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