Position Summary

The Service Deli Manager is responsible for the overall operation, performance, and profitability of the Service Deli department. This role ensures high standards of food quality, freshness, safety, and customer service while leading and developing a strong team. The Service Deli Manager oversees merchandising, production, inventory control, labor management, and compliance with food safety regulations to deliver a consistently positive customer experience.

Key Responsibilities Department Operations Manage daily operations of the Service Deli, including hot and cold food programs, slicing, production, and service. Ensure adherence to company standards for food quality, freshness, presentation, and cleanliness. Maintain proper staffing levels to support service expectations and sales volume. Complete daily, weekly, and periodic operational tasks accurately and on time. Merchandising & Production Execute approved menus, recipes, portion controls, and production plans. Ensure proper merchandising, signage, pricing accuracy, and promotional execution. Control waste through effective production planning, shrink reduction, and rotation practices. Maintain attractive, full, and compliant display cases. Customer Service Deliver an outstanding customer experience through friendly, knowledgeable, and efficient service. Address customer questions, comments, and concerns promptly and professionally. Promote a service‑driven culture within the department. Leadership & Team Development Hire, train, coach, and develop deli associates. Schedule labor effectively to meet business needs while controlling costs. Set clear performance expectations and hold associates accountable. Conduct performance feedback and support associate development and engagement. Food Safety, Compliance & Safety Ensure full compliance with food safety regulations, sanitation practices, and company policies. Maintain required logs, temperature controls, cleaning schedules, and certifications. Enforce safety procedures to maintain a safe environment for associates and customers. Support loss prevention and shrink control initiatives. Financial Performance Monitor sales, labor, shrink, and operating expenses. Analyze department results and implement action plans to improve performance. Support store goals for sales growth, profitability, and customer satisfaction. Qualifications Required Previous deli, food service, or retail management experience. Strong knowledge of food safety, sanitation, and handling procedures. Proven leadership, communication, and team‑building skills. Ability to manage multiple priorities in a fast‑paced environment. Ability to work a flexible schedule, including mornings, nights, weekends, and holidays. Ability to lift, push, pull, and stand for extended periods. Preferred Service Deli management experience in a high‑volume retail environment. Familiarity with food cost controls, ordering, and inventory management. Experience with fresh food programs, hot case operations, and production planning. Working Conditions Retail food service environment with exposure to hot and cold conditions. Frequent standing, walking, bending, and lifting. Use of food service equipment such as slicers, ovens, fryers, and steam tables.