Food Production Manager
Bon Group
Total des années d'expérience :18 years, 8 Mois
Responsible for achieving manufacturing facility operatives. Functionally responsible for production, quality assurance, maintenance, logistics and warehouse departments.
Controlling all costs that directly affect the factory performance
Guiding department managers in the development of labor usage strategies to better utilize the resources, reacting to changes in production demands and deadlines.
Ensuring personnel adherence to company safety standards, and good manufacturing practices.
Guiding management team to ensure factory operates efficiently while meeting or exceeding corporate financial goals.
Reviewing detailed labor standards by cost center to support annual budgeting process.
Actively works with the Human Resources Department in policy development, employee grievances, employee development issues, and employee motivation.
Working with Engineering and Maintenance departments to develop strategies to reduce production equipment downtime due to equipment failures.
Overseeing Cost Accounting on new products costing, developing standards, analysis of variances, and annual budget process.
Collaborating with department managers to identify and then recommends process improvements to reduce labor, ingredient, and packaging materials cost.
Supporting the R&D team in developing new products processes, supporting production runs, costing of labor, and standards for new products.
Overseeing the preparation of operational schedules and manufacturing activities to ensure that production and quality of products meet specifications.
Identifying and implementing continuous improvement initiatives such as labor reduction, waste reduction, and reduction of indirect cost to contribute to factory objectives.
o Reviewing and adjusting The Chocolate Bar central kitchen layout, electrical, plumbing, equipment and utensils selection
o Starting up the facility by preforming the down mentioned duties personally or through subordinate personnel
o Overall responsibility of day to day central kitchen operations including production planning, costing and maintaining quality
o Developing SOP’s related to production processing, food safety, packing and delivery
o Maintaining GMP (good manufacturing practice) and GHP (good hygiene practice)
o Monitoring daily raw material and produced material wastage
o Monitoring man, machine, method and material utilization
o Planning, executing and supervising all production related activities including manpower levels and setting personnel assignments’
o Monitoring OEE (overall equipment efficiency)
o Always aiming for maximum production capacity with minimum wastage
o Reviewing the performance of subordinates in the production team
o Coordinate, set up and implement standard operating procedure of all production operations
o Ability to quickly adjust production levels and efficiency based on unpredictable events that might occur
o Managing inventory by minimizing costs and assuring raw material turnover
o Evaluating equipment
1. Liaising with the Production Manager in planning and establishing production activities, planning, scheduling, raw material requirements, and production forecasts
2. Enforcing the implementation of processes that conforms with the company manufacturing standards
3. Supervising employees during the production stages of the product to ensure Safety, Quality, and Productivity
4. Recommending new policies or procedures as necessary with type of work or product
5. Ensuring plant and equipment maximum utilization, sanitation, and cleanliness
6. Liaising with warehousing, QC, packaging and shipping to ensure proper movement of products
7. Overseeing and or conducting training of new or existing employees
8. Monitoring usage of equipment to ensure efficiency of operations
9. Developing, updating and maintaining procedures and documentation in accordance to the company Quality systems
10. Reporting on all production quantities and wastage with tangible effect on the operations
11. Ensuring right transition of finished goods from Packaging to Delivery area
12. Coordinating with the maintenance department to ensure the fulfillment of all maintenance requirements in order to assure the continuity of the operation
13. Collaborating with the Quality control and Department chefs to maintain the quality of the products
Monitoring interdepartmental relations
Finding quick on the spot solutions to various problems of all 16 outlets
Answering and replying to any customer complaints or comments
Coordinating Orders of both Outlets and distributers
Handling Large amounts of cash money
Handling and preparing orders for customers dine in and take away