Requirements Minimum Requirements: 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. 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 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 #J-18808-Ljbffr