plan, control, and continuously improve end-to-end operations
including
production, manpower, stores, quality, dispatch, and SOP compliance
, ensuring
cost efficiency, food safety, timely output, and scalable systems
.
The Operations Manager is the
owner of daily execution
.
Key Responsibilities1? Production Planning & Control
Prepare
daily, weekly, and monthly production plans
.
Ensure production targets are met
without quality compromise
.
Control raw material consumption, yield, and wastage.
Balance production between
bakery and jaggery product lines
.
2?. SOP Implementation & Discipline
Implement and enforce
all SOPs
across departments.
Ensure strict
process discipline and documentation
.
Identify gaps and update SOPs as operations scale.
Maintain audit-ready operations at all times.
3?. Manpower Management
Allocate manpower efficiently across shifts and sections.
Monitor attendance, productivity, and discipline.
Train team leaders, helpers, and operators.
Handle minor HR issues; escalate serious cases.
4?. Store, Inventory & Cost Control
Ensure accurate control of:
Raw materials
Packing materials
Finished goods
Enforce
FIFO / FEFO
systems.
Reduce pilferage, leakage, and idle stock.
Support purchase planning with accurate consumption data.
5?. Quality, Hygiene & Food Safety
Ensure compliance with
FSSAI, hygiene, and food safety norms
.
Monitor cleaning schedules and sanitation records.
Control rejections, customer complaints, and recalls (if any).
Maintain consistent product quality and taste standards.
6?. Dispatch & Order Fulfilment
Coordinate with sales & dispatch teams.
Ensure
right product, right quantity, right time
delivery.
Track pending orders and dispatch delays.
Ensure proper documentation and packing discipline.
7?. Reporting & Data Ownership
Prepare and review:
Daily Operations Report
Production & Wastage Report
Manpower Report
Inventory Summary
Present clear data to management for decision-making.
No false or manipulated reporting allowed.
8?. Continuous Improvement & Scaling
Identify bottlenecks and inefficiencies.
Implement cost-saving and productivity improvements.
Support new product launches and capacity expansion.
Build second-line leadership (Assistant Ops, Supervisors).
Required Qualifications
Graduate / Diploma in
Operations, Production, Engineering, Food Technology, or Management
.
3-7 years experience
in food manufacturing / FMCG / agro-processing.
Prior experience managing
people + processes
is mandatory.
Skills & Competencies
Strong execution & follow-up mindset.
Deep understanding of
factory operations & discipline
.
Good command over
Excel, reporting, and basic MIS
.
People handling with firmness and fairness.
Problem-solving & decision-making ability.
Critical Expectations (Non-Negotiable)
Operations Manager is
fully responsible
for daily output.
No tolerance for
indiscipline, wastage, or data mismatch
.
Problems must be
reported early
, not hidden.
Systems > shortcuts.
Working Hours
As per factory operations
Flexibility required during peak production, audits, or expansion
Salary & Benefits (India - Indicative)
?17,000 - ?30,000 per month (based on experience & scale)
Performance-linked increment
Growth into
Plant Head / COO
role for strong performers
Key Performance Indicators (KPIs)
Production target achievement %
Wastage & cost control
SOP & food safety compliance
Manpower productivity
Dispatch timeliness
System maturity level