Regional Manager
Sernick Group Meat Industry
مجموع سنوات الخبرة :37 years, 1 أشهر
Manage Gauteng Butchers (3)
- Responsible for all aspects of the Gauteng Butchers operations, report to Director Sales, debtors,
creditors, stock, profitability, staff, budgets, unions, performance following company policy and
procedures.
- Create and execute the Butchers business plan.
- Ensure store profitability and manage and develop branch personnel.
- Plan, implement and manages areas of responsibility to facilitate continuous improvement and personal
growth while supporting company goals, missions, and vision.
- Provide sound leadership for the branch -
Work with other team members, consultants, key customers, and key suppliers to solve specific
challenges and leverage growth opportunities.
Stay abreast of competing markets, development, in the community and surrounding areas.
Maintain contact and friendly relationships with customers and suppliers, building a favorable company
image. Resolve problems and complaints as they arise.
Direct and coordinate counter and outside sales efforts. Assist in account development. Direct sales
program to develop new markets.
Coordinate counter maintenance, merchandising and promotional activity.
Successfully resolve customer issues timely and professionally.
Maintain a positive attitude towards customers and associates by being friendly and courteous. Provide
customer assistance as needed. This will include over the counter, over the phone, etc.
Continuously update product knowledge. Stay informed and educated as to product inventory and
applicability. Understand product applications and help customers in their selections.
Achievements:
Introduce systems to assist with stock levels, in the retail department, turn negative growth into positive growth.
Improve stock takes and monitor GP’s.
Reason for Leaving: Retrenched following a restricting of the organization
FPM serves the Meat Industry of Africa from Owner to Corporate Executives of all Meat Enterprises, FPM offers a
large selection of package to assist with both workforce and financial improvement in the Red Meat Industry.
With an enormous field of expertise.
What makes us so unique is our accessibility for training, product development, time & staff management, and
productivity assessments, and several more to all staff levels?
This all materialized as an occupational training service, no need to have any positions unoccupied for training?
We are available all over South Africa, we visit and add value, developed the most essential link in your business
your Employees. (Skills, Systems, and products)
F P M Consultancy is built on knowledge, operational understanding, as well as abundant involvement in the
Meat Industry in South Africa for more than 3 decades.
Fresh Meat Operations, as well as Manufacturing of Processed Meats, is our specialty
Meat Education - Training Course
1) Fresh Meat Processing (Meat Markets & Supermarkets)
2) Processing & Manufacturing Products (Processing Plants)
Training Modules (one set per Student included)
Processing - Knowledge: Part 1
Processing - Knowledge: Part 2
Meat - Theory
Meat - Practical
This Course can be introduced at 2 Levels:
*Beginners Course: Duration: 120 - 160 Hours (3 - 4 Weeks) *Advance
Course: Duration: 80 or 40 Hours (2 - 1 Week)
Achievements:
I did consulting work at Taahir Foods, a processing plant in Crown Mines Johannesburg which was processing a
large range of high-quality Halaal Products I did set up a production program on excel, which links his daily
production to his raw material. It took us 3 months to finish this project. This system allowed him to keep track of
raw material stock levels and productivity levels. Also production on sales history. Once I complete this successful
exercise, he asked me to assist in his fresh meat retail/Wholesale departments where we implement several
production schedules to improve the output of the plant.
Also, did I do consulting work for Mote eagle, training their sales reps with the basic meat cuts and use of primal
cut, for them to start marketing fresh meat as part of their sales? Then there were a few small identities I
Done consulting work on fresh meat and processing, as well as staff training. Monza in Zambia south from Lusaka
and Vivo Spar in Limpopo.
I was contacted by the Sernick group to assist with the training of their butcher managers and related matters,
they offer me a position as Regional Manager after several weeks.
Complete management of all processing and meat-related operations, i.e. stock ordering and control,
production planning, quality control, personnel productivity, and production efficiencies.
- Overseeing the production process, drawing up a production schedule,
- Ensure planned measures of efficiency and performance are met or exceeded,
- Ensuring that the production is cost-effective,
- Ensure implementation and evolution of safety procedure,
- Monitoring the production processes and adjusting schedules as needed
- Monitoring product standards and implementing quality-control programs,
- Ensuring that health and safety guidelines are followed,
- Ensure coaching and development of resources to meet business’s objectives,
- Supervising and motivating a team of workers,
- Reviewing the performance of subordinates,
- Coordinate, set up and implement the standard operating procedure for all production operating
equipment,
- Making sure that products are produced on time and are of good quality,
- Manage the adherence to prescribed procedures to ensure first-pass quality meets or exceeds planned
goals.
- Working out the human and material resources needed,
- Ensure complete compliance to prescribed Food Safety and Health & Safety policies and procedures,
- Track competencies of subordinates and provide leadership and development as required to achieve the
objectives.
- Daily inspections of the facility, following up on outstanding maintenance,
- Logging all outstanding maintenance of subordinates,
- Coordinate, set up and implement the standard operating procedure for all production operating equipment
Achievements:
Manage to improve productivity to the point that no overtime was necessary, increased retail Fresh meat
market share, as a result of my experience. Introduced production systems to improve productivity, I believe
in systems to set them up and maintain them is a great tool for your staff, this is what I have done with great
results. I set up and grow the processing department they invest a lot of money on equipment. Vienna’s,
Russians, other related products as well as a bacon line. I manage to get the returns under control under
2.5% Manage to reduce high staff turnover.
-
Reason for Leaving: Resigned to Start Meat Consulting
Manage Meat Production Plant
- Complete management of all processing and meat-related operations, i.e. stock ordering and control,
production planning, quality control, personnel productivity, and production efficiencies.
- Overseeing the production process, drawing up a production schedule,
- Ensure planned measures of efficiency and performance are met or exceeded,
- Ensuring that the production is cost-effective,
- Ensure implementation and evolution of safety procedure,
- Monitoring the production processes and adjusting schedules as needed
- Monitoring product standards and implementing quality-control programs,
- Ensuring that health and safety guidelines are followed,
- Ensure coaching and development of resources to meet business’s objectives,
- Supervising and motivating a team of workers,
- Reviewing the performance of subordinates,
- Coordinate, set up and implement the standard operating procedure for all production operating
equipment,
- Making sure that products are produced on time and are of good quality,
- Manage the adherence to prescribed procedures to ensure first-pass quality meets or exceeds planned
goals.
- Working out the human and material resources needed,
- Ensure complete compliance to prescribed Food Safety and Health & Safety policies and procedures,
- Track competencies of subordinates and provide leadership and development as required to achieve the
objectives.
- Daily inspections of the facility, following up on outstanding maintenance,
- Logging all outstanding maintenance of subordinates,
- Coordinate, set up and implement the standard operating procedure for all production operating equipment
Achievements:
Organized factory staff in sections with a section leader to take control of daily functions, introduced Daily
production schedules to monitor productivity, stock levels, production output, hygiene, and maintenance.
Improved stock control and returns from 38 outlets. Manage to clean out all freezers at the plant and the
abattoir in the history of the company.
-
- Reason for Leaving: Resigned and moved back to South Africa
Support & Training to improve operational success
Link: https://archertrevor1964.wixsite.com/website
FPM serves the Meat Industry of Africa from Owner to Corporate Executives of all Meat Enterprises, FPM offers a
large selection of package to assist with both workforce and financial improvement in the Red Meat Industry.
With an enormous field of expertise.
What makes us so unique is our accessibility for training, product development, time & staff management, and
productivity assessments, and several more to all staff levels?
This all materialized as an occupational training service, no need to have any positions unoccupied for training?
We are available all over South Africa, we visit and add value, developed the most essential link in your business
your Employees. (Skills, Systems, and products)
FPM Consultancy is built on knowledge, operational understanding, as well as abundant involvement in the
Meat Industry in South Africa for more than 3 decades.
Fresh Meat Operations, as well as Manufacturing of Processed Meats, is our specialty
Plan a production schedule for the job, implement and control the production schedule
- Review and adjust the schedule where needed, determine the human resources required Determine the
material resources required, manage human and material resources to meet production targets Make
decisions about equipment use, maintenance, modification, and procurement, work out and implement
standard operating procedures for production operations
- Ensure that standard operating procedures are adhered to, ensure implementation and adherence to health
and safety procedures
- Set product quality standards, monitor quality standards of products, implement and enforce quality control
and tracking programs to meet quality objectives
- Analyses production and quality control to detect and correct problems, determine and implement
improvements to the production process.
- Prepare and maintain production reports, monitor and review the performance of staff and organize
necessary interventions for improvement, Estimate production costs, set production budgets, manage
production budgets
- Implement cost control programs, ensure efficient collaboration and coordination between relevant
departments including procurement, distribution, and management.
Achievements:
Open a meat market in Goseame Open Market as co-Owner, grow the turnover from nothing to over 6 million
per month and 99 % was COD customers general public who support us by aggressive marketing and good
service. I start with processing products on a 15l Bowl cutter in the butcher, which grew to a plant that
employed 80 staff members and produced between 260 000kg to 310 000 kg products. Mainly Vienna’s,
Smokies, American Frankfurters. We start with one small truck to do truck sales in the rule areas, this was grown
to 9 small trucks which went out daily. The butcher grew to the larges Meat Market in Polokwane. It became the
Family choice Meat Market in Polokwane. Renowned for reasonable prices, service, and outstanding quality.
Reason for Leaving: Company was liquidated in May 2009
Managed the Branch sales, staff, production
- Responsible for all aspects of the Polokwane branch operations, report to Divisional MD, NOSA, sales,
debtors, creditors, stock, profitability, staff, budgets, unions, the performance by company policy and
procedures.
- Create and execute the branch business plan.
- Ensure store profitability and manage and develop branch personnel.
- Plan, implement and manages areas of responsibility to facilitate continuous improvement and personal
growth while supporting company goals, missions, and vision.
- Provide sound leadership for the branch -
Work with other team members, consultants, key customers, and key suppliers to solve specific
challenges and leverage growth opportunities.
Stay abreast of competing markets, development, in the community and surrounding areas.
Maintain contact and friendly relationships with customers and suppliers, building a favorable
company image. Resolve problems and complaints as they arise.
Direct and coordinate counter and outside sales efforts. Assist in account development. Direct sales
program to develop new markets.
Coordinate counter maintenance, merchandising and promotional activity.
Successfully resolve customer issues timely and professionally.
Maintain a positive attitude towards customers and associates by being friendly and courteous.
Provide customer assistance as needed. This will include over the counter, over the phone, etc.
Continuously update product knowledge. Stay informed and educated as to product inventory and
applicability. Understand product applications and help customers in their selections.
Achievements:
Took over by the previous Branch managerwho struggles with staff difficulties, turn that around and we
grow the Butcher turnover and enlarge our market share.
Reason for Leaving: Retrenched as Branch was sold
Managed the Branch sales, staff, production
- Report to Area Manager and retail manager, setting sales targets, maximizing sales and profitability,
providing the team with a stimulating and supportive environment, maintaining and increasing standards of
customer sales, driving team performance, controlling the training and development of staff & Ensure
associates run equipment safely
- Comply with state, local and government weight, measures and labeling, Communicate with departments to
design marketing plans to meet meat store’s profits,
- Welcome and receive orders from customers,
- Determine Meat Department areas for improvement and institute changes to address concerns,
- Manage department records on associate performance, discipline and sales plans,
- Handle staff duty like trimming and cutting as well as daily processing of meat products
- Serving, customers, display products, assisting with promotions, managing and motivating staff, dealing with
customer queries and complaints, ordering and managing stock, recruiting and training staff, respond to
customers’ demands, sales target
- Execute localized merchandising plans and follow company plans to ensure meat department achieves
Profits,
- Manage and track inventory records to estimate gross monthly profits as per company guidelines,
- Receive and unload incoming shipments and price product to ensure product quality, protection and
rotation in the cold room and meat displays,
- Control department expenses by enhancing operations, meet budgeted goals and control shrinkage and
pilferage,
- Ensure compliance with safety and sanitation standards and HACCP regulations,
- Track sales report and order products to meet customer requirements and increase profits,
- Minimize out-of-stock and overstock to ensure fresh merchandise,
- Schedule meat associates engage in specialized skills training, and delegate work to use talents and abilities
to increase profits
Achievements:
Became the youngest Butcher Manager in the history to manage the biggest OK Bazaar Butcher in the country at
that time, in Welkom. I start to make Vienna’s and Polony for their outlets, I entered the Red Meat Marketer of
the Year 1992 SA Meat Board competition, and I was the winner of the Regional Red Meat Marketer of the Year
(Red Meat Industry of South Africa) - 1992 in the province Orange Free State, in South Africa. Also a Finalist in
the Red Meat Marketer of the Year 1992 SA Meat Board (SA) Then there was the Pork Marketer of the Year
Goldfields Region (New Style Pork) - 1994 in which I win. I was promoted to Branch Manager at Renown Fresh
Meat Polokwane, Limpopo Province.
Reason for Leaving: Promoted to Branch Manager in Polokwane Renown Fresh Meat
Company: Kanhym, Polokwane, and Middelburg
Manage 7 butchers Managers
- Responsible for all aspects of the Middelburg branch operations, sales, debtors, creditors, stock,
profitability, staff, budgets, the performance by company policy and procedures. Create and execute the
branch business plan. Ensure store profitability and manage and develop branch personnel. Plan, implement
and manages areas of responsibility to facilitate continuous improvement and personal growth while
supporting company goals, missions, and vision. Provide sound leadership for the branch -
Work with other team members, consultants, key customers, and key suppliers to solve specific
challenges and leverage growth opportunities.
Stay abreast of competing markets, development, in the community and surrounding areas.
Maintain contact and friendly relationships with customers and suppliers, building a favorable
company image. Resolve problems and complaints as they arise.
Direct and coordinate counter and outside sales efforts. Assist in account development. Direct sales
program to develop new markets.
Coordinate counter maintenance, merchandising and promotional activity.
Successfully resolve customer issues timely and professionally.
Maintain a positive attitude towards customers and associates by being friendly and courteous.
Provide customer assistance as needed. This will include over the counter, over the phone, etc.
Continuously update product knowledge. Stay informed and educated as to product inventory and
applicability. Understand product applications and help customers in their selections.
Achievements:
In Polokwane I manage a butcher Enterprise Butcher which for several years could not make a net
profit, I turn it around and by the 4th
Month the butcher showed a net profit, I was promoted to area
manager and later to Branch Manager in Middelburg.
Reason for Leaving: Personal reason was transferred to Middelburg as a result of restructuring,
Managed butcher
- Track sales report and order products to meet customer requirements and increase profits,
- Minimize out-of-stock and overstock to ensure fresh merchandise,
- Schedule meat associates engage in specialized skills training, and delegate work to use talents and abilities
to increase profits,
- Execute localized merchandising plans and follow company plans to ensure meat department achieves
Profits,
- Manage and track inventory records to estimate gross monthly profits as per company guidelines
- Receive and unload incoming shipments and price product to ensure product quality, protection and
rotation in the cold room and meat displays,
- Control department expenses by enhancing operations, meet budgeted goals and control shrinkage and
pilferage,
- Ensure compliance with safety and sanitation standards and HACCP regulations,
- Ensure associates run equipment safely,
- Comply with state, local and government weight, measures, and labeling,
- Communicate with departments to design marketing plans to meet the meat store’s profits,
- Welcome and receive orders from customers,
- Determine Meat Department areas for improvement and institute changes to address concerns
- Manage department records on associate performance, discipline and sales plans,
- Handle staff duty like trimming and cutting as well as daily processing of meat products
- Serving, customers, display products, assisting with promotions, managing and motivating staff, dealing with
customer queries and complaints, ordering and managing stock, recruiting and training staff, respond to
customers’ demands, sales targets,
Reason for Leaving: Headhunted by Kanhym Polokwane
Performed 2-year compulsory National Service
Practical Leadership Skills
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