Butchery Supervisor (H4/BS/1)

Job Purpose

To assist the Butchery Manager in overseeing the daily operations of the Butchery Department, ensuring all meat products are prepared, displayed, and stored in line with Pick n Pay’s operational, hygiene, and food safety standards.
The Butchery Supervisor ensures consistent product quality, efficient production flow, and departmental readiness, while supervising staff performance, stock control, and workplace discipline.

Key Performance Areas (KPAs)

• Daily Operations and Meat Production Coordination
• Product Quality, Merchandising, and Food Safety
• Stock Control, Waste, and Shrinkage Management
• Customer Service and Department Standards
• Staff Supervision, Training, and Discipline
• Health, Safety, and Compliance

Key Responsibilities

Daily Operations and Meat Production Coordination

• Supervise and coordinate all daily butchery operations and production activities.
• Allocate work schedules and tasks to butchers, counterhands, and packers.
• Ensure the butchery is fully stocked and trading-ready before store opening.
• Support the Butchery Manager in implementing daily production and cutting plans.
• Monitor and control portion sizes, cutting techniques, and product variety.
• Ensure smooth workflow between cutting, packing, and display areas.
• Check that refrigeration and production equipment are in safe working condition.
• Ensure continuous availability of high-demand lines and promotional items.

Product Quality, Merchandising, and Food Safety

• Maintain Pick n Pay’s quality and freshness standards across all meat products.
• Ensure correct trimming, cutting, labeling, and packaging of meat products.
• Monitor temperature logs and product rotation to ensure compliance with FIFO (First-In, First-Out) procedures.
• Maintain clean and attractive display counters aligned with Pick n Pay planograms.
• Enforce compliance with Foodstuffs, Cosmetics and Disinfectants Act (54 of 1972), Meat Safety Act (40 of 2000), and Pick n Pay Food Safety Standards.
• Conduct daily freshness checks and remove expired or damaged products.
• Oversee cleaning and sanitation routines for preparation areas and equipment.
• Support food safety audits and implement corrective actions where needed.

Stock Control, Waste, and Shrinkage Management

• Maintain tight control over stock levels and record all variances accurately.
• Monitor and record waste, markdowns, and breakages daily.
• Assist with stock counts and monthly inventories.
• Ensure correct rotation and safe storage of all meat products.
• Identify causes of waste and implement preventive measures.
• Report discrepancies, stock losses, or quality issues promptly to the Butchery Manager.
• Ensure cold chain integrity from receiving to customer display.

Customer Service and Department Standards

• Ensure the department maintains excellent service, presentation, and cleanliness at all times.
• Support staff in delivering courteous and knowledgeable customer service.
• Handle customer complaints or queries professionally and resolve promptly.
• Promote customer confidence by maintaining visible freshness and quality.
• Monitor and maintain “Look & Feel” standards of the butchery area.
• Reinforce Pick n Pay’s principle: “Serving our customers the best way we can.”

Staff Supervision, Training, and Discipline

• Supervise and guide butchery staff to ensure efficient performance and compliance with standards.
• Conduct daily team briefings to communicate production targets, hygiene reminders, and departmental priorities.
• Ensure staff adhere to uniform, PPE, and grooming policies.
• Provide on-the-job training for new employees in cutting techniques, hygiene, and customer service.
• Monitor attendance, punctuality, and adherence to schedules.
• Handle basic disciplinary actions (verbal and written warnings) after receiving HR-approved training, following Pick n Pay’s Disciplinary Code.
• Escalate serious misconduct or repeat offences to the Butchery Manager and HR.
• Encourage teamwork, pride, and ownership among butchery employees.

Performance Indicators

• Department readiness and presentation
• Product freshness, quality, and variety
• Compliance with food safety and hygiene standards
• Stock accuracy and shrinkage control
• Waste reduction and profitability
• Customer satisfaction and service quality
• Staff productivity and adherence to discipline
• Audit readiness and documentation accuracy

Health, Safety & Compliance

• Comply with OHSA (85 of 1993), Meat Safety Act (40 of 2000), and company safety policies.
• Conduct daily health and safety inspections and report hazards promptly.
• Ensure staff use PPE and comply with safe handling practices.
• Maintain temperature and sanitation logs.
• Promote a culture of hygiene and safe food handling throughout the department.

Minimum Requirements

• Education: Grade 12 / Matric (NQF Level 4) or equivalent level of literacy and numeracy required to perform the role
• Experience: Minimum 3 years’ experience in a butchery or retail meat environment relevant to the duties of the role, including at least 1 year in a supervisory or senior role
• Knowledge: Basic understanding of meat processing, cutting, storage, and handling practices
• Knowledge: Basic understanding of food safety, hygiene requirements, and applicable legislation (e.g. HACCP, Meat Safety Act)
• Knowledge: Basic understanding of stock control processes and shrinkage management
• Computer Skills: Ability to use computer systems relevant to the role (e.g. MS Office, POS systems, or similar systems)
• Work Conditions: Ability to work in a fast-paced retail environment, including cold storage conditions, while maintaining food safety and quality standards
• Availability: Willingness and availability to work shifts, including weekends and public holidays, in line with retail trading requirements
• Physical Requirements: Ability to perform physically demanding tasks, including standing for extended periods and handling meat products safely
• Process Adherence: Ability to follow butchery procedures, food safety standards, and operational processes with attention to detail
• Completion of, or willingness to complete, internal supervisory and disciplinary training
• Basic understanding of staff supervision, performance management, and disciplinary processes

Skills and Competencies

• Ability to apply product knowledge related to meat cutting, storage, and handling
• Ability to supervise and coordinate team activities effectively
• Basic understanding of food safety, hygiene, and butchery operations
• Ability to communicate effectively with team members and customers
• Ability to manage time, prioritise tasks, and work in a structured manner
• Customer service orientation in a retail environment
• Basic problem-solving and conflict handling ability
• Basic understanding of staff management and workplace procedures
• Attention to detail in maintaining quality and operational standards

Behavioural Attributes (Work-Related)

• Demonstrates a professional and customer-focused approach in the workplace
• Demonstrates reliability and punctuality in meeting work requirements
• Maintains appropriate personal presentation and hygiene in line with workplace standards
• Works cooperatively with team members and supports the team
• Demonstrates honesty and integrity when handling products and company resources
• Shows willingness to maintain departmental and operational standards
• Remains calm and fair when dealing with team members and workplace situations
• Demonstrates alignment with organisational values (e.g. Integrity, Accountability, Care)

Employment Equity Statement

We are committed to fair employment practices and the principles of Employment Equity. Preference may be given to suitably qualified candidates in line with the company’s Employment Equity Plan.