Overview
The Longford Pizza site is part of the Nomad Foods Group.
The business operates two manufacturing sites in Ireland (Naas and Longford) employing approximately 450 FTEs and producing c.
50k tons of Pizzas annually, predominantly under the Goodfella's and San Marco brands.
BEP also produces own label Pizza for many retailers in both the UK and Ireland.
This individual will be value driven with a proven track record in managing activities within a FMCG environment through the resources available to them.
Constantly strive to raise the Standards for all processes and people within their control, heavy emphasis on procedural activities and quality integration in Operations.
Responsibilities
To ensure quality management systems are implemented and maintained in order to guarantee product safety and legality and that all products are produced to the correct specification
To continually drive the process optimisation agenda to a stage whereby all parts of the process are capable of delivering product specifications without operator intervention and with zero defects
To ensure that functional KPI's are in place to support operational excellence and continual improvement agenda
To ensure that site cleaning and hygiene standards are delivered through scheduled reviews and audits
To oversee the overall implementation and maintenance of the Quality System and to ensure that the requirements of all Customer codes of Practices, legislation and requirements of BRC are met in each area
Effective management of Quality Team
NPD Focused
Review of line trial samples
Review of any new Capex or layouts with Process Technologist to ensure customer and legislative requirements are considered
Launches – Review of recipe before launch, HACCP review pre-launch, completion of QA sheets required for launch, integral member of launch Team, Post launch review
Ensure Customer audits, requirements and procedures are reviewed in relation to any NPD Project or New Process Development
Ongoing Plant Focused
Ensure BRC Grade AA+ is maintained - To achieve the daily standards set out by the BRC global standard for food safety and to meet all customer codes of practice and technical standards
Compliance to required Customer and third-party audit requirements
Management of competent authority requirements
Compliance to customer specifications, standards and policies - Ensure in-house processes and procedures guarantee that product is produced to customer specification.
Ensure all Customer feedback and complaints are addressed and that this is communicated on a weekly basis to the plant with trend analysis and improvement plans
QMS management - Ensure QMS is reviewed and updated to the required frequency but at least annually, ensure that the QMS is reflective of all legislative, process and Customer requirements
HACCP Management - Ensure the Food Safety HACCP plan is reviewed at least quarterly and prior to any legislative changes, product launches or equipment /process flow changes.
It must be adhered to at all times within the entire plant therefore ensuring safe product is released every time.
There should be no product recalls or withdrawals
Customer complaint analysis and 10% reduction in complaints year on year - The production of quality products is essential to the retention of customer loyalty and future profitability.
Need to ensure in-house processes and procedures guarantee that product is produced to specification, that complaints are trended each week and communicated to the operations Team, a robust multifunctional complaint reduction Team plan is required with regular feedback and update on actions
Quality culture uplift and training with Teams – GMP target of 95% in all areas currently.
Need to work with production to ensure improvements and actions are addressed in a timely manner
Hygiene management - Responsible for ensuring that the Cleaning and hygiene control of the production plant are to the required standards and that appropriate validation and verification are in place
Product recall management and communication
Cost reduction and value analysis
Enforcement of defined quality objectives and communication of these objectives to the site Production Teams
Health and Safety – A proactive approach to Health and safety is required.
Close out of all accidents and near misses within the guidelines set out by the Health and Safety Manager is the minimum standard.
SUSA contact score of 4 is required for the plant and Quality personnel will be key contributors to this score
KPI / Quality reports
Management of 3 year site technical plans
Ongoing monitoring of site technical KPIs and focus on improvement action plans
Customer Focused
Technical KPI's
Policy and code of practice discussions, gap analysis and close out to ensure compliance
Drive quality agenda & improvements with retailers
HR
Management of quality supervisors, systems coordinator and quality Technicians
KPI's
BRC/Retailer Standards/Department of Agriculture/Legislation compliance
CPMU
GMP scores
Material Variances
Product rejections vs. right first time
Consumable /hygiene spend
Supplier Conformance
Function budget e.g. expenses, training costs, equipment spend
HR metrics e.g. Absenteeism, 48/11 hour rule, employee relations
H&S metrics e.g. accidents days lost
Qualifications
Essential
Management experience in a FMCG manufacturing environment
Diploma or equivalent in a Science, Technology, Engineering related discipline
At least 5 years' experience in a FMCG at management level
Ability to use resources effectively
Exposure to NPD in a FMCG manufacturing environment
Production Process knowledge
BRC Standards and Customer codes of practice/standards
Positively influence people from all departments
Strong focus on Team engagement
Ability to identify potential problems from a Quality perspective and implement corrective and preventative action plans
Desirable
Experience in the application of 'Lean Tools'
Financial/Cost awareness
Commercial awareness
Project Management
SAP skills
Process / System development
Emphasis on Continuous Improvement from a personal and site perspective
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