Plant Manager

The Plant Manager will oversee all aspects of operations in a high-volume seafood processing and distribution facility. This role requires strategic leadership to ensure production targets, safety standards, and quality benchmarks are met while driving continuous improvement across a team ranging between 130 and 160+ employees.

Key Responsibilities

Operations Management

• Oversee daily operations of a 100,000+ sq ft facility operating 6 days/week consisting of a two-shift ATC operation.

• Ensure compliance with HACCP, FDA, USDA, cGMPs, and other food safety regulations.

• Optimize workflows to meet production goals, minimize downtime, optimize Customer order fulfillment, exceed Customer expectations/product Quality, and reduce waste.

• Leverages use of ERP and other systems for inventory control, production planning/scheduling, and supply chain coordination.

People Leadership

• Lead, mentor, and develop a team of supervisors and over 100 hourly employees.

• Foster a culture of accountability, safety, and teamwork.

• Conduct performance reviews and implement targeted training programs.

Continuous Process Improvement

• Utilize Six Sigma/Lean Manufacturing methodologies to identify and eliminate waste. .

• Develop and track KPIs (e.g., yield, throughput, labor costs) to drive operational excellence.

• Lead root-cause analysis for production issues and implement corrective actions.

Production Planning & Control

• Collaborate with cross-functional teams including QA, Food Safety,  Procurement, Sales, and Logistics  to align production with demand.

• Oversee raw material inventory management and finished goods distribution.

• Ensure equipment maintenance schedules support uninterrupted production.

Compliance & Safety

• Maintain HACCP plans and ensure all staff adhere to food safety protocols.

• Conduct regular safety audits and risk assessments.

• Ensure compliance with OSHA, cGMPs, and other environmental regulations.

Financial Oversight

• Manage annual operating budgets and labor costs.

• Identify cost-saving opportunities without compromising Quality or Safety.

Qualifications

• Required:

  • HACCP Certification (mandatory or secure certification post hire).

  • Bachelor’s degree in Operations Management, Food Science, Engineering, or related field.

  • 7+ years of plant management experience in food processing (seafood preferred).

  • Proven expertise with ERP systems (SAP, Oracle, NetSuite, etc.).

  • Strong knowledge of KPIs, production planning, and lean manufacturing.

• Preferred:

  • Six Sigma Green Belt/Black Belt certification.

  • Experience in seafood processing or cold-chain environments.

  • Bilingual (English/Spanish).

  • ERP/MRP implementation/modification/use experience.

Physical Requirements

• Ability to work in cold storage environments (34–40°F).

• Stand/walk for extended periods and lift up to 40 lbs.

Benefits

• Competitive salary + performance bonuses.

• Health/dental/vision insurance, 401(k) match.

• Paid time off, professional development opportunities.

Santa Monica Seafood offers a collegial work environment with professional development opportunities to grow your career with a time-honored brand.

Place of work