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
