[HCM] South Process Center Deputy Manager (Phó Phòng Trung Tâm Chế Biến Thực Phẩm)

1. 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.

2. 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 immediatlely
• 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 responsed by all staff.
• Corporate with related departments to prepare for any tasks relating to inspection of Governments
• 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 proccess

3. Cost and Loss Control

• Strictly follow up materials usage to control cost and GP of the kitchens in overall.
• Cooporate 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.

4. 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.

5. 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.

6. 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

• Cấp bậc: Quản lý • Loại công việc: Toàn thời gian