This job has expired

Operations Manager

Purple HR Ltd
Ringwood, Hampshire
Closing date
21 Feb 2021

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Business Sector
Food Manufacturing
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Job Details

Gourmet Classic is a full-service food production plant with 30 staff.  As an organisation, Gourmet Classic works hard to ensure employees feel that they work in a happy, healthy and safe environment where they are encouraged to grow with the business. People are encouraged to upskill, learn beneficial skills and fully immerse themselves in the company culture of quality and innovation.


We are now looking to appoint an an experienced Operations Manager to support the continued growth through innovation and development of new and existing products.  


if you'd like to be part of a growing, hardworking team where the onus is on ownership and flexibility, we'd love to hear from you. 


Key responsibilities




Responsible for the safety of yourself and your team, you will document and where appropriate, review site risk assessment to identify appropriate controls to ensure a safe working environment.  




Ensuring production is completed as per plan.

Monitor and maintain deliveries to customers on time in full deliveries. 

Lead mentor and coach supervisors and operators to meet internal and external KPI’s.

Investigate and instigate corrective actions to address any failed KPIs. 

Document and record production on ERP and QMS system maintaining traceability and accuracy of information.

Where we have incidents of Non-conformance from an operational perspective completion of a route cause analysis and implementation of corrective actions to address the situation. 


Food safety and compliance 


Assuring the safety of our products by implementation development and understanding of a food safety management system incorporating HACCP.  

Implement systems and procedures to ensure the operation complies with customer and BRC food safety standard issue 8. 

Ensure operational SOPs are in place to meet customer and regulatory compliance.

Liaise with technical department and releasing staff and supervisor to attend training in food safety and HACCP in order to meet accreditation and customer requirements. 


Staff Management


Routinely meet and record staff discussions both via informal and formally documented appraisals in order to manage individuals and teams progress and performance to meet site operational objectives identifying any gaps in performance and coaching individuals back to required standard. 

Scheduling and allocating staff into roles so all positions are covered and relevant staff rotas are followed and recorded accurately as required. 

Scheduling holiday. 

Monitoring attendance recording Bradford scores and acting on any trends. 


Scheduling and carrying out training to ensure staff are competent in all documented SOPs. 

Schedule mandatory training for new starters and refresher training for existing employees. 


Continual improvement and process control 


Implement a continual improvement strategy across the operation so as the approach and techniques used are applied constantly and measurable improvements logged, and impact assessed. 

Engaging with direct reports on continual improvement opportunities. 


Financial control


Ensure a set of cost per unit are known and measured implementing controls so as targets are met. 

Identify opportunities to increase profit and reduce costs via regular review of costs and implementing the necessary measures to achieve the result. 



Person specification


Experience in food production as Shift Manager/Production Manager/Supervisor

Looking to gain more responsibility and autonomy being driven by your own achievements

A leader who can demonstrate developing people and processes and delivering measureable improvements to a fast-paced food manufacturing operation

Can demonstrate a working knowledge of related business functions such as technical, health and safety, HR and finance.


Level of qualifications




HND/ONC degree in food tech food science or similar 

Experience in a supervision or management role in food manufacturer 

IT literate self-sufficient in administrate skills Microsoft office. 

Experience and formal training in staff supervision 

Practical experience of working to Brc standards and supermarket codes of practice. 

Aware of continual improvement techniques

Formal risk assessment training  

Haccp level 2 

Knowledge of plant and process from a practical perspective food preferred.  




Food safety qualification intermediate or higher 

Trained in continue improvement techniques.

Experience with ERP or databases for production and purchasing.  


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