Butchery Manager

About this role

Pick n Pay is looking for a Butchery Manager for a corporate store in Montana, Gauteng. You will run the butchery department day to day and help it meet the division’s targets for sales, margin and service.

What you’ll do

• Lead, supervise and motivate the butchery team, and set clear goals for performance and accountability.
• Plan daily and weekly production, and prepare and break down carcasses and fish lines to specification.
• Order and control stock so products are available without overstocking. Help with receiving and accurate stock handling.
• Control budgets and margins, and take corrective action when needed. Track and reduce wastage, shrinkage and damages.
• Plan sales promotions and review sales results to find growth opportunities.
• Keep hygiene, cold chain temperatures and equipment cleanliness up to standard.
• Give customers expert product advice and keep the counter well merchandised.

What you need

• At least 2 years’ experience in a supervisory role.
• Previous experience in butchery and fish departments.
• Sound knowledge of meat cuts, carcass breakdown and production processes.
• A good understanding of food safety and hygiene standards.
• Proven management and supervisory experience.
• Strong problem-solving and decision-making skills.
• Solid administrative and organisational skills.
• Experience operating butchery equipment such as bandsaws, wrapping, vacuum and mincing machines, scales and boerewors fillers (advantageous).
• Comfort working in cold and wet conditions.

Is this job for you?

This job suits an experienced butchery or meat department supervisor who enjoys running a team and keeping numbers on track. You should be calm and confident under pressure, and care about product quality.

Tips before you apply

• Have your CV ready and list your supervisory years clearly, with the store or department and team size.
• Show results in numbers where you can, such as margin, wastage reduction or stock accuracy.
• Describe your hands-on butchery work, including the equipment you have used and your food safety experience.

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