Production Manager

Production ManagerSupervise and coordinate the activities of production team members engaged in pizza dough production. Effectively maximize production yield and minimize production waste. Monitor and manage all aspects of production operations by established company/industry standards and procedures. Ensure team members are trained in food safety and other job duties to maintain consistency throughout the production and dough handling process. Must have a comfort level working in a diverse, fast-paced environment.Schedule: Monday-Friday; 8am-5pm (hours may vary based business needs)Compensation: OpenResponsibilities and Duties(40%)Manage Production and Sanitation AreaDevelop production/operational goals based on actual and projected customer needs and investigate any cause and possible solutions to any problems reflected in the metricsComplete daily production statistical reports including, pounds per labor hour, overtime, trays per hour, total trays, and total hours used, and manage weekly scheduleEnsure GMPs (Good Manufacturing Practices) are being followed and team members are wearing PPE when handling the productEnsure team members are receiving proper training on dough production, proofing, temperature checks, checking dough ball weights, performing test bakes, and maintaining a dough library for every single day of production and using it as a reference for dough complaintsInterface with vendors and be responsible for collecting, recording, and reporting operational dataMaintain a safe and positive work environment in compliance with OSHA, company standards, and local, state, and federal requirements. As the equipment is added or modified, review it is ergonomically suitable for all TMs and proper L.O.T.O procedures are outlined and implementedEnsure standardization of dough formula and make changes when instructed by QCOrder production supplies, flour, and sanitation materialsMonitor and verify that Solo Chain and production ingredients are correct. Remove spoiled dough from Solo Chain and receive production raw ingredients into the systemAssist with the troubleshooting of dough issues that occur in the marketplace and periodically visit stores to check the quality of productsConduct required test bakes per period and enter them in the PortalMaintain cost controls and prepare a budget for the DirectorContinually inspect the production area to verify that everything is operating correctly. Submit work orders to maintenance for repairs and/or modifications needed on the equipment or safety related.Strategize and implement new ideas to improve manufacturing efficiency and, at the same time, watch out for the safety and well-being of the TMsCoordinate with other departments to achieve common goals and objectivesFacilitate dough management classes for franchiseesCoordinate with chemical vendors to ensure all correct chemicals are on-siteCoordinate with oil and flour mill vendors to schedule loads to be delivered to the site(60%) Manage Production & Sanitation Team MembersAssign job tasks according to the production scheduleCoach team members who are not meeting their performance goals, reward team members for good performance, complete performance appraisals on team membersEnsure CCP (Critical Control Point) specific training is provided to the team members performing the metal detector checksFollow progressive discipline according to guidelines with TMs not meeting expectationsFacilitate a five-minute team member meeting daily to keep the team members informed of safety precautions, performance, policies, etc.Recruit, interview, hire, and train all new team members in various pieces of training, including safety and minimizing team member turnover.Ensure safety procedures are being observed and safety tests are completed promptly.As needed, fill in as a production team member and perform tasks necessary to meet production goals (time spent in these activities does not exceed 15% of work time)Responsible for dough safety and dough quality - maintain dough certificationAttend Leadership & Development training sessionsPerform other duties as assigned by the Manager and/or Director.QualificationsBachelor's degree emphasizing distribution, manufacturing, and warehouse; some college plus equivalent work experience may be accepted. Preferably in the food, warehouse, manufacturing, or retail industry – Bilingual a plus3-5 years of production, manufacturing, or retail experience, strong knowledge of bakery procedures, or having basic knowledge of food safety programs would be beneficial.Working knowledge of AIB or HACCP practices or certification would be a plusProven ability to develop and lead team members in meeting goals and objectivesResults-oriented with strong organizational and decision-making skillsExcellent knowledge of Microsoft Office programsStrong interpersonal, communication (verbal and written), and follow-through skillsAbility to work a full-time/flexible schedule, including nights, weekends, and holidaysProven experience in quality and safetyWillingness to support a 24-hour operation and be on call, including carrying an emergency cell phone as neededMust successfully pass a background check every third year on your anniversary dateAvailability to travel by air, as neededPhysical RequirementsAbility to stand and/or walk for long periods, climb stairs, and lift to 25 lbs. frequently and 50 lbs. occasionally in extreme temperatures [33-38 degrees] and environments exposed to loud machinery. You must be able to work around yeast and flour.Additional InformationDomino's offers:Competitive wagesPaid Holidays and VacationPositive work environmentBenefits on the first day of employment!401k matching contributions15% off the purchase price of stockCompany bonusReferral bonusesJob Location