What are the responsibilities and job description for the Director of Commissary Operations position at Giordano's - Famous Stuffed Pizza?
JOB OVERVIEW
Oversees, directs and monitors all plant production, warehouse and restaurant distribution activities. Responsible for meeting all HACCP procedures, practices, and certifications. Implements and manages all company, local, state and federal safety and sanitation measures and ensures quality control for all food production. Directs distribution operations from commissary and warehouse to restaurants. Ensures that all production, storage and distribution guidelines are followed with integrity, following company policy. Responsible for inventory management to enable adequate product supply and optimal inventory carrying costs. Leads commissary automation / MRP system implementation and management. Responsible for coordinating demand forecasts with corporate finance and purchasing. Supports fulfillment of eCommerce frozen package business. Responsible for employee development and training. With purchasing, manages vendor relationships and conducts periodic audits. Responsible for customer relationships and invoicing.
QUALIFICATIONS / SKILLS:
ESSENTIAL:
- Ability to speak, read and write English fluently.
- Minimum of five years’ plant management experience.
- Experience managing in a food production facility.
- Certified in HACCP.
- Experience managing warehouse and restaurant distribution functions.
- Fluent in plant safety and sanitation.
- In depth understanding of production and warehouse administration functions including MRP
systems and inventory controls.
- Ability to understand and implement cost controls.
- Ability to use a computer including applications such as Outlook, Excel, etc.
- Ability to manage a diverse staff of 40 employees.
- Interpersonal skills and the ability to collaborate well with co-workers and the public.
- Works well in pressure situations and takes creative initiative to solve problems as they arise.
- Able to manage multiple projects simultaneously.
DESIRABLE:
- Bachelor’s Degree.
- Experience in implementing MRP systems.
- Ability to speak Spanish a PLUS.
- Lean Manufacturing or Six Sigma certified preferred.
- Purchasing and inventory management experience.
- Ability to communicate and negotiate.
- Strategic and tactical planning skills.
Broad background in manufacturing with line management experience.
QUALIFICATIONS / SKILLS:
ESSENTIAL:
- Ability to speak, read and write English fluently.
- Minimum of five years’ plant management experience.
- Experience managing in a food production facility.
- Certified in HACCP.
- Experience managing warehouse and restaurant distribution functions.
- Fluent in plant safety and sanitation.
- In depth understanding of production and warehouse administration functions including MRP
systems and inventory controls.
- Ability to understand and implement cost controls.
- Ability to use a computer including applications such as Outlook, Excel, etc.
- Ability to manage a diverse staff of 40 employees.
- Interpersonal skills and the ability to collaborate well with co-workers and the public.
- Works well in pressure situations and takes creative initiative to solve problems as they arise.
- Able to manage multiple projects simultaneously.
DESIRABLE:
- Bachelor’s Degree.
- Experience in implementing MRP systems.
- Ability to speak Spanish a PLUS.
- Lean Manufacturing or Six Sigma certified preferred.
- Purchasing and inventory management experience.
- Ability to communicate and negotiate.
- Strategic and tactical planning skills.
VPC PIZZA OPERATING CORP | FY2025
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Broad background in manufacturing with line management experience.
ESSENTIAL JOB FUNCTIONS:
• Manages production and all supporting processes to ensure food products are manufactured and
delivered on time, with the highest quality and freshness.
• Directs all food production ensuring adherence to quality and food safety standards.
• Manages 27,000 sq ft warehouse facility providing strict inventory controls.
• Directs all distribution functions including order fulfillment, delivery, and truck route
planning.
• Directs customer order processing and invoicing.
• Direct all production support activities (maintenance, purchasing, quality assurance).
• Provides appropriate customer support to restaurant managers and franchisees as needed.
• Implements company initiatives as directed by senior management and leads goal setting at the
operating unit to achieve company goals.
• Participates in development of the commissary operating budget to support the company business
plan.
• Oversees processes to identify and eliminate non-value-added activities to achieve improved flow
through manufacturing cycle time and cost.
• Establishes a working environment that allows employees every opportunity to reach their
potential.
• Directs all related employee support activities including selection, performance appraisal,
development planning, counseling, termination, and compensation (in partnership with HR).
• Directs safety programs and ensures a safe work environment for all employees.
• Monitors safety performance and assures compliance with established policies, procedures, and
goals.
• Ensure that forklifts, trailers, trucks, stackers, ladders, pallets, shelves, and Warehouse
machinery are in safe operating condition.
• Assures compliance with all applicable company policy as well as federal, state, and local
regulations.
• Support negotiation of contracts for vendors related to all commissary and warehouse
operations.
• Works closely with culinary team to ensure proper food production operations.
• Ensures all HACCP procedures are current, relevant and in compliance with regulation.
• Ability to adapt and be flexible in a variety of situations.
• Direct the inbound and outbound operations activities.
• Develop operations systems by determining product handling and storage requirements; develop,
implement, enforce, and evaluate policies and procedures; develop processes for receiving products,
equipment utilization, inventory management and shipping.
• Establish and enforce the best practice processes in receiving, shipping, quality control and
transportation.
• Lead continuous improvement and development of models and business metrics in coordination with
the functional leaders and the executive staff to identify key risks and meaningful opportunities
for improvement.
• Maintain company records related to process workflows, recipes, equipment maintenance, etc. and
ensure facility compliance with legal regulatory agency guidelines and laws (i.e., USDA, OSHA,
FDA), as well as company policy, procedures, and guidelines.
• Maintain strict compliance to the Company Standard Operating Procedures (SOPs), ensure orders
meet specification and quality standards and audit programs to ensure adherence to processes to
include, but not limited to, quality control, handling of food products, packaging, inventory,
training, facility maintenance, and proper utilization and maintenance of equipment.
