Anderson Knight are delighted to be Partnering our client, a leading FMCG Business. The Food Manufacturing Team Leader is responsible for supervising and coordinating production activities within their area to ensure safe, efficient, and high-quality manufacturing of food products. This role involves leading a team of production operators, maintaining food safety and quality standards, and driving continuous improvement in processes, performance, and team engagement. 6 am to 6 pm shift on a 4 on 4 off basis. Key Responsibilities Production Operations • Lead daily production activities to achieve targets for output, efficiency, and quality. • Ensure production schedules are met while minimizing downtime and waste. • Oversee start-up, changeover, and shutdown procedures for production lines. • Monitor equipment performance and report any faults or maintenance needs promptly. Food Safety & Quality • Uphold all food safety, hygiene, and GMP (Good Manufacturing Practice) standards. • Conduct and document regular quality checks in accordance with HACCP and site procedures. • Ensure compliance with company policies, BRC, and relevant regulatory requirements. • Support investigations into non-conformances and assist with implementing corrective actions. Team Leadership • Supervise, coach, and develop a team of production operatives. • Conduct shift briefings, communicate targets, and monitor performance throughout the day. • Manage timekeeping, training, and performance appraisals in line with HR policies. • Promote teamwork, accountability, and a culture of safety and respect. Health, Safety & Environment • Lead by example in maintaining a safe working environment. • Ensure all team members follow site safety procedures and wear appropriate PPE. • Report and help investigate accidents, near misses, and unsafe conditions. Continuous Improvement • Identify and implement opportunities to improve efficiency, reduce waste, and optimize processes. • Participate in Lean manufacturing or Kaizen initiatives. • Support the introduction of new products or equipment to the line. Qualifications & Experience Education & Experience • Minimum of 3–5 years’ experience in a food manufacturing or FMCG environment. • Previous experience in a team leader, line leader, or supervisory role. • Knowledge of HACCP, GMP, and food safety regulations is essential. • Experience with Lean Manufacturing or Continuous Improvement tools desirable. Skills & Competencies • Strong leadership and communication skills. • Ability to motivate and manage a team in a fast-paced environment. • Good problem-solving and decision-making abilities. • Attention to detail and commitment to quality and safety. • Basic computer literacy (MS Office, ERP/MES systems). Key Performance Indicators (KPIs) • Achievement of production and efficiency targets. • Adherence to safety and food safety standards. • Reduction in waste, rework, and downtime. • Employee engagement and team performance. • Audit results and compliance metrics. Working Conditions • Fast-paced food manufacturing environment. • Shift-based work, including possible nights or weekends. • Requires standing for extended periods and adherence to hygiene and PPE requirements