Key Responsibilities

• Store Operations


• Manage the full operation of the butchery/meat outlet


• Oversee daily opening and closing procedures


• Ensure compliance with health, safety, and hygiene standards


• Maintain high standards of product quality, presentation, and cleanliness

Staff Management

• Manage staff scheduling, attendance, and performance


• Train and develop team members


• Handle discipline, conflict resolution, and performance management

Stock Control & Procurement

• Manage ordering and buying of meat and related products


• Oversee receiving, checking, and storing of stock


• Monitor stock levels and minimize wastage


• Ensure proper rotation and quality control of products

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