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.