Production Department Manager – Snack Line

About the Company

Thai Union Group PCL

Responsibility

• Production Operations Management
  • Plan, organize, and oversee daily production activities to ensure efficient manufacturing operations.
  • Ensure production output meets agreed production plans, quality standards, and delivery schedules.
  • Optimize manpower, machine utilization, and production capacity.
  • Monitor production performance and resolve operational issues in a timely manner.
  • Coordinate with Planning, Warehouse, Maintenance, QA, and Supply Chain teams to achieve operational objectives.
• Food Safety and Quality Management
  • Ensure compliance with GMP, HACCP, SSOP,GMP, ISO9001, ISO 22000, BRC, IFS and company food safety requirements.
  • Maintain product quality standards throughout the manufacturing process.
  • Investigate production and quality deviations and implement corrective and preventive actions (CAPA).
  • Promote a strong food safety and quality culture among employees.
• Productivity and Cost Management
  • Drive manufacturing efficiency and productivity improvements.
  • Monitor and improve Overall Equipment Effectiveness (OEE).
  • Control labor costs, material usage, utilities, and manufacturing expenses.
  • Reduce waste, rework, product loss, and operational inefficiencies.
  • Support annual budgeting and cost-saving initiatives.
• People Management and Development
  • Lead, coach, and develop production supervisors and production teams.
  • Manage workforce planning and staffing requirements.
  • Conduct performance evaluations and provide constructive feedback.
  • Develop employee skills through training and succession planning programs.
  • Foster teamwork, employee engagement, and a high-performance culture.

Qualification

• Bachelor’s Degree or higher in Industrial Engineering, Food Engineering, Food Science, Manufacturing Management, or related fields.
• Minimum 7–10 years of experience in food manufacturing, snack manufacturing, FMCG, or related industries.
• At least 3–5 years of experience in a managerial or supervisory role.
• Proven experience in high-volume manufacturing operations.
• Food Manufacturing Operations/GMP, HACCP, FSSC 22000, BRCGS/Lean Manufacturing/TPM (Total Productive Maintenance)/OEE Management.