• Highly experienced, innovative, determined and decisive manager with excellent business skills and drive• High personal integrity with outstanding interpersonal and communication skills and able to - , relate to -, and create trust in all• Confident and able to motivate and communicate well to achieve exceptional business performance• Strong planning, organizing and monitoring skills
Self-Employed
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Self EmployedSelf-Employed Feb 2021 - Present
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Director Of OperationsProgeny Premium Meats Feb 2020 - Feb 2021South Africa -
Operations ManagerAbattior Jul 2019 - Feb 2020Free State, South Africa
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General ManagerMidland Jan 2018 - Jul 2019
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Production ManagerMorgan Beef Mar 2017 - Nov 2017South Africa -
General ManagerMidlands Group Mar 2016 - Mar 2017South Africa
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General ManagerMagalieskloof Kwekery Jul 2015 - Mar 2017South Africa
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Operations ManagerKuipers Group Jan 2014 - Jul 2015• Smooth running of the abattoir on a daily basis• Customer care –only offal• Supervising the quality of slaughtered carcasses• On –site training in slaughtering procedures• Hygiene of the abattoir• HACCP• Personnel management – general discipline, clock-system• Labor Relations -Unions• Daily stock control – live stock• Drafting of budgets At this mechanically operated abattoir an average of 60 thousand chickens were slaughtered daily. Personnel counted 424 – 4 production managers, dispatch, plant manager, buyers and sales, etc. The vehicle fleet consisted of 12 cooling unit trucks, and sometimes more vehicles were rented. The position was mainly Operational manager.
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ManagerStrawlamb Jun 2011 - Dec 2013Wolwehoek, Vaal Triangle• Smooth running of the abattoir on a daily basis• Customer care –only offal• Supervising the quality of slaughtered carcasses• On –site training in slaughtering procedures• Hygiene of the abattoir• HACCP• Personnel management – general discipline, clock-system• Labor Relations -Unions• Daily stock control – live stock, carcasses, skins and offal• Drafting of budgets Only lamb was manually slaughtered at this abattoir – 850 per day. Personnel counted 60 – mainly operational. Cooling unit trucks counted 8. Position mostly operational.
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Production ManagerCountry Meat Market Jan 2011 - May 2011• Purchasing stock controlling of packing material• Purchasing of raw material for production• Daily checking of recipes, and the correct executing of the recipe• Checking on the cooking process during manufacturing• Quality check on batches for the standard of the product according to recipe• Cooling process – supervising the process that everything is according to the recipe • Supervising that the finished product is cooling down at the correct degrees in the freezers • Supervising the packing and dispatching of the product• Maintenance and cleaning of production machinery – ordering of parts• HACCP Regulations – implementing and keeping up to standard• Customer care – handling and solving all queries• Personnel Labor Relations – Unions, CCMA This is a processing plant whereby meat is processed into polonies, etc. Personnel counted 80 – mostly operational, with 6 cooling unit trucks. Position mostly operational .
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Abattoir ManagerMidland Group Feb 2002 - Sep 2010• “HACCP” Regulations and safety – supervising that everything is according to the set standard• Marketing & Customer service – Business to business, & business to customer. Price fixing and market reading, & representative motivation to gain new clients• Stock control – taking daily stock for balancing purposes• Quality check on slaughtered carcasses and products• Financial experience - Expenditure control, drafting of budgets • Debtors and Creditors – in co-operation with Financial Manager• Earned the reputation as a turn-around specialist. My record speaks for itself in that I have managed to turn around two branches from making a loss to making a substantial profit. (Blokhuis from a deficit of R1.5 mil to a monthly profit within 6 months, and VMP from a deficit of R5 mil to a monthly profit within two years) I managed two abattoirs in the Midlands group, namely Blokhuis in Harrismith, and Vereeniging Meat Packers in Vereeniging.Blokhuis :It is a manually operated, Halaal, abattoir whereby beef and lamb were slaughtered - an average of 200 beef and 150 lamb per day. Personnel under my command and control counted 150 – including mainly a health inspector, grader, maintenance team, operational team, reps, admin, accounts, HR. Vehicle fleet (cooling unit trucks) counted 15. Turnover R15 – R20 mill per month, and managed assets of about R60 mill.Vereeniging Meat Packers :This abattoir is a mechanical line whereby beef, lamb and pork were slaughtered – average beef 300, lamb 200, pork 500. Personnel counted 500 – an accountant with 3 assistants, 5 reps and 3 telesales, HR and 3 assistants, payroll, QC manager, debone manager, maintenance manager, mechanical engineer, and their teams. There are 29 cold rooms, - blast freezers, plate freezers, chillers and a holding room which are all operated by ammonia and managed by a chemical engineer. Vehicle fleet consisted of 26 cooling unit trucks.Turnover R50 mill per month, managed assets of R350 mill.
Gert Schneigansz Skills
Gert Schneigansz Education Details
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Technikon RsaDiploma -
Dr Viljoen, BloemfonteinMatriculated
Frequently Asked Questions about Gert Schneigansz
What company does Gert Schneigansz work for?
Gert Schneigansz works for Self-Employed
What is Gert Schneigansz's role at the current company?
Gert Schneigansz's current role is Self Employed.
What schools did Gert Schneigansz attend?
Gert Schneigansz attended Technikon Rsa, Dr Viljoen, Bloemfontein.
What skills is Gert Schneigansz known for?
Gert Schneigansz has skills like Food, Strategic Planning, Management, Negotiation, New Business Development, Food Safety, Business Strategy, Purchasing, Sales, Over 30 Years Managerial Experience Which Also Include The Following, Personnel And Union Affairs, Maintenance Of Large Operations.
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