Production Manager

Papa Johns•QCC GA, GA

38d

About The Position

The Production Manager is responsible for leading a team manufacturing dough, meeting quality expectations measured by in-house audits, periodic product sampling & testing, customer feedback and consumer response. Responsible for all aspects of production and safety operations to allow the Production Facility (QCC) to maintain operations and productivity.

Requirements

High school diploma or equivalent required.
Minimum five (5) years progressive management experience required, preferably in food production.
Working knowledge of local, state regulations and audits required.
Analytical Skills: effectively uses data to generate insights for operations excellence.
Planning & Prioritization: highest impact, highest value.
Financial & Business Acumen.
Communicates Effectively and Candidly.
Problem Solving; ability to use rigorous logic to solve problems with innovative effective solutions.
Process Improvement: Strive to continually improve.
Ability to build and leverage talent.
Ability to work in a challenging, fast-paced environment and to adapt to new situations as they arise.
Ability to effectively communicate, inform, and influence senior leaders.
Ability to work cross-functionality on multiple initiatives with a successful record of advancing projects.

Nice To Haves

College education or business management development preferred.

Responsibilities

Oversee all operations of dough production and sanitation to ensure product quality and consistency.
Manage and develop a team in an automated food manufacturing and distribution environment.
Provide demonstrated leadership in safety awareness and performance in the department and throughout the QCC.
Function as a key member on the Center Leadership Team in leading and demonstrating Papa John’s Core values while ensuring daily business and customer service objectives are achieved.
Establish department goals and objectives in alignment with Center and Company goals.
Lead and participate in major projects and manage outside contractors as necessary.
Control labor cost through effective planning and scheduling.
Maintain a high level of productivity through a documented program of on-the-job training, measurement and follow-up.
Conduct periodic dough sampling and testing.
Maintain productivity standards by providing metrics surrounding key performance indicators.
Implement ways to increase productivity levels/performance through knowledge of formal continuous improvement methodology.
Develop and manage department budget and manage all financial aspects of the department including capital project estimates and payroll.
Coordinate contingency plans with the Center Leadership Team in order to minimize operational interruptions in the event of equipment breakdowns.
Provide out of hours contact and support leadership, to resolve unplanned issues and occurrences.