Head of Service - Food

Key Responsibilities

• Lead and develop a multidisciplinary service organization including technical sales engineering, coordinators, project managers, technical support, spare parts, modernization, and documentation teams.
• Build organizational structure, roles, and competency profiles that support growth and evolving customer needs, with emphasis on succession planning and technician certification programs.
• Establish matrix and value stream-based collaboration models across engineering, manufacturing, quality assurance, supply chain, and regional organizations.
• Foster a culture of continuous improvement, learning, and ownership through LEAN principles, standardized work processes, and visual performance management.
• Establish and operate an installed base management system to track customer machinery, version status, lifecycle, and contract status.
• Develop modernization, retrofit, and upgrade strategies that extend machine lifetime and increase customer value.
• Collaborate with sales and product management to create predictive service offerings, preventive maintenance programs, and digital monitoring solutions (IoT/remote capabilities).
• Analyze installed base data to identify trends, risks, and new business opportunities.
• Lead cross-functional improvement projects that optimize flow, reduce lead time, enhance quality, and improve delivery performance.
• Define, measure, and develop KPIs that drive operational efficiency and customer satisfaction while ensuring profitability and cost-to-serve accountability.