Butchery Manager at PnP
Pick n Pay
Date: 7 hours ago
City: Cape Town, Western Cape
Contract type: Full time
Introduction
Motivated and hands-on team member with experience in product preparation, meat cutting, and manufacturing, ensuring all work meets strict quality and safety specifications. Provides strong support in administrative functions and plays an active role in staff supervision to help maintain smooth, efficient daily operations. Committed to upholding high standards in both production and workplace organization.
Duties & Responsibilities
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 plano-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 takes 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.
Experience & Qualification
Requirements
Minimum of 5 years butchery experience
Standard 10 / Grade 12
Competencies
Customer Orientation
Communication skills
Business mindedness
Knowledge about Food Safety and its procedures
Knowledge about food retail
Leadership qualities
Motivated and hands-on team member with experience in product preparation, meat cutting, and manufacturing, ensuring all work meets strict quality and safety specifications. Provides strong support in administrative functions and plays an active role in staff supervision to help maintain smooth, efficient daily operations. Committed to upholding high standards in both production and workplace organization.
Duties & Responsibilities
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 plano-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 takes 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.
Experience & Qualification
Requirements
Minimum of 5 years butchery experience
Standard 10 / Grade 12
Competencies
Customer Orientation
Communication skills
Business mindedness
Knowledge about Food Safety and its procedures
Knowledge about food retail
Leadership qualities
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