Deli Manager

The ideal candidate will have a strong background in food service, menu development, and staff management, with a hands-on approach to maintaining high standards in food safety and customer serviceMinimum Requirements:Matric (Grade 12)Tertiary qualification in Fresh Food Management, Hotel Management or equivalentExperience in managing a service retail department is advantageous, but not essential for graduates with relevant qualifications and a passion for the industryBackground in catering or as a chef will be advantageousKnowledge of food safety protocols and cold chain managementProven leadership and staff management skillsStrong computer literacy (MS Office and POS systems)Willingness to work retail hoursSkills & Competencies:Passion for food and the fresh food industryExcellent planning and organizational skillsStrong interpersonal and communication abilitiesInnovative thinker with a flair for new ideasSolid understanding of customer buying habits and the FMCG retail landscapeAbility to work under pressure and meet deadlinesKey Responsibilities:Oversee the full operation of the DepartmentMenu creation and costingProduction planning and stocktake managementMonitor department targets, profitability, and promotionsEnsure hygiene and sanitation standards are met consistentlyManage stock levels, pricing, and Point of Sale (POS)Lead and motivate staff to deliver excellent customer serviceOpen and close the department as requiredKeep abreast of international food trends and bring innovation to the offeringImplement controls to maintain optimal stock levels and correct sales mixEnsure compliance with all legal and food handling requirementsManage financial and operational aspects of the department