CEDIS Manager

Description

Position Summary: We are seeking a CEDIS Manager for a food production facility to lead operational efficiency, coordinate teams, and ensure compliance with quality and food safety standards. Key Highlights: 1. Leadership in operational efficiency and cost reduction 2. Comprehensive management of personnel and production processes 3. Ensuring food quality and safety standards Restaurant founded in 2011 is seeking a leader for its food production CEDIS. We require: Food Production CEDIS Manager The objective of the CEDIS Operations Manager is to make strategic decisions that drive efficiency in the area; they must establish policies and procedures that reduce operational and administrative costs to facilitate achievement of the company’s financial goals and enhance its market presence and preference. **FUNCTIONS AND RESPONSIBILITIES** · Coordinate and optimize time across each department. · Coordinate and implement the weekly work plan with the Supervisor. · Prepare and send the weekly staff schedule. · Provide feedback and follow-up with customers\-suppliers. · Verify payroll and percentages with the Payroll Department. · Carry out the general cleaning roster. · Report staff incidents (absences, tardiness, leave requests, etc.). · Open and close the CEDIS (in accordance with company guidelines). · Conduct inventory preparations. · Prepare requisitions. · Verify staff appearance and grooming. · Apply the MHA regulations. · Hire, train, and retain personnel. · Monitor daily staff performance. · Assign job-specific tasks to each employee and supervise their completion. · Plan sales percentage targets. · Ensure operations are carried out on time and as scheduled, with assigned production quantities. · Guarantee adherence to processes as outlined in manuals. · Manage personnel and ensure alignment. · Evaluate staff periodically. · Train personnel. · Generally execute the reporting and cleaning checklist with evidence, and send it to the corresponding WhatsApp group. · Conduct daily briefings. · Possess knowledge and apply food safety requirements (the “H” distinction). · Manage, organize, monitor condition, and track product inflows and outflows. · Knowledge of the Restaurant Web System. · Manage equipment control and maintenance (refrigerators, freezers, fryers, etc.). · Verify the service life of each utensil (pots, spoons, blenders, mixers, etc.). · Inspect all branch equipment (ensuring optimal functionality). · Responsibility for physical maintenance of all equipment (refrigeration, freezing, manufacturing, mixers, and utensils). · Conduct detailed follow-up on complaints and feedback from internal customers (branches), implementing appropriate and optimal solutions. · Responsible for inventories (shrinkage, shortages, etc.). Employment type: Full-time Salary: $15,000\.00 \- $20,000\.00 per month Work location: On-site employment