I. Roles and responsibilities:
1. Operations duties
a) Merchandise management
– Production management :
• Planning and coordinating production plan between Ghost kitchen and Central kitchen to adapt the demand of all Stores.
• Quick action for back up plan to assure products are fully provided to all Stores in any situation.
• Assure for smoothly operation of Processing Center
– Inventory management:
• Review on month-end stock level to assure all criteria is under control as target
• Be responsible for inventories management.Verify closing balance of inventory, conduct inspection if abnormal data or high loss occur, improvement action should be applied immedietly to control the issues.
• Work with Merchandising Dept. for any changes/improvement in material assortment, quality and quantity of products.
b) Non-merchandise management
• Ensure FSH,5S, FF standard are implemented and complied by all staff at both CK&GK (Kitchens). Perform monitoring activity to timely detect any deviations from standard and taking corrective action immediatly
• Key contact point to receive and resolve the matter relating to tool & equipment of the kitchens.
• Corporate with Facility HQ to plan for maintenance activity to assure equipment and machine of the kitchen, are always ready for mass production.
• Corporate with related departments to build up guideline/instruction booklet of equipment and machine for staff to reference at the kitchen. Assure all activity relating to labor safety are implemented and responed by all staff.
• Corporate with related departments to prepare for any tasks relating to inspection of Goverments
• Manage all of administration work of the kitchens, assure all process are applied in accordance with company’s regulations.
c) Delivery management
• Optimize delivery cost by carefully consider distribution activity from kitchen to each Store
• Ensure the products are discharged and arrived on time as determined by each Store.
• Assure the quality of the products delivered to the stores is in accordance with Aeon’s regulations on food safety and hygiene
• Set up control to prevent risk of loss during delivery process.
2. Manpower management
– Verify and approve manpower planning proposed by DL, responsible for productivity and efficiency of the whole team.
– Coordinate and supervise necessary training class for operation staff to assure they are skillful and well understand about rule, procedure and standard of production process and company’s regulations.
– Coordinate and re-allocate manpower of production team to maximize efficiency and productivity of the whole Processing center.
– Review Monthly Division’s duty roster and manpower schedule proposed by Division Leaders to assure manpower are suitable arrangement at each site.
– Ensure sufficient manpower during business in ad-hoc situations.
– Monitor DLs, Group Leader(s), General Staff and Promoter’s attendance and attire.
– Take part in recruitment & selection activities for Division’s staffing.
– Motivate, training and develop staff in order to encourage their professional development.
– Identify potential staff for succession planning purposes.
– Build and promote team work spirit.
3. Rules and Regulations
– Follow all working procedures, the company’s policies, rules and regulations.
– Check, monitor, remind and guide Division Leader(s), Group Leader(s), General Staff and Promoter(s) to follow the rules and regulations.
4. Other duties
– In charge of sale,GP and operation reports and prepare budget of the whole kitchens. Assure the data is correct and reliable.
– Be on duty and act as Project leader’s roles when Project leader’s not present at work (i.e. is on leave or on business trip).
– Other tasks or responsibilities as assigned by Project leader
– Share information of any arising issues, corporate with related departments to resolve it.
– Build and maintain management system for Processing center
– Making Efficiency report as timeline
II. Qualification and Job Requirements:
– University/College degree
– At least 03 years of experience in food production or in operations involving baking and 02 years of experience in managing a team of at least 10 staff members.
– Strong analytical skill, good at data/figures
– Fluency in Vietnamese and English languages (both written and oral)
– Teamwork skill: Actively promote team work
– Leadership: Acting leadership by example
– Good presentation, problem solving and sales skills
– Computer skill (Word, Excel, Powerpoint)
– Ability to cope with stressful situation at work
– Self-disciplined with ability to work independently
