Roles & Responsibilities
The Butcher Manager position provides various butchering duties such as, but not limited to, weighing, wrapping, cutting, and trimming meat. Also, food processing management and shop management.
Key Responsibilities
- Ensure that meat handling and storage procedures comply with hygiene and safety standards
. Manage daily operations of food shop to meet shop goals.
. Provide direction and guidance to shop staffs in their assigned job duties.
. Follow and enforce shop policies, security measures and customer service standards.
. Provide excellent customer services for sales growth.
. Develop positive shopping experience and ensure customer satisfaction.
. Evaluate performance of each staff and provide appropriate feedback.
. Perform inventory control to avoid over stock and low stock.
. Manage product storage and rotation activities to reduce spoilages and damages.
. Assist in recruiting and training staffs on assigned responsibilities.
. Assign daily workload and schedules to staffs.
. Setup product displays in store entrance and other sections according to shop standards.
. Maintain the store clean, safe, and appealing.
. Develop process improvements to maximize sales and profitability.
. Educate staffs about safety and sanitation procedures.
. Receive, inspect, and store meat upon receipt
- Perform other ad-hoc duties as required by management from time to time
- Responsible for the quality of all food items prepared in the production kitchen is as per company's Standard operating procedures (SOP)
- Ensure that both the preparation kitchen and production kitchen are staffed adequately for maximum productivity
- Must comply with SFA Food Hygiene standard and cleanliness are always maintained
- Maintain inventory of production equipment and communicate any concerns needs
- Ensure quality control by checking our products during production and delivery
- Verify that each finished item meets that quality standards of the company by observing the size and shape of the items
- Supervising to Sanitize all materials and machinery parts at the end of each shift and clean the workspace at the worker station by company cleanliness standards
- Perform task assigned by respective manager (Japanese)
- Also offer on-the-job training and coaching to junior butchers and motivate and develop your team including setting objectives & strategies.
- Keeping records, budgets, and inventory.
- Performing quality inspections on meats and other products.
- Ensure that all food hygiene and safety standards are met and keep up to date with industry standards
- Prepare for production by testing equipment, setting up parameters and production flow to ensure processes will be carried out properly.
- Closely monitor processes and procedures during production, ensuring product quality and specifications are met
- Take prompt and effective corrective actions in case of deviations.
- Develop, design and create new applications, ideas, relationships, systems, or products, including artistic contributions, to build and improve the business.
Requirement
. Candidates are required to have the professional knowledge about Japan Wagyu
. Knowledge in Japanese culture is a must
- Min Diploma or equivalent professional qualification
. Minimum 10 years of related work experience in production food activity and management
. Proven track record of motivating
- Able to work with minimum supervision and a team leader
- Education or food preparation or meat cutting experience.
