Production Manager

Gap Personnel; Llantrisant; On-site; GBP 60,000 - 80,000; Full time

Job summary

Gap Personnel is seeking an experienced Production Manager to lead end-to-end bakery manufacturing operations in a chilled pastry environment. You will oversee four production lines, pastry production, cooking and meat preparation areas, and manage material flow, scheduling, and staffing to achieve on-time, in-full delivery with strong GMP and quality control.

The role emphasizes OEE improvement, waste reduction, data-driven decision making and collaboration with technical and QA teams to

Qualifications

• Senior production management experience within chilled food manufacturing (ideally bakery/pastry).
• Strong understanding of high-volume, short-shelf-life environments.
• Proven track record improving OEE, efficiency, yield and waste.
• In-depth knowledge of GMP, food safety and quality systems.
• Strong leadership capability across multi-area operations.
• Data-driven mindset with strong problem-solving skills.

Responsibilities

• Lead end-to-end bakery operations across pastry production, filling/cooking, meat prep, ingredient storage, baking and four high-volume lines.
• Set expectations and lead daily performance through Shift Managers, Supervisors and Team Leaders.
• Deliver production plans safely, on time and in full.
• Control labour planning, crewing, visio standards and daily staffing.
• Work with Technical and QA teams to maintain GMP and compliance.
• Monitor OEE, efficiency, yields and waste reduction; drive CI initiatives.
• Ensure customer service levels and ATP targets are met.

Skills

Senior production management

OEE improvement

GMP & food safety

Data-driven problem solving

Multi-area leadership

Job description

Production Manager (Bakery)

We’re seeking an experienced Production Manager to lead end‑to‑end bakery manufacturing operations within a chilled pastry environment, overseeing a 2‑shift structure. This role is responsible for delivering safe, efficient, and compliant production across multiple bakery areas, ensuring volume, quality, cost, and performance targets are consistently achieved.

The remit covers four production lines, pastry production, cooking and meat preparation areas, ingredient storage, ovens, and baking operations. A strong focus on OEE, efficiency, yield, waste reduction, and GMP excellence is essential.

Operational Leadership

• Bakery operations management across pastry production, filling/cooking, meat prep, ingredient storage, baking, and four high‑volume lines
• Set clear expectations and lead daily performance through Shift Managers, Supervisors, and Team Leaders
• Deliver production plans safely, on time, and in full
• Manage material flow into production, including meat prep and cook room areas
• Ensure material areas remain on plan to prevent delays or shortages
• Full oversight of seasoning area, ensuring adequate stock availability
• Ownership of oven operations, focusing on product quality and baking profiles
• Control labour planning, crewing, visio standards, and daily staffing
• Monitor and accurately record agency usage, identifying cost‑saving opportunities
• Work closely with Technical and QA teams to maintain GMP and compliance

Performance & Continuous Improvement

• OEE and efficiency improvement across all bakery areas
• Reduce downtime and drive efficiency gains
• Identify performance gaps and lead structured improvement initiatives
• Use data to drive accountability, problem‑solving, and informed decision‑making
• Champion continuous improvement methodologies to strengthen right‑first‑time performance
• Manage Redzone and produce daily/weekly/monthly KPIs
• Monitor production standards including line speeds, yields, and accuracy
• Ensure all reported data is complete, accurate, and up to date

Quality, Food Safety & GMP

• Ensure full compliance with food safety, quality, and legal standards (BRCGS, HACCP, internal requirements)
• Embed high GMP standards across all bakery areas
• Work with Technical and Quality teams to resolve non‑conformances and support audits
• Drive continuous quality improvement and maintain audit‑ready standards
• Ensure products meet customer specifications and QAS requirements
• Reduce waste caused by quality issues in partnership with Quality Manager
• Escalate process, equipment, or material issues promptly
• Maintain accurate records and report key food safety and quality metrics
• Investigate product safety/quality issues and implement corrective actions

People Leadership & Capability Development

• Build a high‑performing leadership team through coaching, development, and performance management
• Engage effectively with Team Leaders, Shift Managers, and key staff
• Promote a strong safety‑first culture
• Support succession planning and capability development
• Foster accountability, engagement, and continuous improvement
• Manage all people processes including absence, discipline, grievances, and training needs
• Oversee holiday planning to ensure adequate cover
• Lead, coach, and motivate teams to achieve departmental goals
• Provide guidance on HR policy and employee relations
• Develop direct reports and address underperformance
• Recognise achievements and encourage improvement
• Create a proactive, inclusive culture where colleagues feel valued

Cost Control & Resource Management

• Manage production costs through effective control of labour, materials, waste, giveaway, and rework
• Ensure efficient use of ingredients and raw materials
• Support budget setting and deliver cost and efficiency targets

Cross‑Functional Collaboration

• Work closely with Engineering to improve equipment reliability and line performance
• Partner with NPD and Process teams on product launches and process changes
• Collaborate with Supply Chain, Planning, and Technical teams to ensure operational alignment
• Maintain strong links with QA and Technical teams on compliance and product quality

Customer Service

• Ensure customer service levels are consistently met
• Achieve ATP targets and take corrective action when required
• Deliver shift production plans and communicate service issues promptly
• Support actions to resolve customer complaints

Health & Safety

• Take full responsibility for site health and safety — the highest priority
• Maintain compliance with all Health & Safety policies and procedures
• Investigate and report unsafe practices, taking immediate action to prevent recurrence
• Ensure safe working practices for employees and contractors

Key Behaviours

• Highly self‑motivated and able to lead by example
• Professional, proactive work ethic
• Strong problem‑solving and analytical skills
• Excellent attention to detail
• Resilient, tenacious, and calm under pressure
• Strong relationship‑building and collaboration skills
• Clear, confident communicator at all levels
• Quality‑driven mindset
• Vigilant regarding Health & Safety
• Commercial awareness in a fast‑paced environment

Key Skills & Experience

Essential

• Senior production management experience within chilled food manufacturing (ideally bakery/pastry)
• Strong understanding of high‑volume, short‑shelf‑life environments
• Proven track record improving OEE, efficiency, yield, and waste
• In‑depth knowledge of GMP, food safety, and quality systems
• Strong leadership capability across multi‑area operations
• Data‑driven mindset with strong problem‑solving skills

Desirable

• Experience managing complex environments including cooking, baking, and raw meat handling
• Exposure to Lean, Six Sigma, or similar CI frameworks
• Experience supporting major audits and customer interactions

Key Objectives

• Plan attainment: 95%+ across all shifts
• OEE improvement: 70%+ pure OEE / 80%+ non‑pure OEE
• Giveaway: below 3%
• Pastry waste reduction
• GMP improvement and reduction of non‑conformances
• Production quality: right‑first‑time, zero defects