Operation Manager (Bakery Industry Only)

OPERATIONS MANAGER

• Bedok North but will move to Jurong West in September 2025
• Up till $8000 basic variable bonus
• 5.5 days work week (Monday to Friday, 8am – 5pm) & (Saturday, 8am – 12pm)
• Bedok North but will move to Jurong West in September 2025
• Minimum 10 years of relevant experience

YOUR RESPONSIBILITY

Coordinate with Sales/Management:

• Hold a weekly meeting with management/sales to review sales forecasts, customer orders, and delivery schedules for the coming week
• Use sales data to adjust production schedules
• Suggest product portfolio amendments to optimize production, resources and timely delivery using product master database

Managing Production Team:

KPI 1: Production Efficiency and P&L

• Measure the overall efficiency of production processes
• Increase efficiency through automation, equipment
• Develop with management most relevant production KPIs for future monitoring and managing production

KPI 2: Labor Productivity

• Evaluate the productivity of the production team as in output per labor hour/shift (units, volume, value of products or similar).
• Evaluate and adjust work load among the teams breads & cakes (eg $ of value produced vs $ of employment expenses invested)
• Streamline production processes accordingly

KPI 3: Training and Development

• Assess the training needs of production staff and implement training programs accordingly.
• Implement monthly appraisal for every staff member including areas that need improvements
• Initiate job rotation program for key staff members to increase flexibility in production.
• Participate hands-on in production operations from time to time.

Quality Control:

KPI 1: Product Quality

• Create quality criteria and guidelines to together with management/sales for every product
• Train and communicate quality criteria to the teams (breads & cakes)
• Measure the quality of finished products based on predefined criteria (e.g., appearance, taste, texture).
• Develop and suggest improvements of product quality to discuss with sales/management in operations meeting

KPI 2: Compliance with Standards

• Develop guidelines and workflow processes for HACCP implementation and other food safety regulations.
• Identify and solve critical areas of HACCP issues
• Appoint and train safety officers within each team (breads & cakes).
• Identify future certifications for export and scaling up of business to other channels and markets.
• Create, implement and monitor cleaning SOPs (daily, weekly, etc)

KPI 3: Allocation of Resources and Waste Reduction

• Track and minimize wastage of raw materials, packaging and finished products
• Create, implement and monitor maintenance SOPs for all equipment.
• Plan and budget required staff (full time/part time), repairs, extensions or new equipment

Inventory Management:

KPI 1: Inventory

• Conduct regular physical inventory counts to compare with system records.

KPI 2: Stocks

• Monitor instances of stockouts and overstock situations to optimize inventory levels.
• Actively participate in implementing stock & inventory IT tool/app

Production Scheduling:

KPI 1: On-Time Delivery

• Ensure timely delivery of orders to customers based on agreed-upon schedules (weekly schedule).
• Measure and document the percentage of orders delivered on time.

KPI 2: Production Planning Accuracy

• Evaluate the accuracy of production planning and scheduling.
• Present production efficiency at weekly operations meeting.
• Actively participate in implementing stock & inventory IT tool/app

Short Term Growth Plan:

• Nutrition background/studies
• Certifications: Halal / ISO / Gluten-free / B-corp or similar

Mid Term Growth: New production facility & Export