Butchery Manager

Role Summary

The Butchery Manager is responsible for the leadership and supervision of the Butchery department within a PnP Corporate store. This function includes the planning, organizing, directing, motivating, controlling and providing practical operational support in the running of the Butchery in order to achieve the Butchery Division and the Pick n Pay’s objectives. 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: 3 November 2026