Chief Meat Processor

The Butcher Shop Operations Manager is responsible for overseeing the day-to-day activities of the butcher shop, ensuring smooth operation and control. This includes directing and supervising staff, evaluating their performance with input from the sous chef.

• Manage meat and poultry thawing, cutting, and preparation for daily menus.
• Ensure compliance with US Public Health Rules and Regulations daily.
• Clean the butcher shop and thawing rooms according to schedule, minimizing equipment damage.
• Prepare the butcher shop and thawing rooms for inspections by USPH inspectors.
• Store received meats and poultry in freezers on loading days.
• Requisition necessary items from freezers to thawing rooms as per the executive chef's thawing schedule.
• Monitor product yields and portions to follow the corporate-provided Butcher Manual.
• Complete Daily Butcher Recaps as required by the executive chef.
• Assist the inventory manager with taking stock of meat and poultry storage rooms as required by the food and beverage director.
• Ensure butcher shop personnel arrive on time, are in proper uniforms, and adhere to personal appearance and hygiene standards.

The Butcher Shop Operations Manager manages costs through proper use, handling, and maintenance of records, reports, supplies, and equipment. This includes identifying potential expense reductions through cost control, analyzing operational problems, and establishing controls.

• Review timesheets and forward them to the sous chef for approval.
• Prepare reports and letters using personal computer systems and equipment.
• Ensure requisitions are accurate, timely, and follow established control procedures.
• Conduct workstation spot checks to minimize deterioration and waste.

The Butcher Shop Operations Manager monitors and manages workstation functions, assigns duties and responsibilities to staff, observes and evaluates staff and work procedures to ensure quality standards and service.

• Recommend personnel actions such as new hires and discharges to ensure adequate staffing.
• Inspect workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
• Mentor, develop, and provide on-the-job training to strengthen staff performance and preparation for advancement.

The ideal candidate should have a minimum of two years' experience as a head butcher in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred). A culinary school degree is required, along with strong management skills in multicultural and dynamic environments.

• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of personalized services, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Good understanding of basic accounting principles, including numbering flow, 'Debits/Credits', adjusting entries, and corrections.
• Ability to write reports and business correspondence and establish good rapport with senior officers and the corporate office.