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QM
QuickStop Markets
Deli Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Tennessee data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$57,604 / year median in Tennessee
+12% projected growth
Job Description
The deli manager is responsible for monitoring the daily operations of the deli area, supervising the food orders and services, maintaining adequate stock inventory, and finding ways to minimize production costs without compromising quality service. 1 year of previous deli experience is required along with certification of food safety training.
Daily activities include:
- Organize and aid in various duties such as cooking, serving, packaging, and operating counters.
- Manage product storage, maintenance and rotation activities to avoid any damages or spoilages.
- Ensure employees follow company policies and safety regulations for deli area.
- Ensure that products are properly labeled with prices and dates.
- Monitor and maintain stock inventory levels to avoid over and under stock problems.
- Interact politely with clients while solving problems related to sales, dissatisfied service and issues regarding store operation.
- Operate all food preparation machines and equipment.
- Receive, unload and stock the food items.
- Ensure that facility is maintained neat, clean and safe.
Job Type:
Full-time Pay:
$12.00- $15.