A Facilities Manager manages the facilities of a company or organization, including buildings and grounds, equipment, supplies and staff. Oversees maintenance and security of facilities; oversees renovation projects and monitors work to improve energy efficiency, productivity or employee safety. May work in manufacturing and production, or manage hotels, small apartment buildings, trailer parks or recreational facilities.
Overview Our Production Supervisors play a pivotal role in fostering optimal teamwork within the dynamic pace of our bakery environments. Their primary focus is to equip team members with essential resources, training, feedback, and support, cultivating a collaborative and productive atmosphere. These supervisors are instrumental in ensuring the delectable quality of our products and maintaining the timely, precise fulfillment of customer orders. Because our workforce is diverse, supervisors must be fully proficient in both English and Spanish to effectively lead, communicate, and support all team members.
Description / Essential
Job Functions Cultivate a culture of employee health and safety, consistently ensuring compliance with health and safety processes. Promote an environment where team members prioritize food safety and quality. Demonstrate leadership by instilling pride, ownership of success, and creating an empowering environment for all team members. Communicate expectations, instructions, and feedback clearly in both English and Spanish; ensure all team members understand daily production goals and safety requirements. Guide the team in achieving production objectives by communicating performance expectations daily and using positive messages to motivate employees. Plan staffing, conduct interviews for team member candidates, and provide training for new and existing team members, delivering training in both languages as needed. Identify and communicate development opportunities for employees. Hold staff accountable for performance and address deficiencies—including attendance and policy deviations—with timely, well-documented coaching and disciplinary interactions. Collaborate with HR to ensure accurate and timely submission of timekeeping, attendance, time-off requests, and payroll records. Conduct interviews, hiring, and training of personnel, and provide ongoing performance feedback. Supervise and assign production employees to their work locations and tasks. Ensure timely and accurate documentation of production output and consumption in the ERP system. Monitor and enhance productivity, efficiency, and safety by delivering and reviewing performance reports and KPIs. Support on-time start-ups of the lines in collaboration with supporting departments and ensure effective shift handoffs. Define and communicate needs for schedule changes, rework, and appropriate responses to line interruptions, including resolution of equipment downtime. Lead and participate in root cause analyses as appropriate or requested.
Requirements / Skills
& Abilities Five years of food and/or manufacturing-related experience and/or training demonstrating progression to a supervisory level, or an equivalent combination of education and experience. Prior experience working with an ERP system or a strong aptitude for working with computer software. Proficient in Microsoft Word and Excel, or their Google Suite counterparts. Excellent listening and communication skills with the ability to provide clear direction and feedback. Full bilingual proficiency in English and Spanish (spoken and written) is required. Must be able to lead meetings, conduct coaching and corrective action, deliver training, and communicate safety/quality expectations in both languages. Solutions-oriented approach to challenges. Ability to write clear and concise procedures and instructions in English (Spanish writing ability preferred). Ability to work cooperatively with team members and colleagues within production and other departments, utilizing a full-team perspective and approach. Ability to work with people of diverse abilities, styles, and backgrounds, leading with respect and humility. Proficient in managing conflicts respectfully and professionally, maintaining composure in high-pressure situations. Open to and accepting of feedback with the ability to take responsibility for performance deviations. Schedule flexibility, including the ability to work some weekends. Ensure finished products meet or exceed all regulatory, industry, and customer requirements for food safety and quality. Maintain all GFSI, HACCP, and food defense systems. Holds a high school degree or GED; a certificate from college or technical training is preferred.
Pay:
$80,000.00 - $95,000.00 per year
Benefits:
401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance
