Permanent Manager Deli – Pick n Pay Careers
Job Description
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Pick n Pay Careers – Manager Deli
Manager Deli
About the Program
Pick n Pay is seeking a Manager Deli to lead, develop, and optimise all Hot and Cold Deli operations within the store. This role drives commercial performance, operational excellence, and delivers an exceptional fresh food experience. The Manager Deli is responsible for sales growth, margin protection, stock and cost management, waste control, food safety compliance, and team performance, while elevating the Deli offering through quality execution, innovation, and customer-focused merchandising.
Minimum Requirements
- Grade 12 (essential)
- Culinary qualification at Level 2 or Hospitality and Catering Service qualification
- 3–5 years’ experience in a retail fresh food environment, preferably Deli, Hot Kitchen, Cold Kitchen, or Ready-to-Eat departments
- Minimum 2 years in a supervisory or management role in food production or fresh retail operations
- Proven experience in margin management, waste control, and fresh food operations
- Strong knowledge of food safety legislation and merchandising principles
Key Competencies
- Commercial and financial acumen
- Leadership and team development
- Operational excellence and process improvement
- Customer service orientation
- Food quality, production planning, and innovation
- Analytical and problem-solving skills
Key Responsibilities
Commercial and Financial Performance
- Achieve sales, gross margin, and contribution targets through 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 actions
Production, Quality, and Innovation
- Ensure strict recipe compliance, portion control, and structured production planning for consistency and cost efficiency
- Maintain high standards of food quality, taste, and presentation
- Introduce seasonal, value-added, and trend-relevant products within approved guidelines
- Ensure freshness, availability, and optimal stock rotation, including back-up areas
Customer Experience and Merchandising
- Create an engaging Deli environment through visual merchandising and food presentation
- Execute planograms and promotional displays to maximise conversion
- Maintain service excellence, engaging customers with product knowledge
- Monitor feedback and adapt offerings to improve satisfaction and loyalty
Operational Excellence and Compliance
- Ensure full compliance with food safety legislation, hygiene standards, and internal audits
- Monitor temperature logs, food handling, and quality control checks
- Manage staff scheduling according to productivity 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 with measurable KPIs
- Maintain accurate administrative and operational documentation in line with company standards
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