• Prepare and coordinate meat preparation, including cutting, trimming, deboning, grinding, and portioning various types of meat.
• Ensure that meat products are displayed attractively and arranged for easy customer access, using proper signage and accurate pricing whilst maintaining optimum freshness.
• Develop and implement new processes to improve the efficiency and profitability of the department.

• Ensure consistent stock availability of meat products, placing and managing orders based on demand and seasonal trends.
• Monitor stock levels, rotate products to ensure freshness (FIFO method) and regularly inspect products to monitor expiry dates minimising overall product wastage.
• Collaborate with suppliers for timely delivery and high-quality produce.

• Inspect quality of meat prior to finalisation of receiving process.
• Regularly inspect meat products for quality, removing damaged or spoiled items in line with company and statutory requirement.
• Maintain cleanliness and organisation of the produce section.
• Implement quality standards and ensure adherence to food safety and hygiene regulations.

• Supervise and train staff in the butchery department on product knowledge, proper handling, follow up of production and expiry dates, storage and merchandising techniques.
• Schedule staff shifts and allocate tasks to ensure coverage and smooth operations within the departments.
• Foster a team environment that promotes excellent customer service and efficiency.

• Assist customers with inquiries, special orders, and product recommendations, ensuring their needs are met in a friendly and professional manner.
• Handle special orders such as custom cuts, large orders, or specific product requests.
• Address and resolve customer complaints or issues related to the butchery department.

• Ensure all staff adhere to health and safety regulations related to food handling and storage.
• Ensure temperature control checks are conducted regularly for fresh and chilled items.
• Maintain cleanliness and sanitation in storage areas and ensure compliance with HACCP (Hazard Analysis Critical Control Point) standards.

• Track and analyse wastage levels, implementing strategies to minimise product spoilage and reduce wastage.
• Develop action plans to repurpose or discount products nearing expiration.

• Analyse sales trends in the butchery department, identifying best-sellers and products that may need adjustment.
• Generate regular reports on sales performance, stock levels, and waste for management review.
• Suggest pricing adjustments, promotional activities, or new product introductions based on market trends and customer feedback.

Any other task from time to time.