This Stock & Inventory Controller role at Moishes Butchery in Johannesburg is a permanent, full-time position within a highly specialized, fast-paced food retail environment. In a butchery and fresh food setting, inventory management is exceptionally critical due to the perishable nature of the products, cold chain logistics, and strict health regulations.
Stock & Inventory Controller | Moishes Butchery
Location: Johannesburg, Gauteng Posted: May 2026 Job Type: Permanent, Full-Time Equity Status: Open (EE/AA & Non-EE/AA)
The Reality of the Role: Fresh Food Capital Management
Unlike handling apparel or electronics, managing stock for a prominent retail butchery like Moishes requires extreme precision. You are balancing two major variables: shelf-life expiration and sales velocity. Overstocking meat, ingredients, or spices leads directly to expensive shrinkage and waste, while understocking damages customer trust and causes immediate revenue loss.
Key Responsibilities
1. Cold Stock & Count Audits
- Cycle Counting: Execute rigorous daily, weekly, and monthly physical stock takes across walk-in freezers, cold rooms, and the front-line retail display fridges.
- Accuracy Tracking: Monitor stock variances between physical counts and the digital inventory ledger, identifying and correcting system anomalies promptly.
2. Procurement, Forecasting & Supplier Relations
- Trend Forecasting: Analyze historical sales trends and upcoming seasonal demand (e.g., braai season, long weekends, holidays) to accurately forecast purchasing requirements.
- Supplier Orders: Place precise purchase orders with meat wholesalers, packaging suppliers, and spice/ingredient manufacturers.
- Admin Reconciliation: Process supplier invoices, delivery notes, and purchase orders accurately to hand over clean files to the finance department.
3. Floor Operations, Rotation & Waste Mitigation
- Receiving Inspections: Track inbound delivery trucks, ensuring the physical weight, grade, and temperature of meat products match the invoice before offloading.
- Stock Classification: Identify fast-moving, slow-moving, and dead stock to advise management on markdown promotions or production adjustments.
- FIFO Discipline: Enforce strict First-In, First-Out (FIFO) stock rotation to minimize waste, track shelf-life, and tightly manage spice, packaging, and butchery consumable inventories.
4. Customer Order Management
- Professionally handle bulk customer orders, specialty cut queries, and delivery coordination for catering clients or regular walk-ins.
Minimum Requirements
- Experience: Proven track record in inventory control, stock management, or retail administrative environments. Direct exposure to the food retail or cold-chain sector is highly preferred.
- Tech Skills: Strong computer literacy, with advanced proficiency in MS Excel (spreadsheets, data formulas) and dedicated point-of-sale or invoicing systems.
- Core Aptitude: Elite numerical accuracy, analytical forecasting skills, and sharp organizational methods.
- Resilience: The capability to work nimbly and think on your feet inside a cold, high-volume retail warehouse environment under tight deadlines.
Advantageous Traits
- Direct operational knowledge of a butchery environment (understanding meat yields, carcasses, or primary/secondary cuts).
- Previous experience managing separate packaging and consumable supply logs.
- Leadership or supervisory experience on a dispatch or receiving floor.
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