Production Manager - Food Manufacturing
Safety Fresh Foods, Milwaukee, WI, United States
Overview
The Production Manager is responsible for leading day-to-day production operations within a food manufacturing facility to ensure safe, efficient, timely, and cost-effective production and fulfillment.
This role provides leadership across production activities while coordinating closely with sanitation, quality/food safety, warehouse/shipping, maintenance, and administrative support functions as needed.
The Production Manager is accountable for meeting production schedules, customer requirements, food safety and quality standards, labor and cost targets, and regulatory compliance expectations, while fostering a culture of accountability, continuous improvement, and operational excellence.
Production Planning, Scheduling & Resource Management
Develop and maintain production operations plans, including labor requirements, cycle times, throughput expectations, production costs, materials, equipment, and facility needs.
Oversee production scheduling and execution to meet customer demand, on-time completion of purchase orders, and outbound shipping requirements.
Monitor workflow, staffing levels, equipment utilization, and labor allocation; adjust assignments and resources to maintain productivity and service levels.
Coordinate cross-functionally with procurement, logistics, quality, sanitation, maintenance, and customer-facing teams to support smooth site execution.
Carry out supervisory responsibilities in accordance with organizational policies and applicable laws.
Lead employee training, onboarding, cross-training, work assignment, performance management, coaching, discipline, and recognition.
Develop staffing plans to ensure adequate departmental coverage and succession readiness.
Address employee concerns and operational issues promptly and effectively in partnership with Human Resources, as appropriate.
Foster a culture of teamwork, professionalism, accountability, and continuous improvement.
Food Safety, Quality & Regulatory Compliance
Ensure compliance with all company, customer, and regulatory food safety and quality requirements, including GMPs, sanitation standards, HACCP/Preventive Controls, and applicable local, state, and federal regulations.
Verify that products meet established quality standards and customer specifications.
Ensure corrective actions are implemented, monitored, and sustained.
Maintain the facility in a safe, clean, and audit-ready condition; support internal and external audits and customer visits.
Train and ensure all assigned employees understand and follow food safety, workplace safety, and operational procedures.
Cost, Performance & Continuous Improvement
Ensure established cost, quality, delivery, and service commitments are achieved.
Manage labor efficiency and operational expenses, including overtime, downtime, waste, and supplies.
Track, review, and report key performance indicators including safety, quality, productivity, labor, waste, and on-time performance.
Identify inefficiencies and implement process improvements that improve workflow, quality, and cost performance.
Compile, store, retrieve, and analyze production data to support reporting, planning, and decision-making.
Customer & Service Support
Support execution of customer requirements related to schedules, product handling, shipping windows, documentation, and quality expectations.
Assist with operational communication and service recovery when needed to maintain customer satisfaction and site performance.
Qualifications
Education & Experience
Bachelor’s degree in Business, Operations Management, Manufacturing, Industrial Engineering, Food Science, or a related field preferred; equivalent combination of education and experience considered.
Minimum of 5 years of supervisory or management experience in food manufacturing, food processing, production, or related operations.
Demonstrated experience leading teams in a fast‑paced manufacturing environment with responsibility for scheduling, staffing, productivity, and performance management.
Strong understanding of food safety, sanitation, and regulatory compliance requirements in a food production environment.
Experience with production planning tools, ERP systems, KPI reporting, and continuous improvement practices preferred.
HACCP training/certification required or strongly preferred.
Bilingual English/Spanish is a plus.
Core Competencies
Leadership and team development
Production planning and execution
Food safety and quality management
Regulatory compliance
Problem solving and decision-making
Change management
Cost control and operational efficiency
Communication and cross‑functional collaboration
Attention to detail and organizational skills
Safety leadership and accountability
The work environment is a food manufacturing facility and may include exposure to cold temperatures below 40°F, loud noise levels, and work near moving mechanical parts.
The employee is expected to work regularly on the production floor and in operational areas. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands
While performing the duties of this position, the employee is regularly required to stand, walk, talk, hear, and use hands to handle, feel, and reach.
The employee may occasionally be required to lift and/or move up to 25–50 pounds. Specific vision abilities may include close vision and peripheral vision.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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The Production Manager is responsible for leading day-to-day production operations within a food manufacturing facility to ensure safe, efficient, timely, and cost-effective production and fulfillment.
This role provides leadership across production activities while coordinating closely with sanitation, quality/food safety, warehouse/shipping, maintenance, and administrative support functions as needed.
The Production Manager is accountable for meeting production schedules, customer requirements, food safety and quality standards, labor and cost targets, and regulatory compliance expectations, while fostering a culture of accountability, continuous improvement, and operational excellence.
Production Planning, Scheduling & Resource Management
Develop and maintain production operations plans, including labor requirements, cycle times, throughput expectations, production costs, materials, equipment, and facility needs.
Oversee production scheduling and execution to meet customer demand, on-time completion of purchase orders, and outbound shipping requirements.
Monitor workflow, staffing levels, equipment utilization, and labor allocation; adjust assignments and resources to maintain productivity and service levels.
Coordinate cross-functionally with procurement, logistics, quality, sanitation, maintenance, and customer-facing teams to support smooth site execution.
Carry out supervisory responsibilities in accordance with organizational policies and applicable laws.
Lead employee training, onboarding, cross-training, work assignment, performance management, coaching, discipline, and recognition.
Develop staffing plans to ensure adequate departmental coverage and succession readiness.
Address employee concerns and operational issues promptly and effectively in partnership with Human Resources, as appropriate.
Foster a culture of teamwork, professionalism, accountability, and continuous improvement.
Food Safety, Quality & Regulatory Compliance
Ensure compliance with all company, customer, and regulatory food safety and quality requirements, including GMPs, sanitation standards, HACCP/Preventive Controls, and applicable local, state, and federal regulations.
Verify that products meet established quality standards and customer specifications.
Ensure corrective actions are implemented, monitored, and sustained.
Maintain the facility in a safe, clean, and audit-ready condition; support internal and external audits and customer visits.
Train and ensure all assigned employees understand and follow food safety, workplace safety, and operational procedures.
Cost, Performance & Continuous Improvement
Ensure established cost, quality, delivery, and service commitments are achieved.
Manage labor efficiency and operational expenses, including overtime, downtime, waste, and supplies.
Track, review, and report key performance indicators including safety, quality, productivity, labor, waste, and on-time performance.
Identify inefficiencies and implement process improvements that improve workflow, quality, and cost performance.
Compile, store, retrieve, and analyze production data to support reporting, planning, and decision-making.
Customer & Service Support
Support execution of customer requirements related to schedules, product handling, shipping windows, documentation, and quality expectations.
Assist with operational communication and service recovery when needed to maintain customer satisfaction and site performance.
Qualifications
Education & Experience
Bachelor’s degree in Business, Operations Management, Manufacturing, Industrial Engineering, Food Science, or a related field preferred; equivalent combination of education and experience considered.
Minimum of 5 years of supervisory or management experience in food manufacturing, food processing, production, or related operations.
Demonstrated experience leading teams in a fast‑paced manufacturing environment with responsibility for scheduling, staffing, productivity, and performance management.
Strong understanding of food safety, sanitation, and regulatory compliance requirements in a food production environment.
Experience with production planning tools, ERP systems, KPI reporting, and continuous improvement practices preferred.
HACCP training/certification required or strongly preferred.
Bilingual English/Spanish is a plus.
Core Competencies
Leadership and team development
Production planning and execution
Food safety and quality management
Regulatory compliance
Problem solving and decision-making
Change management
Cost control and operational efficiency
Communication and cross‑functional collaboration
Attention to detail and organizational skills
Safety leadership and accountability
The work environment is a food manufacturing facility and may include exposure to cold temperatures below 40°F, loud noise levels, and work near moving mechanical parts.
The employee is expected to work regularly on the production floor and in operational areas. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands
While performing the duties of this position, the employee is regularly required to stand, walk, talk, hear, and use hands to handle, feel, and reach.
The employee may occasionally be required to lift and/or move up to 25–50 pounds. Specific vision abilities may include close vision and peripheral vision.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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