Plant Operations Manager

Private Advertiser; Makati; On-site; PHP 2,200,000 - 3,600,000; Full time

Job summary

The Moment Group is seeking a Plant Operations Manager to oversee Central Kitchen and plant operations, translating plans into safe, reliable, and cost-effective production. You will lead Production and Engineering while coordinating with Planning, Quality, EHS, Procurement, Finance, HR, and R&D to ensure on-time delivery to specification.

Responsibilities include managing production plans, equipment reliability, food safety compliance, cost and yield optimization, and building a culture of

Qualifications

• At least 7 years of progressive experience in plant, manufacturing, production, engineering, or operations.
• At least 3 years in a leadership or plant management role.
• Experience in food manufacturing, Central Kitchen, or high-volume operations is preferred.
• Proven experience leading production teams and collaborating with Engineering/Maintenance.

Responsibilities

• Lead daily plant operations and ensure safe, efficient, and uninterrupted production.
• Execute production plans based on demand, manpower, materials, equipment, and capacity.
• Monitor output, productivity, yield, downtime, and service levels.
• Resolve operational issues and escalate critical risks to the Director of Plant Operations.
• Lead Engineering in maintaining equipment, utilities, and facilities for reliable production.
• Ensure preventive and corrective maintenance activities are completed effectively.
• Monitor downtime and recurring equipment issues and drive root-cause resolution.
• Recommend equipment, automation, and process improvements to improve capacity, reliability, safety, or cost.

Skills

Hands-on operational leadership

Production planning

Data analysis

Root-cause analysis

Cost and resource management

Cross-functional coordination

Project management

Communication & coaching

Education

Bachelor's degree

Job description

ABOUT THE ROLE

The Plant Operations Manager is responsible for the day-to-day execution and performance of The Moment Group’s Central Kitchen and plant operations. The role translates the Director of Plant Operations’ plans and standards into safe, reliable, efficient, and cost-effective operations.

The position leads Production and Engineering and works with Planning, Warehouse & Logistics, Quality, EHS, Procurement, Cost & Inventory, Finance, HR/Workforce, Culinary, R&D, and Operations to ensure products are delivered on time, to specification, and at the required cost and quality.

KEY RESPONSIBILITIES

1. Plant Operations & Production

• Lead daily plant operations and ensure safe, efficient, and uninterrupted production.

• Execute production plans based on demand, manpower, materials, equipment, and capacity.

• Monitor output, productivity, yield, downtime, and service levels.

• Resolve operational issues and escalad critical risks to the Director of Plant Operations.

2. Engineering & Equipment Reliability

• Lead Engineering in maintaining equipment, utilities, and facilities for reliable production.

• Ensure preventive and corrective maintenance activities are completed effectively.

• Monitor downtime and recurring equipment issues and drive root-cause resolution.

• Recommend equipment, automation, and process improvements to improve capacity, reliability, safety, or cost.

3. Food Safety, Quality & Compliance

• Ensure compliance with GMP, HACCP, food safety, sanitation, regulatory, and plant operating standards.

• Partner with Quality and EHS on incidents, non-conformances, corrective actions, and recurring issues.

• Ensure SOPs, process controls, and traceability requirements are consistently followed.

• Maintain operational readiness for internal, customer, and regulatory audits.

4. Cost, Yield & Resource Management

• Manage controllable plant costs against approved targets and budgets.

• Monitor labor, overtime, materials, utilities, waste, yield loss, rework, and downtime.

• Drive improvements in yield, waste reduction, manpower utilization, and resource efficiency.

• Work with Finance, Cost & Inventory, Procurement, and Warehouse & Logistics to address operational variances.

5. People Leadership

• Lead, coach, and develop Production and Engineering teams and leaders.

• Ensure appropriate manpower deployment, shift coverage, and skills availability.

• Monitor team performance against agreed KPIs and hold leaders accountable for results.

• Build a culture of ownership, discipline, collaboration, safety, and continuous improvement.

6. Process Improvement

• Identify opportunities to improve productivity, throughput, yield, quality, reliability, and cost.

• Use operational data and root-cause analysis to address bottlenecks and recurring losses.

• Support Lean, standardization, automation, and continuous improvement initiatives.

• Ensure improvements are implemented, documented, and sustained.

7. New Product & Business Support

• Partner with Culinary, R&D, Quality, and Planning on product trials, scale-up, and commercialization.

• Assess operational readiness in terms of process, manpower, materials, equipment, and capacity.

• Support the transition of new products into stable and repeatable production.

• Support store openings, brand initiatives, and business requirements dependent on plant operations.

8. Performance Management & Reporting

• Monitor key plant KPIs covering output, service level, productivity, capacity, yield, waste, labor, downtime, quality, safety, and cost.

• Conduct regular operating reviews and ensure action items are followed through.

• Provide the Director of Plant Operations with timely updates on performance, risks, constraints, and improvement priorities.

• Use data to support fact-based operational decisions.

KEY STAKEHOLDERS

• Director of Plant Operations

• Production Planning

• Warehouse & Logistics

• Engineering

• Quality / Food Safety

• EHS

• Procurement

• Cost & Inventory

• Finance

• Workforce / HR

• Culinary & R&D

• Operations / Brand Teams

AUTHORITY & ACCOUNTABILITY

• Accountable for the day-to-day performance of Production and Engineering against safety, quality, service, productivity, reliability, and cost targets.

• Set operating priorities and deploy resources within approved plans, policies, and budgets.

• Enforce plant standards, SOPs, safety requirements, and performance expectations.

• Stop or hold operations when material safety, food safety, quality, equipment, or compliance risks are identified.

• Recommend manpower, equipment, maintenance, process, and investment requirements to the Director of Plant Operations.

• Escalate issues that may affect business continuity, product integrity, customer service, or plant performance.

JOB REQUIREMENTS

Education

• Bachelor’s degree in Industrial Engineering, Food Technology, Manufacturing, Operations Management, Engineering, or a related field.

• Relevant operations, Lean, or food safety certifications are an advantage.

Experience

• At least 7 years of progressive experience in plant, manufacturing, production, engineering, or operations.

• At least 3 years in a leadership or plant management role.

• Experience in food manufacturing, Central Kitchen, commissary, FMCG, or other high-volume operations is preferred.

• Proven experience leading production teams and working with Engineering/Maintenance.

Knowledge

• Plant and food manufacturing operations

• Production planning and capacity management

• GMP, HACCP, food safety, and quality systems

• Cost, yield, waste, and labor productivity

• Equipment reliability and preventive maintenance

• Lean/continuous improvement and root-cause analysis

• Operational KPIs and performance management

• Relevant Philippine food safety and occupational safety requirements

Skills

• Hands-on operational leadership

• Production and manpower planning

• Data analysis and decision-making

• Problem-solving and root-cause analysis

• Cost and resource management

• Cross-functional coordination

• Project and change management

• Communication, coaching, and stakeholder management

BEHAVIORAL COMPETENCIES

• Operational Discipline – Converts plans and standards into consistent daily execution.

• Leadership & Accountability – Sets expectations, develops people, and owns results.

• Problem Solving – Addresses operational issues through practical, root-cause solutions.

• Collaboration – Works effectively across plant and support functions.

• Continuous Improvement – Seeks safer, simpler, and more efficient ways of working.

• Business Acumen – Understands the impact of plant performance on restaurant operations and financial results.

• Resilience & Adaptability – Performs effectively during disruptions, peak periods, and business growth.

• Safety & Quality Mindset – Protects people, product integrity, and compliance while delivering results.