are delivered on time and in good condition.
6. **Customer Service and Communication**:
- Act as a liaison between the commissary and other departments or customers, addressing any needs or issues.
- Manage special requests for food orders or supplies, ensuring quality and timeliness.
7. **Maintenance and Equipment Management**:
- Ensure all kitchen equipment is in working order and arrange for repairs as needed.
- Oversee the cleanliness and upkeep of the commissary facility.
### Skills and Qualifications:
- Strong leadership and managerial skills.
- Knowledge of food safety regulations and best practices.
- Excellent organizational skills, with the ability to manage inventory and multi-task.
- Ability to work under pressure and handle logistical challenges.
- Budgeting, cost control, and financial management expertise.
- Good communication skills to interact with staff, suppliers, and customers.
### Educational Requirements:
**Associate's Degree** in food service management, hospitality, or a related field.
- Certifications in **food safety**, be required.
In summary, a commissary manager plays a crucial role in ensuring the smooth operation of a commissary, from maintaining inventory to managing a team, all while focusing on quality control, cost-efficiency, and food safety.
Salary : $15 - $17