Job Objective 

As a Team Supervisor you are responsible for the efficient day to day management and operation of your assigned production line(s)/area(s).

Your top priorities are the safety of your colleagues and visitors, the quality, safety and traceability of the food you manufacture, and to ensure the consistent throughput and efficient management of your production line(s)/area(s). which must be managed in accordance with the production schedule provided to you and as amended by the planners and your manager from time to time.

With the support of your manager, you are responsible for ensuring your team is well managed and supported and that their skills are developed through your coaching and the use of available training as required. Your role will also involve working with your manager to identify opportunities to drive continuous improvement to maximise production efficiencies, reduce waste, and lower cost.

Duties and Responsibilites

Health & Safety

• Ensure your colleagues and any visitors in your area are safe.
• Ensure all Health & Safety policies and procedures are followed by you and your team.
• Manage near misses and accidents in line with company policies.

People & team management

• Always treat your colleagues with dignity and respect.
• Ensure your team members are punctual and arrive at work in a fit state.
• Manage staff lateness and absence in line with company policies.
• Promptly communicate under and over staffing issues to your manager.
• Ensure all team members are working effectively.
• Provide regular constructive feedback to your team.
• Encourage and coach your team members.
• Regularly assess the skills and development needs of your team and maintain your team training matrix.
• Ensure time is afforded to your colleagues for effective training.
• Support your manager in providing feedback on employee performance to assist with return to work reviews and staff appraisals.
• Undertake disciplinary procedures in line with company policies.
• Ensure that you and your team live the culture and values of Manor Farm and Scandi Group.

Quality

• Ensure products are produced to the correct quality standards and specification.
• Promptly escalate any quality issues that become known to you.
• Address the root cause of any quality issues reported by the customer or the factory management.
• Implement Good Management Practices to ensure your area is safe, clean and tidy.
• Support internal and customer quality inspections and audits

Production Line Management

• Ensure your line equipment (butchery, packing, weighing & labelling) is correctly set up and tested for each product before and during each production run.
• Work in good time ahead of your team to ensure equipment, meat, ingredients, packaging, and labels are ready for the next product on the planning schedule.
• Ensure product and equipment changeovers are managed efficiently.
• Ensure your daily line production plan is followed as scheduled.
• Promptly report any problems with your daily line production plan along with reasons for any variances in actual versus planned orders or scheduled sequence (e.g. equipment downtime, meat availability etc).
• Always agree any changes to the plan with your manager first.
• Support the ongoing improvement of your daily line production plan.
• Run your line efficiently to achieve agreed OEE, throughput, line speeds, yield, and giveaway targets.
• Minimise the waste of labour, meat, packaging and ingredients.
• Minimise line downtime and ensure it is accurately recorded.
• Promptly report any issues or faults with your production line.
• Correct any line equipment issues if you are safely able to do so.
• Help test any new systems or equipment on your line(s).
• Ensure your production line(s) are left tidy and free from any meat build up and debris in preparation for the next shift, or the cleaning team.

Reporting

• Lead at PIT 1 meetings.
• Attend PIT 2 meetings.
• Ensure any factory reporting systems (e.g. Factbird) is accurately and promptly updated.
• Maintain any company reports as required.

Requirements 

Experience 

Team leadership/supervisory experience is deseriable within a food manufacturing environment.

Educational Qualifications 

• Good standard of education.
• Food Safety and Hygiene Certificate
• HACCP (Hazard Analysis and Critical Control Points) Certification
• Health and Safety Training Certificate

Skills and Competencies

Competencies

• Team leadership.

• Effective resource and time management.
• Ability to use own initiative.
• Ability to work to targets and deadlines.
• Understanding of targets and KPI reporting.
• Good attention to detail.
• Able to be flexible to meet orders and demands of the business.

Skills

Planning & organisational skills.

• Problem solving skills.
• Clear verbal and written communication skills.
• Good numeracy skills.
• Computer literate.

Key Performance Indicator

1. Compliance to daily line production plan.
2. Line throughput & pack speed.
3. Line Efficiency.
4. Yield.