Food Production Supervisor KRA/KPI

Key Responsibility Areas (KRAs) & Key Performance Indicators (KPIs) for Food Production Supervisor

1. Quality Control and Assurance

KRA: Ensuring all food production processes adhere to quality standards to deliver safe and high-quality products.

Short Description: Overseeing quality control measures in food production.

• Percentage of products meeting quality standards
• Number of quality inspections conducted per week
• Customer satisfaction ratings on product quality
• Reduction in product defects over time

2. Production Efficiency

KRA: Maximizing production output while minimizing waste and ensuring efficient resource utilization.

Short Description: Optimizing production processes for efficiency.

• Production yield per unit of input
• Percentage reduction in production waste
• Adherence to production schedules
• Time taken to fulfill production orders

3. Team Management and Training

KRA: Leading and developing the production team to enhance skills and performance.

Short Description: Managing and training production staff for growth.

• Employee satisfaction and engagement levels
• Training hours per employee annually
• Reduction in employee turnover rate
• Team performance improvement over time

4. Inventory Management

KRA: Monitoring and controlling inventory levels to ensure uninterrupted production and minimal holding costs.

Short Description: Efficiently managing production inventory.

• Inventory turnover rate
• Percentage of stockouts avoided
• Accuracy of inventory records
• Reduction in excess inventory levels

5. Health and Safety Compliance

KRA: Enforcing health and safety regulations in the production environment to provide a safe workplace.

Short Description: Ensuring a safe production environment.

• Number of safety incidents reported
• Compliance with safety training requirements
• Audit rating on safety standards
• Implementation of safety improvement initiatives

6. Cost Control and Budgeting

KRA: Managing production costs within budget constraints while seeking cost-saving opportunities.

Short Description: Controlling production expenses effectively.

• Production cost per unit reduction
• Variance between actual and budgeted costs
• Percentage decrease in overhead expenses
• Achievement of cost-saving targets

7. Process Improvement Initiatives

KRA: Identifying and implementing process enhancements to boost production efficiency and quality.

Short Description: Driving continuous improvement in production processes.

• Number of process improvements implemented
• Reduction in production cycle times
• Percentage increase in production output post-improvement
• Employee engagement in process enhancement activities

8. Customer Relationship Management

KRA: Building and maintaining strong relationships with customers to understand their needs and preferences.

Short Description: Fostering positive customer interactions.

• Customer satisfaction ratings
• Number of customer feedback responses analyzed
• Repeat customer rate
• Implementation of customer feedback-driven improvements

9. Regulatory Compliance

KRA: Ensuring compliance with food production regulations and standards set by authorities.

Short Description: Adhering to legal and regulatory requirements.

• Number of regulatory inspections passed
• Adherence to labeling and packaging regulations
• Implementation of regulatory training programs
• Incident-free compliance record

10. Sustainability Initiatives

KRA: Developing and implementing environmentally sustainable practices in food production processes.

Short Description: Promoting eco-friendly production methods.

• Reduction in carbon footprint per production unit
• Percentage of waste recycled or reused
• Implementation of energy-saving measures
• Community engagement in sustainability projects