Welcome page Returning Candidate? Log back in! Operations Manager Location US-TX-Burleson Job ID 2025-20819 Category Manager-Manufacturing Overview

JOB SUMMARY:  Plans and manages liquid products production operations to meet GSF objectives for quality, efficiency and customer satisfaction

Responsibilities

ESSENTIAL FUNCTIONS:

Plans and coordinates liquid product operations for a specific product (e.g., ketchup, sauce, etc.) to ensure that department and GSF objectives for productivity and quality are met or exceeded. (50%)Manages assigned staff, including recruiting and selecting employees, assigning work, providing training and development, evaluating performance, and building a motivated, effective team to ensure that organizational goals for diversity, career development, productivity, performance management and employee involvement are met. (25%)Coordinates communication with staff, maintenance, and other departments to ensure effective operations and to meet the production requirements of internal and external customers. (15%)Monitors and evaluates statistical data, operation procedures, and other information to maximize operational efficiencies and to ensure compliance with customer, GSF, and regulatory agency policies and regulations. (10%)Performs other related and assigned duties as necessary.

LEADERSHIP/MANAGEMENT RESPONSIBILITY

Manages, through subordinate supervisors, up to 100 mostly hourly employees

 

PERFORMANCE CATEGORIES

Productivity/quality standards:  accuracy, timeliness, thoroughnessProductivity/quality standards:  production and process efficiency and qualityProductivity/quality standards:  cases per hourStandard costs of productionBudgetCost containmentEmployee developmentTeamwork within the department and across departmentsCustomer satisfactionVendor relationsSafety standards and procedures:  employeesSafety standards and procedures:  facility and equipment

 

Qualifications

MINIMUM QUALIFICATIONS:  Education and experience equivalent to:

 

Education/Certification:

Bachelor’s degree in food science, accounting, or business administration from an accredited vocational, technical or junior college institution

 

Experience:

7 to 10 years of relevant work experience in a manufacturing environment with increasing supervisory experience

 

Knowledge, Skills and Abilities

 

Knowledge of (B/basic; J/journey; E/expert):

Food safety concepts and techniques (J)Management concepts and techniques (J)Project management concepts and techniques (J)Budgetary concepts and procedures (B)Maintenance/mechanical concepts and procedures (B)PC word processing/spreadsheet software (B)

 

Skill and ability to:

Manage and motivate employees in a team-based environmentIdentify problems or irregularities for early resolutionCommunicate and coordinate effectively with employees verbally and in writingCommunicate and coordinate effectively with internal and external customersWork effectively in a general business environment, with a focus on high levels of quality and customer serviceAct in accordance with GSF’s Values and Creed

 

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