Butchery manager Work, Jobs in Nailsworth, Gls (with Salaries)

Retail Butchery Manager
Gloucester Services —Gloucester
- £35,000 a year
- Full-time
- Driving
- Leadership
14d
Development Chef
Home Hospitality —Bristol
- £80,000 a year
- Full-time
Quick apply
Multiskilled Engineer
Pilgrim's Europe —Bristol
- Full-time
- Maintenance
- Programmable logic controllers
- Computer skills
- Employee discount
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Head Chef
Blue Diamond Garden Centre —Gloucester
Experience within a garden centre restaurant, café, or casual dining environment. This is a hands-on leadership position ideal for a chef who thrives in a fast-…
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Old Ship at Luckingon —Luckington
Extensive experience working in a fast-paced professional kitchen with responsibility for coordinating service.
£32,000 a year
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Retail Butchery Manager

Gloucester Services -
Gloucester

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Job details

Full-time
£35,000 a year
14 days ago

Qualifications

Driving
Leadership

Full job description

This is a role for a butcher who wants to do more than stand behind a counter. As Retail Butchery Manager, you'll be the driving force behind everything our customers see and experience — setting the standard for counter presentation, bringing genuine craft and theatre to the shop floor, and leading a team that shares your passion for quality.

You'll combine hands-on butchery with confident leadership, engaging customers on cuts, cooking and provenance while coaching your team to do the same. Commercially minded and creative, you'll work closely with the Head of Butchery and Category Manager to protect margin, reduce waste, and keep our offer fresh with innovative displays and new product lines.

What You'll Be Doing

Setting and continually raising the standard for front-of-house counter presentation and consistency
Delivering an outstanding customer experience — engaging, advising and educating at every opportunity
Leading, coaching and motivating the counter butchery team
Breaking down primal cuts and preparing counter-ready products to specification
Driving commercial performance across sales, margin, waste and availability
Introducing new cuts, displays and value-added lines in line with seasonality and market trends
Working with the cutting room to balance the carcass and protect overall butchery margin
Deputising for the Head of Butchery as required

#WFHP

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