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The Deli Manager is responsible for overseeing the daily operations of the deli department, ensuring high-quality food preparation, excellent customer service, and compliance with health and safety regulations. This role involves managing staff, maintaining inventory, and driving sales while promoting a positive work environment.
Key Responsibilities:
Operations Management:
* Oversee daily deli operations, including food preparation, cooking, and presentation.
* Ensure compliance with health and safety regulations and company policies.
* Monitor product quality and freshness, addressing any issues as they arise.
* Maintain cleanliness and organization of the deli area, including equipment and workspaces.
Staff Management:
* Hire, train, and supervise deli staff, fostering a positive team environment.
* Schedule staff shifts and manage employee performance.
* Conduct regular training sessions on food safety, customer service, and product knowledge.
Customer Service:
* Provide exceptional customer service and handle customer inquiries and complaints.
* Promote the deli’s offerings and provide recommendations to customers.
* Maintain a welcoming and friendly atmosphere for all patrons.
* Inventory and Financial Management:
* Manage inventory levels, placing orders and receiving shipments as necessary.
* Monitor waste and spoilage, implementing strategies to minimize losses.
* Prepare and manage the deli department’s budget, including sales forecasting and expense tracking.
* Sales and Marketing:
* Develop and implement promotional strategies to increase deli sales.
* Collaborate with the marketing team on advertising campaigns and in-store promotions.
* Monitor sales trends and adjust merchandise offerings accordingly.
* Reporting and Documentation:
* Maintain accurate records of inventory, sales, and employee performance.
* Prepare reports for upper management detailing department operations and financial performance.
Qualifications:
* Education: High school diploma or equivalent; culinary training or management certification preferred.
* Experience: 2-4 years of experience in food service or retail management, preferably in a deli or grocery environment.
* Skills:
* Strong leadership and team management abilities.
* Excellent customer service and communication skills.
* Knowledge of food safety standards and regulations.
* Proficiency in inventory management and basic financial principles.
* Ability to multitask and thrive in a fast-paced environment.
Physical Requirements:
* Must be able to work in a kitchen environment, which may include exposure to heat, cold, and noise.
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