OPERATION MANAGER

Manage daily operations

– Oversee the day-to-day activities of procurement, receiving, processing, storage, packing, and distribution.

Ensure product quality and freshness

– Maintain high standards for meat quality, freshness, hygiene, and proper handling.

Cold-chain management

– Ensure proper temperature control during receiving, storage, processing, transportation, and delivery.

Inventory management

– Monitor stock levels, expiry dates, wastage, slow-moving products, and stock rotation using FIFO/FEFO principles.

Procurement coordination

– Coordinate with suppliers and the purchasing team to ensure timely availability of fresh meat and other raw materials.

Production & processing management

– Plan and supervise cutting, trimming, portioning, packing, labelling, and other processing activities.

Food safety & hygiene

– Ensure compliance with food-safety procedures, HACCP requirements, hygiene standards, and applicable regulations.

Order fulfilment & delivery

– Ensure customer orders are prepared accurately and delivered on time and in the required condition.

Team management

– Supervise, train, and motivate operations staff while maintaining productivity and discipline.

Cost & wastage control

– Control labour, processing, transportation, utility, packaging, and product-wastage costs.

Equipment & facility management

– Ensure cold rooms, freezers, processing equipment, vehicles, and other facilities are properly maintained.

Performance monitoring & reporting

– Track KPIs such as productivity, wastage, order accuracy, delivery performance, inventory turnover, and operating costs.

Continuous improvement

– Identify operational problems and implement improvements to increase efficiency, reduce costs, maintain quality, and improve customer satisfaction.