Butchery Manager

Key Responsibilities

• Manage butchery targets and profitability, ensuring financial goals are met or exceeded.
• Control stock effectively, including managing and setting ideal stock levels per product category.
• Set the correct product range to be available at the right time of day and week to meet customer demand.
• Ensure scales are correctly calibrated and that product weights and prices are accurately maintained.
• Negotiate and procure quality raw materials and “bought-in” lines, as well as expense items, according to customer requirements using a daily ordering system aligned with the production schedule.
• Responsible for point of sale systems and pricing accuracy.
• Conduct daily, weekly, and monthly gross profit (GP) reporting to monitor financial performance.
• Take full responsibility for all quality control activities within the butchery.
• Manage all hygiene and safety activities, ensuring compliance with relevant food safety legislation.
• Ensure the use of correct chemicals and procedures to maintain a sanitized and pest-free environment.
• Oversee and ensure that the butchery complies with all relevant food safety and health regulations.
• Oversee weekly stocktakes to ensure accurate inventory records and minimize losses.
• Implement and monitor standard operating procedures to maximize efficiency and minimize waste.
• Liaise with suppliers, manage orders, and ensure timely delivery of products to various branches.
• Manage the function and performance of butchery staff members, including scheduling, performance reviews, and disciplinary actions.
• Ensure client satisfaction by maintaining high standards in product quality and customer service.
• Perform other managerial duties as assigned.
• Arrange and oversee training programs for staff when required.
• Provide on-the-job mentoring and coaching to develop butchery staff members.
• Manage and coordinate daily operations of both the supermarket butchery and the butchery plant.
• Lead, motivate, and supervise a team of at least 45 staff members across both sections.

Requirements

• Minimum of 5 years’ experience in butchery management, preferably in a retail environment.
• Proven experience managing large teams (minimum 30 staff).
• Strong knowledge of meat processing, production, inventory management, and retail operations.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure and meet deadlines.
• Relevant qualifications in butchery or food production are advantageous.
• Strong financial acumen related to stock control, pricing, and profitability.