The Operations Manager – Central Production Unit (CPU) is responsible for overseeing the overall operations of large-scale food production and catering services to ensure efficient workflow, consistent food quality, operational excellence, and timely production and distribution. This role manages daily production activities, manpower planning, inventory control, cost management, and quality assurance while ensuring compliance with Halal, GMP, HACCP, and food safety standards. The objective of this role is to optimize operational efficiency, maintain high production and service standards, and support business growth through effective leadership and continuous improvement initiatives.
Catering Operations Management
- Plan and supervise daily Central Production Unit (CPU) operations to ensure efficient food production and timely delivery.
- Coordinate production planning, meal preparation, packing, and dispatch to maintain consistent food quality standards.
- Ensure meals meet required specifications, including nutritional balance and cultural preferences.
- Implement best practices in production operations, including workflow optimization, inventory control, and cost efficiency.
- Ensure all CPU sections operate efficiently, including vegetable preparation, butchery, cooking, packing, and dispatch.
Team Leadership
- Lead and manage CPU operations team including supervisors, chefs, kitchen staff, packers, and support staff.
- Train, supervise, and develop staff in food safety, hygiene standards, and operational procedures.
- Monitor staff performance, attendance, discipline, and productivity to ensure operational efficiency.
Budget & Inventory Management
- Monitor inventory levels of raw materials, food supplies, and packaging materials to ensure optimal stock levels.
- Coordinate procurement planning and ensure timely replenishment of supplies.
- Control operational costs, reduce wastage, and implement cost-saving initiatives without compromising quality.
- Prepare and monitor operational reports including production output, wastage, and inventory performance.
Quality Control & Regulatory Compliance
- Ensure strict compliance with Halal requirements, HACCP, GMP, and relevant food safety regulations.
- Maintain high standards of hygiene, food safety, quality control, portioning, and presentation.
- Conduct regular inspections to ensure compliance with company SOPs and operational standards.
- Maintain proper documentation related to food safety, audits, and operational compliance.
- Ensure all equipment and machinery are properly maintained and operating safely.
Additional Responsibilities
- Work closely with management and cross-functional teams to improve operational efficiency and service quality.
- Monitor operational performance and implement corrective and preventive actions when required.
- Ensure key operational KPIs are achieved including productivity, wastage control, cost efficiency, and delivery performance.
- Perform any other duties assigned by management from time to time.
