About the position
Role Summary
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.
Requirements
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
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 andthatgood 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
