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.