About the position
Role Summary
To manage and lead the Deli Department by ensuring exceptional customer service, consistent product quality, compliance with food safety standards, and achievement of sales, waste, and profitability targets.
Requirements
Qualifications & Experience
- Grade 12 (Matric) - Essential
- Relevant Food / Retail / Culinary qualification - Advantageous
- 3-5 years retail experience within Fresh Foods / Deli
- Minimum 2 years supervisory / management experience
- Strong knowledge of food safety & hygiene standards
Key Responsibilities
1. Customer Service & Experience
- Deliver outstanding customer service through active engagement and visible presence on the floor
- Ensure service counters are fully staffed and customer-focused
- Manage customer complaints, queries, and special requests professionally
- Drive suggestive selling and product knowledge among staff
- Maintain high standards of hygiene, presentation, and merchandising
2. Sales & Profitability
- Achieve departmental sales, GP, and margin targets
- Monitor daily sales performance and implement corrective actions
- Control shrinkage, waste, and markdowns
- Analyse sales trends and identify growth opportunities
- Execute promotions and seasonal plans effectively
3. Operational Excellence
- Ensure compliance with Pick n Pay SOPs and food safety standards
- Maintain product quality, freshness, and correct rotation (FIFO)
- Manage stock ordering, receiving, and inventory levels
- Ensure correct pricing, labelling, and legal compliance
- Maintain equipment, displays, and back-up area standards
4. Food Safety & Hygiene
- Enforce hygiene and sanitation standards
- Ensure compliance with HACCP and Health & Safety regulations
- Monitor temperature controls and storage practices
- Conduct regular quality checks
5. Stock & Waste Management
- Manage stock levels to prevent overstocking or stockouts
- Minimise waste through effective planning and controls
- Conduct stock takes and investigate variances
- Implement waste reduction initiatives
6. People Management & Development
- Lead, coach, and develop Deli staff
- Manage performance through regular feedback
- Identify training and development needs
- Ensure staffing aligns with trading patterns
- Foster a positive and high-performance team culture
7. Financial & Administrative Controls
- Manage departmental budgets and expenses
- Control labour costs and productivity
- Complete required reporting and documentation
- Ensure adherence to compliance standards
Key Performance Indicators (KPIs)
- Sales growth & achievement vs target
- Gross Profit (GP) & margin performance
- Waste & shrinkage control
- Stock availability & rotation compliance
- Food safety & audit compliance
- Customer satisfaction & service levels
- Staff productivity & engagement
