Grocery Commissary Manager - Bilingual (Spanish)

Location : 5300 N Braeswood Blvd Ste 99, Houston, TX, 77096

Hiring Immediately

Location -

Work / Life balance - We offer a great retail schedule!

Commissary Hours : Monday to Saturday 7AM - 4PM (schedule shifts / days subject to change based on business needs)

Check out this to learn more about our Stores!

Some of our Benefits include :

• Healthcare Benefits available on the first day! You take care of our customers, so we take care of you!
• Annual Bonus! 15% annual performance-based bonus potential
• Immediate Retirement Savings - 401(k) retirement plan with company match ! No waiting period required!
• Company Profit-Sharing (which means the money comes back to you) after you have been employed for 90 days!
• Holidays Off - We are CLOSED on Thanksgiving, Christmas, New Year's Day , and Easter

Here's a quick glance of who we are and the impact you could have on the food service industry : .

Gordon Food Service Store, the retail division of Gordon Food Service, offers the fast pace of retail in an environment that lets you balance your life and foster development for future growth.

Our 170+ stores are the primary supplier for many small food service operators, families, non-profit organizations, caterers and so much more!

Come help us champion a Customer is King environment and see why we set the bar for customer satisfaction in the retail industry!

As a Commissary Manager, you'll become well trained to cover all aspects of store commissary operations , and achieve key performance metrics and financial objectives , including production and inventory management while supporting and developing a team.

Overall, we are looking for someone who takes pride in being a passionate leader , and is committed to making sure every customer experience is better than the last!

Here are some ways you will make an impact :

Oversee and direct the procurement, production, and service of food to stores to achieve the financial and non-financial objectives including sales, labor, shrink, general expenses and earnings, and other key performance measurements

Assists in developing capital and operational budget for the commissary. Routinely monitors, manages and controls budget, analyzes variances and takes appropriate action and develops plans for productivity improvements

Participate in and oversee daily food production; work various positions in production as a team leader, communicating on a daily basis with each employee about daily objectives and overall performance

Execute seasonal menus as product and profit dictate, evaluating sales data, industry trends and staff feedback to recommend item offerings

Manage the food safety and quality systems for the facility in accordance with the corporate Food Safety Program. Including, but not limited to : HACCP / preventive controls, staff training, traceability, cleaning and sanitation, good manufacturing practices, environmental monitoring, recall and withdrawal execution, product compliant investigation and resolution, and pest control management.

Perform internal, and support external audits ensuring ongoing compliance with the corporate Food Safety Program and regulatory expectations

Interviews, hires, orientates, trains and retains a diverse staff by mentoring, motivating, and developing others and serving as a role model and resource

If this sounds like you, make sure you also meet these requirements :

Three (3) or more years previous supervisory kitchen, restaurant, food service, grocery, or retail management experience or an equivalent combination of education, training, and work experience will be considered.

Experience in menu development, catering, production management, and good manufacturing practices (GMPs) preferred but not required

Knowledge of storage and safe handling practices

Bilingual (English & Spanish fluency) language skills required

Current Commissary Hours : Monday to Saturday 7AM - 4PM (schedule shifts / days subject to change based on business needs)

Schedule Availability : Ability to work a minimum of 50 hours per week, 10-hour workdays, including varying shifts , and occasional six-day workweeks throughout the year

Travel Requirements : Occasional, to attend offsite meetings

You must be 18 years or older

High School Diploma / Equivalent ( required )

Bachelor degree in Culinary, Business, or related field ( preferred )

ServSafe Food Manager and Allergen Certifications

HACCP or PCQI Certification (preferred but not required)

Ability to speak and understand Spanish is highly preferred but not required

Successfully pass our pre-employment checks , including a drug screen and criminal background check

Note : Please make sure you use a valid email so we can follow up with you and let you know what’s happening next in the process!