Co-Ordinator Butchery and Fish
Job Type Classification
Division / Region
Location – Town / City
Location – Province
Location – Country
Job Advert Summary
To guide and support Butchery Managers on the overall running of the butcheries. To ensure the required performance of meat and fish, as well as the adherence to the standards of the department.
Minimum of 10 years experience in Meat and Fish High level of knowledge in butchery processes and procedures Good understanding of butchery and butchery operations Must be computer literate Drivers License Ability to travel regularly and work long hours.
Understanding key drivers, desired business outcomes and Butchery and Fish standards. Liaise with Buyers to ensure the stores receive good deals and sufficient stock Identify and implement contingency plans to close performance gaps. Maintain a solid working knowledge of assigned stores, industry and market Use knowledge of industry practices, business trends, trade patterns and the competitive environment to develop trading and production plans. Develop and recommend business strategies that target butchery-fish specific growth. Develop and implement action plans to enable the attainment of financial goals, leveraging knowledge of factors and trends that are likely to impact financial performance.
Monitor budgets, production planning and taking action to align sales thereof. Conduct on-the-job training for butchery staff and management on all the butchery skills requirements Monitor stock levels to optimize in orders to counter by reducing over stocks, over production as well as out of stocks. Conduct regular quality checks and audits to ensure set standards are adhered to and develop action plans
Judgement and Decision making.
Building relationships and collaboration.
Influencing Customer focus Team Player
Competency based interview to assess above requirements