Production Manager

About the role

Supervise and coordinate the activities of production team members engaged in pizza dough production. Maximize production yield, minimize waste, and ensure operations meet company and industry standards. Train team members in food safety and dough handling to maintain consistency. Work in a diverse, fast-paced environment.

Schedule

Monday–Friday, 8am–5pm (hours may vary based on business needs).

Responsibilities

• Manage Production and Sanitation Area
  • Develop production/operational goals based on customer needs and investigate causes/solutions for any issues reflected in metrics.
  • Complete daily production statistical reports (pounds per labor hour, overtime, trays per hour, total trays, total hours used) and manage weekly schedules.
  • Ensure GMPs (Good Manufacturing Practices) are followed and team members wear PPE when handling product.
  • Train team members on dough production, proofing, temperature checks, dough ball weights, test bakes, and maintaining a daily dough library for reference.
  • Interface with vendors to collect, record, and report operational data.
  • Maintain a safe work environment compliant with OSHA, company standards, and local/state/federal regulations.
  • Review ergonomic suitability of equipment and implement proper L.O.T.O (Lockout-Tagout) procedures.
  • Ensure dough formula standardization and make changes as instructed by Quality Control.
  • Order production supplies, flour, and sanitation materials.
  • Monitor and verify Solo Chain and production ingredients; remove spoiled dough and log raw ingredients.
  • Troubleshoot dough issues in the marketplace and visit stores to check product quality.
  • Conduct required test bakes and log them in the Portal.
  • Maintain cost controls and prepare budgets for the Director.
  • Inspect production areas for operational correctness and submit work orders for repairs or modifications.
  • Implement strategies to improve manufacturing efficiency while prioritizing team safety.
  • Coordinate with other departments to achieve common goals.
  • Facilitate dough management classes for franchisees.
  • Coordinate with chemical, oil, and flour vendors to ensure correct supplies are on-site.
• Manage Production & Sanitation Team Members
  • Assign job tasks according to the production schedule.
  • Coach and reward team members based on performance; complete performance appraisals.
  • Provide CCP (Critical Control Point) training, including metal detector checks.
  • Follow progressive discipline for team members not meeting expectations.
  • Facilitate daily five-minute team meetings on safety, performance, and policies.
  • Recruit, interview, hire, and train new team members, focusing on safety and turnover reduction.
  • Ensure safety procedures are observed and safety tests are completed on time.
  • Fill in as a production team member (up to 15% of work time) to meet production goals.
  • Maintain dough safety and quality; uphold dough certification.
  • Attend Leadership & Development training sessions.
  • Perform other duties as assigned by the Manager or Director.

Requirements

• Bachelor’s degree in distribution, manufacturing, warehouse, or related field; equivalent work experience may substitute. Food, warehouse, manufacturing, or retail industry experience preferred. Bilingual is a plus.
• 3–5 years of production, manufacturing, or retail experience; bakery procedures or food safety program knowledge beneficial.
• Working knowledge of AIB or HACCP practices or certification is a plus.
• Proven ability to develop and lead teams to meet goals and objectives.
• Results-oriented with strong organizational and decision-making skills.
• Excellent knowledge of Microsoft Office programs.
• Strong interpersonal, verbal/written communication, and follow-through skills.
• Ability to work a full-time/flexible schedule, including nights, weekends, and holidays.
• Experience in quality and safety.
• Willingness to support a 24-hour operation and be on call, including carrying an emergency cell phone.
• Must pass a background check every third year on your anniversary date.
• Availability to travel by air as needed.

Physical Requirements

• Ability to stand and/or walk for long periods.
• Climb stairs and lift up to 25 lbs. frequently and 50 lbs. occasionally.
• Work in extreme temperatures (33–38 degrees) and environments exposed to loud machinery.
• Must be able to work around yeast and flour.

Benefits

• Competitive wages.
• Paid holidays and vacation.
• Positive work environment.
• Benefits start on the first day of employment.
• 401k matching contributions.
• 15% off the purchase price of company stock.
• Company bonus.
• Referral bonuses.