Sr. Manager, Production CPU - RSG

Job Purpose Statement:

The Sr. Manager – CPU Production oversees daily food production operations to ensure high-quality, safe, and timely output across assigned sections of the Central Production Unit. The role ensures compliance with customer specifications, airline standards, and food safety regulations while coordinating with cross-functional teams to maintain smooth operations. The position leads Section Heads and Supervisors, drives efficiency, reduces waste, and supports continuous improvement across production activities.

Roles & Responsibility

1. Lead daily production operations across all assigned sections (hot kitchen, cold kitchen, bakery, pastry, butchery, etc.) to ensure smooth workflow and consistent outcomes.
2. Ensure food production meets customer specifications, portioning standards, and quality requirements.
3. Oversee production planning to ensure labour, equipment, and materials are aligned with daily and weekly operational demand.
4. Implement production schedules, processes, and work methods to ensure timely and efficient output.
5. Monitor food quality, presentation, and sanitation standards, ensuring compliance with company and customer requirements.
6. Maintain updated recipe standards, yields, and production guidelines for all assigned sections.
7. Support menu trials, new product development, and improvements in collaboration with culinary development teams.
8. Coordinate with Procurement and Stores to ensure availability of raw materials according to production needs.
9. Monitor raw material usage, wastage, and yield, ensuring proper controls and reporting.
10. Handle operational deviations, shortages, and unexpected production issues with corrective actions.
11. Investigate and respond to customer complaints, identifying root causes and implementing corrective measures.
12. Maintain communication channels with other departments (QA, Technical, Planning, Logistics) for seamless operations.
13. Ensure staff follow established operating procedures, safety rules, quality standards, and hygiene protocols.
14. Monitor equipment performance, reporting issues and coordinating with Technical for preventive maintenance.
15. Prepare production operations reports, including output volume, quality findings, wastage, and resource utilization.
16. Oversee manpower planning frameworks and ensure resources match production needs.
17. Monitor productivity trends and ensure Supervisors manage individual performance.
18. Support the performance appraisal process, providing feedback and documenting performance of team members.
19. Identify training needs and support on-the-job training to build skills and improve productivity.
20. Ensure compliance with hygiene, food safety, and temperature control standards in all production areas.
21. Support seasonal or peak operations through proper planning and coordination.
22. Maintain discipline and positive work environment, ensuring adherence to company policies.
23. Monitor overtime usage, staffing efficiency, and labor productivity indicators.
24. Review and refine work processes to enhance efficiency, reduce wastage, and improve output quality.
25. Support budget preparation by providing operational assumptions and resource requirements.
26. Implement cost-saving initiatives within production areas without compromising product quality.
27. Ensure proper documentation for production activities, hygiene checks, waste logs, and quality records.
28. Participate in operational meetings, providing updates and alignment with cross-functional teams.
29. Ensure proper handover between shifts through structured briefings and communication tools.
30. Perform other job-related duties as assigned.
31. Perform other duties related to the job and/or the operation of the company, in accordance with the regulations of the Saudi Labor of Law. Adherence to Cybersecurity policies and procedures.
32. Dealing with data and information according to their level of classification.
33. Avoid violating the rights of any person or company protected by copyrights, patents, or any other intellectual property, or similar laws or regulations.
34. Compliance with Cybersecurity requirements related to the protection of user devices, Internet, software, systems, and Email requirements.
35. Adhere to the acceptable use policy and Using CATRION information and technical assets only for business purposes.
36. Obtaining the required permit from the security department or the owner of the authority in CATRION before hosting visitors in the company's specific sensitive sites.
37. Reporting Cybersecurity incidents.

Minimum Requirements for The Job:

Qualifications

Bachelor’s degree in culinary arts, Hospitality Management, Food Production, Food Science, or related field.

Years and Nature of Experience

8 - 10 years of experience in large-scale food production or central kitchen operations.

Knowledge, Skills & Abilities

• Strong understanding of large-scale food production processes (hot kitchen, cold kitchen, bakery, pastry, butchery, etc.).
• Knowledge of recipe standardization, yield control, portioning, and production costing.
• Ability to interpret specifications, menus, and plating guidelines.
• Strong capability in production planning, forecasting, and workflow optimization.
• Knowledge of raw material handling, storage standards, and temperature control.
• Familiarity with GACA, SFDA, and ISO 22000 requirements related to food safety.
• Experience using production documentation systems (batch sheets, production logs, temperature charts).