North Riding: Production Manager – Food Industry posted by HR-Simplified Ltd

About the Company The company was inspired by His Holiness Pramukh Swami Maharaj and Mahant Swami Maharaj in 1999 to promote pure vegetarianism and Indian Culture. Over the years, the company has become a household name for authentic Indian groceries and wholesome, flavourful cuisine. “In the joy of others lies our own”, this message was at the centre of Pramukh Swami Maharaj’s life, work and teaching. The company is a non-profit community restaurant that strives to uphold this ideal by supporting local communities and other charitable organisations around our branches About the Role The Production Manager is responsible for the overall management of the company Production Facility. This includes overseeing staff, production processes, procurement, storage, quality control, hygiene standards, operational efficiency, and ensuring that store orders are packed accurately and dispatched timeously. Key Responsibilities Production Management Plan, organise, and oversee daily production schedules. Ensure production targets are met without compromising quality. Manage workflow, equipment usage, and production space efficiency. Identify bottlenecks and implement improvements. Maintain production records and output reports. Staff Management Supervise all production staff including kitchen, packing, and support teams. Allocate duties, manage shifts, and monitor attendance and performance. Train staff on processes, hygiene, safety, and quality standards. Enforce discipline, conduct performance reviews, and build a strong team culture. Buying & Procurement Source and purchase raw materials, packaging, and consumables. Build and manage supplier relationships. Negotiate pricing and ensure value for money. Ensure all ingredients meet Shayona’s religious, quality, and hygiene standards. Prevent stock shortages and over-ordering. Storage & Inventory Management Manage dry, cold, and frozen storage areas. Ensure correct stock rotation (FIFO), labelling, and expiry control. Monitor stock levels and conduct regular stock counts. Prevent wastage, theft, and contamination. Maintain clean, organised, and compliant storage facilities. Quality Control Implement and monitor quality control systems. Ensure consistency in taste, appearance, and portioning. Conduct daily quality checks at all stages of production. Handle quality complaints and implement corrective actions. Maintain recipe standards and production methods. Hygiene, Safety & Compliance Enforce food safety, hygiene, and sanitation standards. Ensure compliance with health regulations and municipal by-laws. Oversee cleaning schedules and pest control. Ensure staff wear correct protective clothing. Prepare for and manage health inspections and audits. Controls & Process Management Set up and maintain operational controls. Monitor wastage, yields, and production efficiency. Implement SOPs for all key processes. Track costs and support cost-control initiatives. Report operational risks and improvement opportunities. Order Packing & Dispatch Ensure all store orders are prepared, packed, and labelled correctly. Oversee dispatch schedules to ensure timely delivery to stores. Coordinate with drivers and stores to meet delivery timelines. Resolve shortages, errors, or delays quickly. Maintain dispatch records and delivery confirmations. Working Hours 5.5 days per week, on site at the production facility. Hours aligned to production and dispatch schedules. Candidate Requirements Qualifications, Experience and Skills Strong leadership and people management skills Excellent organisational and planning ability Strong understanding of food production and hygiene standards Buying and supplier management experience Stock control and storage management knowledge Attention to detail and quality focus Ability to work under pressure and meet deadlines Strong communication and problem-solving skills Computer literate with proficiency in Microsoft Office (Excel, Word, Outlook) Experience in food production, catering, or manufacturing environment Previous supervisory or management experience Knowledge of food safety regulations Computer literacy and MS Office proficiency Ability to manage staff, stock, suppliers, and dispatch operations Preferred Experience in large-scale food production or central kitchen Knowledge of vegetarian or religious food standards Formal training in food safety, production, or operations Performance Measures Production targets met on time Orders packed and dispatched accurately and timeously Quality consistency across all products Low wastage and controlled costs Clean audits and inspections Strong staff performance and retention Accurate stock control and minimal losses Values Alignment Quality and consistency Respect for religious and cultural standards Cleanliness and discipline Integrity and accountability