Plant manager : Bread and Buns

Reviewed By Operations Manager

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 And 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 And 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.

• HACCP Level 2

• Internal auditing

Desirable

• Black or Green Belt in Six Sigma.

Knowledge And Skills And Training And 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)