Western Cape: Butchery Manager posted by Staff Focus

• Oversee the daily operations of the Butchery Department.
• Ensure meat products are cut, processed, packaged, and displayed according to company standards.
• Maintain proper stock rotation practices to ensure product freshness and minimize waste.
• Ensure the department is clean, organized, and compliant with hygiene standards.
• Monitor equipment and ensure it is maintained and used safely.
• Supervise, train, and support butchery staff.
• Prepare staff schedules and ensure adequate staffing levels.
• Implement performance management and disciplinary measures in liaison with the Human Resources Department.
• Promote a productive, professional, and safe working environment.
• Manage the ordering of meat products and related supplies.
• Monitor stock levels and ensure availability of products.
• Conduct regular stock counts and reconcile discrepancies.
• Minimize wastage and shrinkage through effective stock management.
• Ensure compliance with all health, safety, and food handling regulations.
• Maintain strict hygiene and sanitation standards within the department.
• Ensure high-quality products are consistently displayed and sold to customers.
• Ensure all products are correctly labelled and priced.
• Ensure a high standard of customer service within the butchery department.
• Assist customers with product selection and provide advice on meat cuts and preparation.
• Address customer complaints or concerns in a professional manner.
• Monitor departmental sales performance and implement strategies to improve results.
• Manage departmental expenses and ensure cost control.
• Support promotional activities and merchandising initiatives to increase sales.

Requirements: 

• Grade 12 (Matric) or equivalent. 
• Butchery or meat processing qualification preferred.
• Minimum 5 – 8 years of experience in a Retail Butchery environment. 
• Previous supervisory or management experience preferred.

Working Conditions

• Work in a refrigerated environment. 
• Standing for extended periods. 
• Handling raw meat and operating butchery equipment. 
• Working weekends and public holidays as required.