Central Kitchen and Warehouse Manager (FnB)

Key Responsibilities

Central Kitchen Operations

• Manage daily production planning to meet outlet demand and sales forecasts.

• Ensure consistent food quality, taste, and presentation according to company standards.

• Monitor production efficiency, yield, and waste reduction initiatives.

• Ensure compliance with food safety, hygiene, sanitation, and HACCP standards.

• Coordinate with R&D and Operations for new menu launches and recipe implementation.

• Oversee equipment maintenance and ensure smooth kitchen operations.

Warehouse & Inventory Management

• Supervise receiving, storage, inventory control, and distribution of raw materials and finished goods.

• Maintain accurate inventory records through regular stock counts and reconciliation.

• Monitor inventory levels to prevent stock shortages or overstocking.

• Ensure proper FIFO/FEFO implementation and storage practices.

• Control inventory shrinkage, spoilage, and product losses.

Supply Chain & Distribution

• Coordinate procurement and warehouse teams to ensure material availability.

• Plan and monitor daily deliveries to outlets, ensuring on-time and accurate distribution.

• Optimize warehouse space utilization and logistics processes.

Team Leadership

• Lead, coach, and develop Central Kitchen and Warehouse teams.

• Conduct performance evaluations and identify training needs.

• Create work schedules and ensure adequate manpower planning.

• Foster a culture of discipline, teamwork, and continuous improvement.

Cost & Performance Management

• Monitor food cost, warehouse operating costs, and labor productivity.

• Analyze operational KPIs and prepare regular management reports.

• Identify process improvement opportunities to increase efficiency and profitability.

• Ensure compliance with company SOPs and internal audit requirements.

Qualifications

• Bachelor's degree in Food Technology, Hospitality, Supply Chain, Business Management, or a related field.

• Minimum 5 years of experience in Central Kitchen, Food Manufacturing, or F&B Operations, with at least 2 years in a managerial role.

• Strong knowledge of food safety standards (HACCP, GMP, ISO 22000 is an advantage).

• Experience managing warehouse operations and inventory management systems.

• Strong leadership, communication, and problem-solving skills.

• Proficient in Microsoft Office and inventory/ERP systems.

• Able to work in a fast-paced, multi-outlet F&B environment.