Deli Manager

Direct and control all service deli department operations to achieve sales, profit, shrink, labor, and customer service objectives while ensuring compliance with company standards, food safety requirements, and operating procedures.

• Manage daily service deli operations to meet division and store performance goals.
• Deliver exceptional customer service and ensure a positive shopping experience at all service counters.
• Oversee production planning, ordering, inventory levels, and product rotation to maintain freshness and availability.
• Ensure proper execution of merchandising standards, case presentation, pricing, and promotional programs.
• Control shrink through effective inventory management, portion control, waste reduction, and adherence to loss prevention procedures.
• Develop, monitor, and manage department labor plans and schedules to meet productivity and budget goals.
• Ensure strict compliance with food safety, sanitation, health department regulations, and company policies.
• Supervise, direct, and evaluate department associates; assign work, set priorities, and adjust staffing as needed.
• Recruit, train, coach, and develop associates; provide ongoing feedback and performance evaluations.
• Administer corrective action and provide input on hiring, promotions, and terminations within established guidelines.
• Review financial and operational reports, including sales, margins, shrink, and labor, and take corrective action as needed.
• Maintain proper receiving, storage, handling, and preparation standards for all deli products.
• Communicate effectively with store management, department leaders, vendors, and support teams.
• Actively support total store initiatives and serve as Manager‑on‑Duty when assigned.

• Service deli sales
• Gross profit contribution
• Shrink and waste results
• Labor and productivity performance

Education Level:

• High school diploma or equivalent

Experience Level:

• Prior deli or food service operations experience required
• Supervisory or management experience preferred

Skills and Abilities:

• Strong leadership and customer service skills
• Working knowledge of food preparation, food safety, and sanitation standards
• Ability to manage labor, inventory, and merchandising programs
• Retail math, reporting, and problem‑solving skills
• Strong organizational, communication, and team‑building abilities
• Computer proficiency appropriate to department systems

• Work is performed in a retail food service environment.
• Requires prolonged standing, walking, bending, reaching, and lifting.
• Exposure to hot and cold temperatures, food preparation equipment, and cleaning chemicals.

The above statements are intended to describe the general nature and level of work performed by associates assigned to this job classification. They are not intended to be an exhaustive list of all responsibilities or requirements.

Information regarding work performance and conduct may be shared with the hiring manager as part of the internal posting or interview process. Associates with concerns should contact their Human Resources representative.