Butchery Manager - Meyerton

• Manage and lead subordinates and activities in all aspects of the Butchery and DC facility the Factory Shop.
• Create and implement operational changes on an operative level.
• Responsible for planning, directing and coordinating activities in the Butchery and DC (Distribution Centre).
• Measuring all activities and processes within the Butchery and DC (Distribution Centre) facility and provide weekly report to Management.
• Ensure that products planned for processing in the butchery are manufactured in accordance with the plan.
• Manage the butchery and DC (Distribution Centre) targets and ensure targets are communicated to staff and staff are benchmarked vs targets.
• Ensure that correct spec raw material is used in the butchery for processing of fresh meat.
• Compliance to Hygiene, HACCP, Food safety and Health and safety policies and procedures.
• Compliance to all internal and external audits ensuring continues certification - Food Safety /OHSA.
• Implementing and maintaining corrective and preventative actions.
• Develop a culture based on open/honest involvement of all team members that demonstrates the value of their input/engagement in improving performance.
• Training and development of Foreman/Supervisors in their various tasks and ensure all instructions are adhered to.
• Measure and report staff productivity, work quality and engage and remedial actions timeously.
• Machinery is maintained according to planned maintenance schedule.
• Maintain housekeeping principles
• Responsible for Food Safety and Quality of the butchery and DC (Distribution Centre).
• Safeguard all assets and staff against damage, theft or injury.
• Structure of Department (Organogram) / KPI's and Reporting.
• Review/Revise Standard Operating Procedures and ensure standard operating procedures are adhered to.
• Cost Management of products and assist with new product costing models.
• NPD/ RND - New Product development/Research and development of new products for the Factory Shop.
• Develop and manage departmental budget including capital expenditures and cost management.
• Analyze budget of the department and continuously control production cost and identify/rectify waste measures.
• Focus on growing business and revenue by implementing necessary changes in the Butchery and DC (Distribution Centre).

Key performance areas

Processing/Butchery:

• Manage the pre-operational checks of equipment are conducted at start of shift and ensuring all necessary integrity checks are signed off by Ecowise and the maintenance team.
• Develop a full understanding/competency of machine and equipment set-up per product profile planned for meat processing.
• Plan headcount of Butchery and DC (Distribution) facility to ensure all equipment/facility planned is equipped with the correct man power.
• Maximize equipment/machine's capacity utilization in the butchery environment.
• Maximize overall operating efficiency OOE. Maximizing the percentage so that employees are adding value the majority of time they are clocked in and present.
• Monitor and control that production targets are met as per daily planning schedule.

• Manage the meat processing process, monitoring of deviations in the daily operational targets i.e. efficiencies and waste through putting remedies in place to control deviations.
• Yield management of the production facility and identifying non-conformances and implement corrective action plans. (First pass Yield) - Products manufactured/processed correctly and in spec the first time in the meat processing process.
• Standard production yields, cooking losses etc. are ascertained and documented.
• Yield losses are continuously improved, investigated and methodologies sought to improve yields.
• Manage reduction of scrap meat in the Butchery and DC (Distribution Centre) - Continues improvement driven.
• Ensure works force understands the expectations and that performance vs expectations are clearly understood.

• Record keeping of all downtime (Man, Machine, and System).

Inventory Management : (Distribution Centre and Butchery):

• Manage all stock movement within the Butchery and DC (Distribution Centre) facility.
• Monitor and control meat processing batches, ensuring batches are closed after shift and yields out of spec is verified investigated with a corrective action.
• Investigate, reduce and eliminate cost center variances ensuring stock accuracy at all times.
• Control daily stock per Shift - Stock batches for operational areas and email to planning department.
• Ensure DC Management system is utilized effectively for correct stock control.
• Administrate and coordinate monthly stock take as per stock take procedure.
• Managing Dispatch of bulk stock through the bulk sales facility as per SOP.

Receiving: (DC (D