Lead all manufacturing and central kitchen operations for a high-growth multi-brand restaurant group. This position oversees a greenfield factory relocation while managing production across a complex, high-SKU environment with full P&L accountability, elevating quality systems to Japanese and international standards.

Key Responsibilities:

Leadership & Team Building:

• Direct a cross-functional office team of approximately 50 staff across Engineering, Quality, Production, Maintenance, Supply Chain, Finance, and HR
• Supervise 200-300 floor staff, promoting engagement and high performance across all shifts
• Cultivate accountability and continuous improvement culture throughout the facility
• Build organizational capability supporting the shift from entrepreneurial to "corporate-grade manufacturing standards"

Factory Relocation & Commissioning:

• Oversee end-to-end greenfield central kitchen relocation to new Samut Sakhon facility
• Maintain uninterrupted supply to all restaurant outlets during transition
• Manage commissioning, validation, and go-live activities aligned with completion targets
• Coordinate with engineering, construction, and equipment vendors

Quality & Standards Elevation:

• Establish Japanese and international QA/QC manufacturing standards across production lines
• Drive food safety, hygiene, and regulatory compliance aligned with "global best practices"
• Implement robust quality management systems and audit-readiness protocols
• Champion zero-defect culture with measurable yield improvement and waste reduction

Production & Supply Chain Management:

• Plan and manage production operations across approximately 800 high-complexity SKUs
• Manage Phase I operations (hybrid manual and automated processes) while preparing for Phase II advanced automation
• Drive cost management, production yield optimization, and on-time SKU delivery fulfillment
• Oversee end-to-end operational supply chain planning and inventory management

Required

Qualifications:

• Bachelor of Science in Engineering, Food Science, Chemistry, or Nutrition
• 10-15 years in plant management or central kitchen operations within food manufacturing, food retail, FMCG, or consumer packaged goods
• Production planning expertise across high-SKU environments
• Quality management systems knowledge (GMP, HACCP, or equivalent)
• Phased automation implementation experience
• ERP and manufacturing execution platform proficiency
• Proven ability to lead large multi-layered teams
• Hands-on leadership style with strong stakeholder management
• Track record driving collaboration in fast-paced, scaling environments