Maintenance Supervisor Night Shift

Manufacturing/Operations Bakersfield, California


Main Purpose of the job :

Effective and consistent management of the site engineering practice and operation. To consistently achieve production and cost targets minimizing waste and downtime, through effective management and upkeep of the processes, teams and equipment, so as to ensure that we achieve customer service level with our customers, through the manufacture of products to the right quality and specification. Covering all aspects of food safety.

This will be achieved by ensuring that engineering teams are effectively coordinated and managed, through having a clear knowledge and understanding of requirements, providing hands-on on technical skills (lead by example), attention to detail and providing all teams with inspiration, guidance, motivation, training and multi-skilling.

Job Description

Role and Activity

Site Maintenance and Department

·       The position is on the factory floor – definitely a hands-on role – technical utilities skills required to train, teach and develop employees.  25% - 30% Maintenance work; 75-80% Supervision/Training. 

·       Ensure smooth running of the factory machinery – either through management of others or fixing the matter directly.

·       Production Plan, kept informed and updated of any changes to this plan in order to plan your teams daily work and equipment readiness enables plan completion, ensure all machinery is available for production when required

·       Drive the team to look for issues, and not wait to be told or instructed to complete a task

·       Awareness of all machinery problems or any unfinished jobs, as well as anticipated timing for repair.

·       Keep a full library of machine’s manuals, along with support mechanisms linked to site or group resources when information and support is required.

·       Ensure the maintenance team quickly responds to all maintenance calls. 

·       Ensure effective shift hand-over within your team making sure they are held accountable for what they do, clear on what was not done (and why), and that the right information on issues and actions are brought to the DRM.

·       Create a one person for one job policy unless the job requires more or for training purposes.

·       Ensure all areas are operating under control, the workplace, workshop and stores are clean, organized and tidy by maintaining a clean as you go policy in all areas.

·       Drive the production process to ensure that the products produced meet customer specification, quality and food safety.

·       Ensure that daily, weekly and monthly production meets targeted outputs through effective management of equipment and engineering resources

·       Provide a visible presence in production to guide, coach, monitor and control the issues and activities and be accessible to all. Spend majority of work hours with a visible presence in production to guide, coach, monitor and control the issues and activities and be accessible to all.

·       Communicate effectively with all the team, not just “Send and Forget” emails.

·       Carry out performance reviews with your team and ensure training is done where needed.

·       Proactively looking for areas of improvement and to adopt techniques and practices that ensure that there is a quality environment in production

·       Ensure that health and safety requirements are fully met and a positive safety culture is maintained throughout the factory

·       Ensure that you walk the talk and use the “looking eyes”, attend to the issues as and when they happen. The daily site walk must deliver a clean tidy site all over.

·       Ensure that you are the focal point for the team.

·       Promote the Froneri culture of employees being owners rather than just employees.

·       To ensure the use of other group resources to ensure synergies are carried through, driving knowledge and issues to be shared.

·       Briefing & de-briefing the team on daily basis.


·       Engineering stock is accurate and is kept at a controlled value, at the same time ensuring critical spares are available

·       Risk assessment of all critical spares

·       Know what has been used and ordered daily

·       Create links with other sites where feasible to not duplicate stores stock

·       Ensure redundant stock does not build up

Maintenance Tasks

·       Ensure the maintenance plan has purpose, that it evolves to allow the maximum time available for production, no strip and rebuild for the sake of it! Only replace worn/ broken parts – condition based rather than planned based maintenance

·       Drive the tasks through required work from observations and data, not just theoretical plans

·       Full evaluation of, cost, availability and requirement to decide if run to failure or replace

·       Maintenance always follows production, not the other way around.

·       Ensure that maintenance tasks adhere to company’s food safety polices at all times.

·       Ensure all working practices comply with company rules and procedures in order that you and any other persons using the area of work can do so safely.

·       Always keep full and up to date records of all equipment to ensure traceability


·       Treat all spends as if they are your own

·       To manage, monitor and control costs to ensure that site costs are within budgeted requirements

Measurable Outcomes

[Consider each of the activities/tasks/duties listed above and identify how the business will measure your activities]

·       Down time

·       Balance between planned & reactive

·       Zero rejections for product food safety and quality issues due machinery

·       Waste driven by poor equipment performance

·       Daily, weekly, monthly production targets are fully met

·       Costs are maintained at/below budgeted levels

·       Direct Team to receive a performance review

·       Training and development plans in place for all team, producing measurable business benefits

·       Quality and improvement initiatives being implemented

·       Reduction in accidents and incidents on a YOY basis

·       An improving trend on the submitted weekly KPI’s

·       Projects delivered on time within budget

·       Drive actions from quality benchmarking

Levels of responsibility

·       All site process and equipment.

·       Break down interventions, maintenance and improvements

·       Production Targets

·       Maintenance budget

·       Health & Safety

·       Team management

·       Training and development of the team

·       Impeccable hygiene standards always


Leadership and Commitment

Top management shall demonstrate leadership and commitment with respect to the FSMS by:

a.       Ensuring that the food safety policy and the objectives of the FSMS are established and are compatible with the strategic direction of the organization;

b.       Ensuring the integration of the FSMS requirements into the organization’s business processes;

c.        Ensuring that the resources needed for the FSMS are available;

d.       Communicating the importance of effective food safety management and conforming to the regulatory requirements, and mutually agreed customer requirements related to food safety;

e.       Ensuring that the FSMS is evaluated and maintained to achieve its intended result(s);

f.         Directing and supporting persons to contribute to the effectiveness of the FSMS;

g.       Promoting continual improvement;

h.       Supporting other relevant management roles to demonstrate their leadership as it applies to their areas of responsibility;

NOTE: Reference to “business” in the document can be interpreted broadly to mean those activities that are core to the purposes of the organization's existence.


·       Performance – Open to change and will always look for better, simpler and more effective ways of operating. Operate under controlled speed and pressure

·       Hands on approach. – Decisions and plans based on looking and being part of the event, not solely based on report reading. Know and understand the process and machinery

·       Zero compromise on Quality and excellence. – Hygiene, Process, speed and Wastage.

·       Entrepreneurial – Challenges the status quo and explores new ideas and opportunities

·       Continually striving knowledge of the process and product - Understand all tasks, processes and activities as an expert in Ice cream.

·       Teamwork – Commitment and enthusiasm to working together to achieve better outcomes, with a sense of customer service towards the factory

·       Accountability – Personal commitment, Methodical and self-disciplined, Logical thinking

·       Consumer focused –Help produce products that meets quality standards