The Butchery Supervisor oversees daily operations of the meat section, including cutting, preparation, merchandising, staff supervision, and compliance with food safety standards. They ensure fresh, high-quality products are available and displayed properly to maximize sales and customer trust.

Key Responsibilities

Meat Preparation & Production

• Supervise cutting, trimming, and packaging of meat products.
• Ensure portion sizes, quality, and presentation meet company standards.
• Monitor production schedules to balance supply with customer demand.

Inventory & Ordering

• Manage raw meat inventory and coordinate with suppliers for replenishment.
• Implement FIFO (First-In, First-Out) practices to maintain freshness.
• Conduct regular stock counts and manage shrinkage/loss prevention.

Merchandising & Sales

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