Butchery Manager

Contact person for this position:

Rayleen Lentz

rayleen@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.

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 3 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