Production Manager

Description:

We are looking for a Production Manager within the FMCG industry for a company based in the City Deep area in Johannesburg South, to manage, supervise and control the production process to meet and exceed production targets. Requirements:

• Certificate or Diploma in production management
• Minimum of 10 years in a similar position in a meat (Beef) industry with high volume, short shelf life chilled product
• Previous experience as a butcher
• Must have management experience
• Good knife skills
• Experience in training employees in Knife skills
• Must be hands-on on the production floor
• Must know the value of the cuts.
• Meat pricing and costing experience.
• Very good yield knowledge.
• Must have boning hall extension and lay-out experience.
• Strong operational experience is important
• Must have experience in line layout (what will work and what won't)
• Must have experience in a change-over from FQ to HQ’s
• Must have experience in cross training (multiskilled staff)

Skills:

• Good written and verbal communication skills;
• Planning and organisation skills to be able run and monitor the production process;
• Ability to act decisively and solve staff or equipment-related problems;
• Capacity to grasp concepts easily;
• Attention to detail to ensure high levels of quality;
• Ability to communicate clearly and persuasively with your team, and managers;
• Ability to work under pressure and motivate others to meet tight deadlines;
• Ability to work in a logical, systematic manner.

Responsibilities:

• Hands on production role with excellent knowledge of all aspects of meat primals.
• Day to day supervision of production process, ensuring all KPI’s are followed and the highest standards in food manufacturing and safety are observed.
• Co-ordinate and operate the production line in terms of people, product, and equipment and maintain all associated paperwork.
• Report all aspects of production to the Factory Manager on a daily basis.
• Ensure that factory raw material inventory for the carcass chiller is maintained correctly.
• Responsible for maintaining all yields and improving them where possible.
• Key involvement in record keeping for production and completion of associated paperwork to ensure that both internal and external quality systems are adhered to.
• Plan and maintain running costs within budget.
• Plan, rosters and ensure the relevant people are scheduled to work on a daily basis, taking into account legislative requirements.
• Maintain constant adherence to all company, customer and legal requirements regarding food safety and quality assurance.
• Participate in meetings regarding product quality, processes and planning the deboning facility for the following week.
• Ensure that the highest levels of Service, Quality and Workmanship are maintained at all times.
• Drive adherence to all HACCP systems and ensure that good manufacturing practices are always applied.
• Instill a culture of excellent adherence to Health & Safety by all employees through the maintenance of a safe working environment.
• Ensure department is audit ready at all times.
• Monitoring of productivity and performance of the department.
• Monitor and review the performance of staff and organize necessary interventions for improvement.
• Conducting of the annual appraisal and review process for the Junior Production Manager and Team Leader.
• Identifying training needs and performing scheduled training on SOP’s.
• Ensure that the agreed hourly rate per carcass is adhered to, and that the line is running effectively.
• Scheduling of holidays and overtime.
• Understand Company Quality Policy statement and implement its requirements
• Ensure that all customer expectations in respect of quality are met and exceeded where possible
• Monitor packaging waste in the department to ensure minimal waste.

Please note only shortlisted candidates will be contacted. If you have not heard from us in 2 weeks, please consider your application unsuccessful.

Requirements:

• Certificate or Diploma in production management
• Minimum of 10 years in a similar position in a meat (Beef) industry with high volume, short shelf life chilled product
• Previous experience as a butcher
• Must have management experience
• Good knife skills
• Experience in training employees in Knife skills
• Must be hands-on on the production floor
• Must know the value of the cuts.
• Meat pricing and costing experience.
• Very good yield knowledge.
• Must have boning hall extension and lay-out experience.
• Strong operational experience is important
• Must have experience in line layout (what will work and what won't)
• Must have experience in a change-over from FQ to HQ’s
• Must have experience in cross training (multiskilled staff)

• Good written and verbal communication skills;
• Planning and organisation skills to be able run and monitor the production process;
• Ability to act decisively and solve staff or equipment-related problems;
• Capacity to grasp concepts easily;
• Attention to detail to ensure high levels of quality;
• Ability to communicate clearly and persuasively with your team, and managers;
• Ability to work under pressure and motivate others to meet tight deadlines;
• Ability to work in a logical, systematic manner.

• Hands on production role with excellent knowledge of all aspects of meat primals.
• Day to day supervision of production process, ensuring all KPI’s are followed and the highest standards in food manufacturing and safety are observed.
• Co-ordinate and operate the production line in terms of people, product, and equipment and maintain all associated paperwork.
• Report all aspects of production to the Factory Manager on a daily basis.
• Ensure that factory raw material inventory for the carcass chiller is maintained correctly.
• Responsible for maintaining all yields and improving them where possible.
• Key involvement in record keeping for production and completion of associated paperwork to ensure that both internal and external quality systems are adhered to.
• Plan and maintain running costs within budget.
• Plan, rosters and ensure the relevant people are scheduled to work on a daily basis, taking into account legislative requirements.
• Maintain constant adherence to all company, customer and legal requirements regarding food safety and quality assurance.
• Participate in meetings regarding product quality, processes and planning the deboning facility for the following week.
• Ensure that the highest levels of Service, Quality and Workmanship are maintained at all times.
• Drive adherence to all HACCP systems and ensure that good manufacturing practices are always applied.
• Instill a culture of excellent adherence to Health & Safety by all employees through the maintenance of a safe working environment.
• Ensure department is audit ready at all times.
• Monitoring of productivity and performance of the department.
• Monitor and review the performance of staff and organize necessary interventions for improvement.
• Conducting of the annual appraisal and review process for the Junior Production Manager and Team Leader.
• Identifying training needs and performing scheduled training on SOP’s.
• Ensure that the agreed hourly rate per carcass is adhered to, and that the line is running effectively.
• Scheduling of holidays and overtime.
• Understand Company Quality Policy statement and implement its requirements
• Ensure that all customer expectations in respect of quality are met and exceeded where possible
• Monitor packaging waste in the department to ensure minimal waste.