JOB TITLE PLANT MANAGER
DEPARTMENT OPERATIONS
RESPONSIBLE TO OPERATIONS MANAGER
TRADING DIVISION ARF
REVIEWED BY OPERATIONS MANAGER
JOB PURPOSE To manage all aspect of the Bakery Production facility. Ensuring pre-determined
standards relating to Health & Safety, Food Safety, Quality, GMP, Staff Welfare,
Productivity and Costs/Budget Management are maintained. The role is the focal
point on the business and as such responsible for ensuring a cohesive environment
where all areas of the business work together to ensure factory/site performance
remains in line with business expectations.
JOB DIMENSIONS/DECISION MAKING
AUTHORITY
The job operates within defined procedures, plans, budgets, programmes, etc.
The jobholder is expected to anticipate problems or needs and develop and
deliver clear strategies and plans to resolving them.
- As one of the senior members of the Operations team the role oversees
all aspects of the business which have an impact on the production
facility, with all Manufacturing/Operations activities from goods-in and
stores areas through to packing/dispatch.
KEY RESULTS AREA
- Responsible for all aspects of Health and Safety in the facility;
- Lead the Quality function to reduce FS and Quality complaints through
introduction of a range of Customer focused QA/TQM/Internal audit tools
and techniques
- Ensure no Major external audit compliance issues
- Improvement in Site Not-Right First Time Quality;
- Adherence to Housekeeping standards through 5S process and
Food Safety/Hygiene Team;
- Adherence to Good Manufacturing Practices for the entire
Operations facility;
- Performance Management of all direct reports to meet site business plan;
- Control and effective use of Direct and Indirect labour to meet
production programme requirements and customer expectations;
- Ensure Regular communication to site teams on Production Performance
and KPI through Area Process Leaders;
- Improve communication and performance effectiveness to Safety,
Production, Quality and Maintenance teams on KPI achievements;
- Delivery of production plan budgeted Attainment to Plan;
- Achievement of Site OEE target;
- Manufacturing Costing/Variance to Standard Cost in the production
areas;
- Identification and delivery of Total Lowest Cost improvement projects;
- Manufacturing Costing Variance to Standard Cost;
- Direct Labour Efficiency for site;
- Increase in Unit Per Man Hour;
- Decrease in Cost Per Unit/COGs;
- Reduce Energy and Utilities consumed per saleable tonne;
- Improve Material Losses and giveaway;
- Lead the maintenance function to Reduction in Downtime
through a rage of preventative and predictive maintenance
techniques, CI and Improvement teams;
- Reduction in Operational key losses, including Changeover
times;
- Implementation of Lean Manufacturing Techniques to production
operations;
- Ensure Internal Supplier / Customer relationships and information flows are
improved to deliver commercial expectations through the production
process.
EDUCATION/QUALIFICATIONS Essential
- Min 5 years leading a short shelf life site >100 staff
- Degree level (or equivalent) qualification in an engineering or food
technology/Baking discipline
- IOSH Managing Safely.
- Food Safety Level 3 (intermediate/supervising)
- HACCP Level 2
- Internal auditing
Desirable
- Black or Green Belt in Six Sigma.
KNOWLEDGE/SKILLS/TRAINING/EXPERIENCE
- Proven track record of senior experience gained within a manufacturing operation utilising Continuous Improvement / Lean Manufacturing techniques, ideally with Baking, short-shelf life food preparation or FMCG Production experience;
- Leading from the front, hands on proven capable leader and strong
people manager;
- Excellent Regular attendance in the factory front line and office,
split on average 70/30%
- Communicator at all levels with strong interpersonal skills;
- Numerate with the ability to analyse information to support and present
their decisions;
- Ability to challenge and drive business improvement from the bottom up;
- Experience of Lean Manufacturing Systems and implementation
Continuous Improvement training and experience;
- Leading NPD/EPD and capital projects;
- Ability to problem solve and drive RCA and effective actions
management;
- Customer focused and commercially aware;
- Ability to work under pressure within a high performance, fast moving
environment;
- Self confident and decisive;
- Open to new ideas, technologies and willing to challenge the status quo.
PRACTICAL REQUIREMENTS Travel: Occasional attendance at external courses and other sites as required,
sometimes including overnight stays
Work pattern: General day-shift hours between 08.00 and 18.00 Saturday to
Thursday – attendance at site is required outside these hours depending on
business needs
Location: Sites across KSA (Riyadh Rabigh, Jeddah)
Conditions: The factory can be hot and humid in the summer
Skills: management,factory,food safety management system,manufacturing,maintenance,baking,food safety,bread and buns
