Summary from listing
The Commissary Manager I manages commissary operations at a low-volume airport location, including purchasing, food production and storage, inventory, food quality, cost control, delivery coordination, and team leadership. The role also trains associates on food and equipment safety, resolves routine issues, and coordinates with vendors and service contractors. It requires post-high-school education, at least one year of relevant food and beverage or merchandise operations experience, computer literacy, and the ability to interact with diverse associates and management.
