Operations Manager

Job Details

Job Location:

SEF - Miami, FL 33167

Job Shift: Day

Mr Greens, through Verdi Fine Foods, operates a protein processing and distribution facility in Hallandale Beach, Florida. Our operation supports customers across the hospitality and food service industries with a strong commitment to quality, food safety, service, and operational excellence.

• Lead the overall day-to-day operations of the facility, ensuring production, warehouse, transportation, inventory, and sanitation functions operate efficiently and cohesively.
• Develop and implement operational processes that improve efficiency, accuracy, service, and profitability.
• Oversee the end-to-end distribution flow - receiving, put-away, slotting, replenishment, selection, staging, and loading - across cooler and freezer operations, with fill rate and order accuracy as key priorities.
• Ensure production schedules and customer commitments are met while maintaining product quality and food safety standards.
• Monitor operational KPIs, including order accuracy, on-time delivery, inventory accuracy, labor productivity, product yield, waste, and shrinkage.
• Coordinate closely with Sales, Procurement, Transportation, Customer Service, Food Safety/Quality Assurance, and other departments to meet customer and operational requirements.
• Identify operational challenges and implement continuous improvement initiatives to increase productivity, reduce downtime, and improve overall performance.

• Oversee meat and protein processing operations, including cutting, portioning, trimming, grinding, packaging, labeling, and other value-added production.
• Manage production scheduling, line balancing, crew assignments, and daily output against customer commitments.
• Establish and maintain standard yields by cut; conduct and interpret yield tests and control giveaway and overfill on portion-cut items.
• Maintain product specification integrity and ensure finished products consistently meet customer requirements.
• Monitor production efficiencies, labor utilization, product yields, and waste reduction opportunities.
• Maintain rigorous sanitation and product-handling practices throughout processing and exposed-product areas.

• Maintain strict temperature-control standards for frozen and refrigerated inventory.
• Ensure compliance with cold chain procedures to protect product quality and food safety.
• Monitor freezer, cooler, and storage systems and ensure temperature deviations are addressed immediately.
• Ensure proper handling and storage practices for beef, chicken, pork, turkey, seafood, and other perishable products.

• Maintain accurate inventory through cycle counts, physical inventories, and effective inventory-control procedures.
• Minimize product loss, spoilage, shrinkage, and obsolete inventory.
• Ensure compliance with FIFO/FEFO, product rotation, and code-date management procedures.
• Reconcile catch-weight variances and drive root-cause analysis of material inventory discrepancies.
• Partner with Procurement to maintain appropriate stock levels and support efficient inventory turnover.

• Ensure operational compliance with USDA-FSIS, FDA, HACCP, GMP, SSOP, FSMA, OSHA, and Company food safety and sanitation requirements.
• Partner closely with Food Safety/Quality Assurance to ensure compliance with the facility's HACCP program and maintain readiness for regulatory and third-party inspections.
• Ensure sanitation procedures for production rooms, equipment, coolers, freezers, and processing areas are consistently followed.
• Support environmental monitoring and Listeria-control practices in applicable exposed-product areas.
• Conduct routine operational inspections and promptly address food safety, quality, or regulatory concerns.
• Maintain operational readiness for product traceability and recall requirements, including applicable FSMA 204 recordkeeping requirements.

• Provide direct leadership and accountability for warehouse, processing, transportation, inventory control, and sanitation functions, ensuring all departments work toward common service, safety, quality, and financial objectives.
• Lead, coach, and hold supervisors and department leads accountable for performance within their respective areas.
• Establish clear expectations for safety, quality, productivity, attendance, service, and overall performance.
• Develop staffing and labor plans based on production volumes, customer requirements, and operational needs.
• Train and develop employees on proper product handling, processing techniques, safety procedures, sanitation, and food safety protocols.
• Foster a culture of accountability, teamwork, continuous improvement, and operational excellence.
• Address performance concerns promptly and partner with Human Resources when corrective action or additional employee support is required.

• Manage labor and…