The Longford Pizza site is part of the Nomad Foods Group. The business operates two manufacturing sites in Ireland (Naas and Longford) employing approximately 450 FTEs and producing c. 50k tons of Pizzas annually, predominantly under the Goodfella’s and San Marco brands. BEP also produces own label Pizza for many retailers in both the UK and Ireland.

This individual will be value driven with a proven track record in managing activities within a FMCG environment through the resources available to them.  Constantly strive to raise the Standards for all processes and people within their control, heavy emphasis on procedural activities and quality integration in Operations.

• To ensure quality management systems are implemented and maintained in order to guarantee product safety and legality and that all products are produced to the correct specification
• To continually drive the process optimisation agenda to a stage whereby all parts of the process are capable of delivering product specifications without operator intervention and with zero defects
• To ensure that functional KPI‘s are in place to support operational excellence and continual improvement agenda
• To ensure that site cleaning and hygiene standards are delivered through scheduled reviews and audits
• To oversee the overall implementation and maintenance of the Quality System and to ensure that the requirements of all Customer codes of Practices, legislation and requirements of BRC are met in each area

Effective management of Quality Team

NPD Focused

• Review of line trial samples
• Review of any new Capex or layouts with Process Technologist to ensure customer and legislative requirements are considered
• Launches – Review of recipe before launch, HACCP review pre-launch, completion of QA sheets required for launch, integral member of launch Team, Post launch review
• Ensure Customer audits, requirements and procedures are reviewed in relation to any NPD Project or New Process Development

Ongoing Plant Focused

• Ensure BRC Grade AA+ is maintained - To achieve the daily standards set out by the BRC global standard for food safety and to meet all customer codes of practice and technical standards
• Compliance to required Customer and third-party audit requirements
• Management of competent authority requirements
• Compliance to customer specifications, standards and policies - Ensure in-house processes and procedures guarantee that product is produced to customer specification.  Ensure all Customer feedback and complaints are addressed and that this is communicated on a weekly basis to the plant with trend analysis and improvement plans
• QMS management - Ensure QMS is reviewed and updated to the required frequency but at least annually, ensure that the QMS is reflective of all legislative, process and Customer requirements
• HACCP Management - Ensure the Food Safety HACCP plan is reviewed at least quarterly and prior to any legislative changes, product launches or equipment /process flow changes. It must be adhered to at all times within the entire plant therefore ensuring safe product is released every time. There should be no product recalls or withdrawals
• Customer complaint analysis and 10% reduction in complaints year on year - The production of quality products is essential to the retention of customer loyalty and future profitability.  Need to ensure in-house processes and procedures guarantee that product is produced to specification, that complaints are trended each week and communicated to the operations Team, a robust multifunctional complaint reduction Team plan is required with regular feedback and update on actions
• Quality culture uplift and training with Teams – GMP target of 95% in all areas currently. Need to work with production to ensure improvements and actions are addressed in a timely manner
• Hygiene management - Responsible for ensuring that the Cleaning and hygiene control of the production plant are to the required standards and that appropriate validation and verification are in place
• Product recall management and communication
• Cost reduction and value analysis
• Enforcement of defined quality objectives and communication of these objectives to the site Production Teams
• Health and Safety – A proactive approach to Health and safety is required. Close out of all accidents and near misses within the guidelines set out by the Health and Safety Manager is the minimum standard. SUSA contact score of 4 is required for the plant and Quality personnel will be key contributors to this score
• KPI / Quality reports
• Management of 3 year site technical plans
• Ongoing monitoring of site technical KPIs and focus on improvement action plans

Customer Focused

• Technical KPI’s
• Policy and code of practice discussions, gap analysis and close out to ensure compliance
• Drive quality agenda & improvements with retailers

HR

• Management of quality supervisors, systems coordinator and quality Technicians

KPI’s

• BRC/Retailer Standards/Department of Agriculture/Legislation compliance
• CPMU
• GMP scores
• Material Variances
• Product rejections vs. right first time
• Consumable /hygiene spend
• Supplier Conformance
• Function budget e.g. expenses, training costs, equipment spend
• HR metrics e.g. Absenteeism, 48/11 hour rule, employee relations
• H&S metrics e.g. accidents days lost

Essential

• Management experience in a FMCG manufacturing environment
• Diploma or equivalent in a Science, Technology, Engineering related discipline
• At least 5 years’ experience in a FMCG at management level
• Ability to use resources effectively
• Exposure to NPD in a FMCG manufacturing environment
• Production Process knowledge
• BRC Standards and Customer codes of practice/standards
• Positively influence people from all departments
• Strong focus on Team engagement
• Ability to identify potential problems from a Quality perspective and implement corrective and preventative action plans

Desirable

• Experience in the application of ‘Lean Tools’
• Financial/Cost awareness
• Commercial awareness
• Project Management
• SAP skills
• Process / System development
• Emphasis on Continuous Improvement from a personal and site perspective