Hiring for Production Manager – Bakery & Restaurant

2coms; Al Shinayin; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading bakery company in the United Arab Emirates seeks a Production Manager to oversee and manage bakery and restaurant production operations. The role encompasses ensuring high-quality products, optimizing workflows, and adhering to safety standards. The ideal candidate will possess a Bachelor's degree in a relevant field and 5-8 years of managerial experience in bakery production. Strong leadership skills and a drive for innovation are essential for success in this role.

Qualifications

• Bachelor’s degree in Food Technology, Culinary Arts, Hotel Management, or a related field.
• Minimum 5–8 years of experience in bakery production management, preferably in both factory and retail operations.
• Strong knowledge of bakery operations, food costing, inventory management, and quality control.

Responsibilities

• Oversee daily production across the bakery, factory, and retail outlets.
• Ensure optimal use of raw materials and resources, minimizing wastage.
• Maintain and enforce hygiene, sanitation, and safety standards.

Job description

The Production Manager will be responsible for overseeing and managing all bakery and restaurant production operations across the factory and retail outlets. This role ensures timely production, consistent high-quality products, optimized workflows, strict adherence to hygiene and safety standards, and cost-effective operations.

The ideal candidate will combine operational excellence with innovation, identifying new revenue opportunities, introducing new products, and implementing process improvements to enhance efficiency and profitability.

Key Responsibilities

1. Production & Operations Management

• Oversee daily production across the bakery, factory, and retail outlets to ensure timely preparation and delivery of products.
• Monitor and coordinate production schedules with Supervisors to meet sales demands and forecasts.
• Ensure optimal use of raw materials and resources, minimizing wastage and maximizing yield.
• Implement and maintain standardized operating procedures (SOPs) for production, quality control, and hygiene.
• Evaluate and monitor production equipment and machinery; identify updated or alternative technologies to improve efficiency.
• Liaise with Sales, Delivery, and Finance teams to align production with business needs and customer requirements.

2. Quality & Compliance

• Maintain and enforce hygiene, sanitation, and safety standards for the factory, retail outlets, and delivery vehicles. Monitor stock quality, expiry dates, and proper storage of raw materials and finished goods.
• Conduct regular quality audits of products to ensure consistency, taste, and presentation meet brand standards.
• Ensure safe operational environment for all staff.

3. Team Leadership & Development

• Supervise, mentor, and train Supervisors and production staff to maintain high performance and adherence to standards.
• Identify and recruit skilled professionals for the production unit.
• Foster a culture of teamwork, accountability, continuous improvement, and innovation.

4. Financial & Cost Management

• Ensure proper costing of each product and manage production budgets efficiently.
• Identify opportunities for cost optimization without compromising quality.
• Monitor KPIs related to production efficiency, wastage reduction, and profitability.

5. Innovation & Product Development

• Identify market trends and commercial opportunities for new or enhanced products.
• Develop and launch new bakery and restaurant offerings that drive revenue growth.
• Collaborate with marketing and sales teams for product promotions and campaigns.
• Implement innovative production methods to enhance efficiency, quality, and output.

6. Reporting & Analysis

• Prepare weekly production reports for each department, including minutes of production meetings.
• Analyze raw material procurement, consumption, and wastage to improve efficiency and cost management.
• Monitor and evaluate performance metrics to recommend improvements in processes and product offerings.

7. Other Responsibilities

• Identify and eliminate malpractices or operational inefficiencies.
• Take ownership of any other responsibilities pertaining to the production portfolio as assigned by the CEO.

Requirements

Qualifications & Experience

• Bachelor’s degree in Food Technology, Culinary Arts, Hotel Management, or a related field.
• Minimum 5–8 years of experience in bakery production management, preferably in both factory and retail operations.
• Strong knowledge of bakery operations, food costing, inventory management, and quality control.
• Experience in product innovation, R&D, and menu development.
• Familiarity with food safety regulations (HACCP, ISO, or equivalent).
• Proven leadership experience in managing large teams under high-pressure environments.

Skills & Attributes

• Strong leadership, team management, and mentoring skills.
• Excellent planning, organizational, and analytical abilities.
• Creativity in product development and process innovation.
• Strong communication and cross-department collaboration skills.
• Ability to work systematically, professionally, and meet tight deadlines.

Performance Metrics (KPIs)

• Production efficiency and on-time delivery.
• Product quality and customer satisfaction.
• Reduction of wastage and malpractices.
• Revenue growth from new products and innovations.
• Staff performance, training effectiveness, and retention.
• Cost management and profitability of bakery operations.