Seafood Business Unit Manager

• Job Summary
  
  

The Seafood Business Unit Manager is responsible for leading the overall performance of the seafood division, ensuring profitable growth, market expansion, and strong supplier and customer relationships. This role oversees sales, procurement, and category management within the seafood unit, aligning with company strategies to maximize revenue, margin, and market share. The ideal candidate has deep industry knowledge, strong leadership skills, and proven expertise in managing seafood or perishable categories.

• Core Tasks & Responsibilities
• P&L and Financial Management: Full ownership of the facility's profit and loss (P&L), balance sheet, and financial performance.
• Operational Leadership: Oversee all aspects of daily operations, ensuring efficiency, quality control, and compliance with all food safety and regulatory standards.
• Sales and Business Development: Develop and execute sales strategies to expand market share and achieve revenue targets. Build and maintain strong relationships with key customers and distributors.
• Supply Chain Management: Manage the end-to-end supply chain, including raw fish procurement, inventory management, and logistics to ensure timely and cost-effective delivery.
• People Management: Lead, mentor, and develop a diverse team of employees, fostering a culture of safety, collaboration, and continuous improvement.
• Strategic Planning: Develop and implement long-term strategies to optimize processes, reduce costs, and drive sustainable growth.
• Qualifications & Experience
  
  

Educational & Professional Requirements

• Experience: Minimum of 10 years of senior leadership experience in the food processing industry, with a strong preference for candidates with direct experience in seafood or fish processing.
• Financial Acumen: Proven ability to manage a full P&L, including budget creation, financial forecasting, and analysis.
• Leadership Skills: Exceptional leadership and communication skills with a track record of building and managing successful teams.
• Technical Knowledge: Deep understanding of food safety regulations, quality assurance, and operational best practices in a processing environment
• Key Performance Indicators (KPIs)
• Financial Performance:
  
  

O Revenue Growth: Achieve the % increase in annual revenue agreed with the board.

O Gross Margin: Maintain or increase the gross margin to ensure a sustainable business.

O EBITDA: Deliver an EBITDA that will yield the acceptable ROFE for the Group.

• Operational Excellence:
  
  

O Production Efficiency: Reduce processing time by continuously gauging with best practices.

O Waste Reduction: Decrease production waste by adapting technology, machinery and/or manual efficiency.

O Quality Control: Maintain a product defect rate in line with the industry standard.

• Supply Chain & Sales:
  
  

O On-Time Delivery Rate: Achieve on-time delivery rate to customers.

O Sales Target Attainment: Consistently meet or exceed quarterly and annual sales targets.

O Inventory Turnover: Increase inventory turnover per year.

• People and Safety:
  
  

O Employee Retention: Achieve an employee retention rate of 95% or higher.

O Safety Incident Rate: Maintain a total recordable incident rate (TRIR) below global standard.

• DLA