Abattoir Manager

SUMMARY:
Join a leading business in the pork meat processing industry. The company provides slaughtering services to pig producers and supplies high-quality pork carcasses to meat processors and fresh meat distributors.

POSITION INFO:
The Abattoir Manager will take overall responsibility for the effective day-to-day management of the abattoir, ensuring safe, compliant and efficient operations while maintaining high standards of food safety, product quality, animal welfare, people management and equipment reliability. Key Responsibilities Oversee and manage the daily operations of the pork abattoir, from livestock receiving through slaughter, dressing, chilling and carcass dispatch. Ensure that production targets, throughput and operational requirements are achieved safely and efficiently. Ensure compliance with applicable meat safety, food safety, hygiene, animal welfare, occupational health and safety, and other regulatory requirements. Implement, maintain and monitor food safety, hygiene and sanitation procedures throughout the abattoir. Manage operational staff, supervisors and resources effectively, including workforce planning, discipline, attendance and performance. Maintain high standards of carcass quality and ensure that operational processes support customer and quality requirements. Identify operational inefficiencies and implement practical improvements to productivity, yield, workflow and cost control. Coordinate and oversee general maintenance of the site, plant and equipment to minimise breakdowns and operational downtime. Ensure preventative maintenance requirements are followed and that maintenance issues are escalated and resolved promptly. Monitor stock, consumables and other operational resources required for the effective running of the abattoir. Maintain accurate operational records and provide management reporting on production, staffing, food safety, maintenance and operational performance. Work closely with Quality, Maintenance, HR and other relevant departments to ensure the abattoir operates effectively and remains compliant. Minimum Requirements Proven management experience overseeing a workforce of more than 50 employees for at least 3 years. Essential hands-on experience in abattoir operations, preferably within a pork abattoir or pork meat processing environment. Strong working knowledge of food safety, hygiene and compliance requirements within a meat processing environment. Good understanding of slaughter-floor operations, production flow and carcass handling. Computer literate, with the ability to work confidently in Microsoft Excel and other operational systems. Experience working with Meat Matrix and\/or Abbasoft\/Abbasurf systems is required. Practical understanding of site and equipment maintenance within a production or abattoir environment. Strong people-management, problem-solving and decision-making skills. Ability to work in a fast-paced operational environment and take accountability for the overall performance of the abattoir. Key Competencies Operational leadership Food safety and compliance focus People management Planning and organisation Problem-solving and decision-making Production and efficiency management Maintenance awareness Attention to detail and accountability Salary Package The salary is open for discussion and will be market related in line with your qualifications, skills and experience.