Regional Operations Manager at Mini Group

Position Summary

• Reporting to the Head of Operations, the Regional Operations Manager will be responsible for leading operations across the assigned region, supervising Operations Managers, implementing operational strategies, optimizing resource utilization, managing production planning, ensuring compliance, and driving operational excellence across bakery units.

Key Duties & Responsibilities

Regional Operations Management

• Oversee production operations across assigned bakery units, evaluate operational performance, and ensure production units meet efficiency, productivity, cost, and profitability targets.

Production Planning & Resource Utilization

• Convert sales forecasts into production and raw material management plans, ensuring each bakery has the capacity to deliver planned volumes on time and at the right cost.

Operational Planning & Budgeting

• Develop and implement regional operational plans and budgets aligned with company goals, covering production, inventory management, logistics, and branch performance.

Compliance, Audits & Risk Management

• Oversee operations and safety inspections, audits, and risk assessments; ensure timely corrective and preventive actions to address inefficiencies, quality defects, and audit non-conformances.

Inventory, Waste & Cost Control

• Assess wastage levels across branches, implement measures to minimize waste, and manage inventory control systems to reduce stock-outs and overstocking.

Maintenance, Fleet & Logistics Management

• Lead maintenance strategies across bakeries, coordinate machinery and equipment allocation, and guide transport operations to ensure timely and cost-efficient delivery of products.

Team Leadership & Performance Management

• Lead recruitment for supervisory roles, support staff through coaching, training, and mentorship, and implement performance management programs across the region.

Qualifications & Experience

• Bachelor’s Degree in Food Science, Process Engineering, or equivalent.
• At least 10 years’ experience in bakery and operations management.
• At least 3 years’ experience in a managerial position.
• Sound knowledge of bakery facility requirements, processes, operations, and maintenance.