Domino's
Production Manager
Supervise and coordinate the activities of production team members engaged in pizza dough production. Effectively maximize production yield and minimize production waste. Monitor and manage all aspects of production operations by established company and industry standards and procedures. Ensure team members are trained in food safety and other job duties to maintain consistency throughout the production and dough handling process. Must have a comfort level working in a diverse, fast‑paced environment.
Schedule: Sun – Thurs 8am – Finish (hours may vary based on business needs).
Responsibilities
Develop production/operational goals based on actual and projected customer needs and investigate any causes and possible solutions to any problems reflected in the metrics.
Complete daily production statistical reports including pounds per labor hour, overtime, trays per hour, total trays, and total hours used; manage weekly schedule.
Ensure GMPs (Good Manufacturing Practices) are being followed and team members are wearing PPE when handling the product.
Ensure team members receive proper training on dough production, proofing, temperature checks, dough ball weight checks, test bakes, and maintain a dough library for each day of production.
Interface with vendors and be responsible for collecting, recording, and reporting operational data.
Maintain a safe and positive work environment in compliance with OSHA, company standards, and local, state, and federal requirements.
Ensure standardization of dough formula and make changes when instructed by QC.
Order production supplies, flour, and sanitation materials.
Monitor and verify that Solo Chain and production ingredients are correct. Remove spoiled dough from Solo Chain and receive production raw ingredients into the system.
Assist with troubleshooting dough issues that occur in the marketplace and periodically visit stores to check product quality.
Conduct required test bakes per period and enter them in the portal.
Maintain cost controls and prepare a budget for the Director.
Submit work orders to maintenance for repairs and/or modifications needed on equipment or safety related.
Strategize and implement new ideas to improve manufacturing efficiency while ensuring safety and well‑being of team members.
Coordinate with other departments to achieve common goals and objectives.
Facilitate dough management classes for franchisees.
Coordinate with chemical vendors to ensure all correct chemicals are on‑site.
Coordinate with oil and flour mill vendors to schedule loads to be delivered to the site.
Manage Production & Sanitation Team Members
Assign job tasks according to the production schedule.
Coach team members who are not meeting their performance goals; reward good performance; complete performance appraisals.
Ensure CCP (Critical Control Point) specific training is provided to the team members performing metal detector checks.
Follow progressive discipline according to guidelines with team members not meeting expectations.
Facilitate a five‑minute team member meeting daily to keep the team members informed of safety precautions, performance, policies, etc.
Recruit, interview, hire, and train all new team members in various pieces of training, including safety and minimizing team member turnover.
Ensure safety procedures are being observed and safety tests are completed promptly.
As needed, fill in as a production team member and perform tasks necessary to meet production goals (time spent does not exceed 15% of work time).
Responsible for dough safety and dough quality—maintain dough certification.
Attend Leadership & Development training sessions.
Perform other duties as assigned by the Manager and/or Director.
Qualifications
Bachelor’s degree emphasizing distribution, manufacturing, and warehouse; some college plus equivalent work experience may be accepted. Preferably in the food, warehouse, manufacturing, or retail industry—Bilingual a plus.
3‑5 years of production, manufacturing, or retail experience, strong knowledge of bakery procedures, or having basic knowledge of food safety programs would be beneficial.
Working knowledge of AIB or HACCP practices or certification would be a plus.
Proven ability to develop and lead team members in meeting goals and objectives.
Results‑oriented with strong organizational and decision‑making skills.
Excellent knowledge of Microsoft Office programs.
Strong interpersonal, communication (verbal and written), and follow‑through skills.
Ability to work a full‑time/flexible schedule, including nights, weekends, and holidays.
Proven experience in quality and safety.
Willingness to support a 24‑hour operation and be on call, including carrying an emergency cell phone as needed.
Must successfully pass a background check every third year on your anniversary date.
Availability to travel by air, as needed.
Physical Requirements
Ability to stand and/or walk for long periods, climb stairs, and lift to 25 lbs. frequently and 50 lbs. occasionally in extreme temperatures [33‑38 degrees] and environments exposed to loud machinery. You must be able to work around yeast and flour.
Benefits
Competitive wages
Paid holidays and vacation
Positive work environment
Benefits on the first day of employment
401k matching contributions
15% off the purchase price of stock
Company bonus
Referral bonuses
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Schedule: Sun – Thurs 8am – Finish (hours may vary based on business needs).
Responsibilities
Develop production/operational goals based on actual and projected customer needs and investigate any causes and possible solutions to any problems reflected in the metrics.
Complete daily production statistical reports including pounds per labor hour, overtime, trays per hour, total trays, and total hours used; manage weekly schedule.
Ensure GMPs (Good Manufacturing Practices) are being followed and team members are wearing PPE when handling the product.
Ensure team members receive proper training on dough production, proofing, temperature checks, dough ball weight checks, test bakes, and maintain a dough library for each day of production.
Interface with vendors and be responsible for collecting, recording, and reporting operational data.
Maintain a safe and positive work environment in compliance with OSHA, company standards, and local, state, and federal requirements.
Ensure standardization of dough formula and make changes when instructed by QC.
Order production supplies, flour, and sanitation materials.
Monitor and verify that Solo Chain and production ingredients are correct. Remove spoiled dough from Solo Chain and receive production raw ingredients into the system.
Assist with troubleshooting dough issues that occur in the marketplace and periodically visit stores to check product quality.
Conduct required test bakes per period and enter them in the portal.
Maintain cost controls and prepare a budget for the Director.
Submit work orders to maintenance for repairs and/or modifications needed on equipment or safety related.
Strategize and implement new ideas to improve manufacturing efficiency while ensuring safety and well‑being of team members.
Coordinate with other departments to achieve common goals and objectives.
Facilitate dough management classes for franchisees.
Coordinate with chemical vendors to ensure all correct chemicals are on‑site.
Coordinate with oil and flour mill vendors to schedule loads to be delivered to the site.
Manage Production & Sanitation Team Members
Assign job tasks according to the production schedule.
Coach team members who are not meeting their performance goals; reward good performance; complete performance appraisals.
Ensure CCP (Critical Control Point) specific training is provided to the team members performing metal detector checks.
Follow progressive discipline according to guidelines with team members not meeting expectations.
Facilitate a five‑minute team member meeting daily to keep the team members informed of safety precautions, performance, policies, etc.
Recruit, interview, hire, and train all new team members in various pieces of training, including safety and minimizing team member turnover.
Ensure safety procedures are being observed and safety tests are completed promptly.
As needed, fill in as a production team member and perform tasks necessary to meet production goals (time spent does not exceed 15% of work time).
Responsible for dough safety and dough quality—maintain dough certification.
Attend Leadership & Development training sessions.
Perform other duties as assigned by the Manager and/or Director.
Qualifications
Bachelor’s degree emphasizing distribution, manufacturing, and warehouse; some college plus equivalent work experience may be accepted. Preferably in the food, warehouse, manufacturing, or retail industry—Bilingual a plus.
3‑5 years of production, manufacturing, or retail experience, strong knowledge of bakery procedures, or having basic knowledge of food safety programs would be beneficial.
Working knowledge of AIB or HACCP practices or certification would be a plus.
Proven ability to develop and lead team members in meeting goals and objectives.
Results‑oriented with strong organizational and decision‑making skills.
Excellent knowledge of Microsoft Office programs.
Strong interpersonal, communication (verbal and written), and follow‑through skills.
Ability to work a full‑time/flexible schedule, including nights, weekends, and holidays.
Proven experience in quality and safety.
Willingness to support a 24‑hour operation and be on call, including carrying an emergency cell phone as needed.
Must successfully pass a background check every third year on your anniversary date.
Availability to travel by air, as needed.
Physical Requirements
Ability to stand and/or walk for long periods, climb stairs, and lift to 25 lbs. frequently and 50 lbs. occasionally in extreme temperatures [33‑38 degrees] and environments exposed to loud machinery. You must be able to work around yeast and flour.
Benefits
Competitive wages
Paid holidays and vacation
Positive work environment
Benefits on the first day of employment
401k matching contributions
15% off the purchase price of stock
Company bonus
Referral bonuses
#J-18808-Ljbffr