Butchery Manager – South Coast needed at Pick n Pay Stores Limited

• The Butchery Manager is responsible for the leadership and supervision of the Butchery department within a PnP Corporate store.
• This function includes the planning, organizing, directing, motivating, controlling and providing practical operational support in the running of the Butchery in order to achieve the Butchery Division and the Pick n Pay’s objectives.

Minimum Requirements

• Matric Grade 12.
• Minimum of 3 years Butchery  experience
• The incumbent may also be expected to perform other duties as assigned from time to time.
• This position will require transferability between stores.

Competencies

• Have passion for the product and a sense of urgency
• Proven management experience
• Ability to identify and solve problems
• A strong team player
• Be assertive in a calm and confident manner
• Proven administrative abilities
• Able to work in cold conditions (exposure to freezers & wet conditions)

Key Responsibilities

• Manage employees in to ensure the Butchery Department runs effectively
• Control wastage/ shrinkage/ damages
• Ongoing training and development of employees
• Control budgets (expenses, turnover, growth) and take action
• Plan and implement sales promotions
• Ordering and control of stock levels
• Preparation of fresh meat and Fish lines
• Maintenance of hygiene/ housekeeping and safe working standards
•  Plan daily/weekly production of products Operate all Butchery Equipment including the Band saw.
• Control, Merchandise and Promote stock according to laid down procedures and standards.
• Prepare and break various meat carcasses according to laid down specifications.
• De-boning all cuts of meat and Manufacture Mince / Produce Sausage and Boerewors. .
• Check temperatures and monitor/maintain the cold chain.
• Provide the required product or services and handle customers in a courteous and business-like manner.
• Maintain a high level of cleanliness and hygiene of butchery-related equipment and utensils.
• Assist with the receiving of meat from suppliers.
• Operate Butchery Equipment i.e.  (Wrapping Machine / Vacuum Machine / Scale Equipment / Mincing Machine / Boerewors Filler).
• Prepare boneless meat cuts i.e. steak / goulash etc.