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Job Title: Process ManagerHit Apply below to send your application for consideration Ensure that your CV is up to date, and that you have read the job specs first.Location: Glasgow Salary: 40,000-50,000Reporting 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 utilisationHealth, safety & ethics traceability.Product safety, authenticity and integrity.Labelling and company, personal & food hygiene rules and legislation.Responsibilities:Operations and Product FlowOversee 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 ManagementTake 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 PerformanceLead, 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 EfficiencyEnsure 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 QualityEnsure 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 ReductionIdentify, 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 CultureSet 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.