Overall Purpose of the Job:
The Deli Manager & Head Chef is responsible for overseeing the daily operations of the deli division within the convenience store. This role includes managing cost centres, pricing strategies, food preparation, ensuring quality control, minimizing wastage of perishable products, and creating attractive, affordable meal options to draw in customers. The Deli Manager & Head Chef will also lead, train, and motivate the food services team to deliver exceptional service and maintain high standards of food safety and hygiene.
Key Tasks and Responsibilities:
- Comply with requests from group management and assist with tasks outside of the ordinary day-to-day roles and responsibilities as reasonably requested.
- Supervise and manage all aspects of the deli division, including food preparation, service, and cleanliness.
- Develop and implement menus that incorporate perishable products into prepared or frozen meals, minimizing wastage.
- Create affordable, appealing lunch options to attract weekday customers.
- Ensure high standards of food quality, presentation, and hygiene are maintained at all times.
- Oversee the daily operations of the food services team, including Food Services Staff, Barista, and Cleaner.
- Train, mentor, and motivate team members to deliver exceptional customer service and maintain high operational standards.
- Monitor inventory levels and order supplies as needed, ensuring cost control and minimizing wastage.
- Conduct regular stocktakes and manage the ordering process to ensure adequate stock levels are maintained.
- Handle customer inquiries, complaints, and feedback professionally and efficiently.
- Ensure compliance with all health and safety regulations and company policies related to food services.
- Collaborate with the General Manager and Group Management Team to develop strategies for increasing sales and profitability of the deli division.
- Consistently maintain order and ensure smooth operations at the forecourt and convenience store.
- Leadership and Management
- Customer Service
- Financial Management
- Operations Management
- Staff Management
- Inventory and Stock Control
- Marketing and Promotions
- Facility Management
- Reporting and Communication
- Willingly fill in for No Shows, Short Staff, and Busy Periods
Qualifications:
- Relevant culinary qualification or equivalent experience
- Food safety and hygiene certification (advantageous)
- Matric
- Valid driver’s license
Experience:
- 3 to 5 years of experience in a supervisory role within a food services environment
- Proven experience as a chef or cook, with strong culinary skills
Knowledge and Skills:
- Excellent culinary skills and knowledge of food preparation techniques
- Strong leadership and team management abilities
- Knowledge of inventory management and cost control
- Basic computer literacy and experience with point-of-sale (POS) systems
- Excellent communication and interpersonal skills
- FMCG retail knowledge and experience (advantageous)
- Experience with speed points and Arch software (advantageous)
Attributes:
- Honest, loyal, reliable, and trustworthy
- A ‘Can-do’ attitude
- A problem solver
- Team player
- Self-motivated
- Operationally a hands-on person
- Ability to work under pressure and deliver accurate work within a deadline-driven environment
- Ability to multitask
- Be independent and proactive
- Time management skills
- Possess excellent communication and interpersonal skills
- Ability to work with individuals at all levels of the organisation
- Ability to take the initiative
- Be able to take responsibility
- Positive mindset
