Manager Deli, Bloemfontein

It’s fun to work in a company where people truly BELIEVE in what they’re doing! To lead, develop, and optimise all Deli Hot and Cold operations within the store, driving commercial performance, operational excellence, and an exceptional fresh food experience for customers. Minimum Requirements

Grade 12 (essential). Culinary qualification at level2 or hospitality and catering service qualification at level3–5 years’ experience in a retail fresh food environment, preferably within Deli, Hot Kitchen, Cold Kitchen, or Ready‑to‑Eat departments. At least2years in a supervisory or management role within food production or fresh retail operations.Proven experience managing margin, waste control, and fresh food operations. Strong knowledge of food safety legislation and merchandising principles. Competencies

Business and financial acumen (margin management, cost control). Solid understanding of high-volume fresh food production planning. Ability to balance operational discipline with product innovation. Leadership capability with strong coaching skills. Analytical proficiency in interpreting sales and performance data.Customer‑centric mindset with a strong eye for quality and presentation. Good communication skills. Key Responsibilities

Commercial and Financial Performance

Deliver sales, gross margin, and contribution targets through effective execution of pricing, promotions, and product mix strategies. Monitor daily trading performance, analysing sales, waste, shrinkage, and stockholding to protect profitability. Align production volumes to sales forecasts and promotional cycles to optimise yield and minimise waste.Identify margin leakage and implement corrective action plans to safeguard profitability. Production, Quality and Innovation

Manage strict recipe compliance, portion control, and structured production planning frameworks to ensure consistency and cost efficiency. Maintain high standards of food quality, taste profiling, and presentation. Introduce seasonal items, value-added offerings, and trend-relevant products within approved guidelines to enhance competitiveness.Ensure freshness, availability, and optimal stock rotation at all times including the back‑up area. Customer Experience and Merchandising

Create an engaging, theatre-driven deli environment through strong visual merchandising and food presentation. Execute planograms and promotional displays to maximise conversion. Maintain service excellence standards, ensuring knowledgeable product engagement with customers. Monitor customer feedback and adapt offerings to improve satisfaction and loyalty.Operational Excellence and Compliance

Ensure full compliance with food safety legislation, hygiene standards, and internal audit requirements. Monitor temperature logs, food handling practices, and quality control checks. Manage staff scheduling in line with productivity levels and sales demand. Drive continuous improvement initiatives to streamline processes and improve efficiency.Leadership and Team Development

Lead, coach, and develop the Deli team to achieve operational and commercial targets. Build capability in production planning, portion control, and customer engagement. Foster a performance-driven culture focused on accountability, quality, and continuous improvement. Reporting and Controls

Analyse sales, margin, waste, and stock reports to identify risks and growth opportunities. Implement structured action plans supported by measurable KPIs. Maintain accurate administrative and operational documentation in line with company standards. Closing date: 01 June 2026

#J-18808-Ljbffr