Butchery Manager | Glasgow

To ensure delivery of butchery team performance, meeting production targets, protocols, and procedures, paying special regard to:

1. Quality, cost control, yield and utilization
2. Health, safety & ethics
3. Product safety, authenticity and integrity
4. Labelling
5. Company, personal & food hygiene rules and legislation

Key Responsibilities:

1. Setting the correct standards and expectations within the team
2. Process compliance including Hold/ Non-con avoidance
3. Specifications Adherence
4. Performance Management & Accountability
5. Holiday and Absence Management
6. Yield Performance / Improvement
7. Correct use of systems and hardware
8. Butchery Slicing Equipment
9. Having your team work to the same standards

Personal Specifications:

1. Speaking, writing and understanding good spoken and written English language. (This is an essential health & safety, traceability, team management and quality control requirement which will be tested as part of the recruitment process)
2. Good numeracy skills
3. Good facilitator and motivator
4. Flexible, adaptable, keen to learn and support others’ learning
5. Learning and implementing new information quickly
6. Strong team leader
7. Accreditation Food Hygiene equivalent at level 3 and HACCP cert

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