Job Vacancies at Pick n Pay Stores Limited

• To assist the Baker in preparing, baking and finishing bakery products in accordance with the recipe specifications.
• Non-allergy to flour
• Ability to execute recipe to metric units
• Ability to offer friendly customer service
• Passion for baking and bakery products
• Good interpersonal skills
• High energy levels
• Excellent personal hygiene
• Ability to grasp new information with speed and ease
• PnP values and culture
• Customer service ethos
• PnP Customer Profile
• Food safety
• Safe working procedures
• House rules
• Bakery equipment
• Recipe manual
• Health and Safety Act
• Bakery Legislation
• Non-allergy to flour
• Ability to execute recipe to metric units
• Ability to offer friendly customer service
• Passion for baking and bakery products
• Good interpersonal skills
• High energy levels
• Excellent personal hygiene
• Ability to grasp new information with speed and ease
• PnP values and culture
• Customer service ethos
• PnP Customer Profile
• Food safety
• Safe working procedures
• House rules
• Bakery equipment
• Recipe manual
• Health and Safety Act
• Bakery Legislation
• Product Preparations
• Adhere to ingredient selection and method in strict accordance with the recipe manual
• Merchandising
• Adhere to the bakery merchandising flow
• Keep categories together when merchandising
• Merchandise in a visually appealing manner
• Customer Service
• Give customers undivided attention when serving them within the bakery department
• Answer customer queries and redirect to the appropriate supervisor/manager
• Promote sales to achieve budget
• Hygiene and Housekeeping
• Maintain clean-as-you-go procedures during production to avoid food safety risks
• Deep clean post-production to avoid contamination and pest infestation
• Ensure equipment is kept clean and in a good working condition
• Adhere to safety procedure when operating equipment in the Bakery to avoid any occupational risks
• Communicate any equipment faults and abnormalities to the relevant manager

Attention to detail

• Conscientious (by the book)
• Customer minded
• Handle routine work
• Thorough / accurate
• 6 – 12 months bakery experience in retail or commercial bakery
• Matric
• Must reside close to Pick n Pay Moffet Park Hyper

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• The role of this position is to ensure we maximize opening new stand – alone Clothing format stores.. Implementing & executing the Pick and Pay agreed Clothing Specification. Working within the prescribed timelines of the Project and meeting deadlines.
• Grade 12
• Tertiary Diploma in Project Management. (Preferable)
• 1 – 2 years FMCG or Retail experience.
• Computer skills – Windows, Word, Excel and Outlook.
• Willing to work long hours.
• Be willing to travel & visit new stores and trading stores regularly.

UNDERSTANDING THAT THIS IS A 6 MONTH MAT LEAVE CONTRACT ONLY

Competencies

• Have a passion for building stores from a raw format
• Excellent Communication and Administrative skills
• Sense of urgency
• Assertiveness
• Team role player
• Energetic – thinking on your feet
• Negotiation skills
• Attention to details
• Self-development
• Problem solving skills and new ideas to improve the business
• Develop store layout plans based on new sites, issued from National Office.
• Working closely with landlords and our appointed Vendors.
• Ensuring that the space issued is in line to what was agreed upon in the store signed Annexure.
• Having plans approved.
• Working within an approved Controlled Budget.
• DrawIng up an equipment list prior to calling for quotes.
• Drafting of an installation program. Issuing this to all vendors.
• Working closely with your appointed Project Manager.
• Monitoring progress of the project on a Weekly basis.
• Ensuring that the project is executed from start to finish in line with the Company’s Specification.
• Site reports to be issued to all Vendors and Landlords involved with the Project.
• Ensure all store build is on time for a timeous store opening
• Build relationships and network with commercial teams and shared format teams to ensure a successful store opening with all fixtures and stock and marketing elements
• Ensuring that store build costs are within agreed budgets
• Provide clear communication on progress of project

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• To oversee and manage the liquor department's daily operations, ensuring compliance with laws, managing inventory, providing excellent customer service, and driving sales growth.
• Matric
• 3-5 years supervisory or management experience in a liquor department  
• Strong understanding of alcoholic beverages, market trends, and regulations.
• Computer Literacy is advantageous

Competencies:

• Leadership: Ability to lead and motivate a team, providing clear direction and ensuring that staff are well-trained and productive.
• Time Management: Ability to manage time efficiently, prioritizing tasks to meet customer demands.
• Customer Service: Strong interpersonal skills with a focus on providing excellent service and resolving customer issues effectively.
• Attention to Detail: Ensuring product knowledge, cleanliness, and adherence to standards across all areas of the department.
• Strong analytical and problem-solving abilities: Capacity to think critically and logically, enabling an individual to evaluate information, identify patterns, solve problems, and make informed decisions.
• Planning and organizational skills:  Ability to effectively prioritize tasks, allocate resources, and structure activities to achieve specific goals within a given timeframe.
• Communication and interpersonal skills: Ability to effectively interact and communicate with others.

Work Environment:

• Dynamic, fast-paced environment.
• May require occasional lifting and moving heavy products.
• Requires flexibility to work shift work  
• Work is routine and procedure driven

Merchandising Management:

• Oversee the presentation and merchandising of liquor products to maximize visibility and appeal to customers according to planograms.
• Ensure compliance with store standards for displays and promotions.
• Analyze sales data and customer trends to communicate these to demand planning for adjustments to product offerings and displays.
• Regularly refresh displays to highlight new arrivals and seasonal offerings.

Inventory Control:

• Maintain accurate inventory records and optimize stock levels to meet customer demand.
• Conduct regular inventory audits and implement efficient ordering processes.
• Monitor product expiration dates and manage returns and damages.

Compliance and Regulations:

• Ensure adherence to local, state, and federal alcohol regulations.
• Maintain necessary licenses and documentation for the sale of alcohol.
• Train staff on compliance issues and responsible selling practices.

Financial Management:

• Monitor departmental sales performance and report on key metrics.
• Prepare budgets and forecasts for the liquor department.
• Identify cost-saving opportunities and implement effective pricing strategies.

Staff Management:

• Foster a positive working environment, promote teamwork, and ensure high levels of employee engagement.
• Conduct ongoing training on product knowledge, sales techniques, and customer service to improve staff performance.
• Manage and handle any staff procedural and policy non-compliance of inventory management procedures.

Customer Service:

• Provide exceptional service by assisting customers with product selections and inquiries.
• Create a welcoming environment to enhance the shopping experience.
• Address and resolve customer complaints promptly and effectively.

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• An opportunity for unemployed youth nationwide to participate in a six-month UIF-Funded Learnership.
• Applications are open until 25 October 2024.
• Candidates must be under 29 years old, Must have a Matric Certificate and residing in Western Cape.
• Participants in the Learnership will receive a monthly stipend of R3,500.

It is important to note that completion of the program does not guarantee job placement.

The program is SETA-accredited and will consist of:

• 10 days of theory-only sessions.
• Practical training in-store for the remaining duration, with the support of a dedicated in-store mentor.
• Monitoring and verification procedures throughout the program.
• Final assessment and moderation will be applied

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• To manage resources in order to maximise turnover and minimise shortage. Ensures that standards, processes and policies are adhered to.
• NQF 3 Bakery qualification 
• 1 to 2 years' experience as a Baker / Bakery Supervisor/ Manager. 

Competencies

• Achieving results through others Plan, organize and follow up on activities and plans 
• Adhere to standards and policies 
• Customer Orientation Communication skills – clearly conveying message and actively listening 
• Business mindedness 
• Bakery Skills Production Planning ​

Merchandising Management 

• Conducts regular quality checks on merchandise 
• Executes plano guide 100% 
• Handles product as per SOP 
• Ensures products are produced according to recipe specifications 
• Ensures department is ready for trade by store opening time 
• Identifies fast selling lines within store, and implications on margin and sales opportunities 
• Ensures sufficient product available for customer demand 
• Ensures compliance to hygiene, housekeeping and safe working standards 
• Monitors the implementation of all promotional activities – adherence to promotional calendar Back up areas are kept clean and clear 
• Follows sell by dates, rotates stock as per policy/SOP on sales floor and back up area 
• Throughout day ensures department merchandising and cleanliness standards are maintained, keeping waste to a minimum 

Food Safety & Hygiene 

• Ensures that hygiene and housekeeping standards are maintained 
• Ensures stock rotation Monitors the adherence to food safety and health and safety standards are maintained 
• Manages Non-Conformances via effective corrective action Implements cleaning schedules and checks effective cleaning and sanitation 
• Recording of Food Safety Daily Checklist

Customer Services Management 

• Responds to customer requests 
• Answers queries on out of stock - assists with replacement products, explains time to next delivery and issues which may be affecting stock availability 
• Ensures department standards are maintained, equipment is manned and in working order 

Staff Management 

• Communicates critical information to staff Set targets and activities – priorities, delegates and communicates 
• Handles procedural, policy and legislative noncompliance 
• Attends monthly regional meetings - take information back to staff - responds to queries on turnover/waste 
• Checks and amends Kronos scheduling Coaches staff 

Administration 

• Ensures that all equipment is properly maintained in effective working order 
• Ensures that general maintenance standards are met Monitors waste, and ensures procedures are adhered to 
• Monitors turnover and identifies opportunities for increasing turnover, and identifies and issues or barriers to achieving budgets
• Ensures all SEL in place - print out and ensure all products have SEL current and legible by customer 

Systems 

• Gap scanning out of stocks Identifies, counts, and records out of stocks & over stocks 
• Draws excel report from SAP, communicate addresses stock concerns by completing excel sheet and sending to Demand 
• Planning Processes IDTs via SAP Actions reduced to clear on SAP as per SOP Checks for electronic communications regularly during the working day 
• Processes waste Ensure PID’s are counted correctly as per the National P & L schedule. 

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• To assist the Baker in preparing, baking and finishing bakery products in accordance with the recipe specifications.

Attention to Detail

• Focuses on completeness and accuracy of the task.  The ability  to constantly identify discrepancies, inconsistencies and mistakes

Conscientious (By the Book)

• Works according to rules and regulations

Customer Minded

• Sees any situation through the eyes of the
• customer and responds positively

Handle Routine Work

• Works comfortably with established
• routines and procedures

Thorough/Accurate

• Completes tasks fully to high standards of quality in a precise and accurate manner
• Prepare, bake and finish bakery products in accordance with recipe specifications
• Merchandise and display products according to laid down standards
•  Maintain hygiene, housekeeping and safe working standards (floor and back-up area)
• Adhere to and maintain security procedures
• Operate and clean equipment according to laid down standards
• Maintain equipment e.g. report defective  machinery/utensils to the Bakery Manager
• Complete relevant administration/ documentation e.g. production sheet, customer orders etc.

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• To prepare and break various meat carcasses, de-boning all cuts of meat, manufacture mince, and produce sausage and boerewors.
• Operate all Butchery Equipment including the Bandsaw.
• Report any defective equipment/utensils to the Butchery Manager.
• Control, Merchandise and Promote stock according to laid down procedures and standards.
• Prepare and break various meat carcasses according to laid down specifications.
• De-boning all cuts of meat and Manufacture Mince / Produce Sausage and Boerewors.
• Prevent wastage / shrinkage / damages.
• Check temperatures and monitor/maintain the cold chain.
• Provide the required product or services and handle customers in a courteous and businesslike manner.
• Maintain a high level of cleanliness and hygiene of butchery-related equipment and utensils.
• Assist with the receiving of meat from suppliers.
• Assist with training staff on various new products / lines. 
• Must be customer minded and a team player.
• Good communication skills – listen carefully and respond appropriately.
• Have passion for the product and a sense of urgency.
• Ability to complete tasks accurately.
• Develop Self – look for opportunities to grow and develop self.
• Able to cut / manufacture / produce various meat products e.g. loin chops, roast, etc., (This skill will be tested).
• Able to work in a cold environment.
• Be physically able to lift carcasses and containers of meat.
• Must have prio blockman experience
• Grade 10
• Must reside close to Pick n Pay Durban North Hyper

go to method of application »

• To manage resources in order to maximise turnover and minimise shortage. Ensures that standards, processes and policies are adhered to.
• Preferably NQF 3 Bakery qualification
• Experience as a Baker / Bakery Supervisor/ Manager

Competencies:

• Achieving results through others 
• Plan, organize and follow up on activities and plans 
• Adhere to standards and policies 
• Customer Orientation 
• Communication skills – clearly conveying message and actively listening 
• Business mindedness 
• Bakery Skills 
• Production Planning

Key Responsibilities:

Merchandising Management:

• Conducts regular quality checks on merchandise 
• Executes plano guide 100% 
• Handles product as per SOP  
• Ensures products are produced according to recipe specifications 
• Ensures department is ready for trade by store opening time 
• Identifies fast selling lines within store, and implications on margin and sales opportunities 
• Ensures product is wrapped and packed according to standards 
• Ensures sufficient product available for customer demand 
• Ensures compliance to hygiene, housekeeping and safe working standards 
• Monitors the implementation of all promotional activities – adherence to promotional calendar 
• Back up areas are kept clean and clear 
• Follows sell by dates, rotates stock as per policy/SOP on sales floor and back up area 
• Throughout day ensures department merchandising and cleanliness standards are maintained, keeping waste to a minimum 

Food Safety & Hygiene: 

• Ensures that hygiene and housekeeping standards are maintained 
• Ensures stock rotation 
• Monitors the adherence to food safety and health and safety standards are maintained 
• Manages Non-Conformances via effective corrective action 
• Implements cleaning schedules and checks effective cleaning and sanitation 
• Recording of Food Safety Daily Checklist  

Customer Services Management:

• Responds to customer requests 
• Answers queries on out of stock - assists with replacement products, explains time to next delivery and issues which may be affecting stock availability  
• Ensures department standards are maintained, equipment is manned and in working order 

Staff Management:

• Communicates critical information to staff 
• Set targets and activities – priorities, delegates and communicates 
• Handles procedural, policy and legislative non compliance 
• Attends monthly regional meetings - take information back to staff - responds to queries on turnover/waste  
• Checks and amends Kronos scheduling 
• Coaches staff 

Administration: 

• Ensures that all equipment is properly maintained in effective working order 
• Ensures that general maintenance standards are met 
• Monitors waste, and ensures procedures are adhered to 
• Monitors turnover and identifies opportunities for increasing turnover, and identifies and issues or barriers to achieving budgets. 
• Ensures all SEL in place - print out and ensure all products have SEL current and legible by customer 

Systems: 

• Gap scanning out of stocks 
• Identifies, counts, and records out of stocks & over stocks 
• Draws excel report from SAP, communicate addresses stock concerns by completing excel sheet and sending to Demand Planning 
• Processes IDTs via SAP  
• Actions reduced to clear on SAP as per SOP  
• Checks for electronic communications regularly during the working day  
• Processes waste  
• Ensure PID’s are counted correctly as per the National P & L schedule