This study investigates the implementation of Lean Six Sigma (LSS) in a Jordanian small-to-medium-sized enterprise (SME) specializing in condiment production. Using the DMAIC (Define, Measure, Analyze, Improve, Control) methodology, the study aims to reduce defects and variability in the filling process, specifically targeting the weight consistency of condiment bottles. The analysis identifies critical factors contributing to defects, such as manual filling and bottle weight variation, and proposes machine-based solutions to enhance process accuracy. The findings demonstrate a significant reduction in variability and defects, leading to improved operational efficiency and customer satisfaction. This research highlights the practical application of Lean Six Sigma in enhancing quality control within the food manufacturing sector. Additionally, it provides a clear framework that SMEs can adopt to improve their processes and reduce costs. The results showcase how Lean Six Sigma techniques can play a crucial role in meeting customer expectations and increasing competitiveness in the market. This study underscores the importance of shifting from manual to automated procedures to ensure product quality and sustainability.