Butchery Manager

Contact person for this position:

Rayleen Lentz

rayleen@joblinkplacement.co.za

Website: www.joblinkplacement.co.za

 

Job Overview

The Butchery Manager responsibilities will include the day to day Operational Management of the in-store butchery and delicatessen, including selection, ordering, preparation, display, packaging and sale of meat to consumer and commercial customers.

 

Butchery Manager reporting to the Red Meat Divisional Manager / General Manager

 

Areas of Responsibility (Your duties will include but are not limited to)

Stock Management

• Estimate requirements and order meat supplies, negotiate with representatives from supply companies to determine order details.
• Receive, inspect, record and store meat upon delivery, to ensure meat quality and safety
• Wrap, weigh, label and price cuts of meat
• Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper’s eye.

Butchery Management

• In consultation with senior management from time to time as agreed and appropriate run special offers, customer loyalty schemes and similar.
• Inspect equipment regularly to ensure it is in good working order and safe to use
• Assistance on the shop floor and general running of the convenience store being a priority.
• Ensure accuracy of Wholesale orders to other branches

People Management

• Supervise other butchers or meat cutters and schedule work activities, rotation and holidays in consultation with management, ensuring butchery opening times are maintained and fully staffed.
• Offer on-the-job training and coaching to junior butchers.
• Motivate and develop your team including setting objectives & strategies.
• Plan annual and interim labour requirements according to specific volumes and retail requirements
• Equip staff with the required tests and equipment to assure product standards are upheld
• Ensure staff is well versed in the requirements relating to stock rotation and shelf displays.
• Identify staff development needs and develop them accordingly
• Evaluate staff performance and provide feedback and coaching as required
• Ensure that Policies and Procedures are followed, and amended to support an ever-changing environment, train staff as required for new rollouts
• Ensure that correct processes are followed when dealing with IR issues
• Arrange any staff rotation between branches
• Management of casual staff
• Management of Over Time and Leave Provisioning

Customer Service

• Prepare special cuts of meat ordered by customers
• Assist and resolve customer queries

Reporting

• Daily telephonic feedback meetings with the manager.

Teamwork

• Support department managers and co employees.
• Actively participate as a member of the team
• Performing any other task, not specified herein, which from time to time may be assigned by the manager.

Housekeeping and Safety Standards

• Ensure optimal management of Group compliance by adhering to acts, regulations, by laws, company systems, policies and procedures.
• Making continues improvements, maintaining high standards and making sure management information is accurate
• Acceptance of overall responsibility and accountability for the prevention of work-related injury, ill health, environmental protection, effectiveness of the management system, as well as provision of safe and healthy workplace and activities
• Ensure the OHS policy and OHS Objectives are established; that the OHS system is compatible with the strategic direction of the organisation; and to ensure achievement thereof via integration into other business processes
• Maintain the stability and reputation of the store by complying with legal, policy and procedure requirements. (including, but not limited to health and safety meetings, ensuring timeous H&S training, safety file etc.)
• Ensure standards for quality, customer service and health and safety are met.
• Resolve health and safety, legal and security issues.
• Quality and Food safety Standards are maintained and managed.
• Delegate duties in writing to subordinate managers to assist them with executing duties, without derogating accountability
• Ensure/ communicate knowledge of the importance of effective OHS management and of conforming to the OHS requirements
• Ensure all types of resources needed to establish, implement, maintain and improve the OHS management system are available
• Protect workers / whistle blowers from reprisal when reporting incidents, hazards, risks and opportunities
• Ensure the organisation establishes, implements and maintains processes for consultation, participation of workers; and to support the establishment and functioning of health and safety committee / representation
• Be aware of /conversant with potential liability, both criminal and civil, arising from OHS related legal contraventions

Knowledge, skills, and experience required

 Educational Background:

• Grade 12
• Must be able to read, write, speak, and understand Afrikaans & English
• Tertiary Qualification will be to the applicants Advantage
• Minimum of 5 years’ Experience in Butchery and Production in a retail environment

Knowledge/Skills:

• A resilient individual with excellent interpersonal and clear communication skills
• Customer oriented, assertive with problem-solving skills
• Result driven, innovative with good decision-making skills
• Accurate and attention to detail
• Operational Agility
• Ensure Vision, Mission and Values underpin all activities

Competencies

• Self-motivated
• Performance driven
• Multi-tasker
• Organizing Skills

Salary – Market related

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