Shift Co-Ordinator

Job Description

RCL FOODS is seeking a skilled Shift Co-Ordinator to join our Groceries Division in Randfontein. The role will be reporting to the Unit Manager.

The purpose of the role is to manage the entire Sorghum Milling & Packing, including all aspects relating to people, products, raw material and quality, ensuring the production and packing of products in line with the production plan and according to RCL FOODS safety and quality standards.

Duties & Responsibilities

Production Management:

• Agrees and implements the production plan with the Unit Manager and planning and can make production decisions within the production plan. (e.g. if a production line breaks down, prioritizes production requirements and re-allocates labor accordingly).
• Analyses shift results and implements any necessary changes to increase production.
• Ensures that quality standards are implemented and adhered to.
• Diagnoses plant problems (fault finding) and liaises with Engineering Foreman for plant repairs.
• Conduct daily production meetings with the team to analyze previous shift results and implement any necessary changes to meet demand.
• Responsible for ensuring sufficient staff and adequate raw materials.
• Interprets fault finding to optimize production.
• Monitors operational efficiencies and recommends and implements corrective action to improve operational efficiencies.
• Identifies causes and costs of waste, contamination and inefficiencies and reports to the Unit Manager.
• Monitors and ensures adherence to Company standards and SOP’s.
• Ensures that Plant is maintained in a high level of engineering, cleaning and Safety standards.
• Assist in capacity planning exercises to optimize plant performance.
• Assist in drawing up preventative maintenance schedules for the plant.
• Ensure that shift repairs and maintenance are carried out by the artisans and operators to reduce the impact of downtime.
• Ensures that quality standards are implemented and adhered to.
• Monitor and reduce waste such as product, packaging, steam, air, water and electricity.
• Identifies reasons for staff non-conformance (e.g. training required, managing poor performance, refusal to obey lawful instruction, absenteeism) and takes appropriate action.
• Monitors process and changes and ensures that corrective action has been taken in the event of a non-conformance.
• Preparation of daily/weekly/monthly reports.
• Attend daily/weekly/monthly meetings with specific reference to health and safety, production and yields.

Safety, Health, Risk, Environment & Quality:

• Ensuring compliance with legal requirements – OHS, HACCP, FSSC 2000.
• Maintain the food safety and safety systems in the plant.
• Implementation of policies and procedures to manage and maintain RCL FOODS facilities and assets
• Quality and safety assurance during and after completion of food production.
• Prepares for all internal and external audits.
• Ensures adequate level of compliance with the said policies, procedures and standards to meet all certification requirements at any given time.

Cost Management:

• Drives a cost-conscious culture.
• Identifies sources of waste and takes action to minimize waste.
• Stock control and quality of raws and finished product.
• Manage and improve productivity and yields.

People Development/Recruitment:

• Assist in the selection of new personnel to fill vacancies or replacements.
• Recommend change to procedures and develops performance standards.
• Work according to HR policies and procedures, adhere to quality and safety standards.
• Make joint recruitment decision with the Unit Manager.
• Develops and maintains shift roster, schedules and execute annual leave, monitors and controls employee attendance and manages employees’ overtime.

Industrial Relations:

• Initiates disciplinary action/enquiries.
• Resolving conflicts within immediate team and facilitates conflict resolution within subordinate teams.

Projects:

• Co-ordinates the implementation of “Best-in-class” principles in the factory.

Minimum Requirements

Minimum of NQF Level 5 tertiary qualification (Higher Certificate).

Operations/Business Management Qualification will be advantageous.

Min 5 years relevant experience in a FMCG food production environment.

Experience in the management of a unionised workforce.

Working knowledge on MS Office.

Demonstrative leadership skills and competencies.