Service Department Manager (Retail, Food Services, Bakery), Port Nolloth

Service Department Manager
Location: Springbok
Retail, Food Services, Bakery, Wholesale Industry

Our client is seeking an experienced and driven Service Department Manager to oversee and manage the daily operations of multiple fresh food and service departments. The successful candidate will be responsible for ensuring operational excellence, profitability, staff development, food safety compliance, and exceptional customer service standards across all departments.

The ideal candidate will have strong retail food management experience, sound financial acumen, and the ability to lead high-performing teams in a fast-paced wholesale and retail environment.
Minimum Requirements

• Grade 12 / Matric.
• Relevant Diploma or Qualification in Retail, Bakery, Food Services, or Hospitality will be advantageous.
• Minimum 3–5 years’ experience within a multi-department food environment in Wholesale and Retail.
• Proven experience managing:
  • Gross Profit (GP)
  • Cost of Sales (COS)
  • Waste control
  • Budgets and financial performance
• Strong technical knowledge of:
  • Food costing
  • Recipe control
  • Stock and inventory management
• Strong leadership and people management skills.
• Ability to work effectively in a high-pressure environment.
• Excellent attention to detail.
• Sound knowledge of food safety, hygiene, and quality standards.

Key Responsibilities Operations Management

• Oversee the daily operations of various departments:
• Ensure departments operate efficiently and according to company standards.
• Maintain high levels of customer service and product quality.

Financial and Profitability Management

• Drive departmental profitability and achieve GP targets.
• Ensure strict recipe adherence and portion control.
• Monitor and reduce waste, shrinkage, and unnecessary costs.
• Manage departmental budgets effectively.

Production and Planning

• Ensure accurate production planning aligned with sales demand and seasonal trends.
• Monitor stock levels to prevent overproduction or shortages.
• Ensure product availability while minimizing wastage.

Inventory and Stock Control

• Manage ordering processes and supplier coordination.
• Conduct regular stock counts and inventory checks.
• Ensure proper stock rotation and storage procedures.

Staff Leadership and Development

• Lead, motivate, and manage departmental teams.
• Train staff on operational procedures, food safety, and customer service excellence.
• Conduct performance management and staff development initiatives.

Compliance and Standards

• Ensure compliance with food safety, hygiene, and health regulations.
• Maintain departmental cleanliness and operational standards.
• Ensure all departments comply with company policies and procedures.

Skills and Competencies

• Strong leadership and supervisory skills.
• Excellent organizational and planning ability.
• Financial and analytical thinking.
• Problem-solving and decision-making skills.
• Excellent communication and interpersonal skills.
• Ability to multitask and work under pressure.
• Strong attention to detail and quality control.