The Maintenance Manager is responsible for overseeing the maintenance, repair, and continuous improvement of all equipment, utilities, and facilities within the food manufacturing plant. This role ensures operational efficiency, regulatory compliance (especially food safety and hygiene), minimal downtime, and optimal asset management.
Key Responsibilities:
- Develop, implement, and manage preventive maintenance programs to ensure reliable operation of all production and support equipment.
- Lead, train, and manage the maintenance team, including technicians and engineers, to ensure timely and efficient execution of maintenance tasks.
- Ensure compliance with food safety (e.g., HACCP, GMP), occupational health and safety, and environmental regulations.
- Oversee root cause analysis and troubleshooting for breakdowns, ensuring prompt resolution to minimize production downtime.
- Lead and coordinate installation, modification, or upgrading of plant machinery and systems. Manage contractors and third-party vendors.
- Develop and monitor maintenance budgets, ensure cost-effective procurement and inventory of spare parts and consumables.
- Maintain accurate records of maintenance activities, downtime logs, spare parts inventory, and generate periodic reports for management.
- Identify opportunities for process improvements, energy savings, and machine reliability enhancement.
Qualifications:
- Bachelor’s Degree in Mechanical, Electrical, or Industrial Engineering (preferred).
- At least 5–8 years of progressive experience in maintenance management in a food manufacturing or FMCG environment.
- Strong knowledge of food safety standards (HACCP, GMP, ISO 22000).
- Proficient in maintenance software systems (e.g., CMMS).
- Strong leadership, problem-solving, and communication skills.
- Knowledge of utilities systems (e.g., boilers, refrigeration, compressed air) is an advantage.