Plant Manager

Plant Manager 

Overview

The Plant Manager is responsible for leading all day‑to‑day operations within a food manufacturing facility. This hands‑on, results‑driven role oversees production, quality, safety, maintenance, and logistics to ensure production schedules are met while maintaining high standards of product quality, food safety, and operational efficiency. The Plant Manager also provides leadership to supervisors and hourly employees, fostering a culture of safety, accountability, and continuous improvement.

Responsibilities

• Lead all plant operations to achieve goals in quality, safety, efficiency, and cost control.
• Develop and execute daily, weekly, and monthly production plans in coordination with senior leadership and scheduling teams.
• Supervise department leads and ensure strong communication between Production, Quality Assurance, Maintenance, and Warehouse teams.
• Drive a culture of safety and compliance with OSHA, SQF, HACCP, GMP, and internal policies.
• Monitor key performance indicators (KPIs) such as yield, throughput, downtime, waste, and labor utilization.
• Implement continuous improvement initiatives to optimize processes and reduce costs.
• Oversee preventive maintenance programs and coordinate repair priorities with Maintenance leadership.
• Ensure all employees are properly trained, equipped, and motivated to meet department objectives.
• Maintain product quality standards in collaboration with Quality Assurance and Production Supervisors.
• Participate in daily and weekly production meetings to communicate goals and review performance metrics.
• Manage plant budgets, monitor expenses, and support cost‑reduction initiatives.
• Support HR and Safety teams in enforcing policies, handling disciplinary matters, and ensuring compliance with employment and safety regulations.
• Ensure accurate documentation of production reports, safety records, and regulatory documentation.
• Lead or assist in audits conducted by customers, regulatory bodies, or third‑party organizations.
• Promote teamwork, accountability, and a positive work environment across all departments.

Qualifications

• Bachelor’s degree in Industrial Management, Manufacturing, Food Science, or related field preferred; equivalent experience considered.
• 5–7 years of experience in food manufacturing or agricultural processing, including at least 3 years in a supervisory or management role.
• Strong knowledge of production processes, scheduling, and performance management.
• Demonstrated experience with GMP, HACCP, SQF, and other food safety programs.
• Proven leadership, communication, and team‑building skills.
• Proficiency in Microsoft Office (Excel, Word, Outlook) and familiarity with ERP or production software.
• Excellent problem‑solving and analytical skills with a focus on process improvement.
• Strong understanding of equipment operations, preventive maintenance, and facility management.
• Financial acumen with experience managing departmental budgets and production costs.
• Bilingual (English/Spanish) a plus.

Benefits

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance