Commissary Manager | Riviera Dining Group

About the role

As a Commissary Manager, you will oversee the Food (including the butchering program) and Pastry production process in our kitchen, ensuring alignment with company standards. You will supervise and motivate staff, ensure the seamless operation of production equipment, and work closely with the Corporate and Executive Chefs at each location to build production schedules that meet budget and deadlines. You will also own the financial performance of the commissary and the logistics of daily delivery to every RDG location. Excellent communication skills, strong financial discipline, a deep understanding of quality standards and health and safety regulations, and a keen eye for detail are essential for this role.

Responsibilities

• Prepare ingredients and handle baking and other kitchen equipment.
• Oversee food delivery quality, accuracy, and overall food preparation shipment/logistics toward multiple locations.
• Oversee all employees within the commissary location.
• Reinforce and ensure adherence to all company policies as stated in the employee handbook.
• Input Data Entry of Inventory, Purchases / Invoices, Sales, and Ending Inventory for COGS Sheet.
• Follow order guides and understand RDG quality & pricing standards set by the corporate office.
• Responsible for scheduling commissary staff and monitoring Daily, Weekly Labor following given targets to achieve.
• Manage Daily and Weekly Food purchases.
• Manage employee injury reports and work with HR to adhere to company policy and procedures.
• Conduct Weekly management meetings along with daily Pre-Shifts with staff.
• Ensure Product Rotation adhering to FIFO process maintaining Food quality and specifications.
• Maintain full transparency with 3rd party monthly DOH inspection.
• Maintain a clean, safe work environment to comply with sanitation, ServSafe, and safety requirements following the health department code of Florida.
• Own the commissary HACCP program, including written plans, SOPs, allergen control, and product traceability and recall procedures.
• Collaborate with L&D to prepare and conduct training sessions.
• Maintain good communication & leadership skills; professional conduct always.
• Support and oversee the communication of requisitions between the properties lead supervisor and commissary.
• Be open minded on learning new tasks and skills.
• Support deliveries round if and when needed between locations and warehouses.
• Build weekly production plans against par levels, location requisitions, and event and banquet forecasts.
• Enforce recipe and spec compliance on every item produced, in partnership with the Corporate and R&D Chefs.
• Perform other duties and tasks assigned by the manager.