Operations Manager 5 views

Job Title: Operations Manager

Department: Operations

Reports To: Deputy CEO

A. Position Summary

The Operations Manager provides strategic and hands-on leadership across all aspects of the company’s manufacturing and operational activities. The role ensures efficient production, compliance with food industry regulations, continuous improvement of processes, and optimal use of resources to meet organizational goals related to quality, cost, efficiency, and customer satisfaction. The position also promotes cross-functional collaboration, driving operational excellence and sustaining the company’s reputation for product quality and reliability.

B. Specific Duties and Responsibilities

1. Operational Leadership
   • Provide day-to-day leadership and direction to production supervisors and operational teams to ensure effective workflow and high productivity.
   • Oversee daily manufacturing operations, ensuring adherence to schedules, quality standards, and safety guidelines.
   • Foster a culture of accountability, teamwork, and performance excellence within the operations team.
2. Process Improvement
   • Evaluate, design, and implement efficient and innovative manufacturing processes to optimize productivity and reduce waste.
   • Lead continuous improvement initiatives through lean manufacturing and Kaizen principles to improve throughput and reduce cost.
   • Introduce automation or technology-driven improvements to enhance production efficiency.
3. Compliance and Documentation
   • Ensure all operations comply with relevant food safety and manufacturing standards such as HACCP, GMP, ISO 22000, and EFDA regulations.
   • Oversee preparation, review, and implementation of food processing guidelines, SOPs, and workflows in compliance with legal and regulatory requirements.
   • Ensure accurate recordkeeping and documentation for audits, inspections, and traceability purposes.
4. Operational Excellence
   • Drive initiatives to improve productivity, reduce costs, minimize downtime, and increase efficiency across all production areas.
   • Monitor operational KPIs to ensure consistent achievement of targets related to volume, yield, and quality.
   • Implement preventive maintenance schedules in collaboration with the maintenance team to ensure machinery reliability and uptime.
5. Performance Management
   • Develop and deliver timely operational reports (daily, weekly, monthly) including analysis of production performance, variances, and recommendations.
   • Review production data to identify gaps, bottlenecks, and areas for improvement, and implement corrective actions accordingly.
6. New Product Development (NPD)
   • Collaborate with R&D and Quality departments in the development, testing, and launch of new food products.
   • Ensure smooth scale-up from pilot to full production while maintaining product consistency and safety.
   • Provide technical and operational input to ensure manufacturability and cost efficiency of new products.
7. Regulatory Coordination
   • Liaise with regulatory bodies such as EFDA, the Ethiopian Standards Agency, and other relevant government institutions to ensure full compliance with manufacturing and food safety laws.
   • Coordinate and support internal and external audits and inspections, ensuring timely corrective actions and documentation closure.
8. Resource and Capacity Planning
   • Analyze labor, machinery, and material requirements to ensure optimal capacity utilization.
   • Prepare and manage operational budgets, ensuring effective use of resources and cost control.
   • Lead workforce planning, shift scheduling, and training programs to maintain productivity and operational flexibility.
9. Food Safety Management
   • Ensure effective implementation and maintenance of the Food Safety Management System (FSMS) within all operational functions.
   • Identify potential food safety hazards, establish monitoring mechanisms for critical control points, and ensure timely corrective action.
   • Coordinate with the Health, Safety, and Environment (HSE) department to maintain workplace safety and hygiene standards.
   • Report food safety incidents and lead root cause investigations and preventive actions.
10. Cross-Departmental Collaboration
    • Work closely with Finance, Procurement, Maintenance, Quality, and HR departments to achieve company objectives.
    • Support the Finance Department by providing accurate data on production costs and resource usage for budgeting and analysis.
    • Collaborate with Supply Chain to ensure availability of raw materials and timely delivery of finished goods.
11. Staff Management and Development
    • Manage, motivate, and develop operational staff through regular performance reviews, training, and coaching.
    • Promote safety, discipline, and continuous learning within the operations team.
12. Other Responsibilities
    • Perform any other related duties assigned by the Chief Executive Officer or top management.

C. Qualifications and Experience

1. Education: Masters or Bachelor’s Degree in Food Science, or Food Engineering (Master’s preferred).
2. Experience: Minimum of 10 years in food manufacturing, with at least 5 years in a leadership or managerial role.
3. Knowledge:
   • Strong understanding of food safety standards (HACCP, ISO 22000, GMP).
   • Proven experience in process optimization, cost reduction, and productivity improvement.
   • Familiarity with ERP systems (preferably Microsoft Dynamics NAV) and data-driven decision-making.
4. Skills:
   • Excellent leadership, communication, and analytical abilities.
   • Strong project management and organizational skills.
   • Ability to manage multiple priorities in a fast-paced environment

D. Key Competencies

• Strategic and analytical thinking
• Leadership and team development
• Problem-solving and decision-making
• Process and quality orientation
• Communication and interpersonal skills
• Adaptability and results-driven mindset
• Commitment to safety and compliance

E. Key Performance Indicators (KPIs)

• Production Attainment: (Units Produced / Target Units) × 100
• Machine Uptime Rate: (Actual Operating Time / Available Time) × 100
• Unit Maintenance Cost: Total Maintenance Cost / Units Produced
• Defect Rate: (Number of Defective Units / Total Units Produced) × 100
• Production Cost per Unit: Total Manufacturing Cost / Units Produced
• Overall Equipment Effectiveness (OEE): Availability × Performance × Quality
• Capacity Utilization: (Actual Output / Potential Output) × 100