Training Manager

The Training Manager – Commissary Operations is responsible for developing, implementing, and managing comprehensive technical and operational training programs to ensure workforce competency, production efficiency, food safety, quality assurance, and compliance with industry standards. The role focuses on strengthening the technical capabilities of commissary personnel across food preparation, manufacturing, packaging, warehousing, sanitation, and distribution operations.

The position also plays a critical role in supporting the organization's ISO certification, maintenance, and continuous improvement initiatives, particularly ISO 22000 (Food Safety Management System) and ISO 9001 (Quality Management System). The Training Manager ensures that employees are properly trained, assessed, and equipped to comply with documented operational procedures, regulatory requirements, and international food safety and quality standards.

Key Responsibilities

1. Training Strategy and Program Development

• Develop and execute an annual training strategy aligned with commissary operational objectives, quality standards, and organizational requirements.
• Conduct Training Needs Analysis (TNA) across production, quality assurance, warehouse, logistics, and other commissary functions.
• Design and implement technical training programs focusing on food manufacturing processes, operational efficiency, workplace safety, and quality management.
• Develop competency frameworks, training matrices, certification programs, and structured learning pathways for commissary personnel.
• Establish training programs for new hires, production operators, technical specialists, supervisors, and managerial employees.

2. ISO Certification and Regulatory Compliance

• Lead and coordinate employee training initiatives supporting the implementation, maintenance, and continuous improvement of ISO 22000 and ISO 9001 management systems.
• Develop and facilitate ISO awareness, food safety, quality management, and compliance training programs.
• Collaborate with Quality Assurance, Food Safety, and Operations teams to ensure alignment with certification requirements and applicable regulatory standards.
• Maintain comprehensive training documentation, competency assessment records, and training effectiveness reports for internal and external audits.
• Participate in ISO certification, surveillance, and recertification audits by ensuring employee competency and readiness.
• Address training-related audit findings, nonconformities, and corrective action requirements.
• Support continuous improvement initiatives to sustain ISO compliance throughout commissary operations.

3. Technical and Operational Training

• Develop and facilitate operational training covering food preparation, batch production, processing, packaging, product handling, storage, and distribution.
• Ensure personnel are trained in Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Hazard Analysis and Critical Control Points (HACCP), sanitation, and food safety management.
• Establish standardized training modules based on approved Standard Operating Procedures (SOPs), Work Instructions, and operational guidelines.
• Coordinate with Production, R&D, Quality Assurance, and Engineering teams to ensure technical training reflects approved processes and equipment requirements.
• Implement practical skills assessments and qualification programs for production personnel.
• Identify operational competency gaps affecting productivity, product quality, waste management, and manufacturing performance.

4. Training Implementation and Performance Evaluation

• Oversee the delivery of classroom, hands-on, on-the-job, and blended learning programs.
• Evaluate training effectiveness through assessments, operational performance indicators, observation, and employee competency validation.
• Establish measurable training KPIs, including completion rates, competency achievement, audit compliance, and performance improvement.
• Monitor training budgets, schedules, resources, and utilization.
• Implement refresher training and requalification programs based on audit results, process changes, performance gaps, and operational requirements.

5. Leadership and Continuous Improvement

• Develop the technical training and coaching capabilities of commissary supervisors and department heads.
• Promote a culture of food safety, quality awareness, accountability, and continuous learning.
• Partner with operations leadership to identify training solutions for production inefficiencies, process deviations, and quality-related concerns.
• Lead initiatives supporting process standardization, operational excellence, and workforce productivity.
• Prepare regular training reports and recommendations for management review.

Job Qualifications

Education

• Bachelor's degree in Food Technology, Food Science, Industrial Engineering, Human Resources, Business Administration, or a related field.
• Postgraduate studies or professional certifications in Training and Development, Food Safety Management, or Quality Management are an advantage.

Work Experience

• At least 5–7 years of relevant experience in training and development, preferably within food manufacturing, commissary operations, central kitchens, or FMCG manufacturing.
• Minimum of 3 years in a supervisory or managerial capacity handling technical or operational training programs.
• Demonstrated experience developing competency-based training programs for production and operational employees.
• Proven involvement in ISO certification implementation, maintenance, surveillance audits, or recertification activities.
• Experience working closely with Food Safety, Quality Assurance, Production, and Manufacturing teams.

Technical Competencies

• Strong working knowledge of ISO 22000, ISO 9001, GMP, HACCP, and food safety management systems.
• Knowledge of training needs analysis, instructional design, competency assessment, and training effectiveness evaluation.
• Familiarity with food manufacturing processes, operational workflows, sanitation standards, and quality control procedures.
• Ability to develop ISO-compliant training matrices, competency records, SOP-based training materials, and audit documentation.
• Knowledge of Philippine food safety regulations, FDA requirements, and applicable occupational safety standards.
• Proficiency in Learning Management Systems (LMS), Microsoft Office, and training analytics.

Preferred Certifications

• ISO 22000 Food Safety Management System Internal Auditor or Lead Auditor Certification.
• ISO 9001 Quality Management System Internal Auditor or Lead Auditor Certification.
• HACCP Certification.
• Food Safety Training Certification.
• Training of Trainers (TOT) Certification.

Pay: Php50,000.00 - Php80,000.00 per month

Benefits:

• Company events
• Discounted lunch
• Employee discount
• Free parking
• Health insurance
• Life insurance
• On-site parking
• Opportunities for promotion
• Paid training
• Promotion to permanent employee
• Staff meals provided

Work Location: In person

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