Tyson Foods has made changes to its management structure as the US meat giant bids, CEO Tom Hayes said, to become “more agile”.

The owner of brands including Tyson, Jimmy Dean and Hillshire Farm is “streamlining” its organisation, with the company choosing presidents to lead its divisions “end-to-end”, reporting to Hayes.

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The move, announced yesterday (2 August), comes six months after Tyson announced a “new enterprise leadership team” it said would “propel the company forward and accelerate growth”.

The latest changes will lead to the departures of two members of that team: Andy Callahan, the president of Tyson’s North American foodservice and international units; and Monica McGurk, the group’s chief growth officer.

“A dynamic market demands we become more agile while focusing on consumers, customers and the businesses that deliver our revenue and profit,” Hayes said. “This simple design creates individual responsibility for the performance of our segments to enable faster, better, decisions.”

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Sally Grimes, the president of Tyson’s business with North American retailers, will become one of the three group presidents, overseeing the company’s prepared foods business.

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Noel White, Tyson’s chief operations officer, will be the company’s group president for fresh meats – covering the group’s beef and pork unit – and for its international division.

Doug Ramsey, the president of Tyson’s poultry business, will be its group president for poultry.

Tyson is set to report the results of its fiscal third quarter next week.