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Deli Manager – Fresh Food Operations Lead

Pick n Pay · Bloemfontein

Nouveau
🇬🇧 English
Margin management Cost control

Description du poste

About the role

The Deli Manager leads all hot and cold deli operations within the store, driving commercial performance, operational excellence, and an exceptional fresh‑food experience for customers. The role is accountable for sales growth, gross margin protection, stock and cost management, waste control, food‑safety compliance and team performance.

Key responsibilities

  • Deliver sales, gross margin, and contribution targets through pricing, promotions and product mix strategies.
  • Monitor daily trading performance, analysing sales, waste, shrinkage and stock to protect profitability.
  • Align production volumes to sales forecasts and promotional cycles to optimise yield and minimise waste.
  • Identify margin leakage and implement corrective action plans.
  • Ensure strict recipe compliance, portion control and structured production planning.
  • Maintain high standards of food quality, taste, presentation and freshness.
  • Introduce seasonal, value‑added and trend‑relevant items within approved guidelines.
  • Execute visual merchandising, planograms and promotional displays to maximise conversion.
  • Maintain service excellence and engage customers with product knowledge.
  • Ensure full compliance with food safety legislation, hygiene standards and internal audit requirements, including temperature logs and food handling practices.

Required profile

  • Grade 12 (or equivalent) qualification.
  • Culinary qualification level 2 or Hospitality & Catering Service qualification.
  • 3–5 years experience in a retail fresh‑food environment, preferably in deli, hot kitchen, cold kitchen or ready‑to‑eat departments.
  • At least 2 years in a supervisory or management role within food production or fresh‑retail operations.
  • Proven track record of managing margin, waste control and fresh‑food operations.
  • Strong knowledge of food‑safety legislation and merchandising principles.

Required skills

  • Food safety legislation knowledge
  • Margin management
  • Cost control
  • High‑volume fresh‑food production planning
  • Sales and performance data analysis

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