The Production Manager in the food industry is responsible for overseeing and managing daily food production operations to ensure products are manufactured safely, efficiently, and to high-quality standards. This role involves leading production teams, enforcing food safety and hygiene regulations, and working closely with quality, maintenance, and logistics teams to meet production targets and regulatory requirements.

Production Manager Responsibilities:        

• Plan, organize, and manage daily food production operations to ensure efficient and timely production of goods.
• Ensure compliance with food safety regulations (HACCP, GMP, ISO, local food safety laws).
• Monitor production schedules and adjust them as needed to meet customer demand.
• Communicate with other departments and teams to coordinate production activities and resolve any issues that may arise.
• Evaluate employee performance, provide feedback, and implement necessary corrective actions such as training and motivation to build a skilled workforce.
• Ensure that equipment and machinery are maintained and properly functioning to prevent downtime and delays in production.
• Monitor inventory levels and initiate purchase orders for supplies and materials needed for production. Managing raw material usage and coordinate with procurement to avoid shortages.
• Implement and enforce safety procedures to ensure a safe working environment for all employees.
• Train and develop production team members on food handling, equipment uses, safety, and hygiene protocols.
• Collaborate with management to set production targets and establish goals for the production team.
• Develop and implement continuous improvement initiatives to enhance productivity and reduce waste.
• Analyze production data and reports to identify areas for improvement and implement strategies to increase efficiency and productivity.
• Develop and maintain standard operating procedures (SOPs) for production processes.

• Bachelor’s degree or diploma in Food Science, Food Technology, Industrial Engineering, or a related field (or equivalent experience).
• Minimum 5 - 8 years of experience in food manufacturing, with at least 4 - 5 years in a supervisory or senior role.
• Solid knowledge of ISO, food safety systems, hygiene standards, and regulatory compliance.
• Experience in managing production lines, staff scheduling, and cost control.
• Knowledge of production processes, machinery, and equipment.
• Leadership and team management skills.
• Excellent problem-solving, planning, and organizational abilities.
• Proven ability to manage people and resolve operational challenges in a high-paced food production environment.
• Ability to work a flexible schedule as needed.
• Proficiency in Microsoft Office suite and other relevant software programs.

Preferred Skills:

• Food safety and hygiene expertise
• Leadership and people management
• Production planning and efficiency improvement
• Cost control and resource management
• Problem-solving and troubleshooting
• Proficient communication and report writing abilities
• Familiarity with ISO Standards or GMP (for food industries)