Production Team Leader

Anderson Knight; Glasgow; On-site; GBP 35,000 - 45,000; Full time

Job summary

A leading FMCG business in Glasgow is looking for a Food Manufacturing Team Leader to supervise the production activities. You will lead a team to ensure safe, efficient manufacturing, maintain food quality standards, and drive continuous improvement. The ideal candidate has a minimum of 3–5 years in food manufacturing and strong leadership skills. This role operates on a 4 on, 4 off shift basis.

Qualifications

• Minimum of 3–5 years’ experience in food manufacturing.
• Previous experience in supervisory roles required.
• Knowledge of HACCP and GMP essential.

Responsibilities

• Lead daily production activities to achieve efficiency targets.
• Ensure compliance with food safety and hygiene standards.
• Supervise and develop a team of production operatives.

Skills

Strong leadership and communication skills

Ability to motivate and manage a team

Good problem-solving and decision-making abilities

Attention to detail and commitment to quality

Basic computer literacy (MS Office, ERP/MES systems)

Education

3–5 years experience in a food manufacturing or FMCG environment

Knowledge of HACCP, GMP, and food safety regulations

Experience with Lean Manufacturing or Continuous Improvement tools

Job description

Overview

AndersonKnightare delighted to be Partnering our client, a leading FMCG Business . The Food Manufacturing Team Leader is responsible for supervising and coordinating production activities within their area to ensure safe, efficient, and high-quality manufacturing of food products. This role involves leading a team of production operators, maintaining food safety and quality standards, and driving continuous improvement in processes, performance, and team engagement. 6 am to 6 pm shift on a 4 on 4 off basis.

Key Responsibilities

Production Operations

• Lead daily production activities to achieve targets for output, efficiency, and quality.
• Ensure production schedules are met while minimizing downtime and waste.
• Oversee start-up, changeover, and shutdown procedures for production lines.
• Monitor equipment performance and report any faults or maintenance needs promptly.

Food Safety & Quality

• Uphold all food safety, hygiene, and GMP (Good Manufacturing Practice) standards.
• Conduct and document regular quality checks in accordance with HACCP and site procedures.
• Ensure compliance with company policies, BRC, and relevant regulatory requirements.
• Support investigations into non-conformances and assist with implementing corrective actions.

Team Leadership

• Supervise, coach, and develop a team of production operatives.
• Conduct shift briefings, communicate targets, and monitor performance throughout the day.
• Manage timekeeping, training, and performance appraisals in line with HR policies.
• Promote teamwork, accountability, and a culture of safety and respect.

Health, Safety & Environment

• Lead by example in maintaining a safe working environment.
• Ensure all team members follow site safety procedures and wear appropriate PPE.
• Report and help investigate accidents, near misses, and unsafe conditions.

Continuous Improvement

• Identify and implement opportunities to improve efficiency, reduce waste, and optimize processes.
• Participate in Lean manufacturing or Kaizen initiatives.
• Support the introduction of new products or equipment to the line.

Qualifications & Experience

Education & Experience

• Minimum of 3–5 years’ experience in a food manufacturing or FMCG environment.
• Previous experience in a team leader, line leader, or supervisory role.
• Knowledge of HACCP, GMP, and food safety regulations is essential.
• Experience with Lean Manufacturing or Continuous Improvement tools desirable.

Skills & Competencies

• Strong leadership and communication skills.
• Ability to motivate and manage a team in a fast-paced environment.
• Good problem-solving and decision-making abilities.
• Attention to detail and commitment to quality and safety.
• Basic computer literacy (MS Office, ERP/MES systems).

Key Performance Indicators (KPIs)

• Achievement of production and efficiency targets.
• Adherence to safety and food safety standards.
• Reduction in waste, rework, and downtime.
• Employee engagement and team performance.
• Audit results and compliance metrics.

Working Conditions

• Fast-paced food manufacturing environment.
• Shift-based work, including possible nights or weekends.
• Requires standing for extended periods and adherence to hygiene and PPE requirements.