Production Manager

The Production Manager is responsible for aiding the Factory Manager in the running of the factory. They will supervise production, accurately log any downtime, liaise with department heads to help resolve any issues and to ensure factory standards are adhered to. The Production Manager will also play a key role with regards to the management and training of staff. Key Responsibilities • Oversee production and ensure production targets are met. • Accurately log any downtime. • Identify ways in which any unmet production targets can be achieved. • Monitor product standards and have a sound knowledge of the quality control programmes implemented. • Liaise and co-operate with the technical and commercial teams to ensure that customers are supplied with food products which are safe to eat and that the quality complies with the customer specifications. • Liaise and co-operate with the technical and commercial teams to ensure that products meet current legislation standards and that they are produced under methods of Good Manufacturing Practices. • Ensure that health and safety guidelines are followed at all times by factory operatives, supervisors and any other individuals on the factory floor. • Lead, supervise and motivate factory operatives and supervisors. • Identify the training needs of factory operatives and supervisors and take appropriate action to have these training needs met. • Keep accurate records.

Skills/Personal Attributes: • A desire to deliver results and the drive to exceed expectations. • Excellent decision making and problem-solving skills. • Ability to be flexible to meet business needs. • Excellent interpersonal and communication skills (written and verbal). • A team player. • Self-motivated and a strong commitment to personal development. • Professional approach and attitude. • Proficient in English (literacy and numeracy). Knowledge/Experience: • Previous experience working in a production manager role is essential. • Previous experience of working in the food industry is essential. • Knowledge of food legislation standards (preferred). • Awareness of Health and Safety legislation and regulations (preferred). • Food Hygiene Certificate (preferred).

• Pension
• 6 weeks annual leave per year (including statutory holidays)
• Opportunities for progression
• Staff Sales