GM Manager

Purpose of the Position:
The General Manager is responsible for the management and performance of the Warehouse Operations, Inventory, Transport Operations, and Customer Service in their region. The General Manager is responsible for ensuring driver health and safety and creating a conscious food culture. Building and monitoring operational capacity and processes to ensure the sustainability of the Distribution Centresâ?? operations at the right cost and to the right quality standards.
Key Functional Responsibilities:
The key functional responsibilities of the General Manager include, but are not limited to, the following:
Warehouse, Inventory & Transport Management:

• Ensure all quality audits are passed.
• Ensure all operations comply with Company policy and procedure.
• Improves operational KPIâ??s year on year.
• The General Manager ensures that DC facilities and equipment are maintained and in good working order. The General Manager is responsible for overseeing Inventory Management.
• The General Manager is responsible for reviewing Replenishment put-away and Inventory control operations.

 Customer Service:

• The General Manager is responsible for achieving customer contracted service levels.
• The General Manager ensures that no restaurant falls below the minimum service level over 12 months. The General Manager ensures that customer complaints are resolved quickly.
• The General Manager is responsible for building and maintaining sound relationships with the market.

 Continuous Improvement:
The General Manager is responsible for developing human capital, processes, and procedures, and ensuring they are continuously actively pursued in the areas of process, quality, service level, and cost improvements.
Reporting:
The General Manager presents and explains the performance of the DC.
Costs and Budgeting:

• Achieve the budgeted cost per case per DC.
• The General Manager delivers budgets per DC that meet the specified mandate.

Master delivery schedule:
Ensures DC master schedules are optimal, accommodate growth, and meet the customerâ??s needs.
Risk:

• Ensure DC contingency plans are always up to date.
• Address and mitigate operational risks promptly.
• Mitigate financial loss.
• Ensure that all KPIâ??s are met, and risk is mitigated.
• To be an active role player and promote a food safety culture. To carry a sound knowledge of the FSSC 22000 standards.
• Lead the food safety Team and update them on all relevant changes and or improvements.
• Be accountable for all internal and external audits and ensure smooth running of the audit procedure.
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