This article outlines the information you need when working as an Operations Manager job at your Shared-Use Commercial Kitchen. Want to stay up-to-date with all things operations management? See our resources.
Job Duties: Shared-Use Commercial Kitchen Operations Manager
Contents
In this article, we’ll look at the job information you need to know, including an example of Shared-Use Commercial Kitchen Operations Manager daily duties, a typical work day in the role & team meetings you would attend. We’ll also look at alternative names for this role and the software & templates you would use in this role.
Duties
A Shared-Use Commercial Kitchen Operations Manager oversees the daily operations of a communal kitchen space. They ensure compliance with health and safety regulations, manage scheduling for multiple users, and maintain kitchen equipment. They also handle client relations, providing support and resolving conflicts among users. Inventory management, including ordering supplies and tracking usage, is a key responsibility. Additionally, they coordinate with cleaning staff to ensure the kitchen remains sanitary. Financial duties include budgeting, invoicing, and managing expenses. They may also conduct orientations and training sessions for new users to ensure proper use of the facilities.
Typical Work Day
A Shared-Use Commercial Kitchen Operations Manager starts their day by inspecting the kitchen to ensure cleanliness and equipment functionality. They review the schedule to coordinate kitchen space for various clients, addressing any conflicts. Throughout the day, they oversee inventory, order supplies, and manage deliveries. They also enforce safety and sanitation standards, conduct routine maintenance checks, and handle client inquiries or issues. Regular meetings with staff and clients help maintain smooth operations. The manager often ends the day by reviewing financial reports, updating records, and planning for the next day’s activities.
Regular Meetings
A Shared-Use Commercial Kitchen Operations Manager would run or attend various types of meetings. They would conduct onboarding sessions for new kitchen users to explain policies and procedures. Regular safety and compliance meetings would be held to ensure adherence to health regulations. They would also organize scheduling meetings to allocate kitchen time slots fairly among users. Additionally, they would attend budget and financial planning meetings with upper management. Client feedback sessions would be conducted to address user concerns and improve services. Lastly, they might participate in community outreach meetings to foster local partnerships and collaborations.
Alternative Names
The role of a Shared-Use Commercial Kitchen Operations Manager can be referred to by several alternative names. These include Kitchen Facility Manager, Culinary Incubator Manager, and Commissary Kitchen Supervisor. Other possible titles are Food Business Incubator Coordinator, Shared Kitchen Space Manager, and Commercial Kitchen Director. Additionally, the position might be known as a Culinary Operations Manager, Kitchen Rental Manager, or Food Production Facility Manager. Each of these titles reflects the responsibilities of overseeing the operations, logistics, and management of a shared-use commercial kitchen space.
Software
A Shared-Use Commercial Kitchen Operations Manager would need scheduling software to manage kitchen bookings and time slots efficiently. Inventory management software is essential for tracking supplies and ingredients. Accounting software helps in handling billing, invoicing, and financial reporting. Compliance and safety software ensures adherence to health regulations and safety standards. Customer relationship management (CRM) software aids in maintaining client relationships and communications. Additionally, task management software can streamline daily operations and staff assignments. Finally, marketing software can assist in promoting the kitchen’s services and attracting new clients.
Templates
A Shared-Use Commercial Kitchen Operations Manager would need several types of templates to streamline operations. These include rental agreements to outline terms for kitchen use, scheduling templates to manage time slots for different users, and inventory checklists to track supplies and equipment. They would also need cleaning and maintenance logs to ensure hygiene standards are met, incident report forms for any accidents or issues, and onboarding documents for new kitchen users. Additionally, financial tracking templates for billing and expense management, as well as feedback forms to gather user input, would be essential.
