Junior Butchery Manager

DUTIES AND RESPONSIBLITIES


* Maximising profitability by effectively managing wages, rostering, controllable expenses, budget allocations, and ensuring employees are coached to exceed sales and KPI targets.
* Administer formal performance management programs.
* Ensuring employees adhere to CRG policies applicable to their employment. Policies include an Employee Code of Conduct, which covers core values, ethics, and appropriate standards of workplace dress & behavior.
* Providing outstanding customer service to customers and ensuring, at all times, that the company is positively promoted.
* Liaising closely with stakeholders to ensure customer needs are met.
* Stock Control: responsible for ordering, presentation, merchandising, and promotions.
* Regularly managing reporting of the financial actual versus budget results.
* Packages and displays meat; prepares a variety of package sizes and portions; prepares specialty orders by responding to customer requests etc; is responsible for cabinet layout and management.
* (reporting immediately any malfunctions).
* Maintaining a hygienically clean and safe working environment by adhering to HACCP policies and procedures, monitoring of products, and recording of results.
* Manage one-off projects and lead teams on the process or system improvements.


Key Skills
* Inspires individuals and teams to work towards visions and objectives.
* Implements business/team structures and roles that enable the achievement of agreed objectives.
* Builds effective, diverse teams with appropriate competencies and skills.
* Manages business performance objectives and outcomes including re-alignment.
* Directs and coaches business teams to achieve results.
* Measures and celebrates success.
* Assists business teams and functions to develop organizational unity.
* Demonstrates leadership competencies and fosters leadership skills across the business.



Qualifications
* Matric
* Management qualifications or similar or a willingness to undertake a study to acquire.