Operations Manager

Job Description : PASTA OPERATIONS MANAGER DRC The Pasta Operations Manager will have responsibility for the design, commissioning, and ongoing operation of GMA’s pasta plant. This person will be the project leader for the execution of the greenfield pasta project working between GMA and equipment/service providers in order to achieve budget objectives, stated timelines, and design output for quantity and quality. High level performance will be achieved through strategic planning, high levels of organization, strong leadership, and diligence in the midst of challenges. Develop the necessary plant layouts and equipment requirements for efficient and quality pasta production. Develop and oversee the production of Pasta in various countries. Build competency within the organization for Sensory Evaluation, Management, Continuous Improvement, Product Development, and Research and Development (R&D). Optimize the relationship between business and market needs assuring that the factory provides product as demanded by the market while returning a favorable margin. Oversee efficient manufacturing processes with high levels of up time and on spec finished goods. Manage and negotiate procurement of inputs including raw materials, ingredients, and packaging with an understanding of quality requirements needed to ensure financial benefit while achieving quality and regulatory compliance. Perform activities relevant to the product development process, which may include but is not limited to conceptualization, formulation and prototype evaluation, optimization and standardization, cost calculation, commercial translation and product launch. Select new equipment and service providers, establish job requirements, negotiate purchases, and oversee implementation of processing systems. Continually evaluate approved suppliers for inputs with the goal of reducing cost while improving quality and efficiency. Design and test products which meet shelf life stability and all sensory requirements needed to satisfy the market (flavour, colour and texture, nutritional content). Conduct trials and analyses on production and new products, as well as competitors’ products permitting further product development and improvement. Conduct production trials to ensure successful launch of new and revised products. Monitor production to confirm plant capability and conformance to design criteria and train employees in plant operations. Understand and apply knowledge of governmental regulation and industry norms pertaining to food safety, nutrition, and manufacturing. Report and present oral and written updates including product demonstrations to team and customers. Prepare all necessary documents such as, but not limited to, trial reports, standards development, formulation, standard work processes, and any other necessary steps required to achieve compliance with both governments and market. Ensure machinery setup, operation, maintenance, adjustments, and sanitation are done in the safest, cleanest and most efficient manner possible. All new designs must consider aspects of food safety, human safety, efficiency, longevity, ease of maintenance, and simplicity of operation. Establish and implement processes for optimizing dough mixing and gluten development. Achieve production and quality goals needed to meet business requirements. Other responsibilities include troubleshooting machinery and lines, adjusting machinery, and managing additional resources when absolutely necessary. Develop and coordinate a detailed human and food safety program working alongside the Seaboard Operations/Engineering department. Develop and implement best practice criteria and documentation for all aspects of Project & manufacturing Supervise Action Plans and documentation for all aspects of manufacturing to assure execution and compliance with the plans. Administer the operations audit process and operation model including the coordination of scheduling, reporting the actions related to the audit process. Improve competencies through gap analysis and training resources for all of the team. Manage, implement, and develop projects in compliance with the required construction and safety standards and in compliance with Capex methodology ensuring that the time, budget and committed drivers are met. Lead and interact with the project and Operation team to manage the process of analysis of Management of Change (MOC) of the project, ensuring the mitigation or elimination of risk in the facilities and the operations Maintaining the highest standards for safety, environmental stewardship, and ethics during all phases of the project Maintain the daily, weekly, and monthly production and development reports Collaborate with management team to ensure efficiency and achievement of Key Performance Indicators B.S. degree in Food science, Food Technology, or Chemical engineering is preferred. Minimum 18 years' previous experience from a Pasta Factory with a demonstrated history of working as the Plant or Factory Manager Experience with a diverse work force for at least 5 years Experience with HACCP and ISO 22000 principles and application Experience working in developing countries preferred Language: Must be fluent in English and French.

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