This....its not hard. I do my own most of the time. It takes me 2-3 hours to, skin, quarter and break the deer down into butchered steaks, chops and grind. 3-4 hours to clean up everything after including the grinder. This is totally all by myself. 2 people makes everything go faster...a dedicated packaging person is awesome to have.
Sometimes its nice to break the butchering process down to a few days. Skin, and down into quarters, throw it in a cooler and take care of the tenderloins and backstraps. Then go back after a day break or so and finish the quarters up.
You need a good quality table at the correct working height so your back won't get killed, and few good sharp knives, one boning, one skinning, and one that's good at removing silverskin. A grinder is nice to have as well, and if your going to get one....don't go cheap, as you won't have to deal with clogged grinders and breaking parts. I'm glad I bought my Cabela's grinder when I did, it was the medium grade model for 300 bucks, commercial quality. I looked at their current lineup and it sucks unless you buy the 800 dollar grinder.
It is time consuming, and usually the setup, takedown and cleanup and packaging takes a lot more of a PIA than the actual butchering process. I used to do a lot of deer each year and had a dedicated setup which saved a lot of time.