Manager Perishables at Pick n Pay Stores Limited

• To oversee the day-to-day operations of the perishable department, ensuring the high-quality and freshness of products, efficient operations, excellent customer service and compliance with safety and health regulations.
• Matric
• 2 years in a supervisory/management position within the fresh departments.
• Previous experience in the Perishable department is preferable 

Competencies:

• Leadership: Ability to lead and motivate a team, providing clear direction and ensuring that staff are well-trained and productive.
• Time Management: Ability to manage time efficiently, prioritising tasks to meet customer demands.
• Customer Service: Strong interpersonal skills with a focus on providing excellent service and resolving customer issues effectively.
• Financial Acumen: Basic understanding of budgeting, cost control, and financial reporting principles. Understanding of pricing strategies and profitability management.
• Problem-Solving: Ability to handle production issues, staff concerns, and customer complaints quickly and effectively.
• Attention to Detail: Ensuring product quality, cleanliness, and adherence to standards across all areas of the perishables department.
• Health and Safety Knowledge: Strong understanding of food safety regulations, health standards, and equipment maintenance.

Key Responsibilities:

• Operational Management:
• Oversee the perishable department’s daily operations, including minimizing waste, ordering, inventory management.
• Implement merchandising standards to ensure quality and presentation of products to maximise the visibility and turnover of perishable goods.
• Monitor and ensure temperature controls in fridges are set and maintained at required levels
• Implement all promotional activities to ensure adherence to the promotional calendar.
• Quality Control:
• Conduct regular inspections of perishable products to ensure compliance with quality and safety standards. 
• Address any discrepancies in product quality promptly and adjust accordingly to meet the required standards.
• Inventory Management:
• Analyze sales data and inventory reports to optimise inventory management.
• Monitor and manage inventory levels, ensuring adequate stock levels are maintained to avoid shortages or over stocks.
• Control waste and ensure efficient use of products to maximize profit margins.
• Staff Management:
• Foster a positive working environment, promote teamwork, and provide continuous training to improve staff performance.
• Manage staff scheduling to ensure adequate coverage in the department times for increased customer service.
• Monitor staff adhere to safety, hygiene and food handling procedures. Address any non-compliance promptly.
• Customer Service:
• Engage with customers to provide product information, address any queries, and resolve complaints.
• Enhance the shopping experience by ensuring the highest quality of customer service.
• Financial Management:
• Manage the department budget, track expenses, monitor sales and control costs to ensure profitability.
• Monitor financial performance and report on key metrics i.e. sales, profit margins, and waste management.
• Compliance and Health Standards:
• Ensure that the department complies with all health and safety regulations, including product storage, handling, and merchandising.
• Conduct regular audits and inspections of the front and backup areas to ensure staff maintains the high standards of hygiene and safety in the department.
• Enforce food safety by implementing daily checklist and maintain health and safety standards.