About the position
Role Summary
Are you a commercially driven Butchery professional with strong leadership capability and hands-on technical expertise? We are looking for a Butchery Manager who can maximise gross margins and profitability through exceptional operational standards, strict expense control, minimise shrinkage, and provide superior customer service.
This role requires a balance of strategic thinking and technical skill, from managing budgets and shrinkage to breaking carcasses and producing high-quality value-added products.
Requirements
Minimum Requirements:
Minimum 2 years' experience in a supervisory role
Previous experience in Butchery and Fish departments
Sound knowledge of meat cuts, carcass breakdown, and production processes
Strong understanding of food safety and hygiene standards
Competencies:
Strong passion for product quality and operational excellence
Proven management and supervisory experience
Strong problem-solving and decision-making ability
Assertive, calm, and confident leadership style
Solid administrative and organisational skills
Ability to work in cold and wet conditions
Key Responsibilities
Key Responsibilities:
Commercial & Financial Management
Maximise gross margins and departmental profitability
Control budgets (expenses, turnover, growth targets) and implement corrective action where required
Monitor and reduce wastage, shrinkage and damages
Analyse sales performance and identify growth opportunities
Plan and implement sales promotions to drive volume and margin
Stock & Production Management
Order and control stock levels to ensure availability without overstocking
Plan daily and weekly production schedules
Assist with receiving meat and ensure accurate stock handling
Control, merchandise and promote stock according to company standards
Monitor temperature controls and maintain the cold chain
Technical & Operational Execution
Prepare and break various meat carcasses and prepare fish lines to specification
Operate all butchery equipment including bandsaw, wrapping machine, vacuum machine, scales, mincing machine and boerewors filler
Maintain hygiene, housekeeping and safe working standards
Ensure cleanliness of all butchery equipment and utensils
Leadership & People Management
Manage and lead employees to ensure efficient department operations
Drive performance, productivity, and accountability
Conduct ongoing training and development of team members
Foster a culture of teamwork, urgency, and excellence
Customer Service Excellence
Deliver high service levels to maximise customer satisfaction
Provide product expertise and handle customers courteously and professionally
Ensure attractive merchandising and presentation standards
Closing Date: 31 May 2026
