About the Role
- To maintain smooth and cost effective operations in your department
- To maintain the highest quality standards and to meet customers expectations regarding those standards
- To maximize yield and minimise waste
- To ensure your department conforms to current hygiene requirements
- To ensure your department conforms to current health and safety requirement
As an assistant manager you will be expected to:
1. Motivate and supervise Line Leaders and production operatives in order to achieve required production volumes at specified quality and minimum cost.
2. Regular Production planning, rostering and scheduling.
3. Planning and control of hours according to the budget figures (including sick leave, holiday, temporary employment etc).
4. Planning required agency numbers for each week
5. Production efficiency monitoring with the use of SIC boards and KPI information
6. Ensure hygiene and housekeeping standards are maintained, throughout your department.
7. Monitor labour costs for all operational areas against standards and identify opportunities for improvement. Implement identified opportunities.
8. Ensure consistent flow of production data for KPI reports and in conjunction with Production Manager
9. Constantly review production methods and systems within the department, in order to improve efficiency
10. Monitor waste levels and take appropriate measures to correct causes of waste
11. Set up department machinery each day to maximise its effectiveness.
12. Liaise with Personnel Manager/Training Officer in order to develop and deliver effective training programmes that will provide appropriate levels of multi-skilling and identify individuals who have the potential for advancement.
13. In conjunction with the Technical Team and PC’s ensure that all production control procedures are maintained to the standards required by the company, customers and FSA
14. Any other manual or management duties relating to food production as the company may reasonably require.
15. Supervise the Health & Safety function and awareness in your department
