Job Summary
Lead and manage daily operations of a food and beverage central kitchen, ensuring compliance with risk management, cost control, quality standards, and staff performance. Drive product innovation, process improvements, and cross-department coordination to support business growth.
Responsibilities
- Manage daily operations in the Central Kitchen to ensure efficient workflow and production continuity
- Draft and enforce compliance with Central Kitchen Risk Management policies and assessments to maintain safety standards
- Develop and improve Standard Operating Procedures (SOPs) for new products to enhance quality and consistency
- Liaise effectively with Outlets and relevant departments to coordinate operational activities and resolve issues
- Monitor and control costs, production output, and quality to meet business targets and standards
- Conduct daily roll calls to communicate priorities and align team efforts
- Coordinate overseas work and internship programs to support talent development and operational needs
- Supervise shift scheduling to optimize workforce allocation and coverage
- Train and educate supervisors and staff to improve skills and operational performance
- Set clear goals for staff and monitor their fulfillment to drive accountability and productivity
- Manage recruitment processes to attract and select qualified candidates for operational roles
- Oversee production preparation activities for new store openings to ensure readiness and quality
- Schedule and conduct hygiene inspections and cleaning to maintain food safety and cleanliness
- Maintain accurate documentation and filing systems for operational records and compliance
- Manage ordering processes for outlets and suppliers to ensure timely and accurate inventory supply
- Brainstorm and implement solutions to reduce manpower needs, simplify processes, and maximize production efficiency
- Prepare and arrange product tastings for the Management Team to support product development decisions
- Monitor warehouse inventory levels to prevent shortages and overstocking
- Facilitate smooth transitions across departments by projecting efficient processes and communication
- Conduct research and development for new products and flavors to drive innovation and market relevance
- Monitor and manage labor and food costs to optimize profitability and resource utilization
Preferred competencies and qualifications
- Experience managing an ISO / HACCP certified central kitchen
- Food Safety and Hygiene Level 3 and Level 4 certifications
- Bizsafe certifications
- Minimum 10 years of experience managing a food and beverage manufacturing central kitchen
- Consideration for Senior Operations Manager role for more experienced applicants
