Key Accountabilities

• Planning, organizing, directing, and controlling production staff and workers and fully supervising the inputs, processes, and outputs of production operations.
• Developing daily production plans for items to be produced based on orders received from the warehouse management and sales department.
• Full supervision of the inputs and outputs of production operations, applying quality standards and procedures in place in the company, and documenting production processes.
• Identifying the needs for raw materials and preparing orders for the inputs of production operations for each production shift, and identifying any shortages in raw materials according to the monthly production plan, then submitting these to the purchasing department.
• Determining the human resource requirements for the production department, participating in selecting employees for the department, identifying each individual's training needs, training them, motivating them, and participating in the evaluation process of personnel.
• Ensuring the application of occupational health and safety standards in the factory.
• Monitoring maintenance activities in the production hall by specialists and submitting reports on maintenance or replacing defective equipment in coordination with the maintenance manager and the factory manager in cases of extreme necessity.
• Evaluating the progress of production operations and making necessary adjustments aimed at improving product quality, and reducing time, effort, and cost.
• Providing reports on the status of production operations, achievements, and failures to senior management.
• Submitting recommendations related to rewards and penalties based on performance evaluations of employees.

Knowledge, Skills, and Experience

• Bachelor’s degree in Production Engineering, Food Engineering, or Food Manufacturing.
• 5 years of practical experience in food manufacturing or production management.
• Skilled in tracking inventory levels, managing stock rotations, reducing waste, and ensuring that the café is always stocked with necessary ingredients.
• Strong understanding of food safety regulations (e.g., FDA standards, local food safety laws). Ability to maintain cleanliness and safety in the kitchen and ensure the staff adheres to proper hygiene practices.
• Good knowledge of managing food costs, reducing waste, and optimizing resource use to maintain profitability.