Key Responsibilities

• Oversee the daily operations of the Butchery Department.
• Ensure meat products are cut, processed, packaged, and displayed according to company standards.
• Maintain proper stock rotation practices to ensure product freshness and minimize waste.
• Ensure the department is clean, organized, and compliant with hygiene standards.
• Monitor equipment and ensure it is maintained and used safely.
• Supervise, train, and support butchery staff.
• Prepare staff schedules and ensure adequate staffing levels.
• Implement performance management and disciplinary measures in liaison with the Human Resources Department.
• Promote a productive, professional, and safe working environment.
• Manage the ordering of meat products and related supplies.
• Monitor stock levels and ensure availability of products.
• Conduct regular stock counts and reconcile discrepancies.
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