Reporting to the VP Operations, the General Manager will lead a team of 12 direct reports and run the daily operations to obtain optimum efficiency and maximize profits of a meat processing facility in Northern California.
Plans, develops and implements organizational policies and goals.
Coordinates the operations of all departments including operations, manufacturing, quality control, maintenance, procurement, shipping and receiving, to effect operational efficiency and economy.
Responsible for implementing and maintaining safety standards as required by law and company policy.
Directs and coordinates promotion of products manufactured or services performed to develop new markets, increase share of market, and obtain competitive position in industry.
Oversees and reviews daily yield tests to determine accuracy and consistency to determine operational cost and market pricing for products.
Analyzes divisional and departmental budgets to identify areas in which improvements can be made.
Oversees administrative operations, including A/P, A/R and HR.
Utilizes sales forecasting to determine adequate production volume.
Preparation of directives to Vice President of Operations, outlining policy, program, or operations changes to be implemented.
Supports the sales department, by promoting new customer business.
Develops and maintains relationships with federal, state and local government agencies such as USDA, OSHA, DOL, etc.
Coordinate with VP of Finance and Divisional Controller to establish annual facility budgets.
Associate’s degree (A.A.) or equivalent with background in lean manufacturing.
5+ years of progressive leadership experience within the meat processing industry. Refrigeration/ammonia experience highly desired.
Experience liaising with federal, state and local government agencies such as USDA, OSHA, DOL, etc.
Must have the ability to communicate with all levels within the Company and represent the Company in a highly professional manner.
Hands-on leadership style with the tendency optimize operational flow by working closely with production staff.
Willingness to learn from the tenured staff and train new employees in a collaborative manner.
Ability to multi-task and coordinate cross-functional teams.