Deli Manager at PnP

Introduction

To manage resources in order to maximise turnover and minimise shortage. Ensures that standards, processes and policies are adhered to.

Duties & Responsibilities

1. Merchandising Management:

• Conducts regular quality checks on merchandise
• Executes plano guide 100%
• Handles product as per SOP
• Ensures department is ready for trade by store opening time
• Identifies fast selling lines within store, and implications on margin and sales opportunities
• Ensures produce is wrapped and packed according to standards
• Ensures sufficient product available for customer demand
• Ensures compliance to hygiene, housekeeping and safe working standards
• Monitors the implementation of all promotional activities - adherence to promotional calendar
• Back up areas are kept clean and clear
• Understand customer needs and communicate these to demand planning
• Follows sell by dates, rotates stock as per policy/SOP on sales floor and back up area
• Throughout day ensures department merchandising and cleanliness standards are maintained, keeping waste to a minimum

• Ensures that hygiene and housekeeping standards are maintained
• Ensures stock rotation
• Monitors the adherence to food safety and health and safety standards are maintained
• Manages non-conformances via effective corrective action
• Implements cleaning schedules and checks effective cleaning and sanitation
• Recording of Food Safety Daily Checklist

• Responds to customer requests
• Answers queries on out of stock - assists with replacement produce, explains time to next delivery and issues which may be affecting stock availability
• Ensures department standards are maintained, equipment is manned and in working order

• Communicates critical information to staff
• Set targets and activities - priorities, delegates and communicates
• Handles procedural, policy and legislative noncompliance
• Attends monthly regional meetings - take information back to staff - responds to queries on turnover/waste
• Checks and amends Kronos scheduling
• Coaches Staff

• Ensures that all equipment is properly maintained in effective working order
• Ensures that general maintenance standards are met
• Monitors waste, and ensures procedures are adhered to
• Monitors turnover and identifies opportunities for increasing turnover and identifies and issues or barriers to achieving budgets.
• Ensures all SEL in place - print out and ensure all products have SEL current and legible by customer

• Gap scanning out of stocks
• Identifies, counts, and records out of stocks & over stocks
• Draws excel report from SAP, communicate addresses stock concerns by completing excel sheet and sending to Demand Planning
• Processes IDTs via SAP
• Actions reduced to clear on SAP as per SOP
• Checks for electronic communications regularly during the working day
• Processes waste
• Ensure PIDs are counted correctly as per the National P&L schedule

Desired Experience & Qualification

Grade 12
Training in Foods Retail and Management of resources
Minimum of 3 Years experience in Deli/Foods Retail
Minimum 1 year of Supervisory Experience

Competencies

Adhere to standards and policies
Customer Orientation
Communication skills - clearly conveying message and actively listening
Business mindedness
Team Player