Operations Director - Food Manufacturing

1. Operational Management:

• Develop and implement strategies to optimise food operations, including kitchen workflows, production processes, and service delivery.
• Ensure efficient utilisation of resources, including staffing, equipment, and ingredients, to maximise productivity and minimise waste.
• Establish and monitor key performance indicators (KPIs) to assess operational performance, identify areas for improvement, and drive continuous enhancement.
• Collaborate with cross-functional teams, such as procurement, facilities management, and marketing, to streamline operations and achieve organisational goals.

2. Food Safety and Quality Assurance:

• Develop and enforce strict food safety protocols and hygiene standards to ensure compliance with regulatory requirements.
• Implement and maintain guidelines to prevent foodborne illnesses and ensure food safety throughout the production process.
• Conduct regular audits and inspections to monitor compliance, identify potential risks, and implement corrective actions.
• Establish relationships with reputable suppliers to ensure the sourcing of high-quality ingredients that meet safety and quality standards.

3. Team Leadership and Development:

• Lead and manage a team of manufacturing food specialists.
• Provide guidance, coaching, and performance feedback to team members to foster their professional growth and ensure high standards of excellence.
• Foster a collaborative and positive work environment that promotes teamwork, creativity, and a customer-centric mindset.
• Conduct training programs to enhance culinary skills, knowledge of food safety practices, and customer service abilities within the team.

4. Financial Management:

• Develop and manage budgets for food operations, including cost control measures, pricing strategies, and revenue optimisation.
• Analyse financial reports, monitor expenses, and implement strategies to achieve financial targets and maximise profitability.
• Optimise inventory management processes to minimise food waste, control inventory costs, and ensure optimal stock levels.