Meat Department manager

• Efficient management of the butchery preparation and cutting room and sales area.
• Ensure compliance with safety and sanitation standards and regulations to HACCP standard.
• Manage the sales area and staff. Ensuring weights and prices are up to date and correct.
• Ensure staff run equipment correctly to ensure its good condition and safety.
• Maintain all work areas and equipment.
• Cut and process variety of retail meats for sale, stock shelves in deli and freezer case.
• Coordinate communication and stock movement with other company departments and suppliers.
• Delegate responsibilities, effective staff training and making staff accountable for quality of work.