Deli Manager

Position Summary The Service Deli Manager leads the Deli Department to deliver fresh, ready-to-eat products, exceptional customer service, and strong financial performance. This role oversees food production, merchandising, inventory, and team development while ensuring strict adherence to food safety and sanitation standards. Key Responsibilities Department Operations Oversee all deli operations including food preparation, cooking, slicing, packaging, and service Ensure product quality, freshness, and proper rotation to minimize shrink Manage ordering, inventory levels, and production planning to meet customer demand Execute merchandising plans, hot/cold case displays, and promotional programs Customer Experience Provide outstanding customer service and maintain a welcoming, service-focused environment Assist customers with orders, special requests, and product recommendations Ensure fast, friendly, and accurate service at all times Team Leadership & Development Hire, train, and develop deli associates and food service team members Provide coaching on food preparation, safety standards, and customer service Create effective schedules based on sales trends and production needs Promote a culture of accountability, teamwork, and high performance Financial Performance Drive sales through quality products, variety, and effective merchandising Control shrink, labor, and supply costs to meet department goals Monitor key metrics including sales, margin, and production efficiency Safety & Compliance Ensure strict compliance with food safety, sanitation, and health regulations Maintain proper temperature controls, cleaning schedules, and food handling practices Follow all company policies and regulatory requirements Qualifications High school diploma or equivalent required Previous deli, food service, or retail management experience preferred Strong leadership and communication skills Knowledge of food safety, preparation, and sanitation standards Ability to work in a fast-paced environment with a flexible schedule Physical Requirements Frequent standing, bending, and lifting up to 50 lbs Ability to work in hot and cold environments (kitchen equipment and coolers) Key Competencies Food Safety & Quality Control Leadership & Team Development Customer Focus Merchandising & Production Planning Operational Excellence