Deli Manager

Responsibilities

• Oversees all daily operations of the deli.
• Recruit, train, and develop deli staff.
• Provide performance and motivational feedback to employees.
• Prepare work schedules.
• Monitor ordering to ensure in-stock efficiency and balanced inventory for food service items.
• Maintain a clean and safe store environment.
• Control key cost expense lines.
• Submit timely and accurate store reports.
• Ensure food service areas maintain required health and cleanliness standards.
• Ensure food preparation procedures are followed.
• Monitor food production and sales to control waste.
• Smile, greet and be courteous to customers.

• Read, understand, and write the English language at the eighth‑grade level.
• Perform arithmetic calculations at the eighth‑grade level to account for products during vendor check‑in; accurately price deli merchandise and follow recipe directions.
• Have sufficient visual acuity to read labels, recipes, temperature readings, and to avoid hazards from hot equipment.
• Read and understand instructions for proper cooking procedures, recipes, dates, and general instructions concerning the deli area.
• Can lift up to 50 pounds, and carry cases of chicken, boxes of potatoes, and large bags of flour.
• Can stand on feet for 8 to 10 hours while cooking and serving customers.
• Can react to a fire by lifting the fire extinguisher and using it to extinguish the fire.
• Can work in a hot environment around hot equipment such as ovens, fryer, and grills.
• Can work in cold conditions for brief periods such as the cooler or freezers.

The list of responsibilities, duties, and requirements above is not exhaustive. Management reserves the right to modify this position description at any time.

Deli Managers and Team Members are responsible for preparing, slicing, cooking, weighing, pricing, serving food, and merchandising the department’s deli products. Deli products include deli meats, cheeses, salads, sandwiches, breakfast items, fried foods, and vegetables for hot case items. They inform customers about deli products and services and help increase sales by having a great food presentation in the hot deli case, maintaining general cleanliness of the deli area, providing excellent customer service, and suggestive selling of deli merchandise.

Employees work with equipment such as fryers, ovens, grills, serving utensils, knives, and potato cutters. They are responsible for filling out daily cook sheets for food production and controlling waste. Employees must date and rotate all merchandise in the coolers and freezers.