Factory Floor Production Manager

Job description

Job Purpose The Factory Floor Production Manager is responsible for overseeing all day-to-day production activities within the smoked salmon factory. This role ensures that production targets are met efficiently, safely, and in compliance with all food safety, quality, and regulatory requirements. The Production Manager leads factory floor staff, maintains high product quality standards, coordinates dispatch and inventory movement, and supports continuous improvement across operations. Key Responsibilities 1. Production & Operations Management Plan, organize, and supervise daily production activities (processing, smoking, slicing, packing, and labeling). Ensure production schedules are met while minimizing waste and downtime. Monitor production yields, losses, and efficiencies, and implement corrective actions where needed. Coordinate closely with procurement and inventory to ensure raw materials and packaging are available. 2. Staff Management & Supervision Manage, supervise, and motivate factory floor employees, including line supervisors and operators. Allocate staff effectively across shifts and production lines. Train new employees and ensure ongoing skills development for existing staff. Enforce factory rules, hygiene standards, attendance, and disciplinary procedures. Conduct performance evaluations and provide regular feedback. 3. Quality Control & Product Standards Ensure all products meet company quality standards, specifications, and customer requirements. Oversee in-process quality checks and final product inspections. Work closely with Quality Assurance to investigate and resolve quality issues or customer complaints. Ensure correct product handling, traceability, labeling, and shelf-life management. 4. Food Safety & Regulatory Compliance Ensure full compliance with food safety regulations, including HACCP, GMP, and local authority requirements. Enforce strict hygiene, sanitation, and personal protective equipment (PPE) standards. Ensure cleaning schedules, temperature controls, and documentation are correctly followed and recorded. Support audits and inspections by regulatory authorities and certification bodies. 5. Dispatch, Logistics & Inventory Control Oversee order preparation, packing accuracy, and timely dispatch of finished goods. Coordinate with sales, administration, and logistics teams to ensure on-time delivery. Monitor finished goods inventory, FIFO/FEFO practices, and cold chain integrity. Ensure accurate production, dispatch, and stock records are maintained. 6. Equipment & Facility Management Ensure proper use, basic maintenance, and cleanliness of production equipment. Report equipment malfunctions and coordinate repairs with maintenance providers. Ensure the factory floor is organized, safe, and compliant with health and safety standards. 7. Cost Control & Continuous Improvement Monitor labor efficiency, raw material usage, and production costs. Identify opportunities to improve processes, reduce waste, and increase productivity. Participate in the development and implementation of Standard Operating Procedures (SOPs). Qualifications & Experience Degree or diploma in Food Technology, Food Science, Industrial Engineering, Operations Management, or a related field preferred. Minimum 3–5 years of experience in food manufacturing or processing environments, preferably in seafood, meat, or chilled food production. Proven experience managing factory floor teams and supervising skilled operators. Direct hands-on salmon processing skills are not required ; however, the ability to understand, evaluate, and oversee proper fish handling, processing techniques, yields, and efficiencies is essential. Strong understanding of food safety systems (HACCP, GMP) and production best practices. Skills & Competencies Strong leadership and people management skills. Excellent organizational and problem-solving abilities. High attention to detail and commitment to quality. Ability to work under pressure and meet production deadlines. Good communication skills with both factory staff and management. Basic computer skills for production reporting and documentation. Working Conditions Based primarily on the factory floor in cold and refrigerated environments. May require early starts, shift work, weekends, or extended hours during peak production periods. Performance Indicators Production efficiency and adherence to schedules. Product quality and reduction in defects or complaints. Compliance with food safety and audit outcomes. Staff performance, attendance, and turnover. Accuracy and timeliness of dispatch and production records. This job description may be amended as operational needs evolve. Qualifications & Experience Degree or diploma in Food Technology, Food Science, Industrial Engineering, Operations Management, or a related field preferred. Minimum 3–5 years of experience in food manufacturing or processing environments, preferably in seafood, meat, or chilled food production. Proven experience managing factory floor teams and supervising skilled operators. Direct hands-on salmon processing skills are not required ; however, the ability to understand, evaluate, and oversee proper fish handling, processing techniques, yields, and efficiencies is essential. Strong understanding of food safety systems (HACCP, GMP) and production best practices. Skills & Competencies Strong leadership and people management skills. Excellent organizational and problem-solving abilities. High attention to detail and commitment to quality. Ability to work under pressure and meet production deadlines. Good communication skills with both factory staff and management. Basic computer skills for production reporting and documentation. Working Conditions Based primarily on the factory floor in cooler environments. May require early starts, shift work, weekends, or extended hours during peak production periods. Performance Indicators Production efficiency and adherence to schedules. Product quality and reduction in defects or complaints. Compliance with food safety and audit outcomes. Staff performance, attendance, and turnover. Accuracy and timeliness of dispatch and production records. For decades known as Saumon Ghattas , our family business was founded in 1961 by Raymond Ghattas, a pioneer who helped introduce smoked salmon to Lebanon and later crafted the first in-house production in the Middle East. His recipe, perfected over generations, remains at the heart of what we do — still hand-sliced, always a cut above. Now carrying the name Atelier Ghattas , with new branding and packaging, the company continues to honor its heritage while embracing a young, forward-looking management. Beyond our iconic salmon, we are purveyors of fine foods including USDA Prime & Choice beef, Dutch veal, tuna, and shrimp. We proudly serve Lebanon’s leading caterers, restaurants, hotels, delicatessens, and supermarkets — and export to markets throughout the Middle East. We also deliver to households across Greater Beirut and the Metn area. Tradition carried forward with renewed vision.