Meat Market Manager (Meat Markets)

Overview

The Meat Market Manager is responsible for overseeing the day-to-day operations of the Meat Market department, ensuring exceptional customer service, product availability, quality standards, stock control, and profitability. The role involves leading and developing a team, managing labour and performance, maintaining hygiene and food safety standards, controlling stock and ordering processes, and ensuring compliance with company policies and procedures.

Requirements

• Proven ability to lead, motivate, and develop a high-performing Meat Market team.
• Strong knowledge of meat preparation, merchandising, stock control, and quality standards.
• Excellent customer service skills with the ability to resolve queries and build customer loyalty.
• Sound understanding of food safety, hygiene, and health and safety requirements.
• Strong planning, organisational, and administrative skills with the ability to manage multiple priorities.
• Experience in forecasting demand, managing stock levels, and reducing wastage.
• Effective communication and people management skills, including performance management and staff development.
• A results-driven approach with the ability to achieve sales, productivity, and operational targets.
• Attention to detail and commitment to maintaining high standards of product presentation and store excellence.
• Ability to work in a fast-paced retail environment while ensuring compliance with company policies and procedures.

Responsibilities

• Attend to any staff issues raised.
• Schedule shifts according to operational needs.
• Communicate standards, procedures, and targets to all Meat Market employees.
• Control and manage the punch report.
• Manage work distribution among employees.
• Manage the performance of Meat Market staff members.
• Handle and understand disciplinary enquiries when required.
• Ensure all new employees receive training and that ongoing butchery staff training is conducted.
• Identify staff development gaps and assist with recruitment.
• Ensure staff are scheduled correctly on WFM and conduct weekly checks to ensure compliance with hours requirements.
• Assist in ensuring hours are transmitted on time on WFM.
• Assist with the WCA/IOD process.
• Ensure clients receive professional, friendly, and timeous service from Meat Market employees.
• Handle escalated or complex client queries and complaints.
• Provide clients with information regarding pricing, promotions, and products based on knowledge and expertise.
• Use reports, sales history, and anticipated client needs to plan production on a daily, weekly, and monthly basis.
• Compare current stock levels against the WEBBI report.
• Order stock according to anticipated sales and client needs.
• Check the quality of displayed products and ensure expired products are removed timeously.
• Manage butchery and display rack temperatures.
• Check meat appearance against quality standards.
• Ensure display counters are stocked correctly.
• Ensure meat cuts comply with cutting and packaging standards.
• Mark the punch report on a weekly basis.
• Draw up shift schedules.
• Draw up cleaning schedules.
• Complete and update the sales return book daily.
• Report incidents such as broken equipment to the Regional Manager.
• Maintain wastage records in the waste book.
• Upgrade GRVs daily.
• Complete the stock book daily.
• Ensure stock availability by placing accurate and timeous orders according to the WEBBI report.
• Record stock shortages accurately.
• Check the quality of all stock received.
• Manage weekly stocktakes.
• Ensure all Meat Market staff follow safety requirements and standards.
• Ensure the standard uniform is worn at all times.
• Maintain high personal hygiene standards, including regular hand washing.
• Ensure butchery equipment, floors, tiles, work surfaces, and fridges are cleaned throughout the day.
• Conduct regular safety and hygiene inspections.
• Take action on or report safety risks and hazards.
• Ensure routine machine updates are submitted to the Regional Manager.
• Complete hygiene and safety checklists and reports as required.
• Prepare and cut meat when required.
• Produce mince-based products when required.
• Clean and pack products as required.
• Serve clients when required.

How to apply

Apply on source website ↗