Pick n Pay Stores Limited, through its subsidiaries and associates, operates in the retail sector on the African continent.
Pick n Pay is the quintessential family store focused on the customer. Since 1967 when consumer champion Raymond Ackerman purchased the first few stores, the Ackerman family’s vision has grown and expanded to now encompass stores in ...
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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.
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