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[HCM] Trưởng phòng Trung tâm Chế biến Thực phẩm

AEON Việt Nam · Hồ Chí Minh
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Type
Full-time
Work mode
On-site
Level
Manager
Industry
Other
Salary
Thương lượng
Location
Số 30, Đường Tân Thắng, Phường Tân Sơn Nhì, TP Hồ Chí Minh, Hồ Chí Minh

Overview

  • Responsible of division’s operating, costs and PA control.
  • Responsible for quality and FSH control.
  • Responsible for productivity and efficiency of the Division
  • Prepare periodical report
  • Identify and carry out for improvement action of problems, measures to prevent recurrence.
  • Manage operations with minimal problems and efficient personnel management.
  • 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 process.
  • 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.

Requirements

  • University/College degree
  • 5 yrs experience in monitoring
  • Sharp in F&B
  • 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
  • Self-disciplined with ability to work independently

Benefits

BonusHealthcareTrainingMeal allowanceStock options / ESOP

Summary of facts from the official posting. View original ↗

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