Deli Manager – Fresh Food Operations Lead

About the role

The Deli Manager will lead and optimise all hot and cold deli operations within the store, driving sales growth, margin protection and an exceptional fresh‑food experience for customers. You will be responsible for commercial performance, food safety compliance, waste control and team development.

Key responsibilities

• Achieve sales, gross margin and contribution targets through pricing, promotions and product mix strategies.
• Monitor daily trading, analyse waste, shrinkage and stock levels to protect profitability.
• Manage recipe compliance, portion control and production planning to ensure consistency and cost efficiency.
• Introduce seasonal and value‑added items while maintaining freshness and optimal stock rotation.
• Create an engaging deli environment with strong visual merchandising and planogram execution.
• Ensure full compliance with food safety legislation, hygiene standards and internal audits.
• Schedule staff according to productivity and sales demand, driving continuous improvement.
• Lead, coach and develop the deli team to meet operational and commercial goals.

Required profile

• Grade 12 / Matric qualification.
• Kosher experience essential.
• Culinary qualification (Level 2) or Hospitality & Catering Service qualification.
• 3‑5 years experience in a retail fresh‑food environment, preferably deli, hot or cold kitchen.
• At least 2 years in a supervisory or management role within food production or fresh retail.
• Proven experience managing margin, waste control and fresh‑food operations.
• Strong knowledge of food safety legislation and merchandising principles.

Required skills

• Food safety compliance knowledge.
• Margin analysis and management.
• Waste control techniques.
• Production planning and portion control.