Department Manager

We are seeking an experienced and motivated Deli Manager to oversee the daily operations of

our deli and hot food department. The ideal candidate will ensure high-quality food

preparation, exceptional customer service, and efficient management of staff and inventory.

This position is critical in maintaining the standards, profitability, and smooth functioning of the

department.

Requirements

Education:

Matric Certificate (Grade 12) or equivalent.
Relevant certification in Food Safety or Hospitality Management is an advantage.

Experience

Minimum of 3-5 years in a similar role within the retail or food service industry.
Proven experience in managing a team and meeting sales targets.

Skills

Strong leadership and communication skills.
Excellent organizational and problem-solving abilities.
Knowledge of South African food safety standards and regulations.
Knowledge of the OHS Act.
Ability to work in a fast-paced environment and manage multiple tasks.
Proficiency in stock management systems and basic financial reporting.
Good knowledge of MS Excel.
Own Transport and a valid South African drivers licence.

Key Responsibilities

Operational Management
Supervise daily operations of the deli and hot food section.
Ensure food preparation meets quality, health, and safety standards.
Maintain cleanliness and hygiene in the workspace according to South African OHS Act.
Oversee the opening and closing procedures of the department.
Customer Service
Provide exceptional service by addressing customer inquiries and complaints promptly.
Ensure the availability of fresh, appealing, and correctly priced deli and hot food items.
Implement and maintain merchandising and display standards to attract customers.
Team Leadership
Recruit, train, and supervise deli/hot food staff.
Schedule shifts and allocate tasks to ensure optimal workflow and staff coverage.
Monitor staff performance and provide constructive feedback and guidance.
Inventory and Stock Control
Manage inventory levels to minimize waste and ensure adequate stock.
Order supplies and ingredients from approved vendors.
Conduct regular stock-takes and reconcile discrepancies.
Sales and Financial Performance
Monitor sales targets and implement strategies to meet or exceed them.
Analise financial reports to manage costs and improve profitability.
Plan and execute promotions, specials, and seasonal menu items to drive sales.
Compliance and Health & Safety
Ensure adherence to local food safety regulations and company policies.
Conduct regular safety checks and maintain documentation.
Provide training on food safety and proper handling to staff.
Conduct regular food costing to ensure that profitability is achieved.