Cellar Manager at The Heineken Company

Key Performance Areas would include, but are not limited to:

• Leads and manages the Cellar processing environment safely, executes strategic plans (business / site / departmental plan) alignment, achieve efficient and effective cost /productivity from all Cellar Operations.
• Responsible for intake, handling, blending and supply of various spirits, wines, aperitif and cream-based products.
• Deliver First Time Right & Cellars Hygiene ICC scores consistently through world class best practices. 
• Supply the correct quality and quantity bulk product within required specifications timeously in the most cost-effective manner to the production / packaging operation. Minimizes delays and downtime to packaging lines.
• Manage short- and long-term planning of bulk products and dry goods from external suppliers.
• Minimise losses of bulk product, drive savings projects and continuously implements World Class Best practices e.g. TPM, through optimized SOPs (Standard Operating Procedures)/WI (Work Instructions).
• Owns the accountability of training, development, skilling and continuously improving teams competence and capability.
• Manage, plan, control and achieve annual budgets for various units in the Cellar and ensure proper stock controls are in place as per policy / procedures.
• Ensure adherence to the annual maintenance plan of all equipment within department.
• Management of quality management systems for ISO 9001, FSSC, HACCP within Heineken Beverages framework
• Ensure and maintain the integrity of the sensory and organoleptic profile of products.
• Participates regularly in cross functional interactions /problem-solving with other departments to ensure production plan is adhered to optimization opportunities are harvested.
• Liaising with buying departments to ensure the correct product ingredients and lead times are adhered to.
• Establish a positive and disciplined environment with the workers and manage all HR issues (including people performance) within the department.
• Manage and control administrative matters and SAP systems within department.
• Willing to stand in to perform work when one of unit managers or controllers are absent.
• Actively participate in daily and weekly meetings as set in MCRS (Management Control and Reporting System).
• Must be able to work under pressure and see to queries within time associated with cellar department.
• Innovation and business improvements in support of operational and strategic goals.
• Optimize use of utilities (water in particular) and implements proper waste management practices to assist in brewing a sustainable world, through a high hygiene standard environment.
• Proactively reduce working capital by reducing all spirits holding days.
• Migrate Wadeville Cellars to Heineken systems tools.

The successful candidate must have the following experience/skills:

• A relevant BSc degree, Engineering or equivalent qualification.
• A minimum of 5 years cellar experience and knowledge within the operations / production environment.
• Display in-depth knowledge of bulk planning methods and procedures.
• Display a high level of energy to persist with tasks.
• Ability to plan tasks and allocate time to prioritise and building in contingencies for the department.
• Ability to organise resources and effectively delegate tasks to subordinates.
• World Class Manufacturing best practices & TPM knowledge and implementation experience
• People management and leadership skills.
• Driven to provide efficient and quality standard of service to customers.
• Proven computer literacy in SAP & MS Office (Outlook, Word, Excel) on advanced level.
• The successful candidate must be high in innovative thinking, troubleshooting and have ability to provide creative solutions to `business, site and departmental challenges