Commissary Manager Position Available In Charleston, South Carolina

Our client in North Charleston, SC is seeking a Commissary General Manager for a direct hire opportunity. This is a fully onsite opportunity. As the Charleston Commissary General Manager, you will be responsible for overseeing the strategic planning, development, and execution of our Commissary operations.

Responsibilities:

Develop and implement a comprehensive strategic plan for the Commissary, considering market trends, customer preferences, and competitive landscape. Work closely with culinary teams to create an enticing and diverse menu that appeals to a wide range of customers, considering dietary preferences, cultural influences, and seasonal availability. Identify and establish partnerships with high-quality vendors and suppliers to source fresh, sustainable, and ethically produced ingredients. Negotiate contracts and manage relationships to ensure timely delivery and competitive pricing. Oversee day-to-day operations of the Commissary, including inventory management, supply chain logistics, and quality control. Ensure compliance with

FDA/SCDA

health and safety regulations. Responsible for the completion of daily protein swabbing to identify high bacteria growth environments. Develops and adjusts program guideline to ensure continued effectiveness. Develop and manage the annual budget for the Commissary, monitor expenses, and implement strategies to optimize profitability. Analyze sales data and market trends to identify opportunities for revenue growth. Control expenses, monitors and corrects shrinkage problems and operates within established budgets. Recruit, train, and mentor a team of talented professionals, including supervisors, drivers and assembly/food handlers. Coaches Associates and Secondary Management Personnel withing the Commissary to ensure compliance with Merchandising, Pricing, Food Service and Administrative requirements. Approves work schedules in accordance with production schedules and employee assignments to specific duties Ensures that the operation follows all appropriate, local state and federal regulations including, but not limited to hours of work, wages, age restrictions, fair employment laws, OSHA, SCDA, etc.

Qualifications:

Bachelor’s degree in Business Administration, Hospitality Management, Culinary Arts, or a related field preferred Must be able to speak, read and write in the English Language. Proven experience (at least 4-5 years) in food service management, preferably in a similar leadership role within the culinary or hospitality industry. Strong knowledge of food production operations, including menu planning, procurement, inventory management, and quality control. Exceptional leadership abilities with a demonstrated track record of effectively managing teams and achieving operational objectives. Excellent financial acumen, with experience in budgeting, forecasting, and cost control. Strong understanding of market trends, consumer preferences, and industry best practices. Excellent communication, negotiation, and interpersonal skills to build and maintain relationships with vendors, suppliers, and internal stakeholders. Creative thinking and the ability to develop innovative ideas to drive customer engagement and enhance the Commissary offer. Knowledge of

FDA/SCDA

health and safety regulations and compliance requirements. Ability to work in a fast-paced, dynamic environment and manage multiple priorities effectively and adapt to changing priorities. Proficiency in MS Office suite and other relevant software applications. Ability to work with and apply mathematical concepts such as fractions, percentages, ratios, and proportions to practical situation. Must be able to speak, read and write in the English language.

Compensation:

$70K-$83K (depending on experience)

Full Benefits Annual Bonus’s Schedule:

9 AM- 7 PM 5 days, 50 hour weeks The ability to occasionally work nights and weekends will be required.