Careers 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.

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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.