Production Manager

A leading company in the red meat sector is looking for an experienced Production Manager to join their team.

MINIMUM REQUIREMENTS

• Grade 12 with post matric certificate or diploma.
• Minimum of 6 years’ experience in butchery and production in a retail environment.
• A resilient individual with excellent interpersonal and clear communication skills.
• Must be able to read, write, speak, and understand Afrikaans & English.
• Good MS Office Skills.
• Results driven, innovative with good decision – making skills.

RESPONSIBILITIES

• The Production Manager’s responsibilities will include the day-to-day operational management of the production plant and butchery, including selection, ordering, preparation, display, packaging and ensuring that stock is available for production and processing.

Stock Management

• Estimate requirements and order meat supplies, negotiate with representatives from supply companies to determine order details.
• Receive, inspect, record and store meat upon delivery, to ensure meat quality and safety.
• Wrap, weigh, label and price cuts of meat.
• Prepare and place meat cuts and products in packaging, so that they will appear attractive and catch the shopper’s eye.

Butchery Management

• Inspect equipment regularly to ensure it is in good working order and safe to use.
• Assistance on the production plant and general running of the plant being a priority.
• Ensure accuracy of Wholesale orders to other branches.

People Management

• Supervise other butchers or meat cutters and schedule work activities, rotation and holidays in consultation with management, ensuring production plant opening times are maintained and fully staffed.
• Offer on-the-job training and coaching to junior butchers.
• Motivate and develop your team including setting objectives & strategies.
• Plan annual and interim labor requirements according to specific volumes and retail requirements.
• Equip staff with the required tests and equipment to assure product standards are upheld.
• Ensure staff is well versed in the requirements relating to stock rotation and shelf displays.
• Identify staff development needs and develop them accordingly.
• Evaluate staff performance and provide feedback and coaching as required.
• Ensure that correct processes are followed when dealing with IR issues.
• Arrange any staff rotation between branches.
• Management of Over Time and Leave Provisioning.

Customer Service

• Prepare special cuts of meat ordered by customers.
• Assist and resolve customer queries.