3 to 5 years experience in a butchery chain or independent meat outlet with knowledge of food hygiene & safety regulations (HACCP or similar), manage full operation of the butchery/meat outlet.
Key Responsibilities
- Store Operations
- Manage the full operation of the butchery/meat outlet
- Oversee daily opening and closing procedures
- Ensure compliance with health, safety, and hygiene standards
- Maintain high standards of product quality, presentation, and cleanliness
Staff Management
- Manage staff scheduling, attendance, and performance
- Train and develop team members
- Handle discipline, conflict resolution, and performance management
Stock Control & Procurement
- Manage ordering and buying of meat and related products
- Oversee receiving, checking, and storing of stock
- Monitor stock levels and minimize wastage
- Ensure proper rotation and quality control of products
Dispatch & Logistics
- Oversee the preparation and dispatch of orders
- Ensure timely and accurate delivery coordination
- Maintain proper documentation for outgoing and incoming stock
Financial Management
- Manage daily cash-ups and reconciliations
- Monitor expenses and control costs
- Ensure accurate record-keeping and reporting
- Meet sales and profitability targets
