Job Summary: Plan, direct, and optimize the overall operations of branches and the Production Center, ensuring execution, quality, and profitability. Key Highlights: 1. Manage the daily operations of multiple branches and the production center. 2. Implement corrective actions and ensure compliance with regulations. 3. Operational leadership, decision-making, and results orientation. JOB DESCRIPTION **Job Objective** ----------------------- Plan, direct, and optimize the overall operations of branches and the Production Center (CPAD), ensuring proper execution of operational processes, compliance with quality, service, productivity, food safety, and profitability standards, and guaranteeing operational continuity and sustainable business growth. **Main Responsibilities** --------------------------------- * Manage the daily operations of all branches and the CPAD. * Ensure compliance with processes, manuals, internal policies, and corporate guidelines. * Monitor key performance indicators (sales, shrinkage, productivity, service times). * Coordinate weekly and monthly operational planning (production, procurement, distribution, and staffing). * Ensure standardization of recipes, methods, and processes across all units. * Supervise inventory, shrinkage, expiration dates, and operational controls. * Implement corrective actions in response to operational deviations. * Ensure compliance with hygiene and food safety regulations. * Coordinate with Procurement and Supply Chain for timely supply. * Collaborate with Human Capital on staff performance, discipline, and development. * Support the opening of new branches and strategic projects. * Prepare executive reports for General Management. **Strategic Responsibilities** ---------------------------------- * Optimization of operational costs. * Continuous process improvement. * Implementation of operational standards. * Participation in new product and campaign development. * Coordination of internal audits. * Supervision of preventive and corrective maintenance. REQUIREMENTS ### **Education** Bachelor’s degree in Business Administration, Industrial Engineering, Gastronomy, Food Science, Operations, or related field. Specialization in operations management or quality is desirable. ### **Experience** * 3–5 years in similar positions. * Proven experience managing multiple units. * Experience in cafeterias, food service, or retail is desirable. * Experience managing production centers and internal logistics. ### **Technical Knowledge** * Operational KPIs. * Inventory and shrinkage control. * Production and distribution processes. * Hygiene and food safety regulations. * Intermediate–advanced Excel. * Operational data analysis. * Cost and productivity control. ### **Key Competencies** * Operational leadership. * Decision-making. * Organization and strategic planning. * Problem-solving. * Conflict management. * Results orientation. * Effective communication. **Performance Indicators (KPIs)** ----------------------------------- * Compliance with operational standards. * Shrinkage and waste levels. * Achievement of sales targets. * Productivity per branch and CPAD. * Reduction of operational incidents. * Adherence to production and distribution timelines. * Internal audit results. * Turnover and performance of operational staff. **Job Conditions** -------------------------- * Flexible working hours. * Fieldwork with frequent visits to branches. * Exposure to production areas. * High level of responsibility and pressure to deliver results.