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Purpose:
To standardize, optimize, and oversee all take-away food production processes
across the companies three branches, ensuring consistent quality, strict
adherence to SOPs, and operational excellence in both the central kitchen and
all take-away outlets.
Key Responsibilities:
1. SOP Development &
Enforcement
Develop clear, detailed Standard
Operating Procedures for every take-away task—from food preparation to
packaging and delivery.Regularly review and update SOPs to
ensure alignment with best practices and compliance standards.Drive strict adherence to SOPs across
all stores with zero tolerance for unauthorized deviations.
2. Recipe Management &
Standardization
Design, refine, and document recipes
for all take-away and home replacement meals.Monitor compliance to recipe
specifications and portion control, preventing recipe alterations.Maintain up-to-date recipe databases
accessible to all kitchen and take-away staff.
3. Quality Assurance &
Compliance
Conduct routine operational audits and
quality checks to enforce SOP and recipe adherence.Identify and resolve quality or process
issues immediately.Collaborate closely with food safety
and health officers to maintain regulatory compliance.
4. Take-Away Operations Oversight
Act as the operational lead overseeing
take-away functions across all branches, coordinating between the central
kitchen and stores.Support and guide store management in
take-away team operations and problem-solving.
5. HR Support & Staff
Management
Assist in hiring, onboarding, and
training take-away staff focused on SOP compliance and hygiene.Enforce attendance, discipline, and
performance standards within take-away teams.Facilitate ongoing employee development
and skills training.
6. Inventory & Supplier
Coordination
Collaborate with procurement to ensure
ingredient consistency and availability.Monitor stock levels and optimize
inventory to minimize waste.
7. Cost Control & Budget
Assistance
Analyze food cost metrics, recommending
efficiency improvements without compromising quality.Support budgeting for kitchen and
take-away operations.
8. Menu Innovation & Seasonal
Adaptations
Propose and test new menu items or
seasonal offerings based on customer trends and sales insights.Adjust recipes seasonally while
maintaining standardization.
Competencies & Qualities:
Highly organized with strong attention
to detail.Excellent leadership and coaching
skills without formal managerial title.In-depth knowledge of food safety,
hygiene, and compliance.Effective communicator and team
collaborator.Analytical and data-driven mindset.Proactive problem solver and operations
optimizer.Please send your CV to marcus@amam.co.za
2d
Key ResponsibilitiesManage butchery targets and profitability, ensuring financial goals are met or
exceeded.Control stock effectively, including managing and
setting ideal stock levels per product category.Set the correct product range to
be available at the right time of day and week to meet customer demand.Ensure scales are correctly
calibrated and that product weights and prices are accurately
maintained.Negotiate and procure quality raw
materials and “bought-in” lines, as well as expense items, according to customer requirements
using a daily ordering system aligned with the production schedule.Responsible for point of sale
systems and pricing accuracy.Conduct daily, weekly, and monthly
gross profit (GP) reporting to monitor financial performance.Take full responsibility for all quality
control activities within the butchery.Manage all hygiene and safety
activities, ensuring compliance with relevant food safety legislation.Ensure the use of correct
chemicals and procedures to maintain a sanitized and pest-free
environment.Oversee and ensure that the butchery
complies with all relevant food safety and health regulations.Oversee weekly stocktakes to
ensure accurate inventory records and minimize losses.Implement and monitor standard operating
procedures to maximize efficiency and minimize waste.Liaise with suppliers, manage orders, and
ensure timely delivery of products to various branches.Manage the function and performance of butchery staff members, including
scheduling, performance reviews, and disciplinary actions.Ensure client satisfaction by
maintaining high standards in product quality and customer service.Perform other managerial duties as
assigned.Arrange and oversee training
programs for staff when required.Provide on-the-job mentoring and
coaching to develop butchery staff members.Manage and coordinate daily operations of
both the supermarket butchery and the butchery plant.Lead, motivate, and supervise a team of at
least 45 staff members across both sections.
RequirementsMinimum of 5 years’ experience in butchery
management, preferably in a retail environment.Proven experience managing large teams
(minimum 30 staff).Strong knowledge of meat processing,
production, inventory management, and retail operations.Excellent leadership, communication, and
organizational skills.Ability to work under pressure and meet
deadlines.Relevant qualifications in butchery or
food production are advantageous.
Strong financial acumen related to stock control,
pricing, and profitability.Please send your CV to marcus@amam.co.za
2d
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