Main responsibilities:
Strategic leadership:
Providing the general strategic direction, driving of bakery units and other food manufacturing units.
- Developing and implementing business strategies in line with the institutional goals of achieving profitability, growth, and sustainability.
Determine market opportunities and lead the expansion of product and operations lines.
Operating management:
Supervising daily manufacturing processes, including production planning, quality control, logistics, and supply chain management.
Ensuring the optimal use of resources to achieve production and efficiency goals.
- Implementing and monitoring the main performance indicators through production, safety, quality, and cost efficiency.
Financial management:
- Preparing and managing the annual budget and ensuring cost control over all units.
- Analyze financial statements and operational reports to pay decisions.
Ensuring profitability and growth for each food business unit.
Leadership:
Building, leading, and developing a high -performance team from department heads and employees.
Stimulating a culture of accountability, continuous improvement, and operational excellence.
- close cooperation with the Human Resources Department for Employment, Maintenance, and Talent Development.
Quality, compliance and safety:
Ensuring compliance with local and international food safety regulations (HACCP, ISO, etc.).
- Maintain high standards of hygiene and quality control in all units.
Leading sustainability and environment initiatives.
Business development and customer concentration:
Communicate with the main customers, suppliers, and partners to enhance relations and ensure customer satisfaction.
- Cooperation with sales and marketing teams to support business growth initiatives and locate products.
Monitor market trends and customer reactions to improve offers.
