Food production manager

Production Management and Operations:

• Planning and Scheduling:Develop and implement production schedules to meet demand and customer specifications, ensuring timely production.
• Process Optimization:Identify and implement improvements in production processes, equipment, and techniques to enhance efficiency and reduce costs.
• Capacity Planning:Develop and manage capacity plans to ensure sufficient resources (labour, equipment, materials) are available to meet production targets.
• Inventory Control:Oversee inventory management, ensuring adequate supplies of raw materials and finished goods are available while minimizing waste and storage costs.
• Budgeting and Cost Control:Manage the production budget, track expenses, and identify areas for cost reduction.
• Quality Assurance:Implement and maintain quality control procedures to ensure that products meet required standards.
• Regulatory Compliance:Ensure that all production activities comply with relevant food safety, health, and environmental regulations.
• Safety:Implement and maintain safety protocols to ensure a safe working environment for employees and to prevent foodborne illness.

II. Staff Management and Development:

• Team Leadership:Hire, train, and supervise production staff, providing guidance and support to ensure they perform their tasks effectively.
• Performance Management:Monitor employee performance, conduct performance evaluations, and provide feedback to improve productivity and skills.
• Employee Development:Develop and implement training programs to enhance the skills and knowledge of production staff.
• Conflict Resolution:Address and resolve any issues or conflicts that may arise within the production team.