You will be responsible for creating and maintaining strong relationships with vendors, suppliers, and community partners. Your duties will include receiving and analyzing requisitions from faculty/staff for food and beverages needed for the feeding program. It will be crucial to develop and upkeep a food management database to accurately record inventory, purchases, and waste of food, beverages, and supplies for the program. Additionally, you will be in charge of ordering products and supplies, which involves selecting the appropriate vendor by comparing price and quality standards and inputting purchases into the food management database. Your role will also require ensuring that food and beverage items are in stock at the right time and in optimal condition, especially perishable items like produce and dairy. You will need to receive and confirm the accuracy and quality of orders before acknowledging receipt and addressing any incomplete deliveries with suppliers to verify future delivery expectations. Maintaining proper storage and rotation of food items in fridges, freezers, etc., is critical to ensure food safety standards are met. Furthermore, it will be your responsibility to uphold a safe and sanitary environment in compliance with industry standards for all food service storage areas. Regular inventory counts will need to be conducted and recorded in the food management database, with any discrepancies addressed by coordinating with the accounting department. Utilizing the food inventory management database to track ordered food and beverages, usage amounts, and costs will be part of your daily tasks. Finally, you will be tasked with coordinating the delivery and confirming receipt of food and beverage products and supplies to support the feeding program effectively.,
As an Operations Manager, you will be responsible for overseeing various aspects related to production, quality control, team leadership, and strategic planning. Your key skills will include Operations Management, Supply Chain Management, Quality Control, Team Leadership, Budgeting, Process Improvement, Strategic Planning, and Problem Solving. Your daily responsibilities will involve: - Collaborating with the General Manager of Operations for daily production planning. - Coordinating between stores, production, and dispatch to ensure accurate and timely information flow within the organization and providing feedback to customers when necessary. - Ensuring that production is carried out in accordance with the documentation system. - Implementing suitable controls to prevent the production of unsafe food. - Maintaining hygiene and housekeeping standards in the production area. - Keeping records of quality-related to production activities. - Segregating conforming and non-conforming products. - Identifying training needs of production personnel and providing necessary training. - Ensuring the maintenance of plant and machinery, including preventive maintenance. - Recording quality parameters to produce safe products. - Enforcing personnel hygiene standards in the work area. - Analyzing and taking appropriate action in case of non-conforming products related to quality and food safety deviations. Additionally, you will have the authority to: - Control, coordinate, and monitor work orders. - Plan production activities. - Prepare delivery schedules for products to suppliers. - Ensure transport security and timely delivery of products to suppliers. - Design and approve artwork for packaging materials and products in alignment with customer requirements. Your role will also involve actively participating in identifying opportunities for improving the production of food safety and quality products.,