Permanent Manager Deli – Pick n Pay Careers
Job Description
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Pick n Pay Careers – Manager Deli
Manager Deli
About the Role
The Manager Deli will lead, develop, and optimise all Hot and Cold Deli operations, driving commercial performance, operational excellence, and a superior fresh food experience. This role is accountable for sales growth, gross margin protection, stock and cost management, waste control, food safety compliance, and team performance, while enhancing the Deli offering through quality execution, innovation, and customer-focused merchandising.
Minimum Requirements
- Grade 12 (essential)
- Culinary qualification Level 2 or Hospitality and Catering Service qualification
- 3–5 years’ experience in a retail fresh food environment, preferably in Deli, Hot Kitchen, Cold Kitchen, or Ready-to-Eat departments
- At least 2 years in a supervisory or management role within 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
- Business and financial acumen (margin management, cost control)
- Strong understanding of high-volume fresh food production planning
- Ability to balance operational discipline with product innovation
- Leadership capability with excellent coaching skills
- Analytical skills to interpret sales and performance data
- Customer-centric mindset with a strong focus on quality and presentation
- Effective communication skills
Key Responsibilities
Commercial and Financial Performance
- Deliver 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 with sales forecasts and promotional cycles to optimise yield and minimise waste
- Identify margin leakage and implement corrective action plans
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, theatre-driven deli environment with strong visual merchandising and food presentation
- Execute planograms and promotional displays to maximise conversion
- Maintain service excellence, ensuring knowledgeable product engagement
- Monitor customer feedback and adapt offerings to enhance satisfaction and loyalty
Operational Excellence and Compliance
- Ensure full compliance with food safety legislation, hygiene standards, and internal audits
- Monitor temperature logs, food handling practices, and quality control checks
- Manage staff scheduling to meet productivity and sales demand
- Drive continuous improvement initiatives to optimise processes and efficiency
Leadership and Team Development
- Lead, coach, and develop the Deli team to achieve operational and commercial goals
- 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
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