Job description

• 80,000 - 85,000 Annually
• Quarterly Bonus Potential
• Annual Super Bonus Potential
• Free Parking or Bus Pass Reimbursement
• Free Shift Meal
• 2 weeks PTO (Paid Time Off)
• Hiring Immediately
• Great Advancement Opportunities

We are passionate about bringing cool, authentic restaurants to airports that represent a taste of place.

The Commissary Manager is responsible for managing the commissary activities of an airport location with variable sales volume and routine operations. This includes purchasing, food production and storage, ensuring food quality, controlling food and labor costs, ensuring product is delivered to units, leading the commissary team, educating associates on equipment and food safety, and performing all other responsibilities as directed by the business or as assigned by Management. This position reports to the Director of Operations / General Manager of the specific location.

• Assumes responsibility for all branch purchasing, food production and storage; updates pricing and order guides; and establishes par inventory levels for all products or in accordance with company policies and procedures.
• Controls food and labor costs to maximize profitability.
• Ensures food quality, recipe, and portion control standards meet Company, as well as Food Safety Standards and Specifications.
• Assigns requisitions and oversees daily delivery of food items and various goods/products to the units, while ensuring on‐time delivery and accuracy. Assigns additional tasks to commissary team members as necessary.
• Resolves routine questions and problems and refers more complex issues to higher levels.
• Works directly with vendors to ensure purchases are in accordance with company specifications and serves as a liaison for service contractors.
• Communicates with airport restaurant managers and front line team members regarding any delays or product changes that may affect requisition delivery.
• Communicates with vendors as needed to ensure timely delivery of ordered product and equipment.
• Works under pressure while exercising good judgment and handles conflict and resolves uncomfortable situation with clients, customers/vendors, peers and direct reports.
• Manage commissary team that receives, stocks, rotates and pulls product and ensures that work is completed using safe practices.
• Recruits, trains, develops, and communicates with all commissary staff as well as assesses performance on a regular basis, including annual performance reviews.
• Manages all office tasks, including management of funds and media, shipping/receiving, inventory, purchasing, team member scheduling (bid schedule creation, where applicable), and payroll.
• Maintains adherence to all company policies and procedures, as well as state health/sanitation standards and OSHA requirements and ensures team members receive training in the same.
• Follows all security guidelines for back door receiving, including checking of airport badges and all paperwork for deliveries and ensures team members are knowledgeable and trained in the same.
• Assumes the responsibility for the proper receiving of all products. This includes inspecting physical package, product temperatures, and dates on perishable products when applicable. Also includes matching delivered product to invoice specs, pack size and number of units received.
• Ability to effectively manage conflict and ensure successful outcomes; deal with high stress situations while exercising sound judgment and decision making.
• Regular attendance required
• Performs any other duties as assigned by supervisor.
• Requires a minimum of 2 years of formal post‐high school education; Bachelor's degree preferred
• Requires 3+ years of increasingly responsible restaurant/food service management experience (direct P&L responsibility) and/or franchise operations management; or an equivalent combination of education and experience
• 3+ years of multi‐restaurant foodservice purchasing experience
• Logistics, warehouse or commissary experience highly desirable
• Experience with scheduling deliveries and inventory management preferred
• Requires a high level of computer literacy, including expertise in MS Office (Word, Excel, and Outlook)
• Demonstrates knowledge of product, service, quality, equipment and operations standards required
• Requires the ability to interact at all levels including the executive team, union representatives, branded partners and a diverse group of hourly team members
• Ability to conduct gap analysis between desired and current state of expressed goals, based on business planning,
• knowledge of basic business operations, employee satisfaction, consumer satisfaction, and marketing effectiveness.

EOE/D/V/F/M

Job Type: Full-time

Pay: $80,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Shift:

• 10 hour shift

Weekly day range:

• Weekend availability

Ability to commute/relocate:

• Chicago, IL 60638: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Kitchen management: 3 years (Required)
• Production Kitchen: 3 years (Required)
• Purchasing: 3 years (Required)

Work Location: One location

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