Butchery Manager - Melkbos at Pick n Pay Stores Limited

Job Description
To assist the Butchery Manager in preparing products, meat cutting and manufacturing in accordance with the specifications, as well as assisting in all admin functions and staff supervision.

Requirements

• Minimum of 3 years butchery experience; Standard 10 / Grade 12

Competencies

• Ability to cut, pack, manufacture and merchandise all butchery products
• Ability to operate all the butchery equipment
• Ability to offer friendly customer service
• Passion and have product knowledge for butchery products
• Good intrapersonal skills
• High energy levels
• Excellent personal hygiene
• Excellent work environment hygiene standards
• Ability to grasp new information with speed and ease
• Learning ability to absorb new information readily
• Pick ‘n Pay values and culture
• Customer service ethos
• Food safety
• Safe work procedures
• House rules
• Butchery equipment
• Specification manual
• SOP’s
• Health and Safety Act

Requirements

Customer Service

• Give customers undivided attention when serving them to maximise 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 take 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.