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