Operations Manager

Description

Job Summary: Supervisory professional responsible for planning, organizing, and overseeing production area activities, ensuring process quality and efficiency. Key Highlights: 1. Leadership and team management in the production area. 2. Focus on hygiene and food safety standards and continuous improvement. 3. Opportunity to develop and manage the production team. **Description and Responsibilities:** **Schedule:** Monday to Saturday, from 6:00 AM to 11:00 AM and from 12:00 PM to 2:20 PM; some flexibility possible. Occasional Sundays and holidays. **Level:** Supervision/Coordination **Employment Type:** Permanent – CLT Plan, organize, and supervise production area activities, ensuring product quality, process efficiency, and compliance with hygiene and food safety standards. Main Responsibilities: * Plan and coordinate production activities. * Supervise the production team, organizing work schedules, assigning tasks, and monitoring activity execution. * Ensure compliance with hygiene standards and good manufacturing practices. * Conduct training and provide guidance to the team on operational procedures and food safety. * Perform, together with the team, preventive, predictive, and corrective maintenance of machines and equipment. * Monitor and control the completion of operational worksheets, such as temperature records and process controls. * Supervise the organization, cleaning, and maintenance of production and shipping areas. * Monitor inventory entries and exits, weekly counts, and monthly stocktaking. * Oversee the entry of invoices into the system. * Define and organize delivery routes carried out by drivers. * Supervise the maintenance of the company’s vehicle fleet. * Ensure compliance with internal company policies and procedures. * Manage conflicts and promote the development of the production team. * Propose continuous improvements to production processes. **Requirements:*** Bachelor’s degree in Nutrition, Food Engineering, Logistics, Business Administration, or related fields. * Minimum of 2 years’ experience in leadership roles within the production area. * Knowledge of hygiene and food safety standards (ANVISA and good manufacturing practices). * Basic computer skills (spreadsheets and internal systems). * Good Manufacturing Practices certification. * Driver’s license, Category B. * Minimum age of 30 years. * Availability to work on weekends and holidays when necessary. Desired Competencies:* Leadership and team management. * Organization and discipline with a focus on processes. * Ability to plan and control production. * Strong communication and interpersonal skills. * Proactivity in problem-solving. * Ability to delegate tasks and monitor results. * Flexibility and adaptability to change. Advantages * Experience in bakery or confectionery production. * Knowledge of performance indicators (production KPIs). * Experience in preventive equipment maintenance. * Familiarity with internal logistics and delivery route planning. * Experience delivering training to operational teams. **Benefits:** Medical assistance, Dental assistance, Fuel allowance, Basic food basket, Life insurance, Meal voucher, Transportation voucher