Senior Operations Manager

SUMMARY:

POSITION INFO:
Minimum requirements:

• Relevant three-year tertiary qualification.
• Minimum 5 years’ experience in managing a medium to large facility.
• Proven record of successfully managing a business with optimum financial results.
• Experience in the fresh fruit and vegetable industry will be beneficial.
• Knowledge of regulatory requirements in the industry.
• Experience in implementing integrated systems to ensure efficient business operations.
• Strong leadership abilities.

• Be able to work under pressure and meet deadlines.
• Excellent communication and interpersonal skills at all staff levels.
• Problem-solving capabilities.
• Ambitious with a drive for success.
• Ability to proactively plan and execute accordingly.
• Strong leadership (ability to manage and teach effectively).
• Self-disciplined and able to work independently to meet targets.

• Manage the facility daily according to the company's core principles and achieve strategic and financial objectives from the Board of Directors.
• Develop and implement growth strategies.
• Report monthly to the Board of Directors on operational activities.
• Compile and manage annual budget along with key team members and ensure financial targets are met.
• Measure and improve the effectiveness and efficiency of all processes, both internally and externally.
• Focus will include, but is not limited to labour cost and productivity, waste management and effective transport management.
• Improve processes and integrated systems to ensure efficiency in all divisions.
• Build and maintain best practice policies and principles.
• Ensure increased productivity and profitable use of the facility.
• Build and manage a strong team of skilled staff.
• Lead, mentor and develop middle management, and ensure this filters through to junior roles.
• Ensure effective training and development is provided to employees to ensure quality product output, accuracy and consistency.
• Implement and maintain effective security and safety measures to reduce risk.
• Manage maintenance on the facility, machinery, equipment and that of related service providers/agents.
• Ensure proper housekeeping and compliance are met daily, according to food safety and labour audit requirements.