Senior Manager - Production ( Food industry)

1. Position Snapshot Position Title Senior Manager – Production (Deputy to Head of Production) Reports To Head of Production & Food Cost Department Production / Operations Direct Reports Shift Supervisors, Line In-charges, Production Operators, Floor QC (functional) Experience Required 10–12 years in food / FMCG / processed-food manufacturing Role Type Operational deputy on a succession track — being groomed to progressively absorb load from, and provide cover for, the Head of Production 2. Role Purpose The Senior Manager – Production is the operational right hand to the Head of Production & Food Cost. The role exists to take the day-to-day execution load off the Head — running the shop floor, managing the production team, and owning delivery of the monthly production plan — so that the Head can focus on food-cost strategy, costing, capacity planning, and customer-facing quality governance. This is deliberately a deputy role, not a parallel one. The incumbent owns execution and is accountable for hitting monthly production targets; the Head retains final accountability for food cost, costing, capex, and external audits. Over 24–36 months, the incumbent is expected to grow into a credible succession candidate for the Head of Production role. 3. Key Responsibilities — What This Role Owns 3.1 Production Delivery Convert the monthly production plan into daily and shift-wise production schedules and deliver agreed volumes on time and in full. Take ownership of monthly production-target achievement (volume vs plan), escalating risks to the Head with adequate lead time. Sequence batches, manage changeovers, and minimise idle time and downtime to maximise plant throughput. 3.2 Team & Shop-Floor Management Lead, supervise, and develop the production team — shift supervisors, line in-charges, and operators — including rostering, attendance, discipline, and on-the-job training. Run daily production huddles, maintain shop-floor discipline, and keep absenteeism within agreed limits. Build floor-level capability so the plant is not dependent on any single individual. 3.3 Quality, Yield & Consumption Discipline Ensure in-process quality, hygiene, and SOP adherence on the floor; support the Head in keeping customer quality escalations below 0.25% of dispatched quantity. Drive batch yields to benchmark and control wastage / rejections at the floor level. Execute production strictly to BOM and recipe; flag raw-material and packaging consumption variances that affect food cost (executing the discipline, while the Head owns the final food-cost number). 3.4 Reporting, Maintenance & Compliance Maintain daily production reports, downtime logs, and production MIS; surface gaps and corrective actions promptly. Coordinate with maintenance to keep the preventive-maintenance schedule on track and respond fast to breakdowns to protect uptime. Ensure FSSAI / GMP / food-safety adherence at the execution level and support the Head during customer and certification audits. Participate in cost-reduction and yield-improvement projects led by the Head, executing changes on the floor. 4. Scope Boundary — What Stays With the Head of Production To keep the deputy role focused and avoid overlap, the following remain the exclusive accountability of the Head of Production & Food Cost. The incumbent supports and learns these areas but does not own them — this is the line that separates the No. 2 from the No. 1. Max Budget 8 to 10 LPA Sahiba 8296034455