- Assisting my manager in the day to day running of the store, i.e., allocating tasks to members of staff.- Managing stock levels and ensuring all is kept to a high level of aesthetic quality and freshness.- Taking customer orders and sourcing irregular items if non-regular stock is required. - Acting manager on alternating weekends.- Receiving deliveries, making sure stock is of a good quality and has been transported and maintained at an appropriate internal temperature. - Upkeep of paperwork including temperature records, delivery temperatures, cleaning schedules and staff working hours. - Weekly ordering stock from our production branch and our suppliers for other items when necessary.- Gained important customer service and interpersonal conflict skills.

- Managed the front of house shop, setting up displays of products and serving customers.- Ensured meat stocks were presentable and well-stocked in accordance with the production list.- Placed orders for non-meat products, which involved communication between owners, store managers and distributors. - adjusted pricing where needed, according to purchasing prices. - communicated regularly with the head office to set up new products into the stock system. - Cashed up, banked excess money, and managed the till float.- Documented earnings, purchases and customer orders, updating the annual summary and reported this information to the head office.- Trained in butchery under the guidance of two mentors.