Regional Manager

Key Responsibilities

• Take overall responsibility for the day-to-day operations of the assigned region
• Oversee production activities and ensure targets for quality, output and costs are achieved
• Coordinate the movement of products between production and retail sites
• Manage stock levels, ordering, purchasing and supplier relationships
• Oversee the performance and operational standards of multiple retail outlets
• Support and manage Store Managers, ensuring targets and service standards are met
• Monitor sales, margins, labour costs, waste and overall profitability
• Ensure high standards of product quality, hygiene and food safety are maintained
• Manage compliance with HACCP, food safety procedures and relevant legislation
• Identify operational risks and ensure corrective action is taken where required
• Manage regional budgets and identify opportunities to reduce costs and improve efficiencies
• Lead, motivate and develop teams across the various operations
• Monitor performance and provide regular feedback and reports to management
• Drive continuous improvement and operational excellence across the region

Minimum requirements:

• Senior management experience within food manufacturing, meat processing, butchery or retail
• Experience managing multiple operational areas or sites
• Strong background in production, procurement, stock management and distribution
• Good understanding of food safety and HACCP requirements
• Experience with budgets, P&L and cost management
• Proven ability to lead and manage large, diverse teams
• Strong commercial, organisational and problem-solving abilities
• Excellent communication and people-management skills.
• Hands-on, results-driven approach with strong attention to quality and food safety

Consultant: Andri Joubert - Dante Personnel Greenstone