Manager Deli 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
2. Food Safety & Hygiene:
   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
3. Customer Services Management:
   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
4. Staff Management:
   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
5. Administration:
   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
6. Systems:
   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