Job Description

The ideal candidate will have a strong background in food service, menu development, and staff management, with a hands-on approach to maintaining high standards in food safety and customer serviceMinimum Requirements:

• Matric (Grade 12)
• Tertiary qualification in Fresh Food Management, Hotel Management or equivalent
• Minimum of 3 years experience in managing a service retail department
• Background in catering or as a chef will be advantageous
• Knowledge of food safety protocols and cold chain management
• Proven leadership and staff management skills
• Strong computer literacy (MS Office and POS systems)
• Willingness to work retail hours

Skills & Competencies:

• Passion for food and the fresh food industry
• Excellent planning and organizational skills
• Strong interpersonal and communication abilities
• Innovative thinker with a flair for new ideas
• Solid understanding of customer buying habits and the FMCG retail landscape
• Ability to work under pressure and meet deadlines

Key Responsibilities:

• Oversee the full operation of the Department
• Menu creation and costing
• Production planning and stocktake management
• Monitor department targets, profitability, and promotions
• Ensure hygiene and sanitation standards are met consistently
• Manage stock levels, pricing, and Point of Sale (POS)
• Lead and motivate staff to deliver excellent customer service
• Open and close the department as required
• Keep abreast of international food trends and bring innovation to the offering
• Implement controls to maintain optimal stock levels and correct sales mix
• Ensure compliance with all legal and food handling requirements
• Manage financial and operational aspects of the department

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