CONRAD SANDILE MTHETHWA

Food market has two Department managers that I lead and has 60 staff membersFloor space of 1200 square Metre

• Average sales of R4 million Rands weekly
• I am in charge of the entire food market with Scorecard indicators of the following: Sales, Shrinkage, Profitability, People indicators (Absenteeism , Staff retention, Training attendance), Customer service indicators (Staff product knowledge, stock availability, attitude).
• Some of the other accountabilities are as follows:
• Resolved customer complaints promptly in a professional manner.
• Analyzed sales data regularly to identify trends or areas requiring improvement.
• Assisted in developing annual budgets for the fresh food department.
• Trained new employees on company policies and procedures related to the preparation and handling of fresh foods.
• Monitored product rotation schedules to reduce spoilage while maximizing product availability.
• Developed innovative strategies for increasing sales, reducing costs and improving efficiency within the fresh food department.
• Provided ongoing coaching and feedback on job performance expectations.

Oversaw daily operations, quality standards, and financial performance of fresh produce, perishables, and service departments including bakery, meat, deli, and fruits and veg.

Key Responsibilities

• Managed daily workflows, staff scheduling, training, and team motivation across fresh departments to enhance operational efficiency.
• Department Oversight:Manages daily workflows, staff scheduling, training, and team motivation across fresh departments.
• Quality & Hygiene:Maintains strict food safety, cleanliness, and shelf-life standards.
• Stock & Inventory Control:Handles ordering, stocktakes, and minimizing shrinkage or waste.
• Ensured high product availability and appealing floor standards to deliver exceptional customer service.

• To deliver individual stores sales growth and profitability targets, through ensuring that the customer is at the heart of everything you do, that all selling, promotional and operational initiatives and processes are effectively implemented and executed in a sustainable way, and by identifying, developing and coaching, and retaining a high competent and energized store team, who take ownership and accountability for their business.
• Store size and structure
• Assistant store managers
• 4 Department managers
• 1 000 square metre floor space
• Main purpose
• Implemented strategies to increase sales
• Implement store structure
• Introduce and implement Foods processes
• Conducted market analysis to enhance product offerings
• Staff and management training
• Introduce sustainable ways of working
• Developed a plan for leadership continuity

• My Food market
• 5 Foods department managers
• 135 Staff
• Average weekly sales - 5 million rands
• Groceries, Fresh, Frozen, Horticulture, wine, Online department
• X2 Online channels - DASH (5km radius and max of 30 units)Home delivery (specific areas, no max quantity, 4 delivery slot times a day)
• Online average sales a week at 500 000 rands, at 10% contribution
• Online KPIs - Order fulfilment 95%, On time dispatch - 30minutes before slot time, Productivity 75%
• Oversaw multiple accountabilities related to food market operations.
• Entire food market
• Sales, shrinkage, Waste, FTE, Expenses, Operations, Food safety audits, Store effectiveness audits, Training and facilitation, Progression plan, Weekly floor walk with Divisional executive and Divisional trade manager (Best practices, what's working, what's not working)
• Contributed to launch team for seasonal model stores. - Launch and lead the floor walk to the divisional store managers
• Participated in team responsible for launching new stores.
• Main purpose
• To provide exceptional customer service and maximize all selling opportunities for foods. To manage all food costs, drive operational excellence and lead a motivated stores foods team to ensure profitability.
• Key outcomes
• Ensure the delivery of a consistent customer shopping experience in line with agreed service levels.
• Develop, recruit, retain, and lead a competent and motivated store foods team.
• Lead and develop a Foods Departmental team to deliver against the operational plan through collaboration with store management team.
• Facilitated coordination of coaching initiatives for team development.
• Issuing the performance improvement note.
• Maximized selling opportunities within foods selling plan by effectively implementing trading notes.
• Ensure shopkeeping disciplines are always adhered to.
• Effectively manage foods stock inventory systems and ensure timeous replenishment of merchandise.
• Managed store performance against foods scorecard by overseeing indicators and reporting in a timely manner.
• Manage all foods departmental activities and related financial costs against budgets and business plans, ensuring foods sales growth is in line with agreed targets.
• Managed risk within foods area by completing risk audits documentation accurately and promptly to ensure compliance.
• Minimize waste and accurately control stock to prevent shrinkage.
• Effectively facilitate the management of third party business through SLA.
• Ensure all food operational standards and controls are adhered to, ensuring health and safety and minimizing risks in store.

• Main purpose
• To deliver individual stores sales growth and profitability targets, through ensuring that the customer is at the heart of everything you do, that all selling, promotional and operational initiatives and processes are effectively implemented and executed in a sustainable way, and by identifying, developing and coaching, and retaining a high competent and energized store team, who take ownership and accountability for their business.
• Store size: 1000 square meters
• Average weekly sales: 3 million rands
• Store team:
• 4 Department managers
• 75 staff
• Key responsibilities:
• Maximising profitability and meeting store's sales targets
• Recruiting
• Training and mentoring
• Ensure the store's scorecard and KPIs are in line
• Ensure the store's scorecard and KPIs are inline
• Dealing with customer complaints
• Put measures in place to ensure that the company's purpose is alive for all stakeholders - "to create a space where everyone feels connected, inspired, and cared for".
• Ensure compliance with health and safety legislation
• Planned and signed off all promotional activities before the live date.
• Ensure that there is a succession plan for the store

• Main purpose
• To deliver individual stores sales growth and profitability targets, through ensuring that the customer is at the heart of everything you do, that all selling, promotional and operational initiatives and processes are effectively implemented and executed in a sustainable way, and by identifying, developing and coaching, and retaining a high competent and energized store team, who take ownership and accountability for their business.
• Store size: 600 square meters
• Average weekly sales: 2.4 million rands
• Led a team of store staff
• 4 Department managers
• 50 staff
• Key responsibilities:
• Conducted recruitment for new hires
• Training and mentoring
• Analyze reports and use the information to improve the store's trajectory
• Ensure the store's scorecard and KPIs are in line
• Dealing with customer complaints
• Maximising profitability and meeting store's sales targets
• Put measures in place to ensure that the company's purpose is alive for all stakeholders - "to create a space where everyone feels connected, inspired, and cared for".
• Ensure compliance with health and safety legislation
• Ensure that all promotional activities are preplanned, signed off, and executed well before live date.
• Ensure that there is a succession plan for the store

• My Foods team
• 5 department managers
• 65 staff
• Main purpose
• To provide exceptional customer service and maximize all selling opportunities for foods. To manage all foods costs, drive operational excellence and lead a motivated stores foods team to ensure profitability.
• Key outcomes
• Ensure the delivery of a consistent customer shopping experience in a line with agreed service levels.
• Develop, recruit, retain, and lead a competent and motivated store foods team.
• Lead and develop a Foods Departmental team to deliver against the operational plan through collaboration with store management team.
• Coordinate the coaching role.
• Issuing the performance improvement note.
• Maximize selling opportunities within the parameters of the foods selling plan through the effective implementation of trading notes.
• Ensure shop keeping disciplines are always adhered to.
• Effectively manage foods stock inventory systems and ensure timeous replenishment of merchandise.
• Manage store performance against the foods scorecard by effectively managing indicators and timeously reporting on them.
• Manage all foods departmental activities and related financial costs against budgets and business plans, ensuring foods sales growth is inline with agreed targets.
• Ensure risk is managed within the foods area by accurately and timeously completing risk audits documentation to ensure compliance.
• Minize waste and accurately control stick to prevent shrinkage.
• Effectively facilitate the management of third party business through SLA.
• Ensure all foods operational standards and controls are adhered to, ensuring health and safety and minimizing risks instore.

• Main purpose
• To deliver exceptional customer service and maximize selling opportunities through effective people and process management.
• Key outcomes
• Drive sales and stock management to maximize business profitability.
• Ensure exceptional customer service at all touchpoints.
• Manage shrinkage and implement key instore processes.
• Analyze reports and trends and implement action plan.
• Manage equipment and the end to end stock movement processes in the store.
• Effective and timeouts implementation of launches and promotions within guidelines and budgets.
• Adhere to store processes.
• Lead, develop, and retain staff.

• Started as a receiving manager - 19 months
• 01-03-2012 promoted to produce manager
• 01-04-2013 promoted to perishables trainee manager.
• 01-02-2014 promoted to perishables manager.
• 01-07-2014 promoted to floor manager - Senior manager. In charge of all department managers as well as the overall running of the store.
• Duties:
• In charge of fresh produce, deli, perishables departments and groceries.
• Standards to meet, budget vs. actual, gross profit, wastage, customer service, Shrinkage.
• Stock management (days cover), store orders, returns, waste, and shrinkage.
• People management, in charge of more than 50 people from Pick n pay as well as outsourced merchandisers, also doing staff scheduling.
• Doing orders for the above mentioned departments
• Administration is an important part of my job.
• Dealing with suppliers, communication and negotiation skills are a must have.
• Driving customer service throughout store.
• Multiple stores