Production Manager at The Lebanese Bakery and Kitchen

About the Role:
The Production Manager will be responsible for overseeing all aspects of food production across two locations (Claremont and Cape Town City Centre). This is a new role created to streamline production processes, ensure consistent, high quality standards and support our growing business.
Key Responsibilities:

• Plan, coordinate, and control manufacturing processes and costs to ensure our operations run smoothly and efficiently.
• Deliver top-quality products to the market on time, while maintaining cost-effectiveness and consistency.
• Uphold the high standards and values of our organization, and contribute to our reputation for excellence in the industry.

If you have a passion for food, strong leadership skills, and a proven track record in the FMCG sector, we want to hear from you! Take the next step in your career with the Lebanese Bakery and Kitchen, and be part of a company that values innovation, quality, and teamwork.

Primary Duties and Responsibilities

• Draw up a production schedule in line with sales forecasts, capacity (people, equipment), and other material resources to ensure optimal utilization of all resources.
• Monitor the production processes and adjust schedules as needed.
• Manage and oversee the production process to meet delivery timelines.
• Schedule regular equipment and workspace maintenance.
• Maintain records of equipment maintenance and the costs incurred.
• Monitor product standards and implement quality-control programmes wherever required.
• Manage all activities within the production process, including maintenance and the workforce.
• Develop, implement, and enforce production policies and SOPs.
• Create and implement organizational/production changes on an operations level when required (e.g., menu changes, business growth).
• Liaise with managers in different departments, e.g., Finance, HR, suppliers, etc.
• Monitor production goals and plans.
• Identify any major production issues affecting delivery and devise action plans.
• Analyze production data from the POS system (daily, weekly, monthly).
• Devise and implement a report of production progress (daily, weekly, monthly).
• Develop and implement strategies to control food and labour costs without compromising quality.

Inventory Management

• Manage daily stock levels in line with production usage.
• Track and analyze stock usage weekly, monthly, and annually.
• Order stock from suppliers weekly or when required.
• Conduct quality checks on stock delivered.
• Update the stock system with daily production output and sales.
• Update the stock system correctly with stock received from suppliers.
• Ensure that stock is safely stored.
• Conduct stock takes twice a month.
• Keep accurate records of stock takes and update figures on the stock system to ensure figures are aligned to manual stock checklists.
• Track shrinkage and wastage on a weekly, monthly, and annual basis.
• Develop and implement a process for managing and documenting wastage, including root cause analysis.

Quality Control

• Define and implement product quality standards (including weight testing).
• Ensure recipes are followed and products are produced to standard on a daily basis.
• Train staff on quality standards and monitor ongoing adherence to standards.
• Enforce product quality and time management standards.
• Conduct regular quality checks through taste panels.
• Plan and schedule regular cleaning.
• Maintain strict health checks to mitigate any risk of transference to products and/or customers or staff.
• Devise and implement customer retention strategies and loyalty programmes.
• Monitor the effectiveness of marketing campaigns and report performance to executive management.

Staff Management

• Supervise and motivate employees to foster a positive and collaborative team environment.
• Delegate tasks and responsibilities effectively.
• Plan work schedules and manage staff rotation and shifts.
• Conduct regular team meetings to ensure production effectiveness and efficiency.
• Monitor and report non-attendance.
• Initiate staff discipline and manage disciplinary action/conflict in conjunction with HR.
• Participate in new hires and interviews.
• Identify training needs and train staff (if required).
• Conduct performance management and appraisals.
• Manage all teams within the production department (contracts/leave/sick/pay).

Departmental Budgeting

• Understand raw material pricing and fluctuations throughout the year.
• Determine optimal purchasing times (e.g., specials).
• Cost management of products and assist with new product costings models.
• Analyze budgets and continuously control production costs and identify/rectify waste measures.
• Identify opportunities for expense reduction/savings.
• Prepare and report on product costing (weekly, monthly, and annually).
• Prepare and report on wastage (weekly, monthly, and annually).

Supplier Management

• Manage all supplier relationships affecting production.
• Source required raw and dry ingredients with suppliers as needed.
• Negotiate cost-effective prices in line with budgets.
• Report on supplier issues (changes, availability, price increases, reliability).

Hygiene and Safety

• Manage and support SHEQ initiatives and objectives for products and staff.
• Manage and maintain all food safety regulations.
• Keep abreast of any changes in industry regulations and advise executive management on implications and implementation.

New Product Development

• Assess production constraints for new products.
• Conduct recipe building and product tests.
• Develop production plans.
• Manage logistics to ensure production coincides with launch dates.

Qualifications and Experience

• A minimum of 3-5 years of experience in a production management role in the food industry (preferably in a restaurant and/or catering environment).
• Matric certificate.
• Relevant qualification in production.
• Qualification in operations would be advantageous.

Other Key Skills and Competencies

• Proven ability to lead and motivate a diverse team.
• Excellent organizational and planning skills, with a demonstrated ability to manage production schedules and meet deadlines.
• Strong communication and interpersonal skills.
• Ability to problem-solve and make sound decisions.
• Flexible and adaptable to changing needs in a dynamic environment.

Additional Duties and Responsibilities:
There might be additional responsibilities required of this role depending on the specific needs and future plans of the company. These will be discussed as these needs arise.
Salary: To be discussed with shortlisted candidates and will be dependent on qualifications and experience.

Desired Skills:

• Production processes.
• Production schedules.
• Factory Management.
• Schedule Production.
• Scheduling Production.
• Manufacturing Operations.

Desired Work Experience:

• 2 to 5 years Food & Beverage Manufacturing.
• 2 to 5 years Middle / Department Management.

Desired Qualification Level:

• Grade 12 / Matric.