The Director of Manufacturing oversees all aspects of Tampa Maid Foods manufacturing activity and works with cross-functional teams to maintain high standards of food safety, quality, and regulatory compliance. The Director identifies, develops and implements strategic initiatives to optimize manufacturing processes, reduce costs, and enhance overall productivity to meet production targets while prioritizing product quality and safety.
SPECIFIC RESPONSIBILITIES
Operational Strategy: Develop and execute strategies to optimize production efficiency, reduce waste, and enhance overall plant performance.
Safety: Lead the creation of a world class safety culture in Tampa Maid Foods manufacturing plant(s)
Cost Control: Monitor and control operational costs, identifying opportunities for cost reduction without compromising quality or safety.
Capacity Optimization: Assess and optimize production capacity to meet current and future demands, considering equipment limitations and potential expansion opportunities.
Team Leadership: Provide effective leadership to Tampa Maid Manufacturing teams, fostering a collaborative and results-driven work environment.
Accountability: Creates a culture of accountability, delegates in a highly effective manner, and develops leaders to support succession planning and organizational resilience.
Capital Improvements: Identifies, advocates for, and implements manufacturing capital improvement projects in support of Tampa Maid's long term strategic plan.
Drives disciplined and timely root cause analysis and corrective action in response to production related deviations in quality, efficiency and financial reporting.
Performance Metrics: Establish and monitor key performance indicators (KPIs) to gauge operational efficiency, track progress, and drive continuous improvement efforts.
Identifies and takes advantage of opportunities for personal development and knowledge accumulation to ensure that Tampa Maid stays ahead of food manufacturing industry trends
EDUCATION & EXPERIENCE REQUIREMENTS
Bachelor's degree (or equivalent) in operations management, business, engineering, or related field
Minimum of Ten (10) years of food production leadership experience preferably in frozen food processing
Demonstrated track record of building, implementing, and managing adherence to standard operating procedures (SOP's)
Demonstrated understanding and experience in the application of lean manufacturing principles
Strong preference for working knowledge in the production of breaded, battered, and par-fried products
Demonstrated competencies in product costing, with yield management, and labor and overhead cost control
Exceptional written and verbal communication and presentation skills