Manufacturing manager

Customer Relationship Management – tools and techniques, including product management techniques, customer requirements/value perception, customer segmentation, customer insights, complaint management in order to achieve customer excellence and ensure adherence to customer/industry standards

Crisis Management and Continuity Planning – how to lead and manage site incidents

F&D. Food supply chain – supplier assurance and integrity of raw materials: origin of raw materials; food fraud and raw materials vulnerability

Product and Employment Legislation – including Equal Opportunities, Employment Rights Act, Modern Slavery, Competition Law, Bribery and Corruption

Product Supply Chain – the relationship between the supplier and customer; how to accurately forecast and schedule product demand; the impact of fraud and how traceability systems can be used to identify criminal activity

Quality Assurance – Total Quality Management, how product safety and product safety management systems are used to meet legal requirements and codes of practice to produce safe products of the required specification

Principles of Processing Controls and Factory Design – construction of factories including segregation, drainage, construction of walls and floors and utilisation of equipment and its impact on process control; linear workflow

Principles of Engineering – the impact of machinery design on safety, compliance and routing of services and work in progress; use of automation and its impact on resource and profitability

Health & Safety – Health & Safety at Work Act, health and safety risks and risk assessment practices, Control of Substances Hazardous to Health (COSHH), Registration, Evaluation, Authorisation and Restriction of Chemicals (REACH)

Environmental – environmental controls, Safe Disposal of Waste regulations, recycling, emissions (noise and smell)

Markets – domestic and international dimensions which impact on the manufacture of goods, for example exchange rates, border controls, movement of goods

Business and Financial Awareness – organisation ‘big picture’; how key functions interact; key business systems, performance data, financial statements, principles of costing and budgeting

Managing People and Change – leadership and management tools, including delegation, motivation, union consultation and negotiation, communication, persuading and influencing, change management, time management and leadership skills

Critical Thinking and Analysis – how to research, evaluate and present business information; utilising statistical/analytical skills to interpret primary/complex data which will include a diverse range from overall equipment efficiency and financial key performance indicators to customer complaints

Problem solving techniques – for example mind mapping, root cause analysis, six thinking hats

Continuous Improvement (CI) techniques – 6 Sigma, LEAN, Kaizen

Management Information Systems – knowledge of management information systems to store and record data, present information and identify trends

F&D. Food Safety – allergen management and labelling; food safety standards: Food Safety Act, Animal Welfare Standards, European Food Regulations, Food Hygiene England Regulations; contamination and cross contamination of food by physical, chemical, micro-biological and allergenic materials and substances

F&D. Environment – food waste reduction, recycling, safe water source and disposal

F&D. Principles of Processing Controls and Factory Design – hygienic design of food manufacturing machinery and premises

F&D. Food processing techniques – for example thermal processing, chilling, canning, irradiation

F&D. Maintenance in food manufacturing environment – requirements including food grade oils, captive tools

F&D. Safe cleaning in a food manufacturing environment – separate storage of cleaning materials, cleaning in place procedures

F&D. Third party food safety audits – for example Food Standards Agency, retailer, British Retail Consortium (BRC); underpinning standards, when and how they are conducted

F&D. Food planning considerations and implications – including seasonal needs, shelf life requirements, cancellations, promotions, consumer trends, healthy eating

F&D. Organoleptic quality testing – five senses to check quality of product: smell, sight, taste, hearing, texture; customer specifications

Partnership working with local and/or regional union representation

Producing budget proposals; negotiating budgets with senior managers

Planning site based projects, for example for new capital investment, construction on site, new product lines and new equipment

Identifying, forecasting, planning and scheduling resource requirements

Identifying data requirements; data analysis and interpretation

Using information technology

Reporting, for example manufacturing performance data

Communicating using different techniques, for example verbal, written, visual

Building and sustaining collaborative relationships to influence internal and external stakeholders

Presenting information, for example in staff briefings, customer meetings, management meetings

Managing people, for example recruiting, leading, coaching and motivating a team

Driving compliance with legal, customer and product standards on site

Devising, implementing and maintaining health & safety and environmental standards to achieve a harm free culture

Managing change

Conducting Continuous Improvement techniques within manufacturing environment

Problem solving/trouble shooting within manufacturing environment

Crisis management; agreeing, leading and implementing a site based disaster recovery plan

Responding to third party audits; managing relationships with audit personnel

F&D. Analysing food safety data, for example cooking/chilling temperatures, metal detection checks, storage and segregation

F&D. Responsive production planning to adjust to customer orders

F&D. Organoleptic testing of food and drink products

F&D. Promoting food safety culture

Ownership of work: decisive; effectively balances short term requirements with long term objectives to achieve goals; puts the customer at the heart of the decision making process to achieve ‘win-win’ commercial deals; plans and prioritises effectively

Integrity and respect: listens to others and seeks to build understanding; embraces the diversity of colleagues and makes complex issues easy for others to understand

Influence and persuasion: inspires others to achieve business goals; adapts language and communication medium to effectively win others over; proactively communicates clearly, concisely and on a timely basis; effectively influences key decision makers

Responsiveness to change: flexible to changing demands; resilient under pressure

Innovation: demonstrates curiosity to foster new ways of thinking and working; seeks out opportunities to drive forward change and improvements for the business