The Butchery Supervisor oversees daily operations of the meat section, including cutting, preparation, merchandising, staff supervision, and compliance with food safety standards. They ensure fresh, high-quality products are available and displayed properly to maximize sales and customer trust.
Key Responsibilities
Meat Preparation & Production
- Supervise cutting, trimming, and packaging of meat products.
- Ensure portion sizes, quality, and presentation meet company standards.
- Monitor production schedules to balance supply with customer demand.
Inventory & Ordering
- Manage raw meat inventory and coordinate with suppliers for replenishment.
- Implement FIFO (First-In, First-Out) practices to maintain freshness.
- Conduct regular stock counts and manage shrinkage/loss prevention.
Merchandising & Sales