Permanent Co-Ordinator Protein – Pick n Pay Careers
Job Description
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Pick n Pay Careers – Co-Ordinator Protein
Co-Ordinator Protein – Pick n Pay Careers
We are seeking an experienced and results-driven Co-Ordinator Protein to guide and support Butchery Managers in the day-to-day running of butcheries. This role ensures optimal performance in meat and fish departments while maintaining strict adherence to quality, hygiene, and operational standards.
Minimum Requirements:
- Grade 12 / Matric
- Minimum 10 years’ experience in Meat and Fish
- High-level knowledge of butchery processes and procedures
- Strong understanding of butchery operations
- Computer literate
- Valid Driver’s License
- Ability to travel regularly and work extended hours
Competencies:
- Sound judgment and decision-making skills
- Strong problem-solving and innovative thinking
- Ability to build relationships and collaborate effectively
- Influencing skills and customer focus
- Team-oriented with proven people management experience
Key Responsibilities:
Operational Leadership
- Guide and support Butchery Managers to achieve desired business outcomes and maintain meat and fish standards
- Identify and implement contingency plans to close performance gaps
- Maintain in-depth knowledge of assigned stores, industry trends, and market dynamics
- Develop trading and production plans informed by industry practices, competitive environment, and business trends
Financial & Stock Management
- Liaise with Buyers to secure competitive deals and ensure sufficient stock levels
- Develop and implement action plans to meet financial goals
- Monitor budgets and production planning, taking corrective actions to align sales and profitability
- Optimise stock levels to prevent overstocking, overproduction, or out-of-stock situations
Quality & Compliance
- Conduct regular quality checks and audits to ensure departmental standards are consistently met
- Develop action plans to address non-compliance and performance gaps
Training & Development
- Conduct on-the-job training for butchery staff and management to enhance skills and operational efficiency
- Foster a culture of continuous improvement and professional growth within the protein departments
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