Leads and manages the Cellar processing environment safely, executes strategic plans (business / site / departmental plan) alignment, achieve efficient and effective cost /productivity from all Cellar Operations.
- Responsible for intake, handling, blending and supply of various spirits, wines, aperitif and cream-based products.
- Deliver First Time Right & Cellars Hygiene ICC scores consistently through world class best practices.
- Supply the correct quality and quantity bulk product within required specifications timeously in the most cost-effective manner to the production / packaging operation. Minimizes delays and downtime to packaging lines.
- Manage short- and long-term planning of bulk products and dry goods from external suppliers.
- Minimise losses of bulk product, drive savings projects and continuously implements World Class Best practices e.g. TPM, through optimized SOPs (Standard Operating Procedures)/WI (Work Instructions).
- Owns the accountability of training, development, skilling and continuously improving teams competence and capability.
- Manage, plan, control and achieve annual budgets for various units in the Cellar and ensure proper stock controls are in place as per policy / procedures.
- Ensure adherence to the annual maintenance plan of all equipment within department.
- Management of quality management systems for ISO 9001, FSSC, HACCP within Heineken Beverages framework
- Ensure and maintain the integrity of the sensory and organoleptic profile of products.
- Participates regularly in cross functional interactions /problem-solving with other departments to ensure production plan is adhered to optimization opportunities are harvested.
- Liaising with buying departments to ensure the correct product ingredients and lead times are adhered to.
- Establish a positive and disciplined environment with the workers and manage all HR issues (including people performance) within the department.
- Manage and control administrative matters and SAP systems within department.
- Willing to stand in to perform work when one of unit managers or controllers are absent.
- Actively participate in daily and weekly meetings as set in MCRS (Management Control and Reporting System).
- Must be able to work under pressure and see to queries within time associated with cellar department.
- Innovation and business improvements in support of operational and strategic goals.
- Optimize use of utilities (water in particular) and implements proper waste management practices to assist in brewing a sustainable world, through a high hygiene standard environment.
- Proactively reduce working capital by reducing all spirits holding days.
- Migrate Wadeville Cellars to Heineken systems tools.
- A relevant BSc degree, Engineering or equivalent qualification.
- A minimum of 5 years cellar experience and knowledge within the operations / production environment.
- Display in-depth knowledge of bulk planning methods and procedures.
- Display a high level of energy to persist with tasks.
- Ability to plan tasks and allocate time to prioritise and building in contingencies for the department.
- Ability to organise resources and effectively delegate tasks to subordinates.
- World Class Manufacturing best practices & TPM knowledge and implementation experience
- People management and leadership skills.
- Driven to provide efficient and quality standard of service to customers.
- Proven computer literacy in SAP & MS Office (Outlook, Word, Excel) on advanced level.
- The successful candidate must be high in innovative thinking, troubleshooting and have ability to provide creative solutions to `business, site and departmental challenges
