Georgia Manufacturing Alliance
Plant Manager
Georgia Manufacturing Alliance, Georgia Center, Vermont, United States,
Plant ManagerValdosta, GeorgiaSummary:
The Plant Manager is primarily responsible for managing the production and quality of the Company’s production units. The Plant Manager is a professional who has a command over the technical details of production, maintenance, and food safety/defense.Essential Duties and Responsibilities:Possess comprehensive knowledge of production, maintenance, sanitation, and food safety.Manage human resources of the unit according to authorized policies and procedures that conform to current laws and regulations.Ensure compliance with local, state, and federal regulations (OSHA, FDA, Wage and Hour).Formulate and oversee internal controls.Ensure business decisions are grounded in sound financial and ethical criteria.Provide insight and analysis to support Chief Officers and other senior executives.Embrace and implement industry standards such as KPI’s, best practices, and performance standards.Lead and develop staff to ensure professional, high-quality succession planning.Direct and coordinate the activities of departments engaged in food processing.Develop, implement, and maintain production tracking and quality control systems, analyzing production, quality control, maintenance, and other operational reports to detect production problems.Review and interpret financial statements, sales and activity reports, and other performance data to measure productivity and efficiencies and determine areas needing cost reduction and program improvement.Perform difficult staffing duties, including dealing with understaffing, refereeing disputes, firing employees, and administering disciplinary procedures.Recruit employees, assign, direct, and evaluate their work, and oversee the development and maintenance of staff competencies.Define performance metrics for measurement, comparison, or evaluation of production factors.Review processing schedules and production orders to make decisions concerning inventory requirements, staffing requirements, work procedures, and duty assignments, considering budgetary limitations and time constraints.Establish, implement, and oversee departmental policies, standards, budgets, production goals, and objectives based on company policies, equipment and labor availability, and workloads.Maintain a working knowledge of government and industry quality codes and standards.Establish and maintain effective working relationships with management, subordinates, and outside contacts to develop the business unit.Monitor and control financial resources and oversee budgetary spending.Act as SQF Food Safety and Quality Practitioner for the facility with authority to address issues identified and reported by management and employees.Supervisory Responsibilities:Manage subordinate Assistant Plant Manager with supervisory responsibility for employees engaged in food processing. Responsible for the overall direction, coordination, and evaluation of the production business units. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws, including interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing complaints and resolving problems.Education and/or Experience:High School Diploma or GED;Bachelor's Degree (B. S.) from a four-year College or university;7-10 years of related management experience and/or training;10 years of experience in the production industry, food production preferred.Certificates, Licenses, Registrations:HACCP, SQF Practitioner, PCQI
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The Plant Manager is primarily responsible for managing the production and quality of the Company’s production units. The Plant Manager is a professional who has a command over the technical details of production, maintenance, and food safety/defense.Essential Duties and Responsibilities:Possess comprehensive knowledge of production, maintenance, sanitation, and food safety.Manage human resources of the unit according to authorized policies and procedures that conform to current laws and regulations.Ensure compliance with local, state, and federal regulations (OSHA, FDA, Wage and Hour).Formulate and oversee internal controls.Ensure business decisions are grounded in sound financial and ethical criteria.Provide insight and analysis to support Chief Officers and other senior executives.Embrace and implement industry standards such as KPI’s, best practices, and performance standards.Lead and develop staff to ensure professional, high-quality succession planning.Direct and coordinate the activities of departments engaged in food processing.Develop, implement, and maintain production tracking and quality control systems, analyzing production, quality control, maintenance, and other operational reports to detect production problems.Review and interpret financial statements, sales and activity reports, and other performance data to measure productivity and efficiencies and determine areas needing cost reduction and program improvement.Perform difficult staffing duties, including dealing with understaffing, refereeing disputes, firing employees, and administering disciplinary procedures.Recruit employees, assign, direct, and evaluate their work, and oversee the development and maintenance of staff competencies.Define performance metrics for measurement, comparison, or evaluation of production factors.Review processing schedules and production orders to make decisions concerning inventory requirements, staffing requirements, work procedures, and duty assignments, considering budgetary limitations and time constraints.Establish, implement, and oversee departmental policies, standards, budgets, production goals, and objectives based on company policies, equipment and labor availability, and workloads.Maintain a working knowledge of government and industry quality codes and standards.Establish and maintain effective working relationships with management, subordinates, and outside contacts to develop the business unit.Monitor and control financial resources and oversee budgetary spending.Act as SQF Food Safety and Quality Practitioner for the facility with authority to address issues identified and reported by management and employees.Supervisory Responsibilities:Manage subordinate Assistant Plant Manager with supervisory responsibility for employees engaged in food processing. Responsible for the overall direction, coordination, and evaluation of the production business units. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws, including interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing complaints and resolving problems.Education and/or Experience:High School Diploma or GED;Bachelor's Degree (B. S.) from a four-year College or university;7-10 years of related management experience and/or training;10 years of experience in the production industry, food production preferred.Certificates, Licenses, Registrations:HACCP, SQF Practitioner, PCQI
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