General Manager - Commissary Operations

General Manager – Commissary Operations Centralized Production | Multi-Unit Restaurant Brand | High-Growth Environment A rapidly expanding, operations-driven restaurant organization is seeking a General Manager of Commissary Operations to lead its centralized production facility supporting multiple restaurant locations. This is a critical leadership role responsible for ensuring product consistency, operational efficiency, food safety, and scalable systems that fuel continued growth. The ideal candidate is a hands‑on operator with a strong culinary and production background, proven leadership ability, and a track record of building high‑performing teams in fast‑paced environments. Key Responsibilities Commissary Leadership & Execution Oversee all day-to-day operations of a high-volume production kitchen serving multiple locations Ensure consistency in recipes, portioning, packaging, and distribution standards Design and implement scalable systems to support growth and operational efficiency Quality & Brand Integrity Champion product quality across all units through disciplined execution of standards Partner with culinary and field operations teams to ensure consistency and continuous improvement Establish and maintain rigorous quality control processes from production through delivery Team Development & Culture Recruit, train, and develop a strong leadership bench and hourly workforce Build a culture of accountability, collaboration, and continuous improvement Lead with a people‑first approach focused on engagement, retention, and development Financial & Operational Performance Own full P&L responsibility including food cost, labor management, and overall efficiency Identify and execute opportunities to improve margins through waste reduction and process optimization Forecast production demand and align staffing, purchasing, and inventory accordingly Food Safety & Compliance Ensure strict adherence to all food safety, sanitation, and regulatory standards Maintain audit readiness at all times and lead health and safety initiatives Oversee HACCP programs, documentation, and execution Supply Chain & Logistics Collaborate with procurement and distribution teams on ordering, inventory, and vendor management Oversee production planning, inventory control, and product flow to restaurant locations Ensure accurate, timely fulfillment of all commissary orders Qualifications 5+ years of leadership experience in commissary operations, production kitchens, or multi‑unit restaurant environments Strong background in high-volume, systems-driven food production Demonstrated success managing P&L, labor, and cost controls Deep knowledge of food safety standards, including HACCP and regulatory compliance Proven ability to build, lead, and develop high-performing teams Highly organized with strong operational planning and problem-solving skills Passion for quality, execution, and delivering a consistent guest experience at scale #J-18808-Ljbffr NextGen Hospitality Solutions