FOOD PRODUCTION MANAGER

The Food Production Manager is responsible for overseeing all aspects of the food production process, ensuring products are manufactured efficiently, safely, and in accordance with quality standards. This includes managing production teams, maintaining equipment, monitoring production schedules, and ensuring compliance with food safety and health regulations. The role requires a combination of leadership, technical knowledge, and operational management skills.

Key Responsibilities:

• Production Management:
  Supervise and coordinate all food production activities to ensure high-quality standards and timely delivery of products.
  Develop and implement production schedules to meet customer demand and optimize resources.
  Oversee the planning and execution of production workflows, ensuring efficiency and minimizing downtime.
  Identify opportunities for process improvements to increase production efficiency and reduce costs.
• Quality Control & Compliance:
  Ensure all food products are produced according to established safety, quality, and regulatory standards (HACCP, GMP, etc.).
  Regularly monitor the production process for adherence to quality specifications and implement corrective actions when necessary.
  Conduct audits and inspections to ensure compliance with food safety laws, health regulations, and company policies.
• Team Leadership & Development:
  Manage, train, and motivate production staff to achieve operational goals and maintain high productivity.
  Develop and implement staff training programs to improve technical skills, safety practices, and product knowledge.
  Conduct performance reviews, provide feedback, and identify opportunities for employee development.
• Inventory & Resource Management:
  Oversee inventory management, including raw materials, ingredients, and packaging materials.
  Ensure proper storage conditions and stock rotation to prevent waste or spoilage.
  Coordinate with suppliers and procurement teams to ensure a consistent supply of quality ingredients.
• Maintenance & Equipment Management:
  Ensure proper maintenance and troubleshooting of all production equipment and machinery.
  Coordinate with maintenance teams to perform regular inspections and repairs to minimize production downtime.
• Reporting & Data Analysis:
  Monitor and report on production performance, including output, waste, and efficiency metrics.
  Analyze production data to identify trends, issues, and opportunities for improvement.
  Prepare and submit regular performance reports to senior management.

Requirements:

Educational Qualifications:

• Bachelor’s degree in Food Science, Food Technology, Industrial Engineering, or related field.
• Master’s degree in Food Production Management or Business Administration (preferred but not required).

Experience:

• 5+ years of experience in food production or manufacturing, with at least 2 years in a managerial role .
• Proven experience managing teams in a high-volume production environment.
• Experience in food safety regulations (HACCP, GMP..) and quality control systems.

Skills & Competencies:

• Leadership: Strong ability to lead, motivate, and develop a team.
• Problem-solving: Ability to identify problems, think critically, and implement solutions in a timely manner.
• Communication: Excellent verbal and written communication skills for reporting, team meetings, and vendor interactions.
• Organization: Strong organizational skills with the ability to prioritize tasks and manage multiple projects simultaneously.
• Analytical Skills: Ability to analyze production data, identify trends, and drive process improvements.
• Technical Knowledge: Proficiency in production planning software, ERP systems, and food production machinery.
• Food Safety Expertise: In-depth understanding of food safety protocols and quality control measures.

Preferred Skills:

• Certifications in HACCP or similar food safety standards.
• Lean Manufacturing or Six Sigma certification for process improvement.
• Knowledge of sustainable food production and waste reduction practices.

Physical Requirements:

• Ability to stand for long periods, lift heavy objects, and work in a fast-paced production environment.
• Must be comfortable working in varying temperatures, depending on the nature of the production area.

Work Environment:

• The role requires working in a food production facility, with exposure to machinery, raw materials, and potentially hazardous chemicals (all safety protocols are in place).
• May involve shift work or extended hours depending on production needs.