A week in the life of an Operations Manager
9.00am: Run meeting with the kitchen team, programme leader and two inductees from our newest retail space who will spend the week in the kitchen to understand our culture and values. Discuss the week’s production, the trainees who will be attending the course and work experience this week and how this will affect the work schedule. Ensure all food hygiene, health and safety and fire safety checks are carried out. Support team in production of new season red cherry and dark chocolate macaroons.
1.00pm: Train apprentice in ordering and stock control. Manage new supplier relationship within food safety procedures for new product developed by team last week. Work with admin assistant to create products for photo shoot for new product. Ensure all macaroons are made to our ‘Perfect macaroon score card’ and all customer orders are dispatched correctly.
9.00am Run a #MaxMacsBake day with kitchen to increase baking production capacity. Trial new processes and procedures to maximise staff efficiency.
1.00pm Continue #MaxMacsBake day and achieve production of 8000 – a 14% increase on the last team PB. Ensure all batch code records are up to date with wastage under 1% or a create a plan with the team to reduce wastage for tomorrow’s batches. Run an in-house audit on the close procedures and implement any improvements to the process.
9.00am Prepare for Safe And Local Supplier Audit by streamlining food hygiene procedures, creating a paperless record keeping system and train team up on it. Meet with property agent to look at potential new site for larger kitchen.
1.00pm Ensure all packaging is ordered for the three wedding favour orders next week and logo printed ribbon has been received from the supplier for the large corporate gift order to be dispatched next month. Meet with kitchen manager to work through their personal development plan and ensure they are happy and enabled to achieve their ambitions to lead a larger team.
9.00am Dispatch this week’s large order of 4000 macaroons in 14 different flavours with the kitchen team. Call weekly wholesale customers for feedback for customer satisfaction survey and process improvements. A customer requests a new flavour. Work with one of the trainees to develop the recipe for the new flavour and create a shelf life testing plan.
1.00pm Work with the trainees and team to run an Macaroon filling Olympics to fill 53% dark chocolate, raspberry and vanilla macaroons. Everyone improves their macaroon filling speed by between 4 and 12%. The whole team has now hit 5 macaroons/minute so you book a team night out.
5.00pm Attend a drinks reception for the opening of a new restaurant to build your network in the catering industry. You pitch the MacsMAD course and our products and book a meeting in next week with a general manager of a branded hotel who has also attended.
9.00am Pull the figures for the week and communicate the team’s performance against KPIs. Create next week’s work schedule with maximising these KPIs in mind.
1.00pm Give feedback individually to the whole team on how they have performed against our culture and values standards. Mentor one of the MacsMAD graduates who is attending work experience. You train him on taking initiative and being proactive in the kitchen whilst filling Pantone match macaroons for a large corporate client.