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The Production Manager is responsible for supporting the Director of Operation in organizing and communicating the production schedule to various teams, ensuring efficient production, delivery, and inventory management. This role involves coordinating with multiple departments, managing resources, and continuously improving processes to enhance efficiency and profitability.

Key Responsibilities:

1. Daily Operations Management:
• Organize and communicate the production schedule to teams for daily production and delivery.
• Processing
• Value Added
• Logistics
• Review inventory supplies and resources to enable teams to complete daily tasks.
• Communicate with Purchasing for timely resupply and with Customer Service about potential delays or issues.
• Load shift as necessary to control labor costs and prevent burnout.
• Coordinate with Logistics/Admin Teams for effective order delivery.
• Ensure adequate capability to recover and receive products, manage short shelf-life items.
• Alert IT Department of any issues for expedited resolution.
• Monitor waste, pallets, and equipment for timely disposal, maintenance, and repair.
• Interface with Food Safety and Compliance regarding reporting requirements and audits.
• Train and develop staff in Kaizen, Food Safety, Workplace Safety, and other HR-related requirements.
2. Cross-Departmental Interaction:
• Communicate across department lines with heads of Customer Service, IT, Food Safety and Compliance, Accounting, Purchasing, Administrative Services, and Business Development.
3. Specific Goals:
• Constantly improve to reduce waste and enhance the work environment.
• Develop Standard Operating Procedures (SOPs) for consistency and competency.
• Recruit and train competent staff to meet departmental needs.
• Control costs relative to revenue and profitability.
• Plan and schedule equipment and facility maintenance to reduce downtime and drive efficiency.
4. Unique Aspects of the Role:
• Primary driver of customer satisfaction through timely delivery of the right product quality.
• Involves the most interaction with the largest number of people within the company.
• Performance drives the success of other departments and the economic viability of the company.
• Strong understanding of Lean Manufacturing Principles and ability to apply them effectively.
• Knowledge of mechanical systems and equipment for effective maintenance and repair.
• Strong Food Safety and Compliance knowledge for maintaining applicable systems and documentation.
5. Challenges:
• Managing a large number of employees across multiple disciplines.
• Dynamic work environment influenced by product demand, availability, logistics, quality, sizes, and variety.
• Employee attendance, timeliness, health, and abilities impact daily operations.
6. Overcoming Challenges:
• Adaptability and quick thinking to develop alternative strategies.
• Workload shifting and cross-training to create flexibility and task diversity.
• Development of a Cross Training Matrix to drive skill levels, salary advancement, and performance reviews.

Required Qualifications:

• Broad knowledge of emotional skills necessary to lead and communicate with diverse cultural, linguistic, gender, and racial groups.
• Strong organizational skills to manage daily, weekly, and monthly tasks, variables, and operational challenges.
• Knowledge of Food Safety and GMP Compliance, Employee Practices, and Safety.
• Understanding of Lean Manufacturing Principles and ability to apply them effectively.
• Experience in seafood processing, packaging, and quality control within Food Safety requirements.
• Internally motivated towards excellence, problem-solving, and customer service.
• Understanding of HACCP, Global Food Safety Initiative (GFSI) standards (primarily SQF).

Preferred Qualifications:

• Good interpersonal skills and emotional control.
• Empathy for team members, communicated through words, actions, and interest.
• Quick decision-making capabilities, seeking opportunities to problem-solve using available resources and capabilities.