General Manager – Commissary Operations

General Manager Commissary Operations

Centralized Production Multi-Unit Restaurant Brand High-Growth Environment

A rapidly expanding operations-driven restaurant organization is seeking a General Manager of Commissary Operations to lead its centralized production facility supporting multiple restaurant locations.

This is a critical leadership role responsible for ensuring product consistency operational efficiency food safety and scalable systems that fuel continued growth. The ideal candidate is a hands-on operator with a strong culinary and production background proven leadership ability and a track record of building high-performing teams in fast-paced environments.

Key Responsibilities

Commissary Leadership & Execution

• Oversee all day-to-day operations of a high-volume production kitchen serving multiple locations
• Ensure consistency in recipes portioning packaging and distribution standards
• Design and implement scalable systems to support growth and operational efficiency

Quality & Brand Integrity

• Champion product quality across all units through disciplined execution of standards
• Partner with culinary and field operations teams to ensure consistency and continuous improvement
• Establish and maintain rigorous quality control processes from production through delivery

Team Development & Culture

• Recruit train and develop a strong leadership bench and hourly workforce
• Build a culture of accountability collaboration and continuous improvement
• Lead with a people-first approach focused on engagement retention and development

Financial & Operational Performance

• Own full P&L responsibility including food cost labor management and overall efficiency
• Identify and execute opportunities to improve margins through waste reduction and process optimization
• Forecast production demand and align staffing purchasing and inventory accordingly

Food Safety & Compliance

• Ensure strict adherence to all food safety sanitation and regulatory standards
• Maintain audit readiness at all times and lead health and safety initiatives
• Oversee HACCP programs documentation and execution

Supply Chain & Logistics

• Collaborate with procurement and distribution teams on ordering inventory and vendor management
• Oversee production planning inventory control and product flow to restaurant locations
• Ensure accurate timely fulfillment of all commissary orders

Qualifications

• 5 years of leadership experience in commissary operations production kitchens or multi-unit restaurant environments
• Strong background in high-volume systems-driven food production
• Demonstrated success managing P&L labor and cost controls
• Deep knowledge of food safety standards including HACCP and regulatory compliance
• Proven ability to build lead and develop high-performing teams
• Highly organized with strong operational planning and problem-solving skills
• Passion for quality execution and delivering a consistent guest experience at scale