Operations ManagementOversee daily slaughterhouse operations (receiving livestock, slaughtering, processing, dispatch).Ensure production targets are met efficiently and cost-effectively.Monitor workflow to reduce downtime and wastage.Manage cold storage, processing lines, and distribution logistics. Compliance & Food SafetyEnsure full compliance with Meat Safety Act 40 of 2000.Implement and maintain HACCP systems.Ensure hygiene, sanitation, and health standards are strictly followed.Liaise with veterinary inspectors and regulatory authorities.Maintain traceability and proper record-keeping. Staff ManagementSupervise and manage slaughterhouse workers, supervisors, and admin staff.Conduct staff training on safety, hygiene, and operational procedures.Handle disciplinary actions and performance management.Ensure adherence to health and safety protocols. Animal WelfareEnsure humane handling and slaughter practices in line with OIE Animal Welfare Standards.Monitor livestock handling from arrival to slaughter.Ensure proper stunning and slaughter techniques. Health & SafetyEnforce occupational health and safety standards.Conduct risk assessments and implement safety procedures.Investigate incidents and implement corrective actions.Ensure compliance with PPE requirements. Financial & Administrative ControlManage budgets, costs, and operational expenses.Monitor yield, waste, and profitability.Prepare reports on production, compliance, and financial performance.Manage procurement of equipment, livestock, and consumables. Equipment & MaintenanceOversee maintenance of slaughtering and refrigeration equipment.Ensure machinery is serviced and compliant with safety standards.Coordinate repairs and upgrades. Quality ControlEnsure meat quality meets industry and customer standards.Monitor grading, packaging, and labeling processes.Handle customer complaints and quality issues.

Minimum Qualifications

• Grade 12 (Matric) – essential
• Diploma or Degree in one of the following:
• Food Science / Food Technology
• Agriculture / Animal Science
• Meat Processing / Abattoir Management
 
Preferred Certifications

• HACCP Certification
• Food Safety Management Systems (ISO 22000 advantageous)
• Health & Safety certification (e.g., SAMTRAC)
• Meat Examiner qualification (advantageous)
 
Experience Required

• 5–10 years’ experience in an abattoir or meat processing environment
• At least 3–5 years in a management role
• Strong knowledge of South African meat industry regulations
 
Key Skills & Competencies

• Strong leadership and people management
• Knowledge of meat processing and grading
• Regulatory and compliance expertise
• Problem-solving and decision-making
• Financial and operational management
• Attention to detail and quality control
• Ability to work under pressure in a high-risk environment
 
Work Environment

• Physically demanding environment (cold rooms, slaughter areas)
• Exposure to noise, machinery, and biological materials
• Requires strict adherence to hygiene and safety protocols