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About the role
The Factory Manager reports to the Production Director and is responsible for the day-to-day operation of the central kitchen factory: production, quality and food safety, warehouse, maintenance, workplace safety and the factory team. This person runs the floor every day, makes operational decisions independently, works closely with DSP,
Purchasing, Logistics, Finance and HR to keep supply and delivery on track, controls operating costs against the budget set by the Production Director, builds the systems that make the factory run predictably, and keeps the Production Director informed through clear, regular reporting. When the Production Director is unavailable, the Factory Manager is the decision-maker for daily operations.
Key responsibility
Factory operations and production planning
Follow up closely with the DSP team on outlet orders, demand forecasts and stock levels; confirm daily/weekly requirements and flag any gaps or changes early
Approve daily/weekly production plans; balance capacity, labour and equipment; adjust in real time when demand or supply changes
Ensure all products are made to standard recipe, yield, portion and packaging specifications, on time and in full
Oversee raw material receiving, storage (FIFO/FEFO), inventory accuracy, stock counts and waste control
Plan capacity for growth, new products and peak seasons; lead the scale-up of new products from trial to full production
Track factory KPIs: on-time-in-full delivery, output vs. plan, yield %, waste %, labour productivity, cost per unit, equipment downtime
Cross-department coordination
Act as the main point of contact between the factory and DSP, Purchasing, Logistics, Finance, HR and the outlets
Lead regular planning meetings (daily stand-up, weekly planning) to align demand, supply, production and delivery
Resolve cross-department issues quickly; agree written handover processes, cut-off times and responsibilities
Work with Purchasing on supplier performance, raw material specifications and alternative sources
Quality assurance and food safety
Own the food safety management system: HACCP, GMP, ISO 22000 / FSSC 22000 where applicable, and Vietnamese food safety regulations
Ensure a complete QA/QC programme: incoming inspection, in-process checks, product release, temperature and shelf-life control, traceability and recall readiness
Keep the site audit-ready at all times; host authority, certification and customer audits; close corrective actions on time
Lead investigation of customer and outlet complaints, root-cause analysis and prevention
Keep all factory licences and certificates valid (food safety certificate, fire prevention, environmental permits and others)
Facility, maintenance and HSE
Take responsibility for the building, equipment and utilities: power, water, gas, refrigeration and cold rooms
Run the preventive maintenance plan, breakdown response, spare parts and contractors; minimise downtime
Lead occupational health and safety: PPE, machine safety, safety training, accident reporting and investigation
Ensure fire prevention compliance and emergency drills; manage environmental compliance including wastewater, waste disposal and pest control
Propose equipment upgrades and investments to the Production Director with clear business cases, and manage approved projects
People leadership
Lead the department heads and the full factory workforce - approx. [X] staff across [Y] shifts
Set the organisation structure, headcount plan and shift patterns; recruit together with HR
Coach and develop supervisors; build a strong second line and succession for key roles
Run the training programme: SOPs, hygiene, safety and a skills matrix for every role
Manage performance with clear KPIs for each department; handle discipline and conflict fairly and consistently
Build a disciplined, positive working culture and reduce turnover
Operating cost control
Provide input to the annual factory budget prepared by the Production Director; control day-to-day spending on labour, materials, utilities, maintenance and consumables within it
Review monthly actuals against budget with Finance; explain variances to the Production Director and act on overruns
Drive cost savings through yield, waste, energy, labour efficiency and raw material specifications
Systems, data and continuous improvement
Build and maintain tools in Excel / Google Sheets: production plans, recipe costing, inventory, maintenance logs and KPI dashboards
Use Google Forms (or similar) for checklists, QC records, incident reports and internal audits so data is captured consistently
Write, update and enforce SOPs so every process has a documented standard
Lead continuous improvement (5S, Lean, root-cause analysis); systematise repetitive manual work
Respond quickly and calmly to disruptions - breakdowns, staff shortages, supply delays, urgent orders - with practical, creative solutions
Reporting
Daily: output vs. plan, quality issues, waste, staffing, incidents, equipment status
Weekly: KPI summary, inventory, cost and yield variance, maintenance, staffing, open actions
Monthly: factory performance review for the Production Director - operating cost vs. budget, quality and audits, HSE, people, improvement projects
Escalate immediately to the Production Director: food safety risk, serious accident, major breakdown, supply failure, regulatory issue