Vacancies Available at Pick n Pay Stores Limited

Minimum Requirements

• Standard 10 (Grade 12) / N3 or equivalent
• 2 years relevant experience.

Key Responsibilities

• Ensures that hygiene, housekeeping and safe working standards are maintained
• Monitors adherence to merchandise/display standards
• Checks that pricing of products are correct
• Optimises stock levels
• Manages inventory
• Checks and advises on merchandising safety and hygiene standards
• Develops and builds supplier relationships
• Analyses category performance
• Monitors departmental gross margins and turnover and identifies deviations
• Conducts bi-annual stock take
• Evaluates the performance of subordinates against agreed objectives and standards
• Monitors, assists and advises on staff performance
• Supervises staff
• Provides input into scheduling requirements for the department
• Ensures that all equipment is maintained in effective working order
• Ensures that checks are carried out on faulty equipment before calling out relevant contractor
• Ensures that back-ups are well maintained
• Ensures compliance to the provisions of the Liquor Act
• Ensures adherence to security procedures
• Implements shrinkage control measures & monitors all areas of possible loss due to theft, free bagging, fraud, and/or carelessness
• Completes all relevant administration documentation

Closing date: 14 February 206

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• Proven experience as a Blockman with 2-3 years in a supervisory role in a retail or Butchery environment
• Extensive knowledge of meat cuts, food safety, and butchery techniques
• Strong leadership skills with the ability to motivate and develop a team
• Excellent customer service with a passion for delivering the highest-quality products
• Experience in managing inventory and reducing waste in the Butchery

As the Butchery Manager in Training, you will:

• Oversee day-to-day operations, including inventory control, ordering, and ensuring top-quality cuts are available for our customers.
• Ensure all meat handling, storage, and display practices meet the food safety regulations and company standards.
• Provide exceptional customer service, offering expert advice and custom cuts that meet specific customer needs.
• Develop strategies to drive sales, reduce waste, and maximise profitability within the butchery department.
• Manage, train, and mentor butchery staff, ensuring they are knowledgeable, skilled, and motivated to provide excellent service and perform optimally.

Closing date - 14 February 2026

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Minimum Requirements:

• Grade 12 (Matric)
• 2–3 years’ experience in inventory control or stock management role
• Strong understanding of stock counts, stock movements and loss prevention processes
• Experience working with retail systems and reporting tools (e.g. SAP or similar)
• Proven ability to analyse data and identify root causes of stock variances
• Computer literate (MS Office)

Key Responsibilities:

Inventory Control & Risk Management

• Execute the full stock count plan, including National, Divisional, and Ad Hoc counts
• Ensure effective exit management controls to minimise stock losses
• Manage Dormant, Obsolete, and Overstock processes to optimise working capital
• Analyse stock discrepancies and posting variances and advise Store Management on corrective actions
• Ensure all stock movement processes are followed accurately, including Shop Use, Reduce-to-Clear (RTC), Inter-department Transfers, Inter-branch Transfers, and Waste

Merchandising & Stock Availability

• Print, analyse, and interpret daily and weekly stock reports, including In-store Category Reviews (Dormant – weekly), Negative Stock, and On-Shelf Availability
• Confirm stock availability by location for Dormant, Obsolete, and Exit stock
• Identify and report deviations from merchandising standards and administrative controls to FAM, Fresh Foods, and/or Store Manager
• Report non-compliance with inventory movement processes and ensure corrective action is taken

Systems, Reporting & Administration

• Verify stock-related reports and system postings with the Store Manager
• Analyse and investigate all operational stock and movement reports
• Plan and coordinate ad hoc stock counts in response to store or operational needs
• Maintain system integrity and ensure accuracy of stock data at all times
• Complete and manage the Stock Availability Programme on a daily and weekly basis

People Management & Development

• Coach, supervise, and support inventory and departmental staff on stock control processes
• Build inventory discipline across the store through training and regular feedback
• Promote accountability and adherence to SOPs

Closing Date: 14 February 2026

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Requirements

• Matric / Grade 12
• Receiving supervisor experience required

Receiving

• Scale checks, Fire doors, Alarms and Generator checks
• Ensure all deliveries are received in terms of Standard Operating Procedures Manual (SOP)
• Ensure all returns, i.e., Goods, Equipment and Recyclables are processed in terms of Standard Operating Procedures Manual (SOP)
• Meet all deadlines for receiving as per SOP Requirements
• Ensure receiving and areas of responsibility as detailed in receiving Check Lists are adhered to as per requirements
• Report all checklist failures to relevant persons as detailed therein
• Complete all required documentation and files as required for receiving End of day procedures
• Reject stock / delivery when standards/processes rules are not adhered to
• Responds to queries on DC Claims

Health and Safety

• Ensure that housekeeping standards inside and outside the receiving department are maintained
• Ensure that safety standards are adhered to in terms of receiving practice and use of equipment

People Management & Development

• Coaches and supervises staff

Closing Date - 13 February 2026

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• Grade 12
• ​Five year's Experience / training in foods retail and management of resources.
• Customer Orientation.
• Communication skills – clearly conveying message and actively listening.
• Business mindedness.

Key Responsibilities:

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.

Customer Services Management

• Responds to customer requests.
• Answers queries on out of stock - assists with replacement produce, 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.

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.

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.

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Minimum requirements

• Relevant diploma/degree (e.g. Retail Management, Business, or related field)
• 1-2 years experience in Retail buying
• Interest in retail and product trends
• Proficiency in MS Excel and basic business systems

Key responsibilities

• Assist with product sourcing, range planning, and supplier communication
• Analyse sales and performance data to support buying decisions
• Manage product samples and coordinate product set-up with relevant teams
• Ensure product information is accurate and up-to-date on systems
• Monitor competitor activity and market trends
• Collaborate with planning, supply chain, and marketing teams
• Attend supplier meetings and support negotiations (as required)

Closing date 13 February

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• Manages stocks in order to maximise gross margins and profits. Ensures that operating standards are maintained. Manages all aspects of hygiene and safety within the liquor store
• Grade 12 (Standard 10) / N3 or equivalent.
• Minimum of 2 years in a managerial position of any department
• Applications that do not meet the minimum requirements will not be process
• Manage the Liquor department/store
• Place liquor orders.
• Manage frontline activities in the Liquor Store/department – Managing of POS.
• Ensure that hygiene, housekeeping and safe working standards are maintained.
• Ensure that security procedures are adhered to.
• Approach and advise customers in a businesslike manner.
• Prevent wastage / shrinkage / damages.
• Communicate effectively with employees, management, customers and suppliers.
• Manage employees to ensure standards are maintained by competent, motivated employees.
• Ensure that all administration is completed accurately and timeously.
• Manages, motivates and operates with a great sense of urgency

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• 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.
• Grade 12
• Must reside close to the hypermarket.
• Must comply with the medical criteria required by the OHS Act for the Butchery.
• All applicants will be required to successfully complete the appropriate numeracy screening assessments.
• 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.

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Minimum requirements

• Matric / Grade 12
• Experience / training in foods retail and management of resources.

Key Responsibilities

• Merchandising Management
• Food safety and hygiene
• Customer service management
• Management of staff
• Administration
• SAP systems utilisation

Closing date: Sunday 15th February 2026

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Minimum Requirements:

• Grade 12
• Valid Driver’s License (Code 08)
• 2–3 years retail experience in Fresh Food departments
• 1–3 years Department Management experience
• Willing to be transferred between stores if required
• Sound numeracy and retail industry knowledge

Key Responsibilities:

Operational & Standards Management

• Maintain and enforce all operating standards across Fresh Departments
• Ensure hygiene, housekeeping and safe working standards are consistently maintained (sales floor and back-up areas)
• Ensure full compliance with security procedures and company policies
• Ensure merchandising and display standards are executed and maintained
• Conduct regular quality checks and enforce strict stock rotation practices
• Remove damaged or expired stock to prevent wastage, shrinkage and losses
• Verify pricing accuracy, including shelf labels and promotional pricing

Stock & Commercial Management

• Optimise stock levels to ensure availability without overstocking through effective ordering practices
• Analyse departmental profitability and implement corrective or growth strategies
• Monitor departmental budgets and take proactive corrective action where required
• Plan and execute sales-driving promotions and seasonal initiatives

Administration & Compliance

• Ensure all administration is completed accurately and within required timeframes
• Analyse operational data and reports to identify risks, trends and opportunities
• Maintain and update all relevant documentation and compliance records

Customer & Service Excellence

• Deliver exceptional customer engagement through product knowledge and service delivery
• Understand customer needs, provide expert product advice and resolve queries effectively

People Management

• Lead, coach and develop employees to maintain operational and service standards
• Build a competent, motivated and performance-driven team culture

Closing Date: 16 February 2026

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Minimum Requirements:

• Minimum of 2-3 years relevant experience in a deli or retail food environment
• 1-2 Supervisory experience
• Experience working with retail systems and reporting tools (e.g. SAP or similar)
• Proven ability to analyse data and identify root causes of problems and stock variances
• Computer Literacy

Key Responsibilities:

Merchandising & Stock Management

• Execute plano guides at 100% and ensure full compliance with merchandising standards
• Conduct regular quality checks and handle products strictly according to SOPs
• Ensure the department is trade-ready by store opening time
• Identify fast-selling lines and analyse implications on margin optimisation and sales opportunities
• Ensure adequate stock availability to meet customer demand while minimising waste
• Monitor and implement promotional activity in line with the promotional calendar
• Maintain clean, organised, and compliant back-up and storage areas
• Manage stock rotation, sell-by dates, and FIFO principles on sales floor and back-up areas
• Continuously maintain merchandising and cleanliness standards throughout the trading day

Food Safety, Hygiene & Compliance

• Enforce hygiene, housekeeping, and food safety standards at all times
• Monitor adherence to health & safety requirements
• Implement cleaning schedules and verify effective sanitation practices
• Identify non-conformances and apply effective corrective actions

Customer Service

• Proactively respond to customer queries and requests
• Manage out-of-stock queries by offering alternatives and communicating delivery timelines
• Ensure department equipment is operational, staffed, and customer-ready

Staff Management

• Communicate priorities, targets, and operational updates clearly to staff
• Delegate tasks effectively and monitor execution
• Address procedural, policy, and legislative non-compliance
• Cascade key information to the team from regional meetings
• Review, check, and amend Kronos scheduling to meet operational needs

Administration & Performance Management

• Monitor waste, turnover, and stock variances, ensuring corrective action is taken
• Identify barriers to achieving sales targets and implement improvement initiatives
• Ensure all Shelf Edge Labels (SELs) are current, accurate, and customer-legible
• Maintain equipment and general maintenance standards

Systems & Reporting

• Conduct gap scanning and manage out-of-stock and overstock reporting
• Draw and analyse reports from SAP
• Communicate stock concerns to Demand Planning
• Process IDTs, waste, and “reduced to clear” actions in line with SOPs
• Monitor electronic communications throughout the day

Closing Date: 16 February 2026