Position Summary: The Operations Manager is responsible for leading and managing all aspects of manufacturing operations to ensure the safe, efficient, and high-quality production of food products. This role requires strong leadership, a deep understanding of food safety standards, and the ability to manage a diverse team in a fast-paced environment. The Operations Manager is accountable for meeting budgetary goals, maintaining regulatory compliance, managing staff performance, and driving continuous improvement across the facility. Key Responsibilities: • Plan, coordinate, and oversee daily operations to meet customer demand and internal performance goals. • Ensure compliance with all food safety and quality standards in accordance with applicable regulatory requirements. • Supervise, coach, and develop team members to foster a high-performing and engaged workforce. • Monitor and analyze key performance indicators (KPIs), adjusting schedules and resources to optimize output and minimize waste. • Provide leadership and oversight to the Quality Assurance, Maintenance, Sanitation, and Safety teams to ensure seamless plant operations. • Identify and implement continuous improvement initiatives related to efficiency, labor utilization, equipment uptime, and material yield. • Promote and enforce safety protocols, cultivating a culture of safety and accountability across the organization. • Manage labor resources effectively to meet operational needs within budgetary constraints. • Maintain accurate records, reports, and documentation for internal and external stakeholders. • Oversee inventory management of raw materials and finished goods to ensure production continuity and accuracy. Qualifications: • Bachelor’s degree in Food Science, Operations Management, Business, or a related field preferred; equivalent work experience considered. • Minimum 5 years of experience in food manufacturing or a similar regulated production environment, with 2+ years in a supervisory or management role. • Strong knowledge of food safety and regulatory compliance standards (HACCP, GMPs, SQF/BRC, OSHA). • Excellent leadership, communication, problem solving and team-building skills. • Proficiency with ERP/MRP systems and Microsoft Office Suite (Excel, Word, Outlook). • Ability to thrive in a fast-paced environment with changing priorities. • Bilingual (English/Spanish) a plus Work Environment and Physical Requirements: • Must be able to work in cold, wet, and noisy environments typical of food production areas. • Must be able to stand, walk, and bend for extended periods. • Ability to lift up to 50 pounds occasionally. • Flexibility to work evenings, weekends and other shifts as needed to meet production demands.