Plant Operations Manager

ABOUT THE ROLE

The Plant Operations Manager is responsible for the day-to-day execution and performance of The Moment Group’s Central Kitchen and plant operations. The role translates the Director of Plant Operations’ plans and standards into safe, reliable, efficient, and cost-effective operations.

The position leads Production and Engineering and works with Planning, Warehouse & Logistics, Quality, EHS, Procurement, Cost & Inventory, Finance, HR/Workforce, Culinary, R&D, and Operations to ensure products are delivered on time, to specification, and at the required cost and quality.

KEY RESPONSIBILITIES

1. Plant Operations & Production

• Lead daily plant operations and ensure safe, efficient, and uninterrupted production.
• Execute production plans based on demand, manpower, materials, equipment, and capacity.
• Monitor output, productivity, yield, downtime, and service levels.
• Resolve operational issues and escalate critical risks to the Director of Plant Operations.

2. Engineering & Equipment Reliability

• Lead Engineering in maintaining equipment, utilities, and facilities for reliable production.
• Ensure preventive and corrective maintenance activities are completed effectively.
• Monitor downtime and recurring equipment issues and drive root-cause resolution.
• Recommend equipment, automation, and process improvements to improve capacity, reliability, safety, or cost.

3. Food Safety, Quality & Compliance

• Ensure compliance with GMP, HACCP, food safety, sanitation, regulatory, and plant operating standards.
• Partner with Quality and EHS on incidents, non-conformances, corrective actions, and recurring issues.
• Ensure SOPs, process controls, and traceability requirements are consistently followed.
• Maintain operational readiness for internal, customer, and regulatory audits.

4. Cost, Yield & Resource Management

• Manage controllable plant costs against approved targets and budgets.
• Monitor labor, overtime, materials, utilities, waste, yield loss, rework, and downtime.
• Drive improvements in yield, waste reduction, manpower utilization, and resource efficiency.
• Work with Finance, Cost & Inventory, Procurement, and Warehouse & Logistics to address operational variances.

5. People Leadership

• Lead, coach, and develop Production and Engineering teams and leaders.
• Ensure appropriate manpower deployment, shift coverage, and skills availability.
• Monitor team performance against agreed KPIs and hold leaders accountable for results.
• Build a culture of ownership, discipline, collaboration, safety, and continuous improvement.

6. Process Improvement

• Identify opportunities to improve productivity, throughput, yield, quality, reliability, and cost.
• Use operational data and root-cause analysis to address bottlenecks and recurring losses.
• Support Lean, standardization, automation, and continuous improvement initiatives.
• Ensure improvements are implemented, documented, and sustained.

7. New Product & Business Support

• Partner with Culinary, R&D, Quality, and Planning on product trials, scale-up, and commercialization.
• Assess operational readiness in terms of process, manpower, materials, equipment, and capacity.
• Support the transition of new products into stable and repeatable production.
• Support store openings, brand initiatives, and business requirements dependent on plant operations.

8. Performance Management & Reporting

• Monitor key plant KPIs covering output, service level, productivity, capacity, yield, waste, labor, downtime, quality, safety, and cost.
• Conduct regular operating reviews and ensure action items are followed through.
• Provide the Director of Plant Operations with timely updates on performance, risks, constraints, and improvement priorities.
• Use data to support fact-based operational decisions.

KEY STAKEHOLDERS

• Director of Plant Operations
• Production Planning
• Warehouse & Logistics
• Engineering
• Quality / Food Safety
• EHS
• Procurement
• Cost & Inventory
• Finance
• Workforce / HR
• Culinary & R&D
• Operations / Brand Teams

AUTHORITY & ACCOUNTABILITY

• Accountable for the day-to-day performance of Production and Engineering against safety, quality, service, productivity, reliability, and cost targets.
• Set operating priorities and deploy resources within approved plans, policies, and budgets.
• Enforce plant standards, SOPs, safety requirements, and performance expectations.
• Stop or hold operations when material safety, food safety, quality, equipment, or compliance risks are identified.
• Recommend manpower, equipment, maintenance, process, and investment requirements to the Director of Plant Operations.
• Escalate issues that may affect business continuity, product integrity, customer service, or plant performance.

JOB REQUIREMENTS

Education

• Bachelor’s degree in Industrial Engineering, Food Technology, Manufacturing, Operations Management, Engineering, or a related field.
• Relevant operations, Lean, or food safety certifications are an advantage.

Experience

• At least 7 years of progressive experience in plant, manufacturing, production, engineering, or operations.
• At least 3 years in a leadership or plant management role.
• Experience in food manufacturing, Central Kitchen, commissary, FMCG, or other high-volume operations is preferred.
• Proven experience leading production teams and working with Engineering/Maintenance.

Knowledge

• Plant and food manufacturing operations
• Production planning and capacity management
• GMP, HACCP, food safety, and quality systems
• Cost, yield, waste, and labor productivity
• Equipment reliability and preventive maintenance
• Lean/continuous improvement and root-cause analysis
• Operational KPIs and performance management
• Relevant Philippine food safety and occupational safety requirements

Skills

• Hands-on operational leadership
• Production and manpower planning
• Data analysis and decision-making
• Problem-solving and root-cause analysis
• Cost and resource management
• Cross-functional coordination
• Project and change management
• Communication, coaching, and stakeholder management

BEHAVIORAL COMPETENCIES

• Operational Discipline – Converts plans and standards into consistent daily execution.
• Leadership & Accountability – Sets expectations, develops people, and owns results.
• Problem Solving – Addresses operational issues through practical, root-cause solutions.
• Collaboration – Works effectively across plant and support functions.
• Continuous Improvement – Seeks safer, simpler, and more efficient ways of working.
• Business Acumen – Understands the impact of plant performance on restaurant operations and financial results.
• Resilience & Adaptability – Performs effectively during disruptions, peak periods, and business growth.
• Safety & Quality Mindset – Protects people, product integrity, and compliance while delivering results.