Process Unit Manager

Applications are invited for a Process Unit Manager position in our Cellar team based in Wadeville. This person will report to the Cellar Manager and be responsible for leading one division of the Cellar and its people, ensuring safe, efficient and quality production. The role drives operational performance, people management, compliance and continuous improvement to achieve business targets.

Key Performance Areas

• Manage the relevant Cellar division and accompanying personnel.
• Manage production plans and production processes.
• Manage and control annual unit budgets.
• Oversee the annual maintenance plan for all equipment within the department.
• Manage all quality systems, including ISO 9001/2000 and FSSC 22000.
• Attend all external and internal product tastings.
• Liaise with Cellar Managers and logistics within the HEINEKEN Group to ensure timely production of all products.
• Liaise with buying departments to ensure the correct product ingredients and lead times are adhered to.
• Assist in developing and implementing annual departmental business plans and the site's business plan.
• Establish a positive and disciplined environment with workers and manage all HR issues within the department.
• Effectively manage performance and drive TPM practices.
• Oversee skills development within the department.
• Actively participate in daily and weekly management meetings.
• Support innovation and business improvements in line with operational and segment goals.
• Monitor operational efficiencies and recommend and implement corrective action.
• Identify the causes and costs of waste, contamination and inefficiencies and take appropriate action to reduce them.
• Identify, prioritise and address problems using appropriate tools and techniques to eliminate recurrence.
• Ensure quality is embedded within factory administrative processes and personnel management.
• Implement HSE recommendations and ensure responsible HSE management using HSE teams as subject matter experts.
• Use appropriate safety and environmental procedures for people, processes, materials, products and equipment to ensure a safe working environment.

Qualifications, Skills and Experience

• Degree in Engineering, such as Mechanical, Industrial or Chemical Engineering; or a BSc in Microbiology, Biochemistry or Chemistry; or a relevant Food Science qualification.
• 3–5 years' experience in a similar role, such as Team Leader or Production Manager. Production experience in a spirits environment is advantageous.
• Proven leadership capabilities with strong technical aptitude.
• Computer literacy in SAP and Microsoft Office, including Outlook, Word and Excel.
• Innovative approach and commitment to driving best practices.
• Ability to work under pressure and handle queries associated with the Cellar department.