Job Description:

• Operational Management

Assist in planning, organizing, and controlling production schedules to meet output and delivery targets.
Ensure proper implementation of standard operating procedures (SOPs), Good Manufacturing Practices (GMP), ISO, Food Safety Quality Management System (FSQMS) and FSSC.
Monitor and submission of production reports (yield, downtime, productivity, wastage) and suggest improvements.

• Quality & Food Safety

Ensure compliance with food safety standards (HACCP, ISO, FSQMS, FSSC and Internal Audits).
Collaborate with QA/QC to address deviations or non-conformities.
Deliver ideas to mitigate related to food safety and food defense issues.

• Team Management

Supervise team leaders, line supervisors, and operators.
Provide coaching, discipline, and performance reviews.
Support training and onboarding for new staff (monthlies)

• Resource & Inventory Management

Coordinate with warehouse and supply chain to ensure raw materials and packaging are available on time.
Manage material usage to minimize waste and variances.

• Health & Safety

Enforce compliance with occupational health and safety standards.
Support incident investigation and corrective action implementation. Preventive measures initiatives to minimize accidents.

• Continuous Improvement

Participate on major projects.
Identify and support automation or process upgrades.

Requirements:

1. Education

• Bachelor degree holder, preferably in Food Science and Technology, Management, Industrial Engineering and other related courses.
• Preferably, with basic knowledge/ experience in bakery, meat and poultry processing technology.
• Good at English communication, proficiency in power point, excel formulation, calculation
• Good at analytical skills, root cause analysis, planning and people management

2. Experience

• At least 3 years working experience in a food manufacturing plant, preferably involved in similar production lines.
• At least 1 year of which in supervisory capacity.
• Experience in handling production seminars, training and similar orientation programs.

3. Expectations

Technical Competence:
Meet daily production and quality targets.
Solid understanding of food manufacturing processes and food safety compliance. Inspire product quality mindset.
Reduce downtime, improve line efficiency and waste control.
Improve operating expense (Dailies and etc.)

Leadership & People Management:
Can lead and coach line leaders, supervisors, and crew.
Able to enforce discipline while maintaining team morale. 
Manage conflicts and building shift ownership.

Problem-Solving & Decision-Making:
Quick and logical decision-making on the floor.
Balance decision-making to sustain business.
Doesn’t escalate everything—knows what to handle and what to report.

Communication & Reporting:
Utilizes data and coordinates with other departments before making decisions or implementing new processes or projects.
Can brief a team, report to management, and coordinate across departments (QA, SCO, HR & SHE).
Listen feedback or receive feedback constructively

Initiative & Continuous Improvement Mindset:
Proactively identify and mitigate risks. Proactive in identifying improvement areas.
Participated in or led Lean related activities
Doesn’t wait for problems—seeks efficiency and better ways of working.
Strategic thinking or long-term solution to comply business goals.

Behavior and values:
Team-oriented, disciplined and customer-focused.
Willing to work on shifts, adapt to fast-changing production needs
Aware and model Jollibee values.
Ensure and protect data security and confidentiality regulations and policy.

4. Physical effort

• Requires constant floor supervision and being assigned in the night shift.
• Willingness for travelling across Viet Nam
• Working hours: Monday to Friday during office hours, and shift work when required (6 AM - 2 PM, 2 PM - 10 PM, 10 PM - 6 AM)
• Work address: Lot K3-1, Tan Kim Industrial Park Extension, Can Giuoc Town, Long An Province.

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