Butchery Manager

To ensure delivery of butchery team performance, meeting production targets, protocols, and procedures. Paying special regard to:       Quality, cost control, yield and utilisation      Health, safety & ethics      traceability,       product safety, authenticity and integrity,       labelling and       company, personal & food hygiene rules and legislation Key Responsibilities•Setting the correct standards and expectations within the team•Health & Safety•Food Safety•Product Quality•Process compliance including Hold/ Non-con avoidance•Specifications Adherence•Traceability•Service Level•Resource •Performance Management & Accountability•Succession •Training / Skills Matrix•Rotation •Holiday and Absence Management•Communication •Escalation•Delegation•KPI•Yield Performance / Improvement•Giveaway Performance / Improvement•Labour Performance / Improvement•Waste Performance / Improvement•Correct use of systems and hardware•Innova •Piranha / Shire•Butchery Slicing Equipment•Having your team work to the same Personal Specifications•Speaking, writing and understanding good spoken and written English language. (This is an essential health & safety, traceability, team management and quality control requirement which will be tested as part of the recruitment process)•Good numeracy skills•Attentive to detail•Good facilitator and motivator•Flexible, adaptable, keen to learn and support others’ learning•Learning and implementing new information quickly•Strong team leader•Accreditation Food Hygiene equivalent at level 3 and HACCP cert