Production Manager

Accountable for quality, standards, service and desired outputs within inter-related functional areas of responsibility. May be responsible for work of others. This role will work with various closely related concrete variables, requiring an understanding of the theory or practices underpinning inter-related functional processes.

Key Accountabilities and Outputs Actively engage at regional level in the End-to-End Sales and Operational Planning Process • Contribute to the Material Planning process as well as the execution of the Material Plan for region of responsibility • Ensure that the Daily Production / Manufacturing Schedule is aligned to ensure delivery in line with customer requirements • Work in conjunction with the Regional Operations Manager to guarantee order fulfilment in line with customer requirements, cost, quality and time parameters Produce / Manufacture Product • Monitor the Daily Production / Manufacturing Schedule to ensure timeous product delivery to customers • Manage the entire end to end Production/Manufacturing process for relevant region • Supervise the production of syrup and related products in line with established standards, policies; procedures and safety guidelines Infrastructure Maintenance • Ensure that all Infrastructure are maintained to ensure optimal capacity usage and availability SHERQ framework, initiatives and communications • Monitor the execution and maintenance of a SHERQ Framework of practices, processes, policies and procedures, standards and controls for application across all geographies • Assist with monitoring SHERQ Compliance in region of responsibility Adherence to the health, safety, food and environmental standards • Staff shall adhere to all Food Safety Policies and PRP’s and shall adhere to and enforce all food safety requirements at all times • Staff shall adhere to Health, Safety & Environmental Policies and PRP’s and shall adhere to and enforce all Health and Safety requirements at all

times

• Visitor and Contractor Policy – staff shall ensure that visitors or contractors entering the facility are signed in, escorted and wear PPE, are aware of the hygiene policies and do not smoke, eat or drink inside the facility • Code of Practice – staff shall maintain high levels of personal hygiene in accordance with the code of conduct • Handwashing Procedure – Ensuring staff are cleaning and sanitizing hands efficiently before handling the product. • Physical Contamination Control Policy and Procedure – Staff shall be aware of the potential of physical product contamination. Staff is aware of control measures to prevent physical contamination. • Safety, Health and Environment Policy – Staff take reasonable measures to ensure health and safety hazards do not occur. Should an accident occur, staff shall be aware of the procedure of reporting the incident. • First Aid Policy – Staff are aware of the first aider on site. Staff is trained to report injuries and illness to supervisors/first aiders. • Conversant with relevant business information, policies, processes and procedures • Maintains expected performance standards • Enforce compliance with relevant legislative and statutory requirements • Enforce GMP’s and conduct themselves in a manner conducive with food safety practices • Attend Training and enforce learnings from the training for Quality, Food Safety and Health & Safety that been prescribed for them • Be vigilant of food defense and food fraud risks • Maintain a high level of housekeeping within the work environment General Business, Financial and People Management • Actively participate in operational planning and budgeting processes • Drive continuous improvement through streamlining and optimising relevant operational practices, processes and systems • Ensure adherence to operational and financial frameworks of practices, processes, standards and controls • Ensure Adherence to all applicable Safety, Health, Environment and Quality Standards • Manage cost drivers and take the necessary action to mitigate financial risk and address variances and discrepancies • Ensure that the right people capacity is in place and manage employee performance through effective and goal directed people leadership Qualifications and Experience • Bachelors Degree (3 years) / NQF level 7 (Essential) • Up to 6 years experience (Supervisory) Supervisory; FMCG; • MS Excel; MS Word; SAP; E Mail; MS PowerPoint