Operational Management

• Plan, organize, and supervise daily plant operations.
• Ensure production schedules are achieved in line with demand forecasts.
• Monitor production KPIs and implement corrective actions to optimize performance.
• Manage yield control to maximize production efficiency and reduce waste.
• Plan and oversee shift structures to ensure smooth 24/7 operations.
• Drive continuous improvement initiatives to enhance productivity and reduce waste.

Food Safety & Quality Compliance

• Ensure full compliance with GMP, HACCP, and applicable food safety regulations.
• Maintain readiness for internal and external audits.
• Enforce quality standards across all production stages.
• Address and resolve quality deviations promptly.

Financial & Cost Control

• Prepare and manage the plant’s operational budget.
• Monitor production costs and implement cost-reduction strategies.
• Control waste, downtime, and inefficiencies.

Maintenance & Facility Management

• Ensure implementation of preventive and corrective maintenance programs.
• Maintain machinery and equipment in optimal working condition.
• Oversee plant layout planning for Al-Sadat facility to optimize production flow and space utilization.

Leadership & People Management

• Lead, coach, and develop plant staff to enhance productivity and performance.
• Ensure proper workforce planning and performance management.
• Promote a culture of accountability, safety, and teamwork.
• Manage disciplinary actions in coordination with HR when required.

Health, Safety & Environment (HSE)

• Ensure strict adherence to occupational health and safety standards.
• Implement and monitor safety procedures.
• Investigate incidents and implement preventive measures.

Reporting & Continuous Improvement

• Prepare operational and performance reports for senior management.
• Identify operational bottlenecks and recommend improvements.

Requirements

Education

• Bachelor’s degree in Engineering, Food Technology, Industrial Management, or related field.
• Postgraduate studies are considered an advantage.

Experience

• 8–12 years of experience in manufacturing operations.
• Minimum 3–5 years in a leadership role within the food industry.

Technical Knowledge

• Strong knowledge of HACCP, GMP, ISO standards.
• Experience with ERP systems.
• Understanding of production planning and process optimization.
• Budgeting and cost control expertise.

Competencies

• Leadership and team management skills
• Strategic thinking
• Analytical and problem-solving ability
• Decision-making capability
• High integrity and accountability
• Strong communication skills