Commissary Manager - Seattle

Job Description $105,000 - $115,000 / year Opportunity for quarterly bonus Comprehensive Benefits Package Career Progression Opportunities The Commissary Manager is responsible for managing the commissary activities of an airport location with variable sales volume and routine operations.
This includes purchasing, food production and storage, ensuring food quality, controlling food and labor costs, ensuring product is delivered to units, leading the commissary team, educating associates on equipment and food safety, and performing all other responsibilities as directed by the business or as assigned by Management.
This position reports to the Director of Operations / General Manager of the specific location.
Essential Functions Assumes responsibility for all branch purchasing, food production and storage; updates pricing and order guides; and establishes par inventory levels for all products or in accordance with company policies and procedures.
Controls food and labor costs to maximize profitability.
Ensures food quality, recipe, and portion control standards meet Company, as well as Food Safety Standards and Specifications.
Assigns requisitions and oversees daily delivery of food items and various goods/products to the units, while ensuring on-time delivery and accuracy.
Works directly with vendors to ensure purchases are in accordance with company specifications and serves as a liaison for service contractors.
Communicates with airport restaurant managers and front line team members regarding any delays or product changes that may affect requisition delivery.
Communicates with vendors as needed to ensure timely delivery of ordered product and equipment.
Works under pressure while exercising good judgment and handles conflict and resolves uncomfortable situations with clients, customers/vendors, peers and direct reports.
Assumes the responsibility for the proper receiving of all products.
Skills and Requirements Requires 3-5 years of increasingly responsible restaurant/food service management experience (direct P&L responsibility) and/or franchise operations management; or an equivalent combination of education and experience At least 3-5 years of multi-restaurant foodservice purchasing experience Demonstrates knowledge of product, service, quality, equipment and operations standards required Requires a minimum of 2 years of formal post-high school education; Bachelor's degree preferred Diversity and Inclusion is a priority at SSP.
We are an equal opportunities employer committed to engaging all of our people, so they feel valued and motivated; we champion diversity, promote inclusion, and ensure equality.
We respect and protect human rights and prevent discrimination; and we positively impact our communities.
We encourage and welcome applications from a diverse range of candidates regardless of background, gender, race, religious beliefs, disability, sexual identity and orientation.