Manager Deli at Pick n Pay Stores Limited

• Grade 12 (essential). 
• Culinary qualification at level 2 or Hospitality and catering service qualification 
• 3–5 years’ experience in a retail fresh food environment, preferably within 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 experience managing margin, waste control, and fresh food operations. 
• Strong knowledge of food safety legislation and merchandising principles. 

Commercial and Financial Performance 

• Deliver sales, gross margin, and contribution targets through effective execution of pricing, promotions, and product mix strategies. 
• Monitor daily trading performance, analysing sales, waste, shrinkage, and stockholding 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 to safeguard profitability. 

Production, Quality and Innovation 

• Manage strict recipe compliance, portion control, and structured production planning frameworks to ensure consistency and cost efficiency. 
• Maintain high standards of food quality, taste profiling, and presentation. 
• Introduce seasonal items, value-added offerings, and trend-relevant products within approved guidelines to enhance competitiveness. 
• Ensure freshness, availability, and optimal stock rotation at all times including the back-up area. 

Customer Experience and Merchandising 

• Create an engaging, theatre-driven deli environment through strong visual merchandising and food presentation. 
• Execute planograms and promotional displays to maximise conversion. 
• Maintain service excellence standards, ensuring knowledgeable product engagement with customers. 
• Monitor customer feedback and adapt offerings to improve satisfaction and loyalty. 

Operational Excellence and Compliance 

• Ensure full compliance with food safety legislation, hygiene standards, and internal audit requirements. 
• Monitor temperature logs, food handling practices, and quality control checks. 
• Manage staff scheduling in line with productivity levels and sales demand. 
• Drive continuous improvement initiatives to streamline processes and improve efficiency. 

Leadership and Team Development 

• Lead, coach, and develop the Deli team to achieve operational and commercial targets. 
• Build capability in production planning, portion control, and customer engagement. 
• Foster a performance-driven culture focused on accountability, quality, and continuous improvement. 

Reporting and Controls 

• Analyse sales, margin, waste, and stock reports to identify risks and growth opportunities. 
• Implement structured action plans supported by measurable KPIs. 
• Maintain accurate administrative and operational documentation in line with company standards

Closing date - 09 April 2026