Area Operations Manager at Mini Group

Position Summary

• Reporting to the Regional Operations Manager, the Area Operations Manager will supervise production operations across assigned bakery branches. The role will ensure effective manpower planning, production scheduling, raw material control, cost management, equipment uptime, fleet coordination, and customer complaint resolution to enhance branch performance and meet market needs.

Key Duties & Responsibilities

Production Operations Management

• Oversee production operations across multiple bakery branches to achieve production goals, resolve operational challenges, improve productivity, and ensure profitability.

Manpower Planning & Team Supervision

• Review and implement manpower plans across assigned branches, manage bakery personnel, assign duties, conduct performance reviews, handle discipline matters, and support staff training.

Production Planning & Scheduling

• Lead the development of quarterly production plans aligned with sales forecasts and business objectives. Work with Bakery Managers to prepare weekly production schedules that optimize efficiency and minimize downtime.

Raw Material & Inventory Management

• Determine raw material requirements, monitor stock levels, prevent shortages, reduce waste, and ensure regular stock-taking across branches.

Quality, Safety & Compliance

• Ensure all production activities comply with safety regulations, quality control standards, customer service requirements, and regulatory expectations through regular audits and inspections.

Maintenance, Fleet & Customer Service

• Coordinate maintenance activities to reduce equipment downtime, manage fleet operations for timely product delivery, and investigate customer complaints related to product quality or service issues.

Performance Monitoring & Reporting

• Monitor branch performance metrics including quality, efficiency, expenses, costs, and production output on a daily, weekly, and monthly basis to support operational improvements.

Qualifications & Experience

• Bachelor’s Degree in Food Science, Process Engineering, or equivalent.
• At least 7 years’ experience in bakery and operations management.
• Minimum 3 years’ experience in a supervisory position.
• Sound knowledge of bakery facility requirements, processes, operations, and maintenance.

Key Skills & Competencies

• Strong planning, organizational, and task management skills. High attention to detail, accuracy, and efficiency. Strong decision-making and problem-solving ability. Results-driven with strong customer service orientation. Excellent interpersonal and communication skills. Ability to work under pressure with minimal supervision. Proficiency in Microsoft Office applications, especially Word and Excel.