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Mô Tả Công Việc
- Monitoring duties
• Checking operation of production activity.
• Supervising, evaluating GK and CK daily tasks
• Verify and approve Purchase order of materials to assure it is in accordance with daily production plan and acceptable
-Checking daily products, testing, and adjusting, make sure CK delivering all good quality products to all customers and business unit
- Checking delivery activities ensure delivering is on time
- Check Monthly Division’s duty roster and manpower schedule.
- Ensure sufficient manpower during business in ad-hoc situations. - 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 proces - Cost and Loss Control
- Strictly follow up materials usage to control cost and GP of the kitchens in overal.
- Coorporate with related departments (MD, IC...) to define root cause and come up with improvement action if abnormal loss happen.
- Take leading role in seeking and working towards solutions to mitigate merchandise loss at all kitchens
- Study on practical situation and propose for innovation to improve cost. - 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. - 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. - 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 report to south PC manager and GM
Yêu Cầu Công Việc
- University/College degree
- At least 03 years' experience in food production or in operations involving baking and 02 years' experience in managing a team of at least 10 staff members.
Preferred skills:
- 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
Benefits:
- 13-month salary
- Performance bonus
- Meal allowance
- Phone allowance
- Transportation allowance
- Staff purchase
- Premium Healthcare
- Full salary social insurance
- 13 days annual leaves
- Many opportunities for development (transfer, promotion)
- Training and learning development
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