Take Away Retail Operations Manager – SSTAROM

Armstrong Appointments; Hillcrest; On-site; ZAR 300 000 - 400 000; Full time

Job summary

A food production company is seeking a Take-Away Operations Manager to oversee food production processes across multiple branches. The ideal candidate will standardize operating procedures, ensure compliance with food safety standards, and manage inventory. Responsibilities include training staff, conducting operational audits, and driving quality control. Candidates should have at least three years of experience in a similar role, strong leadership skills, and a deep understanding of food safety regulations. This position is based in Hillcrest, KwaZulu-Natal.

Qualifications

• Minimum three years of experience in operations or food production management.
• Strong understanding of food safety and hygiene regulations.
• Proven ability to develop and enforce standard operating procedures.

Responsibilities

• Standardize and oversee food production processes across all branches.
• Develop and enforce SOPs for all take-away tasks.
• Monitor quality and compliance of recipes and operations.
• Support store management in operational functions.

Skills

Leadership

Food safety knowledge

Organizational skills

Problem-solving

Analytical mindset

Education

Matric

Job description

Purpose

To standardize, optimize, and oversee all take-away food production processes across three branches, ensuring consistent quality, strict adherence to SOPs, and operational excellence in both the central kitchen and all take-away outlets.

Key Responsibilities

SOP Development & Enforcement

• Develop clear, detailed Standard Operating Procedures for every take-away task—from food preparation to packaging and delivery.
• Regularly review and update SOPs to ensure alignment with best practices and compliance standards.
• Drive strict adherence to SOPs across all stores with zero tolerance for unauthorized deviations.

Recipe Management & Standardization

• Design, refine, and document recipes for all take-away and home replacement meals.
• Monitor compliance to recipe specifications and portion control, preventing recipe alterations.
• Maintain up-to-date recipe databases accessible to all kitchen and take-away staff.

Quality Assurance & Compliance

• Conduct routine operational audits and quality checks to enforce SOP and recipe adherence.
• Identify and resolve quality or process issues immediately.
• Collaborate closely with food safety and health officers to maintain regulatory compliance.

Take‑Away Operations Oversight

• Act as the operational lead overseeing take‑away functions across all branches, coordinating between the central kitchen and stores.
• Support and guide store management in take‑away team operations and problem‑solving.

HR Support & Staff Management

• Assist in hiring, onboarding, and training take‑away staff focused on SOP compliance and hygiene.
• Enforce attendance, discipline, and performance standards within take‑away teams.
• Facilitate ongoing employee development and skills training.

Inventory & Supplier Coordination

• Collaborate with procurement to ensure ingredient consistency and availability.
• Monitor stock levels and optimise inventory to minimise waste.

Cost Control & Budget Assistance

• Analyse food cost metrics, recommending efficiency improvements without compromising quality.
• Support budgeting for kitchen and take‑away operations.

Menu Innovation & Seasonal Adaptations

• Propose and test new menu items or seasonal offerings based on customer trends and sales insights.
• Adjust recipes seasonally while maintaining standardisation.

Training Program Development

• Create and deliver training programs and materials to ensure staff competency in SOPs and quality standards.

Health, Safety & Hygiene Oversight

• Partner with OHS teams to ensure all take‑away and kitchen areas comply with hygiene and safety regulations.
• Promote a culture of cleanliness, safety, and responsibility.

Customer Feedback Management

• Track and analyse customer feedback regarding take‑away products.
• Implement corrective measures promptly and communicate improvements to relevant teams.

Reporting & Communication

• Provide timely operational, quality, and HR performance reports to executive management.
• Act as the communication bridge between kitchen, store management, and HR.

Technology Utilisation & Improvement

• Leverage or recommend operational tools (inventory management, scheduling software, quality tracking) to improve efficiency and accuracy.

Competencies & Qualities

• Highly organised with strong attention to detail.
• Excellent leadership and coaching skills without formal managerial title.
• In‑depth knowledge of food safety, hygiene, and compliance.
• Effective communicator and team collaborator.
• Analytical and data‑driven mindset.

Proactive problem solver and operations optimiser

Education

Matric

Experience

Minimum three years experience

A Consultant will be in touch if you are shortlisted for the position. Please consider your application unsuccessful should you not have been contacted within 2 weeks. We will keep your CV on our database and contact you should you match the criteria of any other vacancies.