Abattoir Manager

Key Responsibilities: Oversee the slaughtering, processing, and packaging of meat products. Ensure compliance with health and safety regulations, animal welfare guidelines, and environmental standards. Monitor production flow and optimize operational efficiency. Manage staff scheduling, training, and performance. Implement and enforce quality control processes to meet industry standards. Maintain records of all activities, including safety protocols, inventory, and compliance. Handle administrative duties such as reporting and budgeting. Supervise equipment maintenance and facility cleanliness. Liaise with suppliers, regulatory bodies, and other stakeholders Requirements: 3-4 years previous experience in a management position within an abattoir or food production management environment. Strong knowledge of animal welfare regulations, health, and safety protocols. Excellent leadership and team management skills. Ability to troubleshoot and solve operational issues effectively. Strong organizational and time-management skills. Excellent communication skills, both written and verbal. Degree or diploma in Food Science, Animal Science, or a related field (preferred). Certification in HACCP, Food Safety, or similar (preferred). Physical ability to work in a fast-paced environment. Willingness to work flexible hours, including weekends and holidays if needed.