Nightshift Production Manager
To develop and lead your team to ensure Health and Safety, Food Safety, Quality, Cost, and efficiency are maintained and improved on a continuous basis, operating in line with the Company’s values at all times.
Roles and Responsibilities:
1. To continuously promote good Health and Safety practices.
2. Responsibility to attend H&S Committee meetings or on rare occasions where this is not possible ensure the department is represented during the meeting. Ensure issues reported by department employees and agency workers are raised at H&S Committee meetings and any actions required are communicated and implemented within agreed timeframes.
3. To continuously promote good Food Safety practices.
4. To continuously promote good GMP and hygiene standards.
5. To maintain audit ready standards and achieve BRC grade A or above at all times.
6. To play a hands-on role in leading, motivating, and developing your team.
7. To ensure that all staff are trained to a suitable level.
8. To actively manage absence, disciplinary, and recruitment processes within company policy.
9. To communicate effectively with all departments within the business.
10. To provide timely and accurate information to all departments.
11. To increase overall efficiency through reductions in lost time.
12. To maximise yield and minimisation of waste.
13. To deliver conformance to plan.
14. To maintain 100% service levels to Customers.
15. To monitor plant and liaise with Engineering in order to minimise plant related downtime and maximise efficiency.
16. To escalate any issues impacting Health and Safety, Food Safety, Quality, Hygiene, and efficiency in a timely manner.
17. To maintain and improve working systems to reduce process waste, whether this be product or packaging waste.
18. To constantly explore and implement methods of continuous improvement.
19. To personally ensure that all aspects of Due Diligence (Food Safety, Quality, and Legislation) are adhered to.
20. To personally take the appropriate and reasonable action in the event of witnessing a breach (or potential breach) of Food Safety, Quality, or Legislation.
21. To be actively involved in the trialling of new products.
22. To handle all production issues related to new product launches, especially quality, yield, throughput, and labour – and all associated variances.
23. To work with internal suppliers and customers in order to maintain satisfaction of service.
24. To act as an ambassador for the company at all times.
25. To carry out any reasonable requests as directed by your Line Manager.
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