(FMCG )

• Responsible for the operation of Rosslyn plant in terms of production, quality, cost, delivery, technical, safety, and human resources.
• Manage all aspects of the production through working with Production Foreman for delivering, and where possible, exceeding, the key performance indicators across shifts.
• Improve using Lean tools to reduce costs, improve production and quality.

Productivity:

• Achievement of overall KPI.
• Ensure plant and machine availability.
• Achieve ≥95% adherence to production plan.
• Reduced down time due to equipment breakdown.

Cost:

• Ensure raw and packing material usage variance to be within budget
• Ensure labour and head count control as per budget or agreed changes
• Ensure cost per case as per budget.

Safety:

• Section 16(2) appointee - Assumes legal responsibility in terms of the OHS Act.
• Ensure that Safety standards are met to maintain LTIFR of 0.
• Compliance with Statutory and Company requirements.
• Achieving audit scores and close findings timeously.

Quality:

• Ensure that non-conformance is challenged, and countermeasures are agreed and implemented.
• Ensure all external and internal auditory standards and improvement requirements are met.
• Maintain compliance with company policies, GMP, and good housekeeping practices, ensuring no product recalls.
• Maintain document procedures and checklists [IMS].
• Maintain quality standards as per ISO accreditation.

People:

• Monitor and correct staff attendance.
• Strengthen front line leadership [Foreman and Team Leaders].
• Implement succession planning for key positions identified.
• Maintain High morale.

Productivity:

• Ensure KPIs are met.
• Ensure OEE is achieved.
• Ensure ATS of 95%
• Ensure OTIF

Cost:

• Take necessary actions to manage production costs and improve profitability.
• Operate within and meet Budget requirements.
• Maintain Budgeted or Improve Recovery to Expense Ratio

Safety:

• Ensure that Safety standards are met and maintained
• Assumes legal responsibility in terms of the OHS Act for the area
• LTIFR of 0

Quality and Food Safety:

• Ensure 100% OTIF and customer satisfaction
• Ensure that Food Safety standards are met and maintained
• Assume responsibility for proper failure prevention strategies of production equipment and facilities
• Take necessary action to eliminate delays ensuring adherence to production and shipping schedules, including prevention of deviations
• Maintain compliance with company policies, GMP/GHP, safety standards, and good housekeeping practices, ensuring no product recalls
• Investigate and take appropriate action related to product/process variations
• Keep Scrap/Losses at a minimum
• Adhere to regulatory compliance

Productivity:

• Ensure Daily and Weekly Production Targets are met
• Improve and Maintain Machine Availability
• Improve Productivity through implementation and maintaining of LEAN manufacturing principles
• Ensure adequate resources are available to manufacture product (equipment, supplies, and labour)
• Conducts continuous review and follow-up on projects to ensure completion of assigned work.

Dispatching:

• Tracking inventory deployment, receipt/dispatch operations, inspection and storage of shipments and deliveries.
• Tracking product availability and ensuring effective FIFO rules are applied.
• Tracking third-party logistics distribution performance where applicable.
• Managing the pick, pack, and shipping of product for deliveries.
• Tracking inventory accuracy and managing discrepancies.
• Manage the deployment and capability of team.

Cost:

• Take necessary actions to manage production costs and improve profitability
• Operate within and meet Budget requirements
• Maintain Budgeted or Better Recovery to Expense Ration
• Work in a team environment with other department management to coordinate a production schedule to achieve required deadlines, objectives and budgets

People and Communications:

• Manage and coordinate activities and performance of assigned staff to ensure the achievement of department OEE objectives and performance goals.
• Develop department employees through orientation, training, establishment of objectives, communication of rules and policies, while building employee morale and motivation.
• Evaluate performance and production of staff; maintains records of performance.
• Improve Employee Attendance target 98%
• Provide leadership in the implementation of Mini Business Units (MBU) intervention

Performance Management:

• Advise department management on matters relating to daily operations and makes recommendations for improvements when feasible
• Setting and evaluation of KPIs for department & team members
• Audit own performance and recommend own objectives and standards of performance
• Ensure and Maintain high levels of performance
• Review, perform/ensure investigations are done effectively and in a timely manner.
• Provide positive and motivating example for employees

• Daily management of the piggery enterprise.
• Breeding stock, AI & conception rate.
• Feeding & feed orders.
• Animal health & medication.
• Record keeping, reports & general admin.
• Staff management in the piggery.

Customer:

• To ensure 100% OTIF and customer satisfaction
• To continuously improve our delivery and consistency of quality of product, packaging and palletisation.
• To continuously work to reduce customer complaints

Quality and Food Safety:

• To ensure all CCP and OPRP procedures are being met and managed as per procedure
• To manage and communicate any non-conformances as per procedure
• To ensure all associates are competent
• To monitor and enforce a high level of GMP at all times
• To ensure all associates comply any company policies at all times
• To manage that weekly cleaning is of high standard by proactive planning, good communication and auditing.
• Ensure associates are trained and have the necessary tools to clean.
• To support all initiatives for ISO9001, ISO18001, ISO22001 and LRQA

People:

• To ensure a safe working environment for all (associates/contractors and temporary staff)
• To report all near misses and accidents in the appropriate manner
• To manage an efficient and effective shift change over
• To ensure all temporary staff are inducted
• To develop and maintain a motivated and engaged team.
• To enforce all company policies and procedures.
• To communicate well and receive feedback positively
• To manage under performance in a proactive and consistent manner
• To ensure that appraisals are held at targeted time
• To ensure that all associates have the tools they need for the job.

 Environment:

• To actively and consistently reduce all wastes where possible
• To reduce all utility usage (electricity, gas and water) where possible
• To effectively use all recycling routes for any waste stream.
• To support all environmental issues and ISO14001

Safety:

• Ensure compliance with all Company policies and safety procedures and regulatory requirements
• Maintain safety and food safety standard (HACCP)

Quality:

• Comply with quality standard as stipulated Coca Cola International
• Ensures that the packaging process is controlled such that all quality standards are maintained.
• Ensure that NCR are completed and closed.
• Maintain Standard Operating Procedures (SOP’s) and process control sheets in compliance with Quality Management Systems

Cost:

• Ensures departmental budget is monitored, controlled & reduced where possible
• Eradicate product waste

Deliveries:

• Achieve and improve all KPI targets.
• Supply full beverages to warehouse and agree on stock numbers.

Human Resources

• Motivate and manage human resource consistently, including discipline, administration, training, IR climate, absenteeism.

Drive Continuous Improvement

• Implement 5S
• Visual Management
• Waste Management

Safety:

• Ensure compliance with all Company policies and safety procedures and regulatory requirements
• Maintain safety and food safety standard (HACCP)
• Keep DIFR below 1%

Quality:

• Comply with quality standard as stipulated in company QMS
• Ensures that manufacturing activities are in accordance with GMPs, HACCP requirements
• Maintain Standard Operating Procedures (SOP’s) and process control sheets in compliance with Quality Management Systems

Cost:

• Ensures departmental budget is monitored, controlled & reduced where possible
• Eradicate product waste
• Eliminate reworks by ensuring first time quality

Deliveries:

• Achieve and improve all KPI targets
• Instigate investigation into day to day variances from plan, i.e. safety, quality, waste or output variances from expectations and devise and implement corrective action plans

Human Resources

• Motivate and manage human resource consistently, including discipline, administration, training, IR climate, absenteeism.

Drive Continuous Improvement

• Implement 5S
• Visual Management
• Waste Management

Production Efficiencies:

• Manage labour allocation.
• Ensure equipment is operated in accordance with design specifications.
• Implement and maintain Visual Short Interval Control Indicator reporting system.
• Ensure that down time records are completed, collated and information is forwarded to cost analyst.
• Design and streamline workflow.

Equipment maintenance:

• Ensure that machine operators are complying with SOP's.
• Allocate resources to breakdowns, ensure work is scheduled and carried out.

Food safety and hygiene:

• Ensure that HACCP audits are carried out.
• Ensure Good Manufacturing Practices are maintained (housekeeping).

Production Costing:

• Ensure excess raw material is returned.
• Implement measures to determine actual raw material and packing usage.
• Waste/rework management.

Quality:

• Ensure adherence to recipe, raw material, in-process and final product specifications.
• Create a culture of quality awareness.
• Investigate and determine reasons for non-conformances.
• Implement measures to reduce non-conformances.
• Ensure that employees are adhering to laid down safety procedures.
• Investigate and compile reports in case of accidents.
• Ensure safety check sheets are completed and forwarded to safety forum.
• Liaise with clinic and ensure Occupational Health checks.

Safety:

Management of Human Resources:

• Conduct performance reviews and appraisals.
• Either initiate, investigate and/or chair disciplinary and grievance procedures.
• Build team morale and motivate staff to higher levels of performance.
• Compile training matrix and determine training needs.

Production Efficiencies:

• Quality Control and Assurance.
• Supervising the production of dairy products from mixing of raw materials, pasteurising, incubation and cooling of products.
• The job involves the operation of machinery such as centrifugal pumps, plate heat exchangers, flow meters and agitators.
• The process is controlled by PLCs which obtain real time data feedback from motors and probes.
• Should the data be disturbed during process we use SCADA program to manipulate the data.
• Monitor the plant sanitation i.e., checks chemical concentration, dosing time, sterilisation time and temperature.

Quality Management

• Raw material analysis and Finished product grading and analysis
• Mass, process and packaging control audit
• Quality control of cooling water
• Validation of procedures and standards
• Calibration of equipment and methodologies

Administration

• Time sheet and leave forms to be filled on time
• Clock-card control

HR and IR

• Discipline – control personnel
• Training, Motivating and Delegating

Projects

• Trials: Arrange and supervise factory trials
• Evaluation: Ensure that factory trials are properly evaluated analytically, physically & sensorially.