Head Of Fresh at Tuskys

Purpose: Provide leadership and growth in the fresh business though supervision, management and coordination of operations of the fresh department in order to run a financially viable and profitable business.

Primary duties and responsibilities:

• Oversee the operations of fresh functions (Bakery, Deli & Butchery).
• Develop and enforce policies and procedures consistent with those of the organization to ensure efficient and safe operations.
• Supplier audit on capacity, quality, and health and health compliance.
• In liaison with the procurement department ensures that products are acquired at competitive prices.
• Coordinates to ensure there is consistency in ingredients and raw materials supplied.
• Coordinate the teams to ensure set targets for each fresh section in the store are achieved
• Enforce health and safety policies in the delis, butcheries, milk, bakery, water, fruits and vegetables sections.
• Reviews and interprets financial and operating information, as appropriate; coordinates and develops periodic reports detailing operations of the fresh section in the stores.
• Fresh unit wastage management and automation of fresh processes
• Ensures compliance with HACCP and other Hygiene and safety requirements.
• Negotiate supplier supported promotion and offers.
• Ensure proper costing and pricing of products.

PERSON SPECIFICATION

Academic Qualifications:

• Degree in Food Technology / Catering or any degree in business or related field

Professional Qualifications

• Post graduate diploma in food and beverage management will be an added advantage.

Experience:   

• 5 year experience in hospitality industry
• Leadership experience in a fast-paced retail or food service environment.

Skills and Competencies:

• Knowledge of organization structure, workflow and operating procedures.
• Strong interpersonal and communication skills and the ability to work effectively with a wide range of constituencies in a diverse community.
• Knowledge of budgeting, cost estimating and fiscal management principles and procedures.
• Knowledge of applicable legislation, standards, policies and procedures governing food regulations.