FOOD PRODUCTION MANAGER

Key responsibilities:

• Production Planning and Scheduling: Develop and implement production schedules to meet customer orders, considering production capacity, raw material availability, and deadlines.
• Staff Management: Supervise and lead production teams, including assigning tasks, coaching employees, and addressing performance issues.
• Quality Control: Implement and monitor quality control procedures to ensure products meet food safety regulations and company standards.
• Inventory Management: Manage raw material inventory levels, minimizing waste and optimizing stock rotation.
• Cost Control: Monitor production costs, identify areas for cost reduction, and manage budgets effectively.
• Equipment Maintenance: Oversee proper maintenance and upkeep of production equipment to ensure operational efficiency.
• Compliance with Regulations: Ensure adherence to all food safety regulations, including HACCP guidelines, and maintain necessary documentation.
• Safety Oversight: Promote a safe working environment by enforcing safety protocols and addressing potential hazards.
• Reporting and Analysis: Generate production reports, analyze data to identify areas for improvement, and present findings to management.

Required Skills and Qualifications:

• Food Safety Knowledge: Deep understanding of food safety regulations, HACCP principles, and sanitation practices.
• Leadership Skills: Ability to motivate and manage a team, fostering collaboration and productivity.
• Production Planning Expertise: Strong analytical skills to develop efficient production schedules and optimize workflows.
• Quality Control Focus: Commitment to maintaining high quality standards throughout the production process.
• Technical Skills: Familiarity with food manufacturing equipment and processes.
• Problem-Solving Abilities: Capability to identify and resolve production issues promptly.

Key responsibilities:

• Production Planning and Scheduling: Develop and implement production schedules to meet customer orders, considering production capacity, raw material availability, and deadlines.
• Staff Management: Supervise and lead production teams, including assigning tasks, coaching employees, and addressing performance issues.
• Quality Control: Implement and monitor quality control procedures to ensure products meet food safety regulations and company standards.
• Inventory Management: Manage raw material inventory levels, minimizing waste and optimizing stock rotation.
• Cost Control: Monitor production costs, identify areas for cost reduction, and manage budgets effectively.
• Equipment Maintenance: Oversee proper maintenance and upkeep of production equipment to ensure operational efficiency.
• Compliance with Regulations: Ensure adherence to all food safety regulations, including HACCP guidelines, and maintain necessary documentation.
• Safety Oversight: Promote a safe working environment by enforcing safety protocols and addressing potential hazards.
• Reporting and Analysis: Generate production reports, analyze data to identify areas for improvement, and present findings to management.

Required Skills and Qualifications:

• Food Safety Knowledge: Deep understanding of food safety regulations, HACCP principles, and sanitation practices.
• Leadership Skills: Ability to motivate and manage a team, fostering collaboration and productivity.
• Production Planning Expertise: Strong analytical skills to develop efficient production schedules and optimize workflows.
• Quality Control Focus: Commitment to maintaining high quality standards throughout the production process.
• Technical Skills: Familiarity with food manufacturing equipment and processes.
• Problem-Solving Abilities: Capability to identify and resolve production issues promptly.