Plant Manager – Fresh Cut Produce

THE COMPANY

Our client has evolved into one of North America’s largest vertically integrated grower, processor, and distributor of fresh produce. They remain family-owned and internationally recognized. They offer comprehensive solutions spanning from Grower operations, procurement, packing, fresh-cut processing, and research & development.

THE POSITION

We have been retained to search for a strategic and hands-on Plant Manager for the Fresh Cut Produce Processing Plant in Hermosillo, Sonora MX. Reporting directly to the Mexico General Manager, the Plant Manager will play a pivotal role in leading all aspects of plant operations, including training personnel, leading purchasing, promoting retention and creating cultural stability. The role will also have full P&L responsibility and oversee customer fulfillment needs for both USA and Mexico clients.

Direct Reports include:

• Operations/Manufacturing
• Purchasing
• Accounting
• Safety
• Human Resources
• Logistics

Main Responsibilities:

Operational Leadership:

• Collaborate with Sales and Leadership teams to establish production and quality control standards.
• Plan and direct production activities of employees, establishing production priorities for produce in keeping with effective operations and cost factors.
• Lead continuous improvement initiatives to optimize production processes, reduce waste, and enhance efficiency.
• Implement best practices and innovative technologies to drive operational excellence and improve product quality.

Quality Control and Compliance:

• Review and analyze production, quality control, maintenance, and operational reports to determine causes of nonconformity with product specifications and operating or production problems.
• Confer with foreman to coordinate activities for optimum results of manpower and product.
• Responsible for control of gassing and coloring of product to meet optimum demands of sales, including receiving and nightly inventory.
• Ensure compliance with all regulatory requirements, including food safety, environmental regulations, and labor laws.
• Develop and maintain systems and procedures to meet regulatory standards and ensure a safe and compliant work environment.

Strategic Planning and Coordination:

• Obtain data from sales regarding types, quantities, specifications, and delivery dates of produce.
• Revise production schedules and priorities in conjunction with Sales and operations as a result of equipment failure or operating problems.
• Consult with maintenance personnel related to modification of machines and equipment to improve production and quality of products.

Team Management and Collaboration:

• Coordinate production activities with procurement, maintenance, and quality control activities to obtain optimum production and utilization of human resources, machines, and equipment.
• Maintain harmony among workers and resolve grievances.
• Confer with foremen to coordinate activities for optimal manpower and product outcomes.

Safety Leadership:

• Champion a culture of safety throughout the organization, promoting awareness and adherence to safety protocols and procedures.
• Conduct regular safety audits and inspections to identify and mitigate potential hazards, ensuring the health and well-being of employees.

Inventory Management:

• Compile and maintain inventory, monitor production data, and shrink.
• Responsible for maintaining accurate inventory records and monitoring production data to minimize shrinkage and ensure efficient inventory management.

Budget Management:

• Develop and manage the departmental budget, including forecasting, monitoring expenses, and identifying opportunities for cost savings.
• Implement cost-control measures to optimize resource allocation and achieve financial targets.

Customer Focus:

• Collaborate with Sales and Customer Service teams to understand customer requirements and ensure product quality meets or exceeds customer expectations.
• Address customer feedback and inquiries promptly, striving to enhance customer satisfaction and maintain strong relationships.

THE CANDIDATE

Leadership:

• Strong leadership skills with a track record of driving performance, managing change, and building high-performing teams.
• Excellent communication, interpersonal, and negotiation skills, with the ability to collaborate effectively with diverse stakeholders.
• Demonstrated strategic thinking and problem-solving abilities, focusing on innovation and continuous improvement.

Operational Knowledge:

• Minimum 5-10 years of proven experience in a similar role within the food processing industry, preferably in plant management.
• In-depth understanding of food processing operations, quality control standards, and regulatory requirements, including familiarity with food safety regulations such as HACCP and GMP.
• Familiarity with maintenance management systems and practices to ensure optimal equipment performance and uptime.
• Proficiency in lean manufacturing principles and methodologies to drive operational efficiency and waste reduction. Ability to foster a culture of continuous improvement and employee development through training programs and performance management initiatives. Experience in managing relationships with suppliers, vendors, and other external stakeholders to ensure seamless operations and supply chain integration.
• Knowledge of international logistics, including experience with importing/exporting processes and regulations.
• Experience implementing safety programs and promoting a safe working environment.
• Familiarity with fruit and vegetable procurement strategies, including sourcing, pricing, and supply chain management.

Financial Management and Analysis:

• Experience in managing budgets and financial performance metrics, such as cost control, budgeting, and financial reporting.
• Strong analytical skills and proficiency in data analysis tools and software for decision-making and performance monitoring.

Language Proficiency and Adaptability:

• Proficiency in both Spanish and English is required.

Education and Experience:

• Bachelor’s degree in engineering, Business Administration, Food Science, or related field; master’s degree preferred.