Area Manager

at  New England Seafood International

Who is New England Seafood International?
New England Seafood International (NESI) was established in 1991 and is an importer and processor of premium fresh and frozen sustainable fish and seafood. NESI employs circa 650 people across two sites in the UK and imports a wide range of wild and farmed fish and shellfish from all around the world. We are part of the Sealaska Corporation, an Alaska Native corporation formed in 1971 and which is owned by 22,000 Tlingit, Haida and Tsimshian shareholders, who are all bloodline descendants of the first settlers to the Americas.
Our vision is to “show people how to enjoy fish every day” and we pride ourselves on our supply chain integrity, sustainable sourcing and high-quality product. Our values run through our business and are Respect, Customer Care, By Learning We Grow, Team Spirit and Integrity.
Title: Area Manager
Reports to: Retail Operations Manager
Location: 48 Cox Lane, Chessington, KT9 1TW
Salary: DOE
Shift pattern: 7:00am – 7:00pm 4on, 4off
An exciting opportunity has arisen to join New England Seafood as an Area Manager; responsible for the manufacturing environment and processes to achieve business goals. Priority tasks of the role include executing production schedules and allocating resources to produce safe and legally compliant products efficiently and cost effectively. To deliver success and growth by engaging and developing your team capacity and capability
Our vision is to “show people how to enjoy fish every day” and we pride ourselves on our supply chain integrity, sustainable sourcing and high-quality product. Our values run through our business and are Respect, Customer Care, By Learning We Grow, Team Spirit and Integrity
Accountabilities
As an Area Manager at New England Seafood International (NESI) you have a direct impact on the bottom line of the business. Your role requires you to lead and take ownership on your shift for: people, plant and equipment, materials.
You are part of the Operations Team. People who support you in meeting your objectives include your Factory Manager, other Area Managers and a number of specialist roles.

Roles and responsibilities broken down in to “SPQDC.”

• Safety– To ensure all employees and agency work in a safe environment, every day. If an accident or incident occurs, I act.
• People– To develop and nurture a well-balanced multiskilled team. Proactively driving performance of team and developing our talent pool for ongoing success.
• Quality– Manufacture safe and legal food and maintain an environment which nurtures this. Proactively reducing non-conformity and driving process improvements. To demonstrate and lead by example whilst working collaboratively and cross functionally.
• Delivery– Achieve business KPI metrics focused on customer service and product quality with an emphasis on continuous improvement opportunities.
• Cost– Achieve business KPI metrics focused on yield /carcass utilisation, labour and line efficiencies with an emphasis on continuous improvement opportunities.
• To be committed to the manufacture of safe and legal food and maintain an environment that supports this process
• Ensure all production requirements are met in line with quality, cost and delivery constraints
• Liaise with other Area Managers on shift and on previous and oncoming shifts to identify and control production issues
• Leading a team in achieving the weekly targets and correcting failure
• Prioritising of workloads and rescheduling to meet customer requirements
• Advise or recommend any improvements to work methods which could improve productivity, performance or economy of operation
• Optimise labour utilisation by reducing absenteeism, labour turn over and holiday planning
• Attend team meetings as required and have clear strategies for good communication between management and operatives to help maintain good relations and improve overall effectiveness of the business
• Identify and agree the standards required for: EDS and Hygiene, Housekeeping, Paperwork, Attendance, Timekeeping, Incident reporting
• Identify and agree the standards required for: EDS and Hygiene, Housekeeping, Paperwork, Attendance, Timekeeping, Incident reporting
• You have a legal obligation to ensure “the necessary facilities are provided to ensure food safety as well as ensuring anyone whose work could affect food safety are supervised and given instructions and/or trained
• You are responsible for providing a safe system of work on your shift
• Be aware of the Customer Codes of Practice
• Look up QCP’s and list those relevant to your area (approx. 10/11)
• Review or investigate product non-conformances
• Getting involved with Customer visiting
• To lead team working, promote a positive work ethic and encourage the team
• Organise work allocation for your shift and preparing the handover to the next shift
• Plan and implement training / coaching / induction of new members of the team

Experience

• 5+ years in leadership roles responsible for medium to large teams
• 5+ years in FMCG food industry supplying UK retailers
• Have a proven track record of developing front line leaders and providing results in a similar business
• Strong character with excellent communication skills who can engage effectively with their team and drive performance at all levels
• Have the verbal and written ability to interact with clients and stakeholders within the related fields fluently and ability to present and deliver technical information and data in a clear and precise manner
• Daily ambient/chilled supply experience advantageous

• Safety– To ensure all employees and agency work in a safe environment, every day. If an accident or incident occurs, I act.
• People– To develop and nurture a well-balanced multiskilled team. Proactively driving performance of team and developing our talent pool for ongoing success.
• Quality– Manufacture safe and legal food and maintain an environment which nurtures this. Proactively reducing non-conformity and driving process improvements. To demonstrate and lead by example whilst working collaboratively and cross functionally.
• Delivery– Achieve business KPI metrics focused on customer service and product quality with an emphasis on continuous improvement opportunities.
• Cost– Achieve business KPI metrics focused on yield /carcass utilisation, labour and line efficiencies with an emphasis on continuous improvement opportunities.
• To be committed to the manufacture of safe and legal food and maintain an environment that supports this process
• Ensure all production requirements are met in line with quality, cost and delivery constraints
• Liaise with other Area Managers on shift and on previous and oncoming shifts to identify and control production issues
• Leading a team in achieving the weekly targets and correcting failure
• Prioritising of workloads and rescheduling to meet customer requirements
• Advise or recommend any improvements to work methods which could improve productivity, performance or economy of operation
• Optimise labour utilisation by reducing absenteeism, labour turn over and holiday planning
• Attend team meetings as required and have clear strategies for good communication between management and operatives to help maintain good relations and improve overall effectiveness of the business
• Identify and agree the standards required for: EDS and Hygiene, Housekeeping, Paperwork, Attendance, Timekeeping, Incident reporting
• Identify and agree the standards required for: EDS and Hygiene, Housekeeping, Paperwork, Attendance, Timekeeping, Incident reporting
• You have a legal obligation to ensure “the necessary facilities are provided to ensure food safety as well as ensuring anyone whose work could affect food safety are supervised and given instructions and/or trained
• You are responsible for providing a safe system of work on your shift
• Be aware of the Customer Codes of Practice
• Look up QCP’s and list those relevant to your area (approx. 10/11)
• Review or investigate product non-conformances
• Getting involved with Customer visiting
• To lead team working, promote a positive work ethic and encourage the team
• Organise work allocation for your shift and preparing the handover to the next shift
• Plan and implement training / coaching / induction of new members of the tea