[HCM] South Process Center Deputy Manager (Phó Phòng Trung Tâm Chế Biến Thực Phẩm)

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1. Monitoring duties
Checking operation of production activity.
Supervising, evaluating GK and CK daily tasks
Verify and approve Purchase order of materials to assure it is in accordance with daily production plan and acceptable
Checking daily products, testing, and adjusting, make sure CK delivering all good quality products to all customers and business unit
Checking delivery activities ensure delivering is on time
Check Monthly Division's duty roster and manpower schedule.
Ensure sufficient manpower during business in ad-hoc situations.
2. Operations duties
a. Merchandise management
Production management :
Planning and coordinating production plan between Ghost kitchen and Central kitchen to adapt the demand of all Stores.
Quick action for back up plan to assure products are fully provided to all Stores in any situation.
Assure for smoothly operation of Processing Center
Inventory management:
Review on month-end stock level to assure all criteria is under control as target
Be responsible for inventories management. Verify closing balance of inventory, conduct inspection if abnormal data or high loss occur, improvement action should be applied immedietly to control the issues.
Work with Merchandising Dept. for any changes/improvement in material assortment, quality and quantity of products.
b. Non-merchandise management
Ensure FSH,5S, FF standard are implemented and complied by all staff at both CK&GK (Kitchens). Perform monitoring activity to timely detect any deviations from standard and taking corrective action immediatlely
Key contact point to receive and resolve the matter relating to tool & equipment of the kitchens.
Corporate with Facility HQ to plan for maintenance activity to assure equipment and machine of the kitchen, are always ready for mass production.
Corporate with related departments to build up guideline/instruction booklet of equipment and machine for staff to reference at the kitchen. Assure all activity relating to labor safety are implemented and responsed by all staff.
Corporate with related departments to prepare for any tasks relating to inspection of Governments
Manage all of administration work of the kitchens, assure all process are applied in accordance with company's regulations.
c. Delivery management
Optimize delivery cost by carefully consider distribution activity from kitchen to each Store
Ensure the products are discharged and arrived on time as determined by each Store.
Assure the quality of the products delivered to the stores is in accordance with Aeon's regulations on food safety and hygiene
Set up control to prevent risk of loss during delivery proccess
3. Cost and Loss Control
Strictly follow up materials usage to control cost and GP of the kitchens in overall.
Cooporate with related departments (MD, IC...) to define root cause and come up with improvement action if abnormal loss happen.
Take leading role in seeking and working towards solutions to mitigate merchandise loss at all kitchens
Study on practical situation and propose for innovation to improve cost.
4. Manpower management
Verify and approve manpower planning proposed by DL, responsible for productivity and efficiency of the whole team.
Coordinate and supervise necessary training class for operation staff to assure they are skillful and well understand about rule, procedure and standard of production process and company's regulations.
Coordinate and re-allocate manpower of production team to maximize efficiency and productivity of the whole Processing center.
Review Monthly Division's duty roster and manpower schedule proposed by Division Leaders to assure manpower are suitable arrangement at each site.
Ensure sufficient manpower during business in ad-hoc situations.
Monitor DLs, Group Leader(s), General Staff and Promoter's attendance and attire.
Take part in recruitment & selection activities for Division's staffing.
Motivate, training and develop staff in order to encourage their professional development.
Identify potential staff for succession planning purposes.
Build and promote team work spirit.
5. Rules and Regulations
Follow all working procedures, the company's policies, rules and regulations.
Check, monitor, remind and guide Division Leader(s), Group Leader(s), General Staff and Promoter(s) to follow the rules and regulations.
6. Other duties
In charge of sale,GP and operation reports and prepare budget of the whole kitchens. Assure the data is correct and reliable.
Be on duty and act as Project leader's roles when Project leader's not present at work (i.e. is on leave or on business trip).
Other tasks or responsibilities as assigned by Project leader
Share information of any arising issues, corporate with related departments to resolve it.
Build and maintain management system for Processing center
Making Efficiency report as timeline report to south PC manager and GM