R&D Operations Manager

Purpose Statement

The R&D Operations Manager is responsible for the safe, efficient, and compliant operation of the WHQ and St. Simons Island R&D laboratory and pilot lab facilities. This leader manages a team of technicians, ensuring excellence in associate safety, food safety, ingredient and inventory management, and equipment maintenance. The R&D Operation Manager drives operational standards, fosters a culture of safety and collaboration, and supports research and development activities across both sites.

This role is based at our WHQ in Buffalo, NY.

Key Accountabilities and Outcomes

1. Associate Safety Leadership

· Champion and enforce safety protocols, exceeding company and regulatory standards.

· Conduct regular safety audits, risk assessments, and coordinates safety standards with Corporate EH&S Team.

· Lead safety training platform, ensuring all associate training is up to date and documented.

· Mentor and train associates to uphold a safe working environment.

· Ensure compliance with OSHA and internal safety guidelines across both sites.

· Promotes a culture of safety through ongoing education and visible leadership.

2. Food Safety & Regulatory Compliance

· Oversee implementation of food safety and sanitation protocols in all labs.

· Ensure all R&D activities and facility operations meet or exceed food safety regulations and internal standards.

· Lead internal inspections and support external audits, proactively addressing gaps.

· Maintain documentation for regulatory compliance (FSQA, GMP, SDS, etc.).

· Serve as the primary contact for food safety-related issues and corrective actions.

3. Ingredient & Inventory Management

· Oversee processes for ordering, receipt, and storage of ingredients and supplies, ensuring timely procurement and compliance with allergen control and food safety standards.

· Manage regular clean-outs, and optimize storage spaces for raw materials, finished goods, and equipment.

· Coordinate with suppliers and manufacturing facilities for cross-site needs.

4. Equipment Maintenance & Operations

· Manages day-to-day pilot lab operations and sets long-term operational targets for facilities.

· Oversee facilities technicians to ensure that all equipment is maintained, calibrated, and operating at peak functionality.

· Supervise technicians to ensure that preventive maintenance schedules and complex repairs are done in a timely and quality manner.

· Coordinate with external contractors for specialized repairs and upgrades.

· Support technicians in resolving advanced equipment issues.

· Manage knowledge and records as they relates to lab and pilot plant operations.

5. Team Leadership & Development

· Direct, coach, and develop a team of Facilities Technicians, fostering a collaborative and high-performance culture.

· Delegate responsibilities, set clear expectations, and conduct regular check-ins.

· Support professional development and cross-training opportunities.

· Facilitate communication and alignment between WHQ and St. Simons Island teams.

· Lead by example in problem-solving, adaptability, and continuous improvement.

6. Multi-Site Operations Management

· Standardize processes and policies across both labs to ensure consistency and operational excellence.

· Balance local needs with organizational standards and technician responsibilities, adapting as necessary.

7. Documentation & Reporting

· Maintain accurate records of safety, maintenance, inventory, and compliance activities.

· Generate reports and presentations for stakeholders and leadership.

· Track and analyze operational data to drive continuous improvement.

· Manage RIC Facilities annual budget for supplies, raw materials, and equipment maintenance.

Knowledge, Skills, and Experience

· Bachelor’s degree in a technical field related to the food and beverage industry with at least 5 years of experience in a food and beverage company, or pharmaceutical company.

· Previous experience in lab and pilot plant operations, equipment, and maintenance protocols.

· Commitment to continuous improvement and operational excellence.

· Strong organizational and data management skills.

· Ability to respond quickly to operational needs and emergencies.

· Demonstrated integrity, professionalism, and dedication to team success.

· Strong understanding of food safety, quality regulations, and compliance standards.

· Exceptional problem-solving abilities and attention to detail.

· Good communication and interpersonal skills; clearly convey complex and technical issues to a diverse audience.

· Ability to multitask and prioritize in a fast-paced environment.

· Has an awareness of, and the ability to promote Associate Safety and Food Safety guidelines.

Work Environment & Safety Notice
•    Research and Development laboratories are not food-allergen-free environments. Individuals with severe food allergies should consider this before applying.
•    Employees may occasionally be exposed to Cleaning-In-Place (CIP) detergents through smell or incidental contact during routine operations.
•    Exposure to food ingredients, chemicals, and cleaning agents is expected; appropriate personal protective equipment (PPE) and safety training will be provided to minimize risks.
•    Work may occur in varying temperature environments, including refrigerated and heated areas.
Physical Requirements
•    Ability to lift and carry up to 50 lbs safely.
•    Stand for 6 or more hours during the workday, with opportunities for sitting.
•    Regular bending, stooping, crouching, and reaching to access equipment, materials, and storage areas.
•    Ability to work in confined spaces and at various heights, including occasional climbing of ladders or steps.
•    Push, pull, and maneuver carts, bins, and equipment, including heavy items with the assistance of mechanical aids when necessary.
•    Manual dexterity and fine motor skills for handling small components and operating precision instruments.
•    Ability to use hand tools and equipment safely and effectively as required for operating various laboratory or production equipment.
•    Sensory ability to compare and distinguish differences in ingredients, materials, and products through taste, smell, touch, and visual inspection.
•    Ability to follow all safety protocols, including proper lifting techniques and ergonomic practices.

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