Butchery Manager
3 days ago
The butchery manager is responsible for ensuring that the standard and quality of the meat production and the hygiene within the department is maintained at the highest level at all times. This role is very much hands-on, requiring attention to detail and a positive work attitude.
**Responsible to**: Senior Management
**Main Tasks**:
1. **CLOCK** **BEFORE SHIFT BEGINS / LUNCH / TEA / AT END OF SHIFT**
**2.** **SUPERVISE THE PREPARATION OF ALL BUTCHERY PRODUCTION**
a) Ensure all butchery production is prepared as per butchery preparation requirements.
b) Develop new products for the butchery cabinet.
c) Manage all the butchery production.
d) Replenish the cabinet items according to the customers demand and needs.
e) Ensure that the butchery items are produced according to the customers tastes and needs.
f) Ensure all production is produced on time, and sufficient quantities are available for the various areas.
g) Maintain and control inventory of butchery cabinet items.
h) Prepare all orders on time and make sure they are ready when customers come for pickups.
i) Ensure all butchery meats are made as per all the health, safety and sanitation standards of the country and of the company.
j) Control of all cabinet products that come out of the butchery.
**3.** **OVERSEE AND SUPERVISE ALL KITCHEN STAFF**
a) As the butchery manager you are responsible for adequately training and supervising the butchery employees.
b) Ensure all staff are aware of their duties and what is expected of them.
c) On the job training starts with familiarizing new hires with the work place policies, safety procedures, personal hygiene expectations, cleaning requirements, proper dress code and customer relations.
d) You are required to teach and supervise employees to ensure that the proper procedures are being followed to produce and sell a quality product.
e) Delegate tasks effectively.
f) Oversee and monitor the work of butchery staff to ensure all tasks are done as required.
g) Give staff feedback on performance to enable staff development.
h) Ensure all staffing issues are resolved fairly and quickly.
i) Ensure that the department employees are enthusiastic, hardworking, imaginative, dependable and motivated at all times.
j) Ensuring all the staff know the correct cuts of meats and correct packaging and name of each product.
k) Assist others in the cleaning of the department at the end of the shift.
l) Ensure all employees work stations are clean and sanitised regularly throughout the shift.
**4.** **HEALTH AND SAFETY**
a) Work place safety and food safety standards must be a top priority.
b) Ensure staff are aware of and follow safe work practises at all times
c) Equipment and dishes must be thoroughly washed and sanitized and precautions taken at all levels to prevent foodborne illnesses.
d) Ensure that the department health and safety standards are kept at the highest level.
e) Ensure pest control is in place and effective.
f) Ensuring the daily thorough cleaning and sanitation of the department at the end of each shift.
g) Ensuring all staff members adhere to the clean as you go principals.
h) To provide evidence of effective control of product safety, legality and quality.
i) To provide traceability in an event of a recall or investigation.
j) All food prepared to have a traceability record and must be kept for 3 months.
k) Keeping records of all cleaning and sanitation of the department on daily basis.
l) Making sure all cleaning chemicals used are SABS approved food safe
m) Taking extra precautions to avoid cross contamination of food by either other food and or chemicals.
n) Ensuring that staff and visitors wear proper PPE clothing before entering the department.
o) Ensuring all employees are healthy and are not suffering from any communicable diseases example pink eye etc. and if there is someone necessary precautions to be taken to avoid spreading of the disease.
p) Although everyone shares in the responsibility of cleanliness and pest control the manager is ultimately responsible if a customer complaint is received or the health inspector finds violations.
**5.** **MANAGE STOCKS**
a) Ensure wastage is minimised by careful supervision of butchery production preparation methods.
b) Department shrinkage to be minimised at all costs.
c) Ensure proper hygienic storage methods are utilised to prevent food loss.
d) Oversee the ordering and control of stock levels.
e) Stock take to be done on weekly and monthly basis and results forwarded to senior management.
f) Pay careful attention to the operating budgets of the department to ensure that costs are controlled to maintain the correct levels of spending.
The Job Description outlines the main duties and key performance areas only as
applicable to the requirements of the appointed post. The Employee
acknowledges that he/she knows and understands that this job description is
therefore not exhaustive in content or requirement, and t
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