BAKERY/DELI MANAGER
Anonymous Employer
Management & Business Development
Job Summary
The Fresh Dept. manager shall be responsible for overseeing all operations in the Deli and Bakery areas, ensuring product Quality, Availability, Hygiene and Customer Satisfaction. This role involves managing staff, maintaining optimal stock levels, reducing shrinkage and ensuring the departments meet sales and profitability Targets.
- Minimum Qualification : Bachelors
- Experience Level : Mid level
- Experience Length : 5 years
Job Description/Requirements
1) KNOWLEDGE, SKILLS AND EXPERIENCE REQUIRED:
a) Degree/Diploma in Food Science, Retail Management or a related field.
b) Minimum 5 years experience in Supermarket or Retail Fresh department, combining both Deli and Bakery.
c) Knowledge of HACCP, KEBS and Local Food safety Regulations.
d) Strong Leadership, Organizational and Communications Skills.
e) Good interpersonal skills / Ability to work with teams.
2. KEY ROLES AND RESPONSIBILITIES
1. OPERATIONAL MANAGEMENT:
(a) Ensuring all Deli and Bakery products are properly displayed, labelled and meet all quality standards.
(b) Monitor products freshness, conduct Quality checks and manage wastage.
2. INVENTORY AND STOCK CONTROL:
(a) Ensuring that Recipes are strictly followed during production
(b) Forecast demand and coordinate with procurement for timely ordering of raw materials.
(c) Ensure proper stock rotation to minimise wastage.
(d) Monitor stock levels and report any wastage.
3. STAFF SUPERVISION AND MANAGEMENT:
(a) Schedule, train and supervise dept. staff
(b) Promote teamwork and enforce hygiene and food safety standards.
(c) Conduct regular performance reviews and offer feedback.
4. COMPLIANCE AND HYGIENE:
(a) Ensure adherence to Food Safety, HACCP and KEBS Standards
(b) Maintain cleanliness and organization in both Fresh production areas and staff.
5. CUSTOMER SERVICE:
(a) Address customer enquiries and complaints professionally
(b) Implement customer feedback strategies to improve service and product offerings.
6. SALES AND PROFITABILITY:
(a) Monitor daily, monthly and quarterly sales and identify opportunities to increase revenue.
(b) Implement promotions and seasonal displays in coordination with marketing.
(c) Ensure profitability targets are achieved.
(d) Reduce shrinkage and wastage through effective control measures.
(e) Ensure optimal staff levels based on production targets.
Any other duty assigned by your supervisor.
3. COMMUNICATION AND WORKING RELATIONSHIPS:
1) The fresh Department Team
2) Stock clerks
3) Branch managers.
4) Relevant HODs
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