The Plant Manager – Meat Cutting is responsible for overseeing the day-to-day operations of the meat cutting plant, ensuring efficient, safe, and high-quality processing of meat products. This role involves managing production teams, enforcing food safety and sanitation standards, maintaining equipment, and driving productivity while ensuring compliance with regulatory requirements. The Plant Manager also plays a key role in quality assurance and continuous process improvement.
Lead and manage daily plant operations including meat cutting, portioning, packaging, and cold storage.
Plan and schedule production to meet customer orders and operational targets.
Monitor production KPIs such as yield, output, downtime, and waste, and implement corrective actions as needed.
Ensure availability and proper maintenance of machinery, tools, and cutting equipment.
Supervise, train, and develop production staff, including line supervisors, butchers, QA personnel, and support staff.
Ensure proper staffing levels and shift schedules to meet operational needs.
Promote a culture of accountability, teamwork, and continuous improvement.
Implement and maintain food safety and hygiene standards in compliance with local and national regulatory bodies (e.g., FDA, BFAR, NMIS, etc.).
Collaborate with the QA team to address quality issues and customer complaints.
Oversee HACCP programs, sanitation schedules, and GMP practices.
Coordinate with maintenance personnel to ensure all machinery and equipment are in good working condition.
Oversee facility cleanliness, cold chain integrity, and pest control.
Ensure all cutting rooms, freezers, and storage areas meet industry standards.
Prepare daily, weekly, and monthly production and operational reports.
Ensure compliance with labor, safety, and environmental regulations.
Manage inventory control and coordinate with procurement and logistics for raw materials and finished goods.
Identify areas for cost savings, efficiency improvement, and waste reduction.
Implement lean manufacturing practices and continuous improvement initiatives
Bachelor’s degree in Industrial Engineering, Food Technology, Agriculture, or a related field.
Minimum 5-7 years experience in meat processing or food manufacturing, with at least 2 years in a supervisory or managerial role.
Strong knowledge of meat cutting operations, cold chain logistics, and food safety regulations.
Experience in managing plant operations, labor, and production scheduling.
Excellent leadership, communication, and problem-solving skills.
Familiarity with HACCP, GMP, and other quality standards.
Certification in Food Safety or HACCP is an advantage.
Experience working with compliance bodies (e.g., NMIS, FDA) is a plus.
Background in handling export-grade or high-volume meat production preferred.
