Continuous Improvement Manager

Qualifications:

1. Minimum Bachelor’s Degree in Food Technology, Industrial Engineering, or a related field.
2. Minimum 5–8 years of experience in Continuous Improvement or Operational Excellence in food or FMCG manufacturing, including at least 2 years leading and implementing improvement programs on production lines.
3. Proficiency in structured problem-solving methods (PDCA, A3, 5 Why, Fishbone, and 8D).
4. Knowledge of Lean Manufacturing and basic process statistics.
5. Understanding of HACCP, GMP, and BRCGS Food Standards.
6. Understanding of SOP implementation, 5S/5R, and basic workplace safety (K3).
7. Fluent in English, both written and spoken.

Key Responsibilities:

1. Challenge existing production practices using data and identify gaps between actual operations and SOPs.
2. Evaluate measurement systems and develop practical methods to monitor critical process parameters.
3. Prioritize improvement initiatives with the Director of Operations and QC & Certification Manager.
4. Lead process improvement projects, including data analysis, root cause analysis, trials, and implementation.
5. Ensure sustainable improvements through operator training, coaching, and on-site monitoring.
6. Transfer proven improvements to process owners for SOP formalization and ongoing implementation.
7. Address Process Excellence findings through collaboration with process owners.
8. Train teams in structured problem-solving and continuous improvement methods.
9. Facilitate weekly performance reviews and coach line managers on data-driven decisions.
10. Collaborate with cross-functional teams to resolve process issues.
11. Report improvement progress and methodology reviews to Operations leadership monthly and quarterly.
12. Ensure improvement activities comply with GMP, HACCP, BRCGS Food, organic standards, and HSE procedures.