Job Description

JBlockman / Butcher Manager

Location:

Parkhurst, Johannesburg

Company:

Meat on Grant (MOG)

Pay:

R15 000,00 - R20 000,00 per month

About Meat on Grant (MOG)

Meat on Grant (MOG) is a premium butcher-led catering business based in Johannesburg, known for its uncompromising quality, customer-first service, and innovative value-added offerings. We pride ourselves on delivering exceptional meat products and catering experiences while building strong supplier relationships and driving sustainable growth. As a dynamic SME, MOG is committed to operational excellence, creativity, and long-term customer loyalty.

Job Overview

We are seeking a skilled

and experienced Butchery Manager

to oversee daily operations, ensure product quality, and deliver outstanding customer service. This role requires a proactive leader who not only manages production and staff but also contributes to business growth by sourcing reliable suppliers, identifying new opportunities, and driving sales through innovation and customer engagement.

Key Responsibilities

1. Sales and Customer Service

Engage with customers, offering tailored advice on products and preparation methods. Drive sales through attractive counter displays and value-added products. Proactively identify opportunities for specials, promotions, and new product lines.

2. Supplier Sourcing & Stock Management

Assist in sourcing and building strong relationships with suppliers to ensure consistent quality and competitive pricing. Ensure all counters (upright fridge, curved glass) are well-stocked with fresh, appealing products. Communicate stock requirements (spices, meat, packaging materials) to procurement. Maintain sufficient stock of biltong, dry wors, and other processed items, adhering to recipes.

3. Production Oversight

Manage daily production schedules and prioritize tasks for back-of-house staff. Ensure consistent quality in all processed products, including wors and marinades. Monitor portion control and minimize waste.

4. Hygiene and Safety

Enforce strict hygiene and food safety standards in compliance with regulations. Conduct regular checks to maintain cleanliness in the butchery and storage areas. Train staff on proper equipment handling and sanitation practices.

5. Staff Management

Lead, motivate, and develop the team to deliver exceptional service and quality. Monitor staff performance and provide ongoing training. Address staff-related challenges promptly and effectively.

6. Reporting and Communication

Provide updates to management on stock levels, production schedules, and sales strategies. Suggest innovative ideas for new products, supplier partnerships, or operational improvements. Maintain detailed records of production and sales performance.

Key Skills and Competencies

Customer Focus:

Exceptional people skills to build rapport and create a welcoming atmosphere.

Supplier Relations:

Ability to identify, evaluate, and maintain strong supplier partnerships.

Technical Expertise:

Proficiency in meat cutting, portioning, and processing.

Sales-Driven:

Strong commercial mindset with proven ability to grow revenue.

Leadership:

Experience managing and motivating teams effectively.

Problem-Solving:

Quick decision-making in operational challenges.

Attention to Detail:

Ensuring counters are visually appealing and products meet quality standards.

Qualifications and Experience

Minimum Requirements:

Experience:

Minimum of

7-10 years

in a professional butchery environment, with at least

3-5 years in a senior managerial role

overseeing staff, production, and customer-facing operations.

Supplier Relations:

Demonstrated success in

sourcing, negotiating, and managing supplier partnerships

to ensure consistent quality and competitive pricing.

Operational Leadership:

Proven ability to

scale operations, implement process improvements, and drive measurable growth

in sales and customer satisfaction.

Innovation:

Track record of introducing

value-added products, recipes, or promotions

that contributed to revenue growth.

Compliance:

Strong knowledge of

food safety regulations, hygiene standards, and operational audits

, with a history of passing inspections without issue.

Preferred:

Certified Meat Technician or equivalent qualification. Experience in creating and implementing recipes for biltong and wors. Fluent in English and at least one other local language.

Performance Indicators

Sales growth and customer satisfaction levels. Consistency and quality of processed products. Supplier relationships and sourcing efficiency. Adherence to hygiene and safety standards. Efficient stock management and waste reduction. Staff productivity and morale.

Job Type:

Full-time

Work Location:

In person

Job Type: Full-time

Pay: R15000,00 - R25000,00 per month

Experience:

Butchery: 3 years (Required)
Work Location: In person