POSITION DESCRIPTION
POSITION TITLE:
Commissary Operations Manager
REPORT TO:
Operations Director, Las Vegas
Zippy’s core purpose is to “share Hawaii” by being committed, humble, passionate, supportive, and integrative. All employees are responsible to Ka Hana Pono: do the right thing and work in the right way.
POSITION SUMMARY:
This position is responsible for overseeing the daily operations of Zippy’s central food production commissary and central bakery production plant.
The Commissary Operations Manager hired for Zippy’s Arroyo Crossing will be required to travel to Honolulu for training at Food Solutions International (Hawaii). The Commissary Operations Manager will also be responsible for all duties typical of planning and production for the commissary and bakery.
ESSENTIAL FUNCTIONS:
Manage food and bakery commissary operations and provide direction and support to operations associates (assistant managers/supervisors/leads).
Ensure that commissary and bakery operations effectively provide needed products and services to restaurant operations without disruption to the supply chain.
Ensure the production of the commissary and bakery are executed in the most efficient manner while effectively controlling all costs associated with production.
Monitor and analyze market trends and adjust production needs as necessary.
Oversee the monitoring of product usage, ordering of ingredients, and production planning and scheduling.
Ensure adherence to all quality assurance programs and perform quality control functions.
Assess staffing levels regularly to meet operational needs.
Involvement in commissary recruiting and hiring processes.
Resolve occurring problems (equipment, staffing, supply, etc.) to maintain consistent operations, and use process improvement to minimize recurring or foreseen problems.
Maintain a safe work environment and ensure safe work practices by all production employees.
Ensure that plant sanitation and operations are compliant with local and state regulations at all times.
Establishes and promotes a work culture where positivity, trust and cooperation are constantly present.
OTHER FUNCTIONS:
COMPETENCIES:
Business Insight - Applying knowledge of business and the marketplace to advance the organization's goals.
Resourcefulness - Securing and deploying resources effectively and efficiently.
Develops Talent - Developing people to meet both their career goals and the organization's goals.
Communicates Effectively - Developing and delivering multi-mode communications that convey a clear understanding of the unique needs of different audiences
Instills Trust - Gaining the confidence and trust of others through honesty, integrity, and authenticity.
Manages Ambiguity - Operating effectively, even when things are not certain, or the way forward is not clear.
Builds Effective Teams - Building strong-identity teams that apply their diverse skills and perspectives to achieve common goals.
Directs Work - Providing direction, delegating, and removing obstacles to get work done.
QUALIFICATIONS:
Scheduling:
Physical Ability:
Able to operate forklift, pallet jack(s), and similar equipment (certified if required by Clark County).
Able to lift 10 pounds frequently; occasionally lifting up to 50 pounds
Wrist and hand motions; standing and/or walking up to 9 hours; reaching, bending, and squatting frequently; pushing and pulling frequently
Mental Ability:
Computer skills, including Microsoft Office applications and Google applications. Familiarity with web-based production and inventory control applications for hospitality, labeling applications and nutrition applications a plus.
English fluency (read, write, speak, comprehend)
Time management skills with strong attention to detail; ability to handle multiple tasks simultaneously and meet assigned project deadlines in a timely manner
Basic math skills
Strong leadership skills required
Pre-Employment Requirements:
Must pass drug screening test
Must pass pre-employment physical
Current and Valid Certified Food Safety Manager Card issued by the Southern Nevada Health District
Servsafe Certification
Environmental Conditions:
Education:
Experience:
Minimum 5 years operations management/supervisory experience in food production commissary, in-flight catering kitchen, or events catering kitchen with a volume of 5,000+ servings per day, including bakery production, including
Minimum 2 years experience in cook/chill food production and all equipment and production methods related to cook/chill food production.
Minimum 1 year experience in baking and all equipment related to typical bakery, including doughs and fillings, doughnuts, cake and pastry production.
Desired Skills:
Good communication (oral and written) and listening skills
Good interpersonal skills (ability to develop interdependent relationships)
Self-development skills (desire and ability to learn)
Training/coaching skills (ability to develop competencies in people)
Planning skills (ability to set short-term, mid-term and long-term goals, measures, activities, and time frames)
Organizational skills (ability to coordinate multiple tasks/activities, ensure smooth and balanced workflow, and meet due dates); good time management skills and habits
Problem-solving/decision-making skills (ability to handle operational, staff, and customer problems on a timely basis); sees problems as opportunities for growth; is persistence in resolving an issue
Team building skills (ability to get team members to work cooperatively and collaboratively)
Analytical skills (ability to understand numerical reports and connect them to actions to take to make improvements)
Desired Attributes:
Self-awareness (willingness to identify areas in need of improvement)
Self-directedness (initiative and proactivity)
Self-responsibility (accountable for oneself)
Action-oriented (exercising initiative to implement, follow-up and follow-through)
Willingness to change
Disclaimer:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
