Materials Manager manages the raw material planning processes to ensure an organization operates efficiently. Ensures raw materials are available to meet designated production schedules. Being a Materials Manager utilizes MRP system to manage material planning from purchasing, processing, warehousing, and production. Develops forecasts for raw material needs by considering purchases, production rates, and maintenance schedules. Additionally, Materials Manager coordinates with stakeholders in purchasing and inventory control when adjustments are needed and troubleshoots complex issues as necessary. Maintains supplier relationships and may negotiate lead times. Requires a bachelor's degree. Typically reports to a director. The Materials Manager manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. To be a Materials Manager typically requires 5 years experience in the related area as an individual contributor. 1 - 3 years supervisory experience may be required. Extensive knowledge of the function and department processes. (Copyright 2024 Salary.com)
Materials Manager
POSITION SPECIFICS
Reports To: Sr. Director of Supply Chain or Plant Manager (with a dotted line)
FLSA Status: Exempt
ROLE
SUMMARY
Oversee and coordinate all the Raw and Packaging Materials at Raybern Foods Operational Sites. Responsible for the accurate planning and execution of purchasing and production activities to support the delivery of AOP costs and Customer Service Levels (fill rate). Position is a key member of the Integrated Business Planning team, providing the linkage between the Demand Plan and Production/Operations.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
Supply Planning
Materials Management
Regular and predictable attendance is an essential function of this position.
SUPERVISORY RESPONSIBILITIES
Plant Buyer, Logistics/Warehousing Manager (later), cycle count clerks (TBD).
QUALIFICATIONS
EDUCATION and EXPERIENCE
Four-year College degree or equivalent; or 5 years of related experience and/or training in a food or food related industry; or equivalent combination of education and experience.
CERTIFICATES, LICENSES AND REGISTRATIONS
APICS certification is a plus.
REQUIRED KNOWLEDGE, SKILLS, ABILITIES
WORKING CONDITIONS
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate is regularly required to talk or hear. The associate is frequently required to stand and walk. The associate is occasionally required to sit; use hands to finger, handle or feel; climb or balance; reach with hands and arms; taste or smell. The associate must regularly lift and/or move up to 40 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, and depth perception.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an associate encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate is occasionally exposed to work near moving mechanical parts, outdoor weather conditions, and extreme cold (non-weather). The noise level in the work environment is usually moderate.
REQUIRED TRAINING
This position requires training in Good Manufacturing Practices critical to the effective implementation of the Food Safety Plan, ERP systems Sage software and the maintenance of food safety, quality, and process efficiency. Training is also required on how to identify food safety issues such as temperature control, cross-contamination, sanitation, and cleanliness of the lines, etc., critical to the effective implementation of the Food Safety Plan and the maintenance of food safety, quality, and process efficiency.
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