Job Description
1. JOB INFORMATIONJOB TITLE: Shift Manager
DEPARTMENT: / Operations
BAND: / 3
REPORTS TO: / Business Unit Leader
LOCATION: / Ballymena
2. JOB PURPOSE
Assist the Business Unit Leader to manage production operations and staff within the area to meet the company objectives and key performance indicators as detailed in the Business Plan.
3. RESPONSIBILITIES
3.1 FINANCIAL
Financial awareness of labour control and operational KPIs
3.2 STAFF
Section Manager
3.3 REPORTING LINE
4. DUTIES/MEASURABLE OUTPUTS
Accountable for measurable as management team delivery through Operational Team Leads details below:
Green GMP Standards
100% safety start up inspections
Quality to specifications and line visuals are in place by SKU
Reject tray/waste levels targets to standards
Giveaways targets and ensure are kept to the least possible
Hourly Running Targets as standard
Labour Manning Targets as standard
Safety SIR targets
Absence targets – Green
100% Line Plan Attainment
People/Safety
1. Achieve Safety Index Target 1.25
2. Achieve Absence Green Target
3. Escalate any accidents to FM/Safety Lead and follow up adequacy of OTLs accident investigations
4. Identify Safety hazards as part of routine day to day operations. OTLs to deliver the required SIR’s to meet target and seek confirmation that feedback has been filtered to the shop level teams through their managers
5. Effective Absence management to be demonstrated by OTLs and attendance of weekly absence forums
6. Encourage your team to try for better, give praise and challenge to support progress.
7. Effective delivery of employee weekly/daily communications via huddles/briefs
8. Positive behaviours and can do approach to be demonstrated
9. Engagement with trainers to ensure Operational Team Leads are provide required request for training as skills gaps dictate ensure level of skills are available when running a shift
10. Encourage team working cross functionally and ownership of required day to day engagements with colleagues
11. Defined the development plans for Operational Team Leads as part of IPR process. Complete 9 Box grid tool to outline capability of team and build the required succession plan
12. Lead by example the business values (Determination, Simplicity, Availability, Humility, Ownership, Sincerity, Discipline)
Quality – FSQI Target
13. Management of quality culture – rejects levels to be monitored and OTLs challenged if deemed within their control to prevent
14. Participate and act to support Technical in delivery of the Food Safety Index
15. Engage with Technical colleagues and cross functional leads to complete a programme of team walks of the Factory areas
16. Attend as Operations Representative the NPD critical path meetings, if unavailable ensure deputised. Ownership of committed Trials, ensure Operation Team Leads attend trials
17. Take lead of customers visits when Factory Tours are required.
Service – Target 99.5 % daily
18. Customer Service Levels to be maintained through attainment to plan
19. Check Operation Team Leads are adequately managing the Red/Ambers list
20. Deviation for Service must to made visible as to communication and escalation to commercial leads, plan to protect service to be clear
Cost Conversion p/kg – Green Target Daily Usage for labour/ meat/ ingredients/ packaging p/kg
21. To conduct layer confirmation checks to performance at the start of shift. To arrive on time in advance of shift start and complete verbal handover with opposite number daily.
22. Chair shift cell review, on plan, challenge if deviation from plan, understand why and agree action to take place prior the next cell review, confirm recovery
23. Conduct verbal confirmations from Operations Team Leads as part of labour meets standard requirement
24. Management of Operations Team Leads demonstrating completing swift changeovers and all materials/utensils and instructions are available before they require on the line.
25. Conduct visual routine walk rounds of the Factory Areas to assess effective use of SIC boards as part of hourly throughput confirmations. Direct challenges to Operations Team Lead if deviation occurs and detail is not clear.
26. Drive operation performance through Operations Team Leads to deliver the required job card outputs during shifts and where outputs are not achieved OTLs are providing appropriate action and/or where exceeded request for output targets to be changed without compromising quality of product.
27. Understand optimum strike rate of each line/products and routinely confirm rates are in operations challenge Operations Team Leads if not achieved and/or praise if exceeded and propose increasing targets
28. Do not produce ahead unless specified by FM or planning, take appropriate action with accountable team members if deviation occurs within their control
29. Demand urgency from Team to ensure actions are progressing due to line failure. Escalate if exceeds 1hr to, status, impact and plan
30. Ensure Operations Team Leads and/Engineering Leads /Technical to provide adequate root cause analysis to Failures
31. Be prepared for your input into the 4pm performance meeting, focussed specific actions to drive for green scorecards to be meet/exceeded
32. Attend as Operations Representative the NPD critical path meetings, if unavailable ensure deputised. Ownership of committed Trials, ensure Operation Team Leads attend trials
· To monitor and control any negative environmental impact arising from the processes within area of responsibility; ensuring that all direct reports and colleagues are briefed and clear in regards to their responsibilities as outlined in the Moy Park Group Risk Management System Manual.
· Carry out and comply with all Company policies, procedures and instructions, and undertake any other reasonable duties as may be required to fulfil the duties of the role and as part of an inter dependent team.
5. KNOWLEDGE, SKILLS AND EXPERIENCE REQUIRED
Essential / Desirable
· Experience operating at a relevant managerial level within food manufacturing.
· Strong people management skills and experience and previous management experience.
· Knowledge of food processing, preferably gained within a primary environment.
· Performance driven with a proven track record of success in FMCG processing environment.
· Consumer and customer orientated.
· Strong leadership skills with a proven track record building successful teams.
· A role model, possessing excellent communication and interpersonal skills.
· Well organised and self motivated.
· Numerate and possessing good analytical skills, with experience of working with production statistics, variances, KPIs etc. / · Poultry processing background
· Proven track record in innovation and driving continuous improvement initiatives.
· Third level qualification.
DATE:
JOB HOLDER:
MANAGER:
HUMAN RESOURCES MANAGER:
Note:
This description is intended to be a guide of what duties are most likely, but should not be taken as a definitive list. Moy Park reserves the right to vary duties and add duties as they see necessary.
Date written : 13/12/16 Authorised Version Reference: BM/OP/SM
Last Updated: 13/12/16 Page 2 of 4 Issue #: 1
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Last printed 19/05/2010 16:03 – Printed copy valid for one week after print date
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