Butchery Manager

· Control stock

· Manage and set ideal stock levels per product category.

· Set correct range to be available at the correct time of day / week.

· Ensure scales are correctly calibrated and products and prices are accurately maintained.

· Responsible for negotiating and procuring quality raw materials/ “bought in lines” and expense items according to customer requirements using a daily ordering system and production schedule.

· Responsible for point of sale and pricing.

· Report on daily, weekly, and monthly GP’s.

· Take responsibility for all quality control activities in the Butchery.

· Manage all hygiene and safety activities of the Butchery.

· Ensure that correct chemicals and procedures are used to maintain a sanitised and pest free environment.

· Ensure that the Butchery complies with relevant food safety legislation.

· Manage the function and performance of butchery staff members.

· Ensure client satisfaction of all Butchery customers.

· Perform other Managerial related duties as assigned.

· Arrange training for your staff when required.

· On the Job Mentoring and Coaching of Butchery staff members

Minimum requirements

A Matric Certificate with Mathematics

A clear criminal record.

At least 3 years’ experience in all aspects of day to day running and managing of the butchery

Computer Literate.

Point of Sale Systems knowledge is desirable

Strong numerical skills.

Have a high level of integrity.

Have strong problem-solving skills.