Butchery Manager

Duties and Responsibilities

Key Responsibilities

Manage employees in to ensure the Butchery Department runs effectively

Control wastage/ shrinkage/ damages

Ongoing training and development of employees

Control budgets (expenses, turnover, growth) and take action

Plan and implement sales promotions

Ordering and control of stock levels

Preparation of fresh meat and Fish lines

Maintenance of hygiene/ housekeeping and safe working standards

Plan daily/weekly production of products Operate all Butchery Equipment including the Band saw.

Control, Merchandise and Promote stock according to laid down procedures and standards.

Prepare and break various meat carcasses according to laid down specifications.

De-boning all cuts of meat and Manufacture Mince / Produce Sausage and Boerewors. .

Check temperatures and monitor/maintain the cold chain.

Provide the required product or services and handle customers in a courteous and business-like manner.

Maintain a high level of cleanliness and hygiene of butchery-related equipment and utensils.

Assist with the receiving of meat from suppliers.

Operate Butchery Equipment i.e. (Wrapping Machine / Vacuum Machine / Scale Equipment / Mincing Machine / Boerewors Filler).

Prepare boneless meat cuts i.e. steak / goulash etc.