Process Manager

Job Title: Process Manager

Location: Glasgow

Salary: £40,000-£50,000

Reporting to: Operations Manager

The role:

To ensure delivery of butchery team performance, meeting production targets, protocols, and procedures.

Paying special regard to:

• Quality, cost control, yield and utilisation
• Health, safety & ethics traceability.
• Product safety, authenticity and integrity.
• Labelling and company, personal & food hygiene rules and legislation.

Responsibilities:

Operations and Product Flow

• Oversee the efficient daily execution of the butchery plan, ensuring product flow aligns with production demand and customer specifications.
• Strategically allocate and prioritise primal cuts based on specification requirements, yield optimisation, and order urgency.
• Coordinate slicing operations across key equipment (TVI, Marel, Multivac, etc.) to maximise yield and throughput while minimising downtime.

Yield and Giveaway Management

• Take ownership of yield performance, consistently tracking results against targets and driving initiatives for continuous improvement.
• Analyse slicing efficiency by cut, weight, and equipment to identify root causes of giveaway and implement corrective actions.
• Develop and enforce robust pre-sorting strategies for high-value lines to mitigate the risk of over- or underweight portions.
• Apply weight-based slicing techniques effectively, particularly in crust-freeze and TVI slicing operations.

People and Performance

• Lead, mentor, and develop a high-performing team of butchers, slicer operators, and support staff.
• Maintain and update the Skills Matrix to ensure effective training, role rotation, and staff deployment.
• Manage attendance, holidays, and succession planning to ensure team resilience and operational continuity.
• Promote accountability through regular one-to-ones, constructive feedback, and structured performance reviews.

Equipment, Systems, and Line Efficiency

• Ensure the correct and efficient use of all butchery equipment, including TVI slicers, Marel portion cutters, crust freezers, tray sealers (Multivac, Mondini), and Vemag forming machines.
• Monitor equipment performance, proactively escalating maintenance issues as needed.
• Partner with Engineering and Continuous Improvement teams to enhance OEE (Overall Equipment Effectiveness).
• Utilise systems such as Innova, Piranha/Shire, and real-time OEE dashboards for operational visibility and reporting.

Compliance and Quality

• Ensure strict adherence to product specifications, weight targets, and labelling accuracy.
• Maintain full traceability and process compliance, particularly around hold and non-conformance management.
• Uphold high standards of food safety, hygiene, and workplace organisation.
• Collaborate with Quality and Technical teams to prepare for audits and consistently meet customer standards.

Continuous Improvement and Waste Reduction

• Identify, quantify, and reduce waste at every stage — including over-trim, off-cuts, and non-conforming portions.
• Contribute to factory-wide CI initiatives to improve processes, layouts, and product flow.
• Develop and implement simple visual management tools (dashboards, trackers) to monitor downtime, yield, and labour productivity.

Leadership and Culture

• Set clear expectations and lead by example, demonstrating high standards in behaviour, safety, and performance.
• Cultivate a culture of ownership, continuous improvement, and mutual respect on the butchery floor.
• Communicate effectively with the team and collaborate cross-functionally with planning, despatch, engineering, and QA.
• Escalate issues appropriately and empower team members through effective delegation and development opportunities.