BUTCHERY MANAGER / SPECIALIST (Queensburgh - Durban) • Manage butchery targets and profitability – Achieve sales targets, productivity, Gross Profit targets, manage expenses within budget, Costings & Block Tests, verify deliveries against orders • Control Stock – Set ideal stock levels per product category, Implement stock take procedures, implement production chain system of all stock, KVI’s in stock, rewraps within budget, accurate stock transfers, accurate stock rotation daily, range, quality management, scales calibrated and maintained, Spar Promotions, In-House Promotions, product range development • Buying – Quality raw materials and bought-in lines and expense items according to customer requirements; purchase and maintain ideal stock levels per item • Point of Sale and Pricing – Pricing and labelling accurate with correct sell-by dates, check displays to for accuracy of scale labels, signage and POS accurate, clean and tidy, conduct price spot-checks, price surveys to ensure competitiveness and maintain POSware updates • Hygiene and Housekeeping – Sanitation and pest control, Legal Compliance, Swab Tests 90%, Display cabinets, all equipment maintained according to manufacturer recommendations and in working order, production and back-up facilities properly maintained, cleaning schedules designed and implemented per area for all equipment. • Manage Staff – recruitment, discipline; legal compliance; training of staff on hygiene, safety, product knowledge, meat cutting skills and customer service; performance management; staffing schedules; leave planning and management; staff uniforms; • Manage Customer Service – customer orders produced in line with standards within time frames; complaints resolved to customer satisfaction; advise customers on range and cooking method suggestions; maintain customer satisfaction levels and improve customer relations; • Store Operational Duties – Shrinkage control; security procedures implemented to safeguard store assets and staff- and customer safety; assist with store operations such as opening and closing procedures; Job Requirements: Required Education & Experience • Grade 12 with Maths / Science / Accounting or NQF level 4 equivalent • Grade 1 Meat Cutting Certificate or Recognised Butchery Apprenticeship / Learnership • At least 5 years’ experience in all aspects of day-to-day running and managing of a meat-market • At least 2 years’ retail experience in fresh foods departments • Computer Literacy • Employee Relations and Discipline Skills: • Cutting skills of all species – cut a variety of meat species in the most cost effective way. • Management & Supervisory Skills – Manage and motivate staff to complete tasks efficiently and effectively • Negotiation Skills - Negotiate deals with suppliers • Interpersonal Skills – Communicate with customers, colleagues, management and suppliers effectively • Analytical Ability – analyse profitability of the butchery department – Calculate weekly trading returns and identify problem areas and opportunities to improve Knowledge: • Product Knowledge – retail cuts, value added products and species processed in a retail butchery • Cold Chain Management – controls and cold-chain principles, temperatures • Production Planning – maintain ideal stock levels of unprocessed stock and retail cuts using available resources efficiently and cost-effectively • Meat Cutting Techniques – accurate and efficient cutting to minimise waste • Block tests and costing - how and when costings and block tests should be conducted • Butchery Department Profitability – controls including shrinkage and wastage controls • Employee Relations – discipline and conflict management as well as dispute resolution • Quality Indicators – when examining products for purchase and re-sale • Ordering – quantities to maintain ideal stock levels during varying trading periods • Sanitation Control – disciplines to maintain required sanitation and hygiene levels in a butchery operation • Meat and Poultry cooking methods – techniques and methods for meat preparation and serving. • Butchery Trends – familiar with current and changing trends in the butchery industry Personal Attributes: • Leadership Skills – proven track record and traceable references • Product Minded - learning new aspects about products and materials • Customer Orientation – outgoing and enjoys interacting with customers • Team Player – assist fellow team members and interact respectfully and professionally • Attention to Detail – focus on daily tasks meticulously and accurately • High level of Personal Resilience – positive outlook and ability to solve problems • Self-motivated with a high level of creative flair Job Type: Permanent Company Name: Escombe Kwikspar & Sarnia Spar (Frontier Retail) Company Location: Durban - KZN Contact Person: Philip Rieckert Application Closing Date: Saturday, January 10, 2015 Remuneration: Market Related Send CV to: [email protected]
Posted on: Tue, 06 Jan 2015 20:02:20 +0000
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