COMPANY OVERVIEW:
HORSESHOE BEVERAGE COMPANY, headquartered in Neenah, WI, is a leading ready-to-drink beverage manufacturer focused on providing consumers with an outstanding beverage experience wherever, whenever. Leveraging industry-leading talent, state-of-the-art equipment, and our vertically integrated supply chain, we strive to be at the forefront of beverage innovation each day and deliver the highest quality beverages to our customers first. Today, Horseshoe offers a variety of nutritional, tea, and coffeehouse-inspired beverages within the following brands: Black Stag, Victor Allen, Brown Bomber as well as private label and contract manufacturing capabilities for our customers. Learn more at horseshoebeverage.com.


The people of Horseshoe come to work each day with relentless energy, enthusiasm and a promise to enhance the beverage experiences of millions of people. We invite you to explore opportunities at Horseshoe, to see if your talents and career aspirations may fit with our openings. An equal opportunity employer, Horseshoe welcomes and encourages diversity in our workforce.
RESPONSIBILITIES:

Engagement & Involvement
· Has ownership of communication within production area and across functions.
· Operates as contact and reliable resource for employee and team needs. This includes timely and meaningful follow-up to all questions, concerns & ideas, and being very visible and approachable in the eyes of the employees.
· Involves and engages employees through regular team meetings, process improvement discussions, follow-up on suggestions, and regular communication.
· Models a positive, resilient and results-oriented approach.
· Makes sure employees know their opinions count.

Performance Management
· Ensures clear expectations and standards.
· Responsible for effective formal and informal employee coaching, performance management and development.
· Provides recognition and praise to encourage positive work behaviors and focus.
· Utilizes performance metrics to improve efficiency.
· Continually assesses team effectiveness needs and seeks resources to assist in team development.

Process & Resource Management
· Responsible for area-specific production process management and improvement activities including identification and communication of opportunity areas, meeting daily production goals, and identification and execution of planned improvements.
· Participates in the production and people scheduling process and adjusts as needed.
· Provides regular communication and follow up with maintenance on work order status.
· Delivers against daily production goals and line standards.
· Works with employees to effectively manage downtime by identifying root cause.
· Accountable for housekeeping, sanitation and food safety practices.
· Manages resources effectively to ensure maximum up time, quality and productivity.
· Assists in the hiring process for new production employees.
· Follows through on issues to resolution or establishes an agreed-upon hand-off.

Human and Food Safety
· Operates as leader and champion of safety and as a model of safe work behaviors.
· Responsible for Safety Incident documentation and investigation.
· Accountable for reducing safety risks in area through proactively identifying risks (behavior and facility issues) ensuring quick resolution and communicating these risks to the team.
· Ensures use of proper procedures and team's attendance at required safety training.
· Ensures a product quality level which meets or exceeds customer expectations.
· Ensures compliance with all quality, sanitation and food safety processes and policies.

Responsible for following food safety/regulatory policies and procedures, executing responsibilities as identified in standard operating procedures, and reporting food safety/regulatory concerns to the Production or Quality Manager.

Training
· Ensures proper training, coaching and feedback to new employees.
· Assesses, identifies, and addresses training opportunities, including job skills training, goal setting; facilitates effective team meetings, and rewards and recognizes the team's progress.
· Ensures appropriate level and depth of cross training in each area through optimal use of all training tools and experience available.

QUALIFICATIONS:
· Bachelor's degree in an operations, engineering, business, management or related area of study, preferred.
· 3+ years of managerial experience including hiring, employee development, performance coaching, and day-to-day supervision of multiple lines in a production environment.
· 5+ years plant manufacturing experience in a food industry or related manufacturing facility.
· Knowledge of food packaging principles, food industry quality and food safety requirements, ingredient performance and interactions with equipment, sanitation procedures, statistical process control and critical control points.
· Demonstrates leadership and team development skills. Able to build a positive and productive team environment.
· Experience with lean manufacturing or similar continuous process improvement training is preferred. Strong orientation for continuous improvement.
· Experienced in the implementation, training and administration of SOP, OSHA, GMP, SQF, HACCP or other quality, food and human safety programs.
· Demonstrates ability to manage multiple priorities and effectively manage projects and change.
· Strong attention to detail.
· Demonstrates strong interpersonal skills. Excellent verbal and written communication skills.
· Demonstrates ability to collaborate well cross-functionally and work well with all levels of the organization.
· Strong troubleshooting and judgment skills.
· Resourceful, proactive, high energy and results driven.
· Solid computer skills including Microsoft Office tools, Excel, and ERP systems.
· Desire to work in a fast-paced, high-growth environment.
· Able to work well on a team and contribute to a positive work environment.
· Demonstrated time management and organizational skills.
· Responsible for following food safety/quality/regulatory policies and procedures, executing responsibilities as identified in standard operating procedures, and reporting food safety/quality/regulatory concerns to the Production or Quality Manager.