Maintenance Manager

Maintenance manager Warmley Birstol Days Monday to Friday £50,000 to £70,000 depending on experience. Overview The main objective of the job is to maintain the equipment and buildings, relating to the boning and slaughter hall so that the Company complies with all legal requirements and can produce safe and legal products and to achieve this by meeting the following detailed requirements Detailed Responsibilities Ensure that all staff and contractors are medically screened before they start work with the Company Fully aware of, and adhere to, the Hygiene Regulations at all times. Excluded from working with equipment in contact with meat if they are considered unfit. Provided with protective clothing and wear it correctly at all times. Trained in all aspects of their job function & that their training records are completed & motivated at all times. Disciplined as and when required. To ensure that engineers are trained to maintain key equipment so that they can be operate reliably, safely and legally. To be aware of & advise management of all health & safety aspects relating to equipment, buildings & site. To ensure that all refrigeration equipment operates correctly and to call out the relevant refrigeration company who provide a 24hr call-out service to the Company under contract. To maintain the glass register, deal with glass breakages according to the glass procedures, change light bulbs and tubes outside production hours and in a safe manner, dispose of fluorescent tubes in a safe manner. To ensure that All equipment on the Key Equipment Maintenance Schedule is monitored, operational faults reported and speedily repaired and design faults reported to the Managing Director. Breakdowns are reported by Departmental Managers using the appropriate documents and that repairs are done as quickly as possible. Key spares are kept so that machine down-time is minimised. The maintenance workshops and spares storage is well organised. Only food-safe oils and grease is used on all equipment used to process food fit for human consumption tools and spares are carried in and out of production areas in an organised manner so that they can be accounted for at all times. To complete and file all records as requested. To ensure that key subordinates are trained to cover for the Job-Holder's absence. Any other jobs that may be required to maintain the smooth running of the boning room and slaughter hall operation