Brewing Team Leader, Chef d’équipe de brassage, Douala, Guinness Cameroun

Brewing Team Leader, Chef d’équipe de brassage, Douala, Guinness Cameroun

Role Responsibilities/ Responsabilités du rôle

Job Description :

Job Title:               Brewing Team Leader (Douala)

Department:          Supply

Reporting to:         Brewing Manager

Category:              10 (Level 5)

No of positions:     01

Contract:                Permanent


Guinness Cameroon S.A (GCSA) is a coordinated Supply and Demand business, and a wholly owned subsidiary of Diageo. It sits within Diageo Africa (AEM) as the second biggest GUINNESS market

Packaging hall operating with 3 high speed automated packaging lines operating at 1.7 million hectoliters

Spirit blending and packaging line with a capacity of 22kbph

Highly driven market where asset care management have a huge impact on Cost of Goods Sold (COGS) and company profitability

Site undertaking 4x8hr shift, with the three lines operating simultaneously.

Guinness Cameroon operates across a portfolio of products including Spirits, Stout, Lager, Ready to Drink and non-alcoholic products, and sells roughly 1 300 000hl per annum.

There is a growing expectation from our consumers and customers in Cameroon for high quality products, service and innovation


Work at the tier 1 level leading and motivating the shift team to take accountability to deliver World Class performance in all aspects of the balanced scorecard (Safety, Quality, Service, and Cost) and morale.

Ensure that all health, safety and environment, quality, cost and reliability standards are met and driving conformance to regulatory standards.

Implement significant change within a continuous improvement culture. High level of engagement and leadership and ME methods and tools

Manage the high level of day to day complexities in a sophisticated and lively operational environment to deliver high quality products in a safe manner to plan.

Lead line team in the deployment of MMS practices

Contactor Management, including permit writing and management of contractors within your operational business area.



Minimum a high national diploma in food sciences or a bachelor degree  in a science, technical or supply chain domain (chemistry, biochemistry, chemical engineering, biology or equivalent, general/industrial engineering)

NEBOSH qualification or willing to complete it within 12 months

Relevant  IBD qualification  (Diploma in Brewing) or an equivalent (VLB, TUM) or willing to complete within 12 months


Natural leaders with a proven track record in leading a high performing team

At least 3 years’ experience in production management.  Ideally in a shift based FMCG manufacturing environment.

Ability to lead people performance, mentor and development of a multi-disciplined team

Experience in developing effective working relationships with collaborators and working in partnership with other teams

Proactive structured problem evaluation & solving skills learnt through exposure to Lean, Six Sigma, TPM or Manufacturing excellence.

Experience of working in a meaningful quality & customer focused FMCG environment.

Basic financial awareness, understanding of business drivers, budgeting processes.

Standard business (MS Office) and Diageo packages.


As Team leader:

Upholding standards through practices

Own KPI targets across shifts for the line

Set and deliver the team goals for quality, safety and waste

Follow leader standard work and ensure all team members follow standard operating procedures (SICs, Performance sheet feeling as per the requirement

Continuously drive for the next level of performance. Be ambitious on action planning and delivery

Implement production plan

Own the implementation and application agendas for all the mandatory programs on production line, including but not limited to: Safety SFIPP, EISC MMS, FSSC/HACCP

Interpret requirements e.g. Asset Care, 5S and deploy resources to make it happen.

Completely accountable for planning and driving the Asset Care agenda for the shift

Develop team morale, recognise great performance and take timely action to address under performance where vital

Ensure Notification done for safety and AC issues

Ensure shift reporting systems are populated with accurate and detailed data

Ensure all shift report are accurately filled (OEE, Waste, Water, Energy and adherence to production plan)

Raw material ordering and reconciliation at shift end including line empties returns and breakages evaluation

Production posting in SAP

Problem solving for performance

Ensure accurate application of RCPS through role modelling and leadership. Raise 5 why’s as defined by agreed trigger points and lead situational problem solving on shift.

React immediately to issues as they are exposed. Own accident reports and non-conforming product

Engage with the Daily Operational Review meetings to discuss persistent performance issues.

Managing Change for continuous improvement

Lead and build capability of the team

Influence support functions to support their improvement initiatives

Create a “hard-working team”. Lead the team through defined phases of development. Identify capability needs of the team

members and the team.

Barriers to Success in Role

Inability to plan, prioritise and lack of strategic thinking

Inability to influence internal and external stakeholders [Brewing, Engineering, Customer Service]

Insufficient rigour, discipline and focus

Inability to connect and build positive relationships.

Lack of understanding of the commercial and Demand agenda within the business.

Inability to demonstrate key leadership qualities

The use of inappropriate language.

Inability to manage people for success

Inability to sustain achieved performance

Inability to plan and monitor multiple activities

Inability to influence shift teams

Working schedule

The Brewing Team Leader role works on shift working hours but may need to be available on phone 7 days a week and 24 hours a day.

Based in Douala Cameroon.

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