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