Process Unit Manager

Applications are invited for a Process Unit Manager position in our Cellar team based in Wadeville. This person will report to the Cellar Manager and be repsonsible for leading one divsion of the Cellar and its people, ensuring safe, efficient and quality production. Drives operational performance, people management, compliance and continuous improvement to achieve business targets.

Key Performance Areas would include, but are not limited to:

• Management of the relevant Cellar division and accompanying personnel.
• Manage production plan and production processes.
• Manage and control annual unit budgets.
• See to annual maintenance plan of all equipment within department.
• Management of all quality systems ISO 9001/2000 and FSSC 22000.
• Attendance of all external and internal product tasting.
• Ability to liaise with all cellar managers and logistics within the Heineken group to ensure timely production of all products.
• Liaising with buying departments to ensure the correct product ingredients and lead times is adhered to.
• Assist in the development and implementation of annual departmental business plans and assist in site’s business plan.
• To establish a positive and disciplined environment with the workers and manage all HR issues within department.
• To effectively manage performance and drive TPM practices.
• See to skills development within department.
• Actively participate in daily and weekly management meetings.
• Innovation and business improvements in support of operational and segment goals.
• Monitors operational efficiencies, recommends, and implements corrective action to improve operational efficiencies.
• Identifies causes and costs of waste, contamination and inefficiencies and take appropriate action to reduce these amounts.
• Identify, prioritise and address problems using appropriate tools and techniques that eliminate recurrence.
• Ensure that quality is embedded within the factory's administrative processes and personnel management.
• Safety – Implement recommendations from HSE. Ensures responsible management of HSE using the HSE Teams as Subject Matter Experts.
• Utilise appropriate safety and environmental procedures for people, processes, materials, products and equipment to ensure a safe working environment for the whole team.

The successful candidate must have the following qualification, skills and experience::

• Degree in Engineering (Mechanical, Industrial, Chemical); BSc In Microbiology/Biochemistry/Chemistry or relevant Food Science qualification.
• 3 – 5 years’ experience within a similar role/Team Leader/Production Manager - production experience in spirits environment is advantageous.
• Proven leadership capabilities with a strong technical aptitude.
• Proven computer literacy in SAP & MS Office (Outlook, Word, Excel).
• The successful candidate must be innovative and drive best practices.
• Must be able to work under pressure and see to queries associated with cellar department