Job Purpose

The Production Manager will be responsible for overseeing the management of all bakery, and plant operations, which includes a mill, to produce bakery items in the most cost-effective manner within quality standards. They will ensure that policies and procedures are followed and continuously develop processes that will maximize stewardship, safety, quality and productivity with an emphasis on cost and resource optimisation.

Key Responsibilities

• Guide the implementation of strategic initiatives and provide technical expertise and focus to the team.
• Ensure products are produced, validated, controlled, tested, released and stored according to quality management standards.
• Cost and budget responsibility for all plant processes. Ensure that the plant is adequately resourced, while at the same time optimising resources to ensure cost-competitiveness.
• Set, define and benchmark Key Performance Indicators for the factory with regard to quality, supply and cost. Set targets, continuously review performance progress and follow up on performance achievement.
• Promote and enforce continuous improvement in all operational areas to improve quality, supply and cost.
• Collaborate with the Maintenance Manager to ensure all premises and equipment are well maintained and that all qualifications, validations and calibrations are performed and recorded.
• Monitor operations and trigger corrective and preventative actions within timelines.
• Adequately train and develop employees of the concerned departments by identifying skills gaps and matching them to business needs.
• Take responsibility for compliance
• Increase production, assets capacity and flexibility while eliminating unnecessary costs and maintaining current quality standards.
• Collaborate with the MD to plan investments into equipment on a mid-to-long-term level and execute the plan by bringing sound business cases forward to executive management for decisions for each investment.
• Define and implement health and safety principles in adherence to the company policies and procedures, WIBA, OSHA and other relevant laws.
• Supervise and coach direct reports in the performance of their duties; provide direct feedback to employees

Job Qualifications

Academic and Professional Qualifications and experience required

• Bachelor’s degree in Food Science and Technology, Culinary Arts, Engineering, or equivalent; relevant postgraduate qualifications will be an added advantage
• At least ten (10) years experience FMCG manufacturing experience (food manufacturing preferable)
• Solid expertise in operations management and process engineering
• Must be experienced in managing a semi-automated or fully automated bakery plant.

Key Skills and Competences

• Good leadership skills with hands-on capability
• Planning, coordination, work monitoring and problem-resolution skills
• Results-oriented with excellent interpersonal, communication and social skills
• A forward planner with a clear focus, ardent team player and able to work with remote supervision in a diverse environment
• Good decision-making skills with a sense of diplomacy, attention to detail and good analytical ability
• Have good problem-analysis and reporting skills
• High moral standing with impeccable integrity