To manage the butchery department at a retail store, ensuring high standards of meat preparation, presentation, hygiene, customer service, stock control, and profitability. The Butchery Manager leads the team to deliver excellent service and drive department performance in line with operational standards and customer expectations.

Operational Management

• Oversee all aspects of meat preparation, portioning, packaging, and merchandising.

• Ensure accurate cutting, weighing, pricing, and labelling of all meat products.

Sales & Profitability

• Drive sales and achieve profitability targets for the butchery department.

• Monitor gross profit margins, shrinkage, and wastage levels.

Customer Service

• Ensure excellent customer service at the counter, including custom cuts and product advice.

• Train staff to provide informed, helpful, and courteous service.

Team Leadership & HR

• Create and manage weekly staff schedules to meet operational demands.

• Conduct regular performance reviews and provide coaching as needed.

Hygiene, Health & Safety

• Ensure strict hygiene, food safety, and occupational health standards are met.

• Maintain compliance with HACCP principles and food safety protocols.

Stock Control & Ordering

• Maintain optimum stock levels of meat and related items.

• Manage stock rotation (FIFO), expiry dates, and reduce spoilage or losses.