Local Manager Butchery at Pick n Pay Stores Limited

• The Butchery Manager is responsible for the leadership and supervision of the Butchery department within a PnP local 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 Pick n Pay’s objectives.
• This is a new local store that will be opening up and will be located in Stellenbosch between Kayamandi and Cloetesville.

Minimum requirements

• Matric/ Grade 12
• Minimum of 5 years' experience as a Blockman/ Butchery Supervisor or Manager

​​​​​​​Competencies

• Customer Orientation
• Communication skills
• Business mindedness
• Knowledge about Food Safety and its procedures
• Knowledge about food retail
• Leadership qualities

​​​​​​​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 controls 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 that 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, mentor 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: 13 December 2025