Our client is looking for the expertise of a Butchery Manager who is willing to relocate to Mauritius, to manage their central processing / distribution centre and service their nine supermarkets. You will be required to deliver quality, production planning, and profitability to the said business verticals for their business and will report directly to the Head of Operations. You will need to be a master at your craft, business minded and know how to run these departments for optimal performance and keep the equipment functional and utilized. Be willing to spend most of your time at the various stores to bring the practices up to speed and ensure that sales opportunities are being captured, as well as production losses are to a minimal. Summary of Roles and Responsibilities: Production Management and Planning Receiving Management Dispatch Management HACCP/ ISO22000 Compliance Quality Control Compliance Manpower Management P&L Centric – (forecasts, budgets, and reports) Hygiene and Safety Assurance Production equipment optimization & maintenance Procurement Management New Product Development Staff training on optimization of Systems, Processes, Quality, Equipment & Finished Goods Plan, Execute & complete production plan (product, quality, quantity, on time) Prepare production plan, and execute production through teams Ensure correct products in correct quantities are available on time at the highest quality Maintain the production & cold chain from receiving to finished goods Ensure: Maximizing Equipment usage and optimization Minimizing wastage during production and FIFO/FEFO Hygiene & Housekeeping and Safety standards (H&H) - Self, team, area (Raw materials & Finished goods), Equipment Ensuring H&H is always maintained with no deviation Ensuring ISO2200/HACCP schedules are followed with required documents to be available when needed Ensuring no accidents throughout the facility Inventory Management – Stock Control Maintain stock levels per product category (Raw materials & finished goods) and ensure optimal stock holding as per the stock cover KPI and ensure smooth production process & quality Ensure stock delivered ties up with stock signed for on invoice Ensure consistent quality in freshness and presentation across all products manufactured Minimize shrinkage through theft prevention & misuse of equipment Monthly or weekly stock takes to ensure accurate stock holding Maintenance: Ensure all assets are registered and documented & serial numbers to be recorded where applicable Ensure scheduled and unscheduled equipment service is created and followed for equipment optimization People Management: Ensure manpower planning is in place to enable delivery of production requirements Manage any injury on duty according to procedures of the national, local and company policies Motivate and Mentor teams to ensure positive morale and deliver desired KPIs Deliver high work ethic & positive corporate culture (self & Team) to minimize attrition and deliver profitability As Business Unit Manager: As business unit manager, you are directly responsible for: Prepare budgets for the agreed period and deliver overall P&L Maintaining required and budgeted GP's and sales volumes Budgets as will be required from you from time to time Product costing The overall morale and motivation of your staff Customer relationships Inventory Management - Merchandising, POS & Pricing The sales forecast and strategy Prepare relevant reports to management with proposed action items for business growth Ensure proper reporting from teams below Production Management: As production manager you are responsible for: Daily and weekly production schedules in line with client demands Adhere to production processes and standards Ensure an effective, logical, and constant workflow from all departments under your control Oversee product standards are maintained. Adherence to recipes Improve recipes where required. This is done with line managers approval. Auditing the vendors of meat to ensure that HACCP/ ISO2200 requirements are adhered to back in the supply network. Handle all stock returns because of quality issues. Investigate and close off according to HACCP/ ISO2200 standards. Do the appropriate fault finding and prevent a recurrence. This may involve re-training, amending processes and procedures and involving suppliers of packing material or meat. Communicate with entity who did the return to ensure them that action has been taken. Adhering to the meat block is of the greatest importance and is directly your responsibility. Margins and gross profit are intimately tied to this Quality Control: As ultimately responsible for quality control, you are responsible for the following : Incoming meat quality Managing out of spec meat quality according to the procedures Spices, batch packs and chemicals – that they are received in the right condition Maintaining the cold chain Ensuring meat is cooled down for at least 6 hours in the chiller before they are displayed on the shelves and in the freezers and chillers on the floor. Meat cuts must be done correctly and according to best practices. Products must be correctly labelled with the right ingredients list and packed in the right packaging. Staff PPE must be clean. Where preservatives are used, this must be done strictly according to the legal requirements from NAFDAC. Testing ingredients and finished goods to ensure that each item meets food safety and quality controls. Check the temperature of all incoming meat Ensure monthly meat samples to taken to verify quality of incoming meat. A visual inspection to be performed on all incoming meat. PSE and DFD meat to be isolated and used for appropriate products. All equipment must be in a working order. Knives must be sharp, sharpened regularly and honed during the shift. Damaged equipment may only be used if it is temporary and if there is no chance for further damage to the equipment, injury to the operator and if you are absolutely assured that there will be no compromise in product quality. As Dispatch Manager Keeping records relating to deliveries, inventory, and production levels. Taking client information and ensuring that deliveries are fulfilled accurately and on time. Schedule vehicles if required for deliveries Ensure that all goods dispatched are done at the right temperatures for quality and shelf life preservation Other Skills Able to work in fast paced environment Able to multi-task, prioritize and manage time effectively Good management skills Good Communication Skill Should be well informed about the current trends in the market Should be interactive and should maintain good inter-personal relationship with co- employees and customers. Should be able to think out of the box, innovative, and possess problem solving ability Ability to work with different teams with a sense of urgency, responsibility, and accountability Ability to identify training needs, build the team , Train & Coach teams Apply Now

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Manager - Butchery division - Mauritius - South Africa

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