Operations Manager

Mr. Greens Produce•Myricks Trailer Park, FL

4d•Onsite

About The Position

Mr Greens, through Verdi Fine Foods, operates a protein processing and distribution facility in Hallandale Beach, Florida. Our operation supports customers across the hospitality and foodservice industries with a strong commitment to quality, food safety, service, and operational excellence. The ideal candidate will have extensive experience managing frozen food, protein, meat, poultry, or food distribution operations and possess a strong understanding of cold chain logistics, food safety regulations, production, warehouse management, inventory control, and transportation operations. This is a hands-on leadership role responsible for driving operational performance across processing, warehouse, transportation, inventory control, and sanitation while maintaining the highest standards of food safety, quality, service, and profitability.

Requirements

Extensive experience managing frozen food, protein, meat, poultry, or food distribution operations.
Strong understanding of cold chain logistics, food safety regulations, production, warehouse management, inventory control, and transportation operations.
Ability to lift up to 50 pounds.
Ability to remain on foot throughout the facility for extended periods.

Nice To Haves

HACCP Certification.
Food Safety Certification.
Lean, Six Sigma, or Continuous Improvement experience.
Experience with USDA-inspected protein facilities.
Bilingual English/Spanish preferred.

Responsibilities

Lead the overall day-to-day operations of the facility, ensuring production, warehouse, transportation, inventory, and sanitation functions operate efficiently and cohesively.
Develop and implement operational processes that improve efficiency, accuracy, service, and profitability.
Oversee the end-to-end distribution flow — receiving, put-away, slotting, replenishment, selection, staging, and loading — across cooler and freezer operations, with fill rate and order accuracy as key priorities.
Ensure production schedules and customer commitments are met while maintaining product quality and food safety standards.
Monitor operational KPIs, including order accuracy, on-time delivery, inventory accuracy, labor productivity, product yield, waste, and shrinkage.
Coordinate closely with Sales, Procurement, Transportation, Customer Service, Food Safety/Quality Assurance, and other departments to meet customer and operational requirements.
Identify operational challenges and implement continuous improvement initiatives to increase productivity, reduce downtime, and improve overall performance.
Oversee meat and protein processing operations, including cutting, portioning, trimming, grinding, packaging, labeling, and other value-added production.
Manage production scheduling, line balancing, crew assignments, and daily output against customer commitments.
Establish and maintain standard yields by cut; conduct and interpret yield tests and control giveaway and overfill on portion-cut items.
Maintain product specification integrity and ensure finished products consistently meet customer requirements.
Monitor production efficiencies, labor utilization, product yields, and waste reduction opportunities.
Maintain rigorous sanitation and product-handling practices throughout processing and exposed-product areas.
Maintain strict temperature-control standards for frozen and refrigerated inventory.
Ensure compliance with cold chain procedures to protect product quality and food safety.
Monitor freezer, cooler, and storage systems and ensure temperature deviations are addressed immediately.
Ensure proper handling and storage practices for beef, chicken, pork, turkey, seafood, and other perishable products.
Maintain accurate inventory through cycle counts, physical inventories, and effective inventory-control procedures.
Minimize product loss, spoilage, shrinkage, and obsolete inventory.
Ensure compliance with FIFO/FEFO, product rotation, and code-date management procedures.
Reconcile catch-weight variances and drive root-cause analysis of material inventory discrepancies.
Partner with Procurement to maintain appropriate stock levels and support efficient inventory turnover.
Ensure operational compliance with USDA-FSIS, FDA, HACCP, GMP, SSOP, FSMA, OSHA, and Company food safety and sanitation requirements.
Partner closely with Food Safety/Quality Assurance to ensure compliance with the facility's HACCP program and maintain readiness for regulatory and third-party inspections.
Ensure sanitation procedures for production rooms, equipment, coolers, freezers, and processing areas are consistently followed.
Support environmental monitoring and Listeria-control practices in applicable exposed-product areas.
Conduct routine operational inspections and promptly address food safety, quality, or regulatory concerns.
Maintain operational readiness for product traceability and recall requirements, including applicable FSMA 204 recordkeeping requirements.
Provide direct leadership and accountability for warehouse, processing, transportation, inventory control, and sanitation functions, ensuring all departments work toward common service, safety, quality, and financial objectives.
Lead, coach, and hold supervisors and department leads accountable for performance within their respective areas.
Establish clear expectations for safety, quality, productivity, attendance, service, and overall performance.
Develop staffing and labor plans based on production volumes, customer requirements, and operational needs.
Train and develop employees on proper product handling, processing techniques, safety procedures, sanitation, and food safety protocols.
Foster a culture of accountability, teamwork, continuous improvement, and operational excellence.
Address performance concerns promptly and partner with Human Resources when corrective action or additional employee support is required.
Manage labor and operational expenses against established budgets and performance targets.
Monitor labor utilization, overtime, yields, waste, shrinkage, and other key cost drivers.
Identify cost-saving and efficiency opportunities without compromising food safety, product quality, or customer service.
Analyze operational results and take corrective action when performance falls outside established targets.
Provide leadership with regular updates regarding operational performance, challenges, and improvement initiatives.