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Key ResponsibilitiesManage 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. RequirementsMinimum 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.Please send your CV to marcus@amam.co.za