General Manager — Operations

KEY RESPONSIBILITIES

1. P&L & Business Ownership

Own the end-to-end Profit & Loss for assigned manufacturing unit(s) including revenue realization cost of production margins and profitability

Translate business/sales targets into production plans ensuring capacity output and inventory are aligned to demand

Drive top-line and bottom-line performance through pricing discipline cost control wastage reduction and productivity improvements

Prepare and own the annual operating budget for the unit(s); track performance against budget and take corrective action on variances

Act as the primary business owner for the unit accountable to leadership for both operational delivery and financial results

2. Multi-Unit Production Oversight

Plan organize and monitor day-to-day production activities across all assigned manufacturing units

Ensure production schedules are met while balancing capacity demand and resource allocation

Travel between units regularly to review performance conduct audits and resolve on-ground issues

Standardize SOPs processes and best practices across all units to maintain consistency in output and quality

3. Sales & Demand Alignment

Partner closely with the Sales/HORECA and institutional business teams to align production output with revenue targets and go-to-market plans

Provide production costing and capacity inputs to support pricing structures institutional contracts and margin frameworks

Track demand forecasts new product launches and key account requirements and translate these into production and inventory plans

Support evaluation of account/channel profitability jointly with the commercial team to optimize trade spend and costto-serve

4. Quality & Compliance

Ensure all units comply with FSSAI food safety and hygiene regulations

Drive adherence to quality control protocols at every stage of production

Lead internal and external audits (ISO FSSAI customer audits) across units

Implement corrective and preventive actions (CAPA) for quality deviations

5. Team & People Management

Manage unit-level Plant Managers/Supervisors and their teams across all locations

Conduct performance reviews training and capability-building programs for shop-floor and supervisory staff

Drive a strong safety culture and ensure zero-incident workplace practices

Resolve escalations from individual units and ensure consistent HR/IR practices

6. Cost & Resource Management

Manage budgets manpower planning and raw material/inventory across units

Identify cost-saving opportunities in production utilities wastage and manpower utilization

Monitor machine uptime maintenance schedules and capital equipment needs across plants

Optimize production capacity utilization across the unit network

7. Reporting & Coordination

Consolidate and present P&L statements production MIS KPIs and performance dashboards to senior management

Liaise with Supply Chain Procurement Quality and Sales teams to align production with demand forecasts

Drive continuous improvement (Kaizen/Lean) initiatives across the manufacturing network

KEY SKILLS & COMPETENCIES

Strong track record of owning P&L and driving business/financial outcomes not only operational metrics

Strong multi-site/multi-unit operations management experience

Sound knowledge of food manufacturing processes FSSAI norms and quality systems (HACCP ISO 22000)

Commercial acumen comfortable working with pricing margins and sales/demand planning

Excellent people management and cross-location team leadership skills

Strong analytical and problem-solving ability

Proficiency in MS Excel/ERP systems (SAP preferred)

Willingness to travel frequently between units

Required Skills:

Business leadershipPeople managementProduction planningCost controlQuality managementSafety complianceProcess standardizationBudgetingFinancial analysisCommunicationCollaborationProblem-solvingTime management