Summary
Overview
Work History
Education
Skills
Accomplishments
Overall Experience
Personal Information
Timeline
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Andrew Fleming

Andrew Fleming

Butchery Manager
Boksburg

Summary

Professional independent with good business qualifications skills, from feedlot to abattoir to manufacturing and retail. Able to work on numerous projects at ones and skills development for the individuals or mass training in all areas of expertise. Excellent knowledge of food health practices, sound knowledge of old and new product development in both sectors retail and factory manufacturing.

Insightful Manager with experience directing and improving operations through effective employee motivational strategies and strong policy enforcement. Proficient in best practices, market trends and regulatory requirements of industry operations. Talented leader with analytical approach to business planning and day-to-day problem-solving.

Overview

27
27
years of professional experience
1998
1998
years of post-secondary education

Work History

BUTCHERY MANAGER

HIGHROAD BUTCHERY
11.2022 - 03.2025
  • Managed and motivated employees to be productive and engaged in work.
  • Accomplished multiple tasks within established timeframes.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
  • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
  • Controlled costs to keep business operating within budget and increase profits.
  • Improved marketing to attract new customers and promote business.
  • Cross-trained existing employees to maximize team agility and performance.
  • Maintained professional, organized, and safe environment for employees and patrons.
  • Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
  • Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
  • Improved safety procedures to create safe working conditions for workers.
  • Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
  • Streamlined workflows by identifying bottlenecks in existing systems and implementing appropriate solutions.
  • Reduced operational costs through comprehensive process improvement initiatives and resource management.
  • Boosted employee morale and reduced turnover through development and implementation of comprehensive rewards and recognition program.
  • Coordinated with IT department to upgrade technology infrastructure, enhancing operational efficiency and data security.
  • Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
  • Assisted in organizing and overseeing assignments to drive operational excellence.
  • Successfully managed budgets and allocated resources to maximize productivity and profitability.

BUTCHERY MANAGER

FOODLOVERS MARKET
11.2017 - 10.2022
  • Developed and maintained relationships with customers and suppliers through account development.
  • Achieved departmental goals by developing and executing strategic plans and performance metrics.
  • Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
  • Spearheaded transition to remote work during global health crisis, ensuring business continuity and employee safety.

Factory & Retail Operations manager. New Product development. Consultant.

Markos Brothers.CC
01.2010 - 11.2017
  • Overseeing all operations within the group.
  • Training and moderating employees internal and external.
  • Monitoring and maintaining Gross Profit across the group.
  • Developing new innovative ways to develop new production lines.
  • Liaising with suppliers for promotional lines for advertisement.
  • Weekly managerial meetings to ensure company growth and targets are met and strict budgets are in place.
  • Centralized buying and distribution is a key factor within the group to maximize profitability and year to year growth.
  • Manufacturing and distribution e.g. Ham, Bacon, assorted cold meat loafs, landjagers Beerwurst, bloodwurst, specialist sausages and different flavors of salamis.
  • Develop new recipes to enhance flavor and costibility to the factory.
  • Formulating new enervative ways to increase yields on fat and rind emulsions.
  • Research and develop new supermarket trends to be the leader in retail industry.
  • Random week to week hygiene audit to ensure hygiene standards are met with 90% pass rate nothing less is acceptable if so disciplinary action is followed.
  • Create new formulations for cooked and ready to eat products and set slicing specifications for better product yields.
  • Costings and breakdowns (block test) are done within the group and centralized pricing is implemented throughout the company outlets, therefore constancy across the product portfolio and ensure company wide compliance of policies.
  • Logistic route optimization and fleet management.
  • Monitoring and managing stock level daily.
  • General maintenance of staff day shift and knight shift schedules and Dress code.
  • Ensure that staff and managers adhere to code and conduct of company.
  • Assisting clients with customizing new product to the retail sector, selected lines for exciting customers.
  • Staff is put thru a vigorous training program and is assessed based on the quality of the product and packaging method. Usually consist of 3-day training program.
  • All staff is put to the test as to see where their skills are best utilized.
  • Showcasing some of the old and new exciting products to some of the largest retail outlets in Africa, Spar trade convention. Pick n pay retail convention.

Butchery and factory manager and facilitator.

Rump & Ocean centralized distribution and butchery’s
02.2007 - 11.2009
  • Central distribution of raw and RTE product to our own butchery’s and delis.
  • Order sheets delivered to the retail sector as the managers of the retail store are able liaise with the factory and prep their stock on a daily base.
  • Weekly meetings held to discuss overall sales, growth and gross profit.
  • Production schedules implemented to run day to day production on cold meats or smoked sausages.
  • Store managers had to fax or email the relevant order for each store before 8h30 to ensure they get their fresh meat order for the day.
  • Breaking lines beef, pork, lamb, chicken and freshly made boere wors, sausages were all prepacked labeled ready for distribution to the relevant stores.
  • Always had to ensure that the relevant stock had sufficient backup in cold storage not to create a back log of products.
  • Weekly unannounced store visits to do a high gene audit and discuss sales and growth.
  • Always looking for new innovative ways to develop staff and their skills.
  • Weekly promotions for the tele marketing team and sales representative’s that go out on the road to service existing clients and bring in new potential prospects.
  • Weekly sales meetings were held with sales reps and telemarketing to grow the market share.
  • Weekly sales reports were expected and new clients that they have seen for the week then discussed on how to approach the new prospect.
  • Strategic measures were put in place to ensure the growth of the company, in all aspects of fresh meat to RTE products, processed cold meat, Hams, Cooked sausages from Russians to cocktail wieners to Italian salamis.
  • A strict code of conduct from our employees was expected to ensure good hygiene practices and quality products to reach the end consumer.
  • A strict no return policy was set in place for the retail sector for breaking the cold chain of our products, strict measures was in place to meet the required standards of cold fleet management.
  • Cold-trace was introduced a cold traceability solution rendering fleet management more effective.
  • Productivity of staff was also considered, maximizing the productivity of meat packer’s total kg per staff member should yield around 900 kg per member per day, and production on processed product is set to be 1.8 tones per member to maximize efficiency with today technological advances in the industry.

General Manager of wholesaler and butchery’s

Meat traders Germiston
02.2005 - 01.2007
  • Buying of live cattle to send off to slaughterhouse in preparation for the wholesaler to be broken up in primal cuts or sold as whole carcasses.
  • Costings of carcasses and the fifth quarter had to be done to establish the raw cost of the product, consider the weight loss of 2.5% per day, blood loss and then moisture.
  • Swinging beef had to be sold or broken up into primals with traceability of all meat cuts to the retailer.
  • Preparing production schedules for the breaking line to maximize efficiency and to get the best yield possible.
  • Despatcher receiving of all goods GRVs and dispatch was a key element in the chain of production.
  • Hiring of new staff and providing them with training and to asses their skills and capability to be productive in their new position.
  • Logistic and tele sales was also a main factor in the wholesaler as I had to timeously had to do route planning for the fleet.
  • Fleet maintenance also had to be done in accordance with the planning of delivery’s.
  • Day to day cash banking was a risk and priority, as the owner was old school and believed in cash is king.
  • Weekly store visits were done at our butchery’s and internal hygiene audits was conducted by me with a scoring pass rate of 90%.
  • Analyzed the weekly stock takes and gps to ensure that stock rolling was not done to prevent theft.
  • Our focus was on hotels and restaurants since we had a maturing room for the best results, tender bite was the brand that we strived for.21 days matured then cryovac for a further 9 days before the main product was ready for retail outlets.

Technical advisor to all sales reps/ new product development.

02.2002 - 01.2005
  • Technical advice on how to manufacture cold meats RTE in the butchery industry.
  • Assisting the food technologist in spicing and blending new and enhanced products.
  • Developing new flavorings to meet customers criteria of existing business.
  • Assist new supermarkets with store openings and relaunch newly renovated stores.
  • Assist troublesome stores that is not showing profitability and identifying trouble areas within the client’s bossiness to make a turnaround and become profitable.
  • Liaising with sales reps on how to do wet promotions instore to gain the bigger market share.
  • Product costing.
  • Audit and asses’ personal good food practices in the retail butchery environment.
  • Flavoring and development of new products to sell to the mass of our clients.
  • Qualified smallgoods maker and butcher.
  • Providing weekly training to all sales reps in the auditorium on how the processes of fresh meat is applied.
  • Providing training courses to spar and pick n pay for new and upcoming training managers.
  • Audit and asses selected butchery’s in my region and conducting safety audits.
  • Butchery profiling for the spar retailer as an independent auditor.

Training production manager/Fresh meat regional manager

Senn foods Botswana
01.1998 - 02.2002
  • Planning and organizing production schedules.
  • Assessing project and resource requirement’s.
  • Estimating, negotiating and agreeing budgets and time scales with clients and managers.
  • Determining quality control standards.
  • Overseeing production processes.
  • Re-negotiating timescales or schedule as necessary.
  • Selecting, ordering purchasing of relevant materials.
  • Organizing the repair and routine maintenance of production equipment.
  • Liaising with buyers and marketing and sales team.
  • Supervising of trainees and junior staff.
  • Organizing relevant training sessions with trainees and assessing their outcome.
  • Estimate the cost and set quality standards.
  • Work with managers in all departments to implement company’s policies and goals.
  • Identifying staff that need training in certain areas of work.
  • Monitor product standards and implement quality control programs.
  • Transport /distribution and logistics.
  • Training of individuals and group learning, moderate and asses the candidates.
  • Sales and marketing experience, product development.
  • Consulted and designed training program for Senn foods Botswana on QA & motivation training and facilitating for Managers and supervisors. Delivered training for 24 Managers and over 300 eligible candidates, to this day Senn foods Botswana is still utilizing my training program.
  • Set up export facility to export RTE Meats from Botswana to Namibia (Windhoek) Zambia (Lusaka). Zimbabwe (Harare) and this was not a simple task due to the foot and mouth outbreak at the time.
  • Presented presentations to management and clients for implementation to improve the operations and various departments.
  • Developed and delivered various training courses for staffs on going education needs.
  • Received an award for leading technical trainer in the retail sector 2011 Spar training academy (train the trainer) NQF level 4 accreditation: ETDP SETA: ETDPS144.
  • Qualified as meat assessor and facilitator for meat technicians grade one and grade two.
  • I received butcher’s golden cleaver award for best retail butchery in Johannesburg 2004 from (RMIF). Red meat industry forum. Six National and 39 provincial butchery’s won platinum or gold cleaver awards. Food lovers market. Westwood Mall.
  • I have completed moderator assessor and facilitating courses.

Education

Qualified Master butcher -

Zululand baconry

Train the trainer unit standard 117870 - NQF level 04

Spar training academy
Hilcrest, Kwa-Zulu Natal

Skills

Staff skills development and training

Accomplishments

  • Consulted and designed training program for Senn foods Botswana on QA & motivation training and facilitating for Managers and supervisors. Delivered training for 24 Managers and over 300 eligible candidates, to this day Senn foods Botswana is still utilizing my training program.
  • Set up export facility to export RTE Meats from Botswana to Namibia (Windhoek), Zambia (Lusaka), Zimbabwe (Harare) and this was not a simple task due to the foot and mouth outbreak at the time.
  • Presented presentations to management and clients for implementation to improve the operations and various departments.
  • Developed and delivered various training courses for staffs on going education needs.
  • Received an award for leading technical trainer in the retail sector 2011 Spar training academy (train the trainer) NQF level 4 accreditation: ETDP SETA: ETDPS144.
  • Qualified as meat assessor and facilitator for meat technicians grade one and grade two.
  • I received butcher’s golden cleaver award for best retail butchery in Johannesburg 2004 from (RMIF). Red meat industry forum. Six National and 39 provincial butchery’s won platinum or gold cleaver awards. Food lovers market. Westwood Mall.
  • I have completed moderator assessor and facilitating courses.

Overall Experience

South African wild game manufacturing and processing. Manufacturing of 22 different flavors of biltong and dried sausage., Assessor, NQF6, 50334NC, Moderator, NQF5, ID50334, Facilitator, NQF4, US 117871, 1998, 587/00114/9510, Zululand baconry Est 1956, Production process and planning, Logistical route planning, Meat and sausage formulations and batch costings, Development in low cost products and high-end value-added retail meat products, Sound knowledge of spices and developing new batch formulas, Halal beef and chicken manufacturing and processing, Proficient in creating and maintaining active work schedules, Proficient butchery Consultant for the retail sector, Breaking of beef, from hide to carcasses to fifth quarter, and costings, Efficient cost control in manufacturing and retail solutions, Conducting HACCP audits in conjunction with South African food and safety standards, HACCP Implementation and Auditing both factory and retail sector

Personal Information

ID Number: 760709 5031 089

Timeline

BUTCHERY MANAGER

HIGHROAD BUTCHERY
11.2022 - 03.2025

BUTCHERY MANAGER

FOODLOVERS MARKET
11.2017 - 10.2022

Factory & Retail Operations manager. New Product development. Consultant.

Markos Brothers.CC
01.2010 - 11.2017

Butchery and factory manager and facilitator.

Rump & Ocean centralized distribution and butchery’s
02.2007 - 11.2009

General Manager of wholesaler and butchery’s

Meat traders Germiston
02.2005 - 01.2007

Technical advisor to all sales reps/ new product development.

02.2002 - 01.2005

Training production manager/Fresh meat regional manager

Senn foods Botswana
01.1998 - 02.2002

Train the trainer unit standard 117870 - NQF level 04

Spar training academy

Qualified Master butcher -

Zululand baconry

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Andrew FlemingButchery Manager