Senior Manager Product Development - Central Production Facility

The Senior NPD Manager has the responsibility to:

• Oversee the development of products from idea generation to distribution in the market place;
• To write products’ brief and any other documentation required – costing, assembly manual etc.;
• Ensure brands understand and comply with the process for new product development;
• Communicate with brands the different stages of product development and length of the process;
• To ensure the consistency in food quality meets or exceeds brand’s standards of excellence;
• To work closely with brands.
• To evaluate new product development opportunity based on product portfolio;
• To assure a prospect growth and development of teams by monitoring the Executive Chef team across brands.

Key Outputs

Brands and People Management & Development

• Ensure communication between brand and CPF (both sites) regarding new product development and consider and represent the best interest of both side;
• Ensure all duties are carried out in line with brand mission statements, company policies and procedures, contracts and market guidelines;
• Liaise with the Business Manager to evaluate possibility of increasing product portfolio;
• Help recruit team;
• Ensure NPD team is aware of specific responsibilities and standards for improvement;
• Ensure that Operations Teams are informed on new brand’s standards, requirements, policies, and products characteristics;
• Identify core training / competency requirements for production pre launch;
• Oversee the launch of new products in manufacturing;
• Ensure successful product introduction and tastings: NPD team and brands to feedback and agree on actions to be taken to improve products and meet brand (market) needs;
• Cascade trainings of culinary employees in all sections of kitchen regarding necessary skills to perform at the highest possible standards;
• Ensure trainings are executed and documented to guarantee a smooth product(s) launch.

Production

• Ensure both sites (Dubai and Kuwait) hold the necessary equipment and structure for the development and production of goods;
• Assess product feasibility at a manufactory level;
• Develop and standardize operating procedures for kitchen operations across all brands;
• Ensure technical improvement when necessary;
• Provide guidance in the delivery of any new project;
• Review menu production schedules with the brand considering seasonal options, promotional menus, and assure appropriate recipes, variety and quantity of food;
• Drive costs savings through efficient use of resources at disposal and coordinate food procurement to gain economies of scale;
• Understand the control of costs and overhead expenditure in line with budgetary targets;
• Have an awareness of daily service levels for all area and a plan to achieve required service levels within the agreed timeframe;
• Oversee the quality of execution and performance of NPD Team: including work allocation, training, people development and problem resolution;
• Assess performance of the different areas of the production floor and identify where new processes can be elaborated for product development.

Continuous Improvement

• Track effects of improvement projects and report on progress;
• Carry out equipment and material trials and ensure all settings and procedures are documented in accordance with site and brand procedures;
• Maintain and improve current knowledge of any new industry, products, innovations, techniques and equipment development;
• Ensure awareness of the competition;
• Carry out ideation sessions to generate new concept products in line with brand.

Quality Management

• Standardize and oversee the menu and recipe development in brands where there is no host brand mandate;
• Monitor standards and specific brand requirement compliance;
• Ensure all culinary standards in all sections comply with company policies and procedures and are stated in the site work instructions;
• Evaluate across both sites any adjustments to be done in terms of ingredients and production processes to ensure consistent quality of products.

Health & Safety

• Ensures all hazards have been assessed with completion of risk assessments;
• Establish food processes for teams that are safe and that do not jeopardize quality of products;
• Ensure all Health and Safety / Food Hygiene guidelines are adhered to.

Communication

• Attend weekly NPD meeting and contribute with any adjustments or additional information needed
• Review improvement project process weekly;
• Liaise daily/hourly with colleagues within and across function regarding planning/production matters;
• Work closely with support functions (QA, QC, Marketing, Logistics, Maintenance) so as to identify resources and support required in launching new products;
• Effect a detailed shift handover with designated deputy in the case of absence.

Finance

• Maintain clear records of each brands know how by establishing the particular food offer and the best practice;
• Assisting in the budget setting, including food cost, kitchen manning and kitchen investment for each site;
• Control the weekly margins result and draw up an immediate action plan should the results drift away from budgeted targets;
• Implement, drive and amend all the food processes of the division ensuring they are well communicated and understood by the team and supported by the financial procurement, marketing department wherever their input is needed in the process.

Key Relationships

Reporting to Business Manager

Internal

Communicate effectively and confidently with: -

• NPD Team
• Good In / Dispatch
• Maintenance Team
• Hygiene Team
• QC Team
• Site Management Team
• Brand Ambassador in Head Office

External

Maintain effective professional communication with:

• Alshaya Brands
• Suppliers and third party manufacturers
• agencies
• Service Providers and equipment contractors

Decision-making Authority

• Responsible for functional budget, including. Labour, Equipment , Any other budgeted figures to the agreed amount
• Can stop/change work activities which constitute a significant risk to the safety of the person, environment, plant or product safety/quality, or if not complying with brand standards
• Responsible at all times for ensuring optimum customer service in terms of quality, quantity and punctuality
• Responsible to ensure an attainable new production development and launch, in terms of labour, time frame and budget.