About This Job
POSITION: Operations Manager
DEPARTMENT: Admin
REPORTS TO: Chief Operations Officer
PRIMARY OBJECTIVE OF THIS POSITION
The Operations Manager is responsible for overseeing the effective day-to-day management of production, stores, and dispatch activities, ensuring that operations are carried out efficiently, safely, and in line with company standards, food safety requirements, and quality procedures.
The role requires strong operational leadership, sound decision-making, and the ability to coordinate teams, resources, and processes to achieve production targets, maintain product quality, reduce waste, and support continuous improvement. The Operations Manager is also responsible for promoting workplace discipline, teamwork, 5S standards, Lean practices and a strong Food Safety Culture across the areas under their responsibility.
RESPONSIBILITIES
In General:
1. Shall be responsible for updating top management with daily production reports and KPIs.
2. Shall be responsible for implementing operational standards by contributing information to strategic plans and operational reviews.
3. Shall be responsible for motivating, organising and encouraging teamwork within the workforce to ensure productivity targets are met or exceeded.
4. Shall be responsible for communicating job expectations to the team, planning, monitoring and appraising job contributions.
5. Shall be responsible for reviewing worker performance.
6. Shall be responsible for identifying training needs and communicating them to the Quality Department.
7. Shall be responsible for maintaining standards of health and safety, hygiene and security in the work environment, in line with the Quality Assurance team.
8. Shall be responsible for accomplishing human resource objectives by training, assigning, scheduling, coaching, counselling and disciplining employees.
9. Shall be able to work well under pressure and meet deadlines.
10. Shall be responsible for promoting and maintaining 5S workplace organisation standards across production, stores, dispatch and related operational areas, ensuring that work areas are kept clean, organised, safe and efficient.
11. Shall be responsible for supporting continuous improvement initiatives using Lean, Six Sigma or similar operational improvement methods, with the objective of improving productivity, reducing waste, improving process flow and maintaining consistent quality standards.
In Production:
1. Oversee the production process and approve the production schedule.
2. Ensure that production is cost-effective by reducing waste and improving operational efficiency.
3. Ensure that products are produced on time and are of good quality.
4. Ensure that the required human and material resources are available for day-to-day production as planned.
5. Monitor production processes and adjust schedules as required.
6. Monitor facility and product standards.
7. Liaise effectively with different departments to support smooth production operations.
8. Work with management to implement the company’s policies and operational goals.
9. Ensure that health and safety guidelines are followed.
10. Ensure that Food Safety Culture is developed and maintained within the organisation.
11. Support the implementation of 5S practices within production areas, including cleanliness,
orderliness, workplace organisation and visual control.
12. Identify opportunities for Lean and Six Sigma improvements in production flow, waste reduction, productivity and process consistency.
In Store:
1. Ensure store operations are functioning smoothly, including the planning, coordination and monitoring of the receiving and issuing of raw materials.
2. Ensure that storekeeping procedures are applied and that methods for arranging space, estimating needs and maintaining stock are followed.
3. Ensure that pallets are arranged neatly according to the company’s standards and that appropriate spacing between pallets is maintained.
4. Ensure that appropriate and accurate lot numbers are recorded and maintained.
5. Ensure that FIFO and FEFO systems are maintained.
6. Ensure that expiry dates are monitored.
7. Ensure that decomposed or spoiled materials are removed periodically.
8. Ensure that any form of contamination is identified and that corrective action is taken immediately.
9. Ensure that waste disposal is planned, coordinated and monitored periodically.
10. Ensure that all incoming goods and issued goods are checked and that accurate records are maintained to secure the company’s assets.
11. Ensure that any raw materials received which do not meet the company’s standards or specifications are reported to the Purchasing Department and Quality Department.
12. Ensure that the stock control system is kept up to date and that inventories are accurate.
13. Ensure that three days of safety stock are maintained.
14. Check and verify materials in store periodically.
15. Resolve store-related operational problems and identify store system improvements.
16. Check and verify the following records:
- a. Receiving report
- b. Issuing report
- c. Waste disposal report
17. Ensure that 5S standards are maintained in the store area, including proper arrangement, cleanliness, clear identification, safe access and organised storage.
In Dispatch:
1. Ensure that products are ready for delivery on time and in line with customers’ standards.
2. Be responsible for the timely loading and dispatching of all products as per the schedule.
3. Verify the dispatch report.
4. Oversee that the team follows the proper arrangement procedure for crates in the vehicle.
5. Ensure that dispatch activities follow the company’s health, safety, hygiene and quality standards.
6. Ensure that dispatch areas are maintained in accordance with 5S standards, including cleanliness, orderliness, safe movement, correct labelling and proper arrangement of
finished goods.
HUMAN RESOURCES
1. Maintain a healthy relationship with all superiors, peers and subordinates alike.
2. Foster a feeling of belonging to the company among employees.
3. Encourage understanding and cooperation amongst employees within the department and with other departments.
4. Ensure that all staff observe the Health and Safety, Security and Hygiene policies of the company.
5. Project a good image in terms of personality and appearance at all times and act as an ambassador of the company.
RESPONSIBILITY AND AUTHORITY
The Operations Manager shall be responsible for the effective management of daily operations within the assigned areas of responsibility, ensuring that production, store, and dispatch activities are carried out efficiently, safely, and in accordance with company standards, food safety requirements, and quality procedures.
REQUIREMENTS
1. University degree in any food-related major or equivalent related work experience is required.
2. A minimum of 8–10 years’ proven experience in a similar role is required.
3. Proven and mandatory experience in 5S workplace organisation, Lean operations and/or Six Sigma continuous improvement practices is required.
4. Successful track record of achieving budgeted results while improving operations.
5. Ability to gather and analyse data and work with figures.
6. Solid judgement and decision-making skills.
7. Sound knowledge of Food Safety and Quality Management Systems.
8. Strong communication skills.
9. Good time-management skills.
10. Strong multi-tasking skills.
11. Ability to lead teams, improve work processes and maintain operational discipline in a food production environment.
COMPANY POLICY
Company policies may change depending on the commercial circumstances of the operation, and may, in some manner or other, change, alter or amend the job description.