We have an incredible opportunity for a dynamic, energetic, and eager Food Production Manager in Miami, FL! About DO & CO We have a passion for hospitality culinary delights on every elevated floor and in the sky. With our three business segments, Airline Catering, International Event Catering, Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 33 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations. Responsibilities: Direct and oversee daily food production, assembly, and tray-setting operations. Manage Food Production Supervisors and production staff to ensure efficient operations. Ensure finished products are delivered on time while maintaining quality standards. Develop, improve, and streamline production processes to increase efficiency, productivity, and cost-effectiveness. Monitor production performance and implement continuous improvement initiatives. Plan staffing levels and labor utilization according to production demands and budget. Lead, coach, motivate, and develop production teams. Coordinate ongoing employee training and onboarding. Conduct performance evaluations and provide regular feedback. Interview and hire production team members. Monitor labor costs and productivity. Identify operational issues and implement corrective actions. Present process improvements and recommendations to senior leadership. Produce operational reports and analyze production metrics. Ensure compliance with HACCP, FDA, and all food safety regulations. Maintain high food quality and presentation standards. Participate in food tastings to ensure product consistency. Monitor quality assurance programs and production standards. Promote a proactive safety culture. Investigate workplace accidents and complete required documentation. Monitor workplace safety performance. Maintain compliance with company policies and regulatory requirements Qualifications: Minimum 3 years of experience in; High-volume food manufacturing or High-volume food service production. Minimum 3 years of experience in a supervisory or leadership role managing production teams. Bachelor's Degree in; Hospitality Management, Culinary Management, Food Science, Business Management, or a related field preferred. Strong knowledge of: Food production operations HACCP principles FDA food safety regulations Food presentation and catering procedures Strong leadership and team management skills. Excellent organizational and time management abilities. Ability to prioritize multiple projects in a fast-paced environment. Strong analytical and problem-solving skills. Excellent written and verbal communication skills. Ability to work effectively with cross-functional teams. Proficient with Microsoft Office (Word, Excel, Outlook). Ability to work long hours on foot and in environment
