Reporting to the C.E.O, the Production Manager will play a lead role to direct and supervise the activities of food production staff. He/She will set and implement standards, procedures, and processes for the manufacture of high-quality food products.

Responsibilities:

1. Set production objectives and implement action plans for achieving set targets.

2. Communicate the objectives of the plan to the team on shift to ensure understanding and follow the assigned plan until completed.

3. Planning, organizing production schedules and overseeing production processes.

4. Allot work tasks to company staff according to their specialization and history.

5. Develop and promote new food products to boost sales and increase generated returns.

6. Monitor every aspect of production to ensure compliance with established procedures and standards.

7. Inventory control and maintaining proper stock of packing /raw materials for ensuring that there is no loss of production time

8. Analyzing daily production reports for determining efficiency and productivity within the products range and minimizing wastages as per Plant KPI’s.

9. Formulating technical procedures and standards for carrying out mechanical maintenance activities in the Plant.

10. Oversee the maintenance, repair, and replacement of production equipment to ensure smooth work operations.

11. Investigate incidents related to the plant and make records/recommendations on preventive or corrective measures.

12. Preparing and timely submitting of production reports, along with variances, if any.

13. Improve production efficiency of all the packing machines and reduce wastage of packing materials.

14. Monitor dispatches of all products and carry out stock reconciliation at plant periodically.

15. Monitoring labour performance, rating their efficiency, building a positive work culture and enforcing good product handling practices during maintenance, production and dispatch.

16. To ensure optimum capacity utilization of machines, material and manpower for achieving productivity.

17. Mentoring and imparting technical training/knowledge to staff for better working.

18. Ensure basic principles of food safety are implemented and adhered to, for the entire food chain, starting from raw material handling, processing, packaging and dispatch of finished goods.

19. To carry out continuous improvement in area of operation for improving safe work environment.

20. Maintain and upkeep of Plant hygiene by ensuring good manufacturing practices all the time.

21. Responsible for statutory compliance for all quality and production standards per the laws of Zambia.

22. Readily adjusts schedule, tasks, and priorities when necessary to meet business needs.

Requirements

1. Minimum of a Bachelor’s Degree in any Production or Operations Management related fields, Food Production, Hotel and Catering Management.

2. Prior supervisory experience.

3. Able to coordinate multiple-tasks and manage pressure.

4. Proficiency and experience in handling production, and quality, with an understanding of maintenance.