for a Butchery Manager to be based in Phalaborwa. We are seeking a skilled and motivated Butchery Manager dynamic team. The butchery manager will be required to manage the operation of the butchery according to agreed standards. Implement department production plans and know how to handle butchery equipment. Key Performance Performance Areas: Manage butchery targets and profitability. Set ideal stock levels per product category. Set correct Ensure the correct packaging is used for specific products. Manage and maintain Hygiene standards for the
for a Butchery Manager to be based in Phalaborwa. We are seeking a skilled and motivated Butchery Manager dynamic team. The butchery manager will be required to manage the operation of the butchery according to agreed standards. Implement department production plans and know how to handle butchery equipment. Key Performance Performance Areas: Manage butchery targets and profitability. Set ideal stock levels per product category. Set correct Ensure the correct packaging is used for specific products. Manage and maintain Hygiene standards for the
planning and executing strategies to promote and sell products or services in retail stores or other sales environments responsibilities of a merchandiser: Product Presentation: Ensure that products are presented in an attractive creating visually appealing displays, arranging products on shelves or racks, and implementing signage levels and replenish stock as needed to ensure products are adequately available for customers. This may this information to make informed decisions about product assortment, pricing, and promotional strategies
support staff. Provide guidance, training, and performance feedback to enhance team productivity and individual including manpower, equipment, and materials, to meet production goals and budgetary constraints. Collaborate monitoring the process performance throughout production, while continuously optimising performance. Troubleshooting environmental and safety regulations. Estimating production costs. Dealing directly with clients and the
interpersonal skills required for interacting with both staff and guests
Training:
recipes and guidelines.
management on duty.
delivery.