Summary: The Plant Manager is primarily responsible for managing the production and quality of the Company's production units. The Plant Manager is a professional who has a command over the technical details of production, maintenance, and food safety/defense.
Essential Duties and Responsibilities: include the following. Other duties may be assigned.
Possess comprehensive knowledge of the production, maintenance, sanitation, and food safety.
Manages the human resources of the unit according to authorized policies and procedures that fully conforms to current laws and regulations.
Ensures compliance with local, state, and federal regulations (OSHA, FDA, Wage and Hour).
Formulates and oversees internal controls.
Ensures business decisions are grounded in sound financial and ethical criteria.
Provides insight and analysis to support Chief Officers and other senior executives.
Embraces and implements industry standards such as KPI's, best practices and performance standards.
Leads and develops staff to ensure professional, high quality succession planning.
Directs and coordinates the activities of departments engaged in food processing.
Develops, implements, and maintains production tracking and quality control systems, analyzing production, quality control, maintenance, and other operational reports, to detect production problems.
Reviews and interprets financial statements, sales and activity reports, and other performance data to measure productivity and efficiencies and to determine areas needing cost reduction and program improvement.
Performs difficult staffing duties, including dealing with understaffing, refereeing disputes, firing employees, and administering disciplinary procedures.
Recruits employees, assigns, directs, and evaluates their work, and oversees the development and maintenance of staff competencies.
Defines performance metrics for measurement, comparison, or evaluation of production factors.
Reviews processing schedules and production orders to make decisions concerning inventory requirements, staffing requirements, work procedures, and duty assignments, considering budgetary limitations and time constraints.
Establishes, implements, and oversees departmental policies, standards, budgets, production goals, and objectives, based on company policies, equipment and labor availability, and workloads.
Maintains a working knowledge of government and industry quality codes and standards.
Establishes and maintains effective working relationships with management, subordinates, and outside contacts and use these relationships to develop business unit.
Monitors and controls financial resources and oversees budgetary spending.
Acts as SQF Food Safety and Quality Practitioner for facility with authority to address issues identified and reported by management and employees.
Supervisory Responsibilities:
Manages subordinate Assistant Plant Manager with supervisory responsibility to employees engaged in food processing. Is responsible for the overall direction, coordination, and evaluation of the production business units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Education and/or Experience:
High School Diploma or GED;
Bachelor's Degree (B. S.) from four-year College or university;
7-10 years' related management experience and/or training
10 years experience in production industry, food production preferred