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 service Minimum Requirements: Matric (Grade 12) Tertiary qualification in Fresh Food Management, Hotel Management or equivalent Experience in managing a service retail department is advantageous, but not essential for graduates with relevant qualifications and a passion for the industry 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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