Butcher Manager

Manage daily operations of outlets & ensuring all orders both online & instore are fulfilled timely and in accordance to the requirements.

Role and Responsibilities

• Manage food quality, consistency, presentation and costs with proper planning based on sales needs.
• Ensure customer satisfaction by delivering timely and quality services.
• Ensure that high standard of hygiene is maintained by all staff as per regulations.
• Follow up manpower planning to ensure staffing meets the sales needs.
• Make decision on issues such as discipline, termination of employment, performance assessment and reward.
• Assist in interviewing, recruiting and training staff.
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Know the duties & responsibilities of staff & ensure they are carried out.
• Supervise operations in the outlet and serve customers when required.
• Handle customer complaints, maintaining good customer relationships.
• Any other tasks as and when assigned by Management.
• In charge of new product creation, be it seasonal, raw or cooked rotisserie items.
• To decide on supply for the various meat types or grades that provide premiums to consumers.
• List additional products that are suitable or useful for business.

Qualifications and Experience

• Minimum equivalent of GCE ‘N’ level or Certificate in F&B Service.
• Minimum 2 years working experience in fast-paced environment or service in the same capacity.
• Must have sound F&B knowledge and Food Hygiene Certificate
  Willingness to work on shifts. (including weekends and public holidays).
• Good communication and interpersonal skills.
• Strong team player, whilst still having the ability to work independently.
• Ability to multi-task in a demanding environment.