Manager Perishables

Job Summary

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.

Requirements

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.

Closing date: 21 August 2026