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
Minimum requirements
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
Closing date: Sunday 28 June 2026
