Job Description

Position Title: Abattoir Manager
Reporting To: Operations Director / Managing Director
Location: Modimolle, Limpopo, South Africa
Employment Type: Full-Time, On-Site

1. Purpose of the Role

The Abattoir Manager is responsible for the overall management, operation, and compliance of the Abattoir, designed initially for 100 pigs/day and scalable to 200-400 pigs/day. The role ensures that all slaughtering, processing, and cold storage activities are carried out in compliance with national food safety standards, veterinary regulations, occupational health and safety requirements, and environmental legislation.

The Manager will lead the operational team to ensure efficiency, hygiene, traceability, and product quality, while supporting the integration of the abattoir with the piggery unit, feed mill, composting, and cold chain logistics.

2. Key ResponsibilitiesA. Operations Management

Plan, organize, and manage daily slaughter and processing operations to meet production targets.

Supervise the slaughter floor, dehairing, evisceration, cutting, chilling, and dispatch departments.

Oversee proper use, cleaning, and maintenance of equipment and infrastructure.

Coordinate with the maintenance and engineering teams to ensure machinery and utilities function optimally.

Manage carcass flow, by-product utilization, and waste management systems, including integration with composting or rendering operations.

B. Quality Assurance and Compliance

Ensure all operations comply with the Meat Safety Act (No. 40 of 2000), DAFF/Veterinary Services standards, and ISO/FSSC 22000 guidelines.

Maintain coordination with the on-site Meat Inspector and State Veterinarian.

Implement and monitor HACCP systems and ensure traceability from delivery to dispatch.

Conduct regular hygiene audits and ensure corrective actions are implemented.

C. Food Safety & Biosecurity

Oversee ante-mortem and post-mortem inspections per veterinary protocols.

Enforce biosecurity measures to prevent contamination between the piggery and abattoir.

Ensure effective sterilization, cleaning schedules, and waste segregation.

Liaise with environmental authorities to ensure effluent systems comply with permits.

D. Staff Management and Training

Lead and supervise operational staff (slaughtermen, butchers, packers, cleaners, cold storage handlers, maintenance technicians).

Develop shift schedules and ensure adequate staffing levels.

Train employees on food safety, hygiene, and occupational safety.

Foster a culture of accountability and continuous improvement.

E. Financial and Resource Management

Prepare and manage the operating budget, including OPEX, utilities, and repairs.

Control costs and monitor yield, shrinkage, and efficiency ratios.

Optimize resource use across the production line to achieve profitability.

F. Animal Welfare & Supply Chain

Ensure compliance with the Animal Protection Act and humane handling practices.

Manage pig intake logistics to minimize stress and injury.

Liaise with piggery management for scheduling and carcass feedback.

Coordinate carcass distribution and cold chain delivery to customers.

G. Reporting and Administration

Maintain accurate production, hygiene, and maintenance records.

Submit weekly and monthly reports on production volumes, quality KPIs, and cost performance.

Participate in management meetings and support audits (internal, veterinary, or third-party).

3. Required Qualifications and Experience

- Bachelor's degree or National Diploma in Meat Science, Food Technology, Animal Production, or Agricultural Management.
- Minimum 7-10 years' experience in abattoir or meat processing management (preferably pork).
- Proven knowledge of HACCP, GMP, ISO/FSSC 22000, and Meat Safety Act compliance.
- Experience managing teams of 20+ operational staff.
- Familiarity with cold chain logistics, waste systems, and energy efficiency practices.
- Strong computer literacy (Excel, ERP, production tracking systems).

4. Skills and Competencies

- Strong leadership and people management skills.
- High level of organization and planning ability.
- Technical understanding of abattoir machinery and process flow.
- Excellent problem-solving and analytical abilities.
- Strong communication and report writing skills.
- Ability to work under pressure and meet operational targets.
- Sound knowledge of South African food safety and environmental regulations.

5. Performance Indicators (KPIs)

- Daily slaughter throughput vs. target.
- Carcass yield and grading accuracy.
- HACCP audit compliance percentage.
- Non-conformances per audit period.
- OPEX per carcass ratio.
- Equipment utilization efficiency.
- Staff turnover and training completion rates.

6. Remuneration

- Competitive market-related salary based on experience.
- Performance-based annual incentive.
- On-site accommodation or housing allowance.
- Company vehicle/fuel allowance (if required for operations).

Job Types: Full-time, Permanent

Work Location: In person