Key Responsibilities: Operational Performance – Ensure target performance on production lines. – Effective scheduling of production lines to ensure demand is met OTIF (Service Level of 95%). – Maintaining and analysing of production reports. Stock Control – Monthly reporting on variances. – Ensure Inventory Accuracy. – Minimise stock excess cover and shortages. Cost Management – Management of variances/waste on production lines. – Cost effective personnel scheduling. – Ensure financial controls are in place to match actual spend vs budget. Quality & EHS – Ensure department comply fully with governance/audit/risk standards. – Maintain Audit certifications. – Ensures that production remain in compliance with all OHSA regulations. – Maintain accurate traceability throughout the production process. – Ensure compliance to all food safety regulations. Personnel Management – Motivate, develop and coach employees. – General HR function to employees (approval of leave). – Effective handling of discipline/performance of reporting personnel. – Recruitment of staff. – Manage Job Descriptions and KPIs of reporting staff. Functional Competence-skills and knowledge required for job: – Knowledge of food safety standards (e.g., FSSC 22000, HACCP). – ERP system experience (Syspro preferred). – Exposure to both production and raw material/inventory control processes. – Has assisted with production planning, shift handovers, and problem resolution. Behavioural competencies: – Takes full ownership of outcomeswhether its production targets, safety, or team performanceand follows through consistently. – Maintains a sharp focus on quality, hygiene, and compliance, ensuring nothing falls through the cracks, especially in high-risk food environments. – Remains calm and solutions-focused during breakdowns, delays, or audit stress, and motivates the team to stay on course. – Builds trust, communicates clearly, delegates effectively, and manages performance with fairness and firmness. – Responds quickly to production issues with a structured, practical approach, always looking for long-term solutionsnot just quick fixes. – Adjusts well to shifting production demands, changing priorities, and unexpected disruptions (e.g., stock issues, last-minute orders). – Works cross-functionally with planning, quality, maintenance, and logistics to keep operations running smoothly. – Sound all round knowledge of modern manufacturing principles. – Ability to build high performance teams. – Self-motivated and able to work without supervision. – High levels of personal discipline. – Good attention to detail. – Computer literate. Education: – Grade 12 – Minimum: NQF Level 4 or National Certificate in Food Production / Operations / Industrial Engineering. – Preferred: Currently studying or recently completed a National Diploma in Production Management, Food Technology, or similar. Experience: – 35 years in a food manufacturing environment. – 12 years in a production management role. Benefits: Group Risk & Pension fund Only shortlisted candidates will be contacted

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