Job Title: Team Leader
Reporting to: Production Managers
Scope: To assist supervisors in ensuring that the Company’s products are and despatched to the customer requirements in a timely and efficient way. To manage and train a team to accomplish the above in the most efficient way, whilst maintaining productivity and moral, and complying with operating systems. Areas of responsibility and list of main duties:
- Assist and co-operate with your shift supervisors in their role and where there is insufficient work to refer to your supervisor.
- Be responsible for training new and current employees how to select, pick, weigh, pack, seal, label, box, stack, and lift produce in the most efficient and correct manner. Teach them all other related procedures eg. stacking, labelling, strapping. Motivate them to get the tasks at hand done.
- Set up production lines, machines, labellers organise the team and strive for orders to be done early, with urgency and efficiently.
- Monitor speed, quality, packing, stacking, labelling and weight.
- To ensure stock coding is correct and that stock is used in rotation.
- It is important that you keep your managers informed of underlying or possible problems relating to produce eg. shortages, poor stock, overstock, over-ripe stock, waste. Whilst also keeping an eye on reducing waste product and time taken to complete tasks.
- Communicate problems to supervisors.
- Prepare samples.
- Damaged or extra products should be sent back to production area or reject bay on authorisation of supervisors.
- To act on picking instructions, label, count, secure and make pallets of produce ready for dispatch.
- When storing goods making sure they are stored in correct temperature regime.
- Enforce and follow systems e.g. signing in & out labels from the label room, report Health & Safety violations to the supervisor if you can’t get them sorted out yourself.
- You will not select stock to use, this is the supervisor’s decision.
Responsibilities for Health & Safety, Food Hygiene and Housekeeping (EFSIS):
- Ensure that your workers are wearing clean, overalls and are tidely attired, and hats are straight. Check that they comply with our hygiene regulations and report violations to supervisors. Ensure that employees are complying with company jewellery regulations.
- Ensure that your areas where food is stored or processed is kept clean, tidy and safe promoting a CLEAN AS YOU GO routine. No straps, netting or hazardous material left lying around and thus showing due concern for the health and safety of your colleagues, especially at the end of the shift.
- Ensure that no pallets are left lying around and are stacked correctly, safely and in an optimum manner. fire exits are kept tidy (swept), miscellaneous products lying around are put away in the correct areas (and delabelled if required)
- Ensure people are driving pallet trucks safely, making proper use of horn; report violations to supervisors
- All damages and breakages are reported to Supervisor.
Personal qualities and necessities:
- To lead by example
- Follow instructions given to you by supervisor and to work with all/immediate supervisors.
- Seek clarification when unsure
- Maintain urgency and meet deadlines
- To suggest new ideas to supervisors and managers of new ways to improve current methods and systems.
- Not to authorise breaks, days, time off for employees
- To ensure control of your team, however not to discipline or to threat of discipline employees.
- Remain impartial
- Share resource, co-operate and work closely with other team leaders.
- Remember to maintain Customer Service, ie. Quality Value Service (QVC)
- Demonstrate leadership skills, and the ability to get your team to follow you and work under pressure. We expect you to muck in when required or to make optimum use of your time.
- Strive for continuous improvement of self, operations, and efficiency and be meticulous. Exhibit integrity in your dealings with colleagues and superiors.
- Motivate your team, always remain calm and sensitive towards your team.
Training:
- On the job product/system/machine/layout
- Basic food hygiene
- Basic health & safety
- Manual handling skills
- Machine set up
- NVQ’s
