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OBJECTIVE

KEY PERFORMANCE INDICATOR

OVERSEE PRODUCTION AND ENSURE MAXIMUM EFFICIENCIES ARE BEING MADE

-   All batches made in a day should be filled and completed a day. There should be no lag carried over into a new week.

-   Production floor should flow well and adhere to Lean Manufacturing Principles.

CONTROL KITCHEN AND PACKING DEPARTMENT COSTS

- Ensure Kitchen Department maintains macaron cost at target or lower. This figure is attained by monitoring waste, yield and hours worked.

- Ensure Packing Department keep cost per parcel at target cost. This cost is controlled by hours worked, errors and waste.

- If KPIs are being missed, look at why this is happening and adapt accordingly e.g. over/under staffed, poor training.

ORDER SUPPLIES, MANAGE STOCK LEVELS and FORECAST MATERIAL REQUIREMENTS

-   Keep stock at a minimum of 2 weeks production for raw materials and 8 weeks for packaging.

-   Adhere to budget of 13% material spend against total sales.

-   Ensure stock takes take place and are recorded digitally in dropbox.

-   Generate forecasts for sales and production at least one month in advance.

-   Maintain positive relationships with suppliers and change if necessary.

CREATE AND ADHERE TO BUDGET

-    Upload all invoices and receipts in a timely manner to be able to submit monthly VAT report in the first week of the following month.

-   Monitor spend against budget and adapt accordingly, see figure above.

-   Produce profitability reports with accurate monthly costs of production and material spend.

HEALTH AND SAFETY COMPLIANCE, DAILY AND ANNUAL

-   Risk assessments and policies completed and reviewed every six months.

-   Ensure production is fully compliant with HACCP guidelines.

-   Be the lead for any contact with Environmental Health agencies.

-   Pass the annual audit carried out by SALSA.

-   Check that relevant health an safety monitoring paperwork is filled out daily and filed correctly.

MANAGE TEAM MEMBERS AND HANDLE HR ENQUIRIES

-   Hold Weekly Meetings with your team to go over bonuses, help them achieve their KPIs and run daily check ins/stand ups.

-   Develop staff skillset and hold appraisals and one to ones with staff every 3-6 months.

-   Achieve staff retention rate.

-   Gather information for all new employees and issue contracts. Store employee details securely on Xero and Bright HR.

-   Submit payroll information monthly to bookkeeper and handle holiday requests and rotas.

ENSURE KITCHEN IS A CLEAN SPACE FIT FOR PURPOSE

-   Any maintenance that should be done to the space should be done quickly.

-   Organise regular maintenance visits with nominated contractor for equipment and work with pest control company to ensure area is clean and fit for purpose.

-   Complete weekly and monthly audits of the space and correct any cleanliness issues seen immediately. Ensure staff understand standards to which they’re held accountable to.

-   Coordinate changes to the kitchen space to increase production capacity.

-   Buy new equipment as and when needed and when it is possible within the budget given.

COLLATE REPORTS

-   Gather data from the packing and kitchen teams and collate weekly and monthly reports using information from marketing and customer service. Present finished report to business owner.

CONTRIBUTE TO SALES AND MARKETING STRATEGIES

-   Contribute to sales and marketing strategy meetings.

-   Adapt production to fit with marketing activities e.g. new flavour of macarons.

-   Quickly identify when demand drops and production has to be adapted to void losses and similarly, prepare production for growth in sales.

-   Encourage and enable product and recipe development within the kitchen team.