of the interrelationships between the Brewing, Packaging, Supply Chain,
Quality Services, and Maintenance departments as it relates to the
product movement and production scheduling.
Understands and is
able to apply the principles and practices of World Class Manufacturing
and the MillerCoors Manufacturing Way.
Proficient in the use of situational and systemic problem solving
methodologies (5 Why’s, FFA’s, RCA’s, etc.)
Good planning and
Business acumen and
basic strategic thinking to anticipate and respond to future needs of the
Ability to analyze
data and recognize detrimental trends that could impact the company
through increased costs, potential regulatory issues or risk management
Understanding of the
budgeting process and basic financial metrics used within MillerCoors.
demonstrated capability of SAP.
operation of high speed packaging equipment, including awareness of
Reliability Centered Maintenance (RCM) and Condition-Based Maintenance
(CBM) routines and practices.
Awareness of OSHA
regulations, GMP, State Agricultural practices/policies, TTB regulations,
plant safety regulations, FDA guidelines for food plant operations and
environmental regulations regarding manufacturing brewery operations.
machinery/system technical troubleshooting skills and knowledge of
computerized maintenance management systems. Understands planning and
scheduling techniques associated with asset care management.
Able to effectively
lead a diverse workforce composed of production and maintenance personnel
establishing production priorities based on current demands.
Exhibits the flexibility needed to respond to frequent changes in
production requirements and/or systems and equipment failures.
process control systems, computerized data logging systems and production
database operations, mechanical systems dynamics and basic electrical
systems. This includes the components of the various systems such as
pumps, valves, timers, relays, drives, fans, etc.
and theoretical knowledge of key functions in brewing e.g. raw material
storage and transfer, fermentation, yeast management and propagation,
filtration and blending.