Local Manager Butchery

Pick n Pay; Wes-Kaap; Presencial; ZAR 180.000 - 260.000; Tempo integral

Resumo da vaga

Pick n Pay is seeking a Butchery Manager to lead the department within a local store. You will plan, organise, direct and control operations to meet division and company objectives, while ensuring high customer service and product quality.

You will oversee merchandising, stock control, staff scheduling, and compliance with food safety standards. Strong leadership and a background in retail butchery are essential.

Qualificações

• Matric/ Grade 12 is required.
• Minimum 5 years’ experience as a Blockman/Butchery Supervisor or Manager.
• Knowledge of food safety and food retail practices.

Responsabilidades

• Lead and supervise the butchery department to meet company objectives.
• Provide operational support in planning, directing and controlling tasks.
• Ensure customer satisfaction through product knowledge and service.
• Maintain hygiene, safety, and cleanliness in all prep and sale areas.
• Oversee stock, merchandising, and scheduling to optimise profitability.
• Lead, mentor and coach team members; address disciplinary matters as needed.
• Assist with administration and stock control to maximise gross profit.
• Monitor waste, rotation, and adherence to cutting plans for efficiency.

Conhecimentos

Customer orientation

Communication skills

Business mindedness

Food safety knowledge

Food retail knowledge

Leadership qualities

Formação

Matric/ Grade 12

Descrição da vaga

It’s fun to work in a company where people truly BELIEVE in what they’re doing!

The Butchery Manager is responsible for the leadership and supervision of the Butchery department within a PnP local store. This function includes the planning, organising, 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.

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

Additional Job Description

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 inpreparation 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 tocustomers
• 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: Sunday 15th November 2026

If you like wild growth and working with happy, enthusiastic over-achievers, you’ll enjoy your career with us!

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