PURPOSE OF THE ROLE

• The Seafood Production Manager will oversee seafood operations, food safety, hygiene, and quality assurance across our seafood production facilities.
• The role ensures full compliance with HACCP, FSSC 22000, R638, and other regulatory standards, while driving improvement in product quality, audit readiness, and cross-department collaboration.

Requirements

KEY RESPONSIBILITIES

Quality System Management

• Maintain, implement, and improve the Quality Management System (QMS) across all departments.
• Align systems with HACCP, GMP, FSSC 22000, R638, and organisational policy.
• Develop, review, and control SOPs, SWPs, and quality procedures.
• Conduct internal audits and coordinate external audits (e.g. ZA, NRCS, DoH, third-party).
• Quality Control: Fish Plant (Including Oysters)
• Oversee hygiene, water quality, shellfish testing (microbial, vibrio, toxin), and temperature control.
• Inspect incoming raw materials (fish and seafood) for freshness, damage, or contamination.
• Verify accurate labelling, weight, and packaging of final products before dispatch.
• Monitor product traceability, labelling, and cold chain compliance.
• Maintain and update quality documentation, including checklists, reports, and corrective action logs.
• Ensure compliance with shellfish and fishery regulations and standards.
• Laboratory Testing & CAPA (Corrective and Preventative Actions) Coordination
• Arrange routine and ad hoc microbiological/chemical testing with accredited laboratories.
• Interpret lab results, initiate CAPAs for out-of-specification results, and follow up on effectiveness.
• Maintain a testing register and update stakeholders on critical results.

Regulatory Compliance & Accreditations

• Stay informed and trained on current legislation (R638, FCD Act, shellfish standards).
• Apply for and maintain relevant accreditations (e.g., ZA, NRCS, FSSC).
• Lead the application process for new certifications and accreditations.
• Conduct pre-assessments and readiness reviews.
• Coordinate with certifying bodies and governmental departments for inspections and follow-ups.
• Maintain ongoing compliance to standards and ensure timely renewals of all existing certifications.
• Create and update an accreditation register for all applicable areas.
• Retail Feedback & Customer Issues (TaylorMade Products)
• Perform investigations into customer complaints to determine root cause
• Investigate and respond to product-related complaints from retail level.
• Coordinate feedback loops with production and distribution teams.
• Identify trends and implement product improvements where needed.

SHER: Safety, Health, Environmental and Risk Support

• Support compliance with the Occupational Health and Safety Act (OHS Act) and site-specific health and safety requirements.
• Investigate accidents, incidents, and near misses; maintain records and recommend preventative measures.
• Use Workhub to manage and track safety-related documentation, training, incident reports, and compliance tasks.
• Conduct basic risk assessments in collaboration with department heads and escalate significant risks where necessary.
• Promote consistent use of PPE, hygiene practices, and good housekeeping across departments.
• Ensure fire extinguishers, emergency exits, first-aid kits, and signage are maintained and up to standard
• Monitor waste handling, cold chain energy use, and report environmental concerns as needed.
• Participate in monthly SHER discussions or walkthroughs and support SHEQ internal audits where applicable.

Training & Team Support

• Train site team members on hygiene, food safety procedures, allergen control, and handling protocols.
• Promote food safety culture across departments.
• Coordinate safety drills, toolbox talks, and health & safety training for all departments.
• Support SHEQ internal auditors where required.

Reporting & KPIs

• Compile and submit monthly quality performance reports.
• Track KPIs: audit results, non-conformances, complaints, lab failures, and CAPA closeouts.
• Support business improvement through root cause analysis and trend reporting.

QUALIFICATIONS & EXPERIENCE

• Grade 12 or equivalent qualification
• Tertiary qualification in Food Technology, Quality Assurance, or a related field, or relevant practical experience
• Valid Health & Safety certification (e.g., SHE Rep, SAMTRAC)
• Minimum 3-5 years’ experience in a food processing or warehouse environment.
• Knowledge of seafood processing and cold chain logistics

COMPETENCIES REQUIRED

• Strong attention to detail and analytical skills.
• Sound knowledge of HACCP, food safety, and hygiene practices.
• In-depth understanding of health and safety legislation and best practices.
• Good communication skills to liaise across departments and train staff.
• Ability to work under pressure in cold environments
• Proactive and solution-focused attitude.
• Proficiency in inventory management software and Microsoft Office Suite.
• Ability to work well in a team and communicate effectively.
• Building and maintaining relationships with strong interpersonal skills.
• Living the company values and unique HO HOLA company culture.
• Friendly, helpful, confident yet humble, and able to work well in a team.
• Ability to work in a highly competitive, fast past and dynamic environment.