Plant Manager
PLANT MANAGER
A leading Thai food manufacturing and restaurant chain group operating well-known domestic dining brands across 800+ SKUs. The company is scaling rapidly with plans for domestic and international expansion, transitioning from an entrepreneurial family-owned model toward corporate-level operational standards.
Samut Sakhon, Thailand | Reports to: Owner / COO
ROLE PURPOSE
Lead all manufacturing and central kitchen operations for a high-growth multi-brand restaurant group, overseeing a greenfield factory relocation and commissioning while managing production across a complex, high-SKU environment. The role carries full P&L accountability for plant performance and is responsible for elevating quality systems to Japanese and international standards in preparation for scaled domestic and overseas expansion.
RESPONSIBILITIES
Leadership & Team Building
Lead and develop a cross-functional team of ~50 office staff spanning Engineering, Quality, Production, Maintenance, Supply Chain, Finance, and HR
Manage 200–300 operational floor staff, driving collaboration, engagement, and high performance across all shifts
Foster a culture of accountability, continuous improvement, and operational discipline throughout the plant
Build organisational capability to support the transition from entrepreneurial operations to corporate-grade manufacturing standards
Factory Relocation & Commissioning
Oversee the end-to-end greenfield central kitchen/factory relocation from the existing site to the new Samut Sakhon facility
Ensure uninterrupted supply to all restaurant outlets during the transition period
Manage all commissioning, validation, and go-live activities to meet on-time completion targets
Coordinate with engineering, construction, and equipment vendors to deliver the facility to specification
Quality & Standards Elevation
Establish and embed Japanese and international QA/QC manufacturing standards across all production lines
Drive food safety, hygiene, and regulatory compliance in line with global best practices
Implement robust quality management systems and audit-readiness protocols
Champion a zero-defect culture with measurable yield improvement and waste reduction targets
Production & Supply Chain Management
Plan and manage production operations across ~800 high-complexity SKUs serving multiple restaurant brands
Manage Phase I operations (hybrid manual and automated processes) while preparing infrastructure and workflows for Phase II advanced automation
Drive cost management, production yield optimisation, and on-time SKU delivery fulfilment
Oversee end-to-end operational supply chain planning, inventory management, and demand alignment
SKILLS & EXPERIENCE
Education: Bachelor of Science in Engineering, Food Science, Chemistry, or Nutrition (Master's in Business, Engineering, or related discipline preferred)
Experience: 10–15 years in plant management or central kitchen operations within food manufacturing, food retail, FMCG, or consumer packaged goods
Technical: Production planning across high-SKU environments; quality management systems (GMP, HACCP, or equivalent); phased automation implementation; ERP and manufacturing execution platforms
Leadership: Proven ability to lead large multi-layered teams (office and floor); hands-on leadership style with strong stakeholder management; track record of driving collaboration and engagement in fast-paced, scaling environments
Certifications: Relevant food safety or quality management certifications preferred
Industry: Food manufacturing, central kitchen operations, food retail, or FMCG/CPG
A leading Thai food manufacturing and restaurant chain group operating well-known domestic dining brands across 800+ SKUs. The company is scaling rapidly with plans for domestic and international expansion, transitioning from an entrepreneurial family-owned model toward corporate-level operational standards.
Samut Sakhon, Thailand | Reports to: Owner / COO
ROLE PURPOSE
Lead all manufacturing and central kitchen operations for a high-growth multi-brand restaurant group, overseeing a greenfield factory relocation and commissioning while managing production across a complex, high-SKU environment. The role carries full P&L accountability for plant performance and is responsible for elevating quality systems to Japanese and international standards in preparation for scaled domestic and overseas expansion.
RESPONSIBILITIES
Leadership & Team Building
Lead and develop a cross-functional team of ~50 office staff spanning Engineering, Quality, Production, Maintenance, Supply Chain, Finance, and HR
Manage 200–300 operational floor staff, driving collaboration, engagement, and high performance across all shifts
Foster a culture of accountability, continuous improvement, and operational discipline throughout the plant
Build organisational capability to support the transition from entrepreneurial operations to corporate-grade manufacturing standards
Factory Relocation & Commissioning
Oversee the end-to-end greenfield central kitchen/factory relocation from the existing site to the new Samut Sakhon facility
Ensure uninterrupted supply to all restaurant outlets during the transition period
Manage all commissioning, validation, and go-live activities to meet on-time completion targets
Coordinate with engineering, construction, and equipment vendors to deliver the facility to specification
Quality & Standards Elevation
Establish and embed Japanese and international QA/QC manufacturing standards across all production lines
Drive food safety, hygiene, and regulatory compliance in line with global best practices
Implement robust quality management systems and audit-readiness protocols
Champion a zero-defect culture with measurable yield improvement and waste reduction targets
Production & Supply Chain Management
Plan and manage production operations across ~800 high-complexity SKUs serving multiple restaurant brands
Manage Phase I operations (hybrid manual and automated processes) while preparing infrastructure and workflows for Phase II advanced automation
Drive cost management, production yield optimisation, and on-time SKU delivery fulfilment
Oversee end-to-end operational supply chain planning, inventory management, and demand alignment
SKILLS & EXPERIENCE
Education: Bachelor of Science in Engineering, Food Science, Chemistry, or Nutrition (Master's in Business, Engineering, or related discipline preferred)
Experience: 10–15 years in plant management or central kitchen operations within food manufacturing, food retail, FMCG, or consumer packaged goods
Technical: Production planning across high-SKU environments; quality management systems (GMP, HACCP, or equivalent); phased automation implementation; ERP and manufacturing execution platforms
Leadership: Proven ability to lead large multi-layered teams (office and floor); hands-on leadership style with strong stakeholder management; track record of driving collaboration and engagement in fast-paced, scaling environments
Certifications: Relevant food safety or quality management certifications preferred
Industry: Food manufacturing, central kitchen operations, food retail, or FMCG/CPG
