Queenstown: Production Manager (FMCG)

Job Responsibilities: Operational Management: Oversee all cheese production and packaging processes ensuring consistent output and adherence to production schedules Plan and manage daily, weekly and monthly production schedules in line with business forecasts and customer demand Optimise equipment utilisation and minimise downtime through proactive maintenance coordination with Engineering Implement best-practice lean manufacturing principles to improve throughput, efficiency and waste reduction Food Safety, Quality & Compliance: Ensure full compliance with FSSC 22000 (V6), HACCP, GMP and all relevant regulatory requirements Lead internal and external audits ensuring 100% audit readiness Implement, monitor and maintain critical control points (CCPs), hygiene standards, allergen controls and product traceability Ensure finished products consistently meet quality specifications for texture, flavour, moisture and packaging standards Cost & Performance Management: Track and manage production KPIs including yield, throughput, wastage, labour productivity, downtime and cost per unit Analyse production data to identify trends, issues and opportunities for continuous improvement Implement corrective actions to address inefficiencies, quality deviations or non-compliance incidents People Leadership & Development: Lead, mentor and develop production supervisors, team leaders, and frontline staff Set clear performance objectives and accountability for all production areas Foster a culture of safety, discipline, high performance, and continuous improvement Ensure adequate succession planning and skills development within the department Continuous Improvement & Innovation: Drive operational excellence initiatives to improve process reliability, reduce waste, and enhance product quality Evaluate new technologies, equipment, and process innovations that could improve efficiency or product consistency Lead root cause analysis investigations for recurring production issues Job Requirements: Grade 12 / Matric / Equivalent. Degree/Diploma in Food Technology, Dairy Science, Production Management, or related field Minimum 710 years experience in cheese production (hard, processed or mozzarella), with at least 5 years at a management level Strong working knowledge of FSSC 22000 and high-care manufacturing environments Proven track record in managing production budgets, KPIs and large operational teams Strong leadership, decision-making and problem-solving capability Hands-on, decisive and results-oriented leadership style Excellent analytical, planning and operational problem-solving capability Ability to lead teams under pressure and deliver results in a fast-paced manufacturing environment Strong communication and stakeholder management skills Commitment to continuous improvement and operational excellence