Butchery Manager at Pick n Pay Stores Limited

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

Minimum requirements

• Matric/ Grade 12 
• Minimum of 3 years butchery experience  

​​​​​​​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

​​​​​​​Key responsibilities

• 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 

Closing date: 19 September 2025