Butchery Manager

It’s fun to work in a company where people truly BELIEVE in what they’re doing!

 

 

 

 

To assist in preparing products, meat cutting and manufacturing in accordance with the specifications, as well as assisting in all admin functions and staff supervision 

 

Standard 10 / Grade 12

Minimum of 3 years butchery experience

 

Competencies:

Ability to cut, pack, manufacture and merchandise all butchery products

Ability to operate all the butchery equipment

Ability to offer friendly customer service

Passion and have product knowledge for butchery products

Good intrapersonal skills

High energy levels

Excellent personal hygiene

Excellent work environment hygiene standards

Ability to grasp new information with speed and ease

Learning ability to absorb new information readily

Pick ‘n Pay values and culture

Customer service ethos

Food safety

Safe work procedures

House rules

Butchery equipment

Specification manual

SOP’s

Health and Safety Act

 

 

Customer Service:
Give customers undivided attention when serving them to maximize customer satisfaction

Demonstrate product knowledge when assisting customers with butchery queries and/or determining their needs to recommend products that fits their needs and desires

 

Product Preparations:

Adhere to ingredient selection and method in strict accordance with the recipe manual

Break the carcass into primal form to enhance efficiency during the final cutting of products in preparation for trade

 

Merchandising:

Adhere to the butchery merchandising flow

Keep categories together when merchandising according to the plan-guide·

Clean and maintain the merchandise area to ensure its always neat, hygienic, and appealing to customers

Monitor on shelve availability and take corrective actions to address any possible overs and out of stocks

 

Hygiene and Housekeeping:

Maintain clean as you go during production to avoid food safety risks

Deep clean post-production to avoid contamination and pest infestation

Ensure equipment is kept clean and in a good working condition

Adhere to safety procedure when operating equipment to avoid any occupational risks

Communicate any equipment faults and abnormalities to the relevant manager

Ensure correct temperature control are adhered to preserve the product, avoid contamination and waste

 

Administration:

Assist with all administration processed to ensure smooth running of the butchery

Conduct stock take to calculate gross profit

Give input and maintain staff scheduling rosters to ensure adequate coverage during business peaks and valleys

Place stock orders and ensure stock holding is sufficient to meet customer needs and reduce waste

 

Sales and profitability:

Ensure product is available to promote sales and the achievement of budget

Oversee the cutting of the carcass according to block test margin to ensure maximum profitability and good butchering standards are adhered to

Perform stock rotation to reduce and control waste

Apply the cutting plan to minimize waste resulting from over ordering and over producing

 

Leading Teams:

Lead, monitor and coach direct reports and ensure effective management and utilization of employees

Provide employees with regular feedback and handle issues of discipline accordingly

Keep team updated on any new initiatives and changes pertaining to the department

 

 

CLOSING DATE: 5 AUGUST 2024

 

 

If you like wild growth and working with happy, enthusiastic over-achievers, you’ll enjoy your career with us!

 

apply here