Qualifications & Experience

• Bachelor’s Degree in Food Science, Process Engineering, or equivalent.

• At least 10 years’ experience in bakery and operations management.

• At least 3 years’ experience in a managerial position.

• Sound knowledge of bakery facility requirements, processes, operations, and maintenance.

Regional Operations Management**

• Oversee production operations across assigned bakery units, evaluate operational performance, and ensure production units meet efficiency, productivity, cost, and profitability targets.

Production Planning & Resource Utilization****

• Convert sales forecasts into production and raw material management plans, ensuring each bakery has the capacity to deliver planned volumes on time and at the right cost.

Operational Planning & Budgeting****

• Develop and implement regional operational plans and budgets aligned with company goals, covering production, inventory management, logistics, and branch performance.

Compliance, Audits & Risk Management****

• Oversee operations and safety inspections, audits, and risk assessments; ensure timely corrective and preventive actions to address inefficiencies, quality defects, and audit non-conformances.

Inventory, Waste & Cost Control****

• Assess wastage levels across branches, implement measures to minimize waste, and manage inventory control systems to reduce stock-outs and overstocking.

Maintenance, Fleet & Logistics Management****

• Lead maintenance strategies across bakeries, coordinate machinery and equipment allocation, and guide transport operations to ensure timely and cost-efficient delivery of products.

Team Leadership & Performance Management**

• Lead recruitment for supervisory roles, support staff through coaching, training, and mentorship, and implement performance management programs across the region.