Requirements Matric (Grade 12) Minimum of 5 years' experience in a butchery environment, with at least 2 years in a management or supervisor role within the FMCG or retail sector. Strong knowledge of meat cuts, meat processing, merchandising and food safety standards. Proven experience in stock control, inventory management, budgeting and achieving sales targets. Computer literacy, including Microsoft Office and retail/POS system. Duties & Responsibilities Manage day-to day operations of the butchery department. Ensure compliance with food safety, hygiene, health and safety standards. Maintain high standards of product quality, freshness and merchandising. Manage stock ordering, stock rotation, inventory control and minimise wastage. Monitor department sales, gross profit and shrinking targets. Lead, supervise, train and motivate the butchery team. Prepare staff schedules and manage labour costs effectively. Ensure excellent customer service and resolve customer queries. Monitor equipm...