Deli Manager

The Deli Manager provides excellent customer satisfaction through the management and leadership of the Deli Team. This position is responsible for maintaining high standards in quality, variety, selection, food safety and sanitation for all products produced and sold in the Deli. The Deli Manager is responsible for the daily supervision of Deli Department operations, ensuring the delivery of outrageous customer service, monitoring the quality of deli product, and acting as manager in the absence of the Store Manager as needed to address employee relations, coaching, and general store supervision needs.  

Essential Functions:
• 	Understands all health, safety and sanitation guidelines/regulations and ensures that other deli team members are also aware of and following these procedures  
• 	Ensures customer satisfaction and builds customer loyalty.  
• 	Schedule and receive food deliveries; checking delivery contents to verify product quality and quantity.   
• 	Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.   
• 	Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.   
• 	Schedule staff hours and assign duties.   
• 	Staffs, Trains, Supervises, Reviews, and Provides corrective action to Deli Clerks.  
• 	Maintains retail prices as agreed upon overall gross margin percent  
• 	Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.   
• 	Investigate and resolve complaints regarding food quality, service, or accommodations.   
• 	Maintain food and equipment inventories, and keep inventory records.   
• 	Perform some food preparation or service tasks such as cooking, clearing tables, and serving food when necessary.   
• 	Assist the store manager as needed. This includes being on call.   
• 	Ensures quality deli product through proper rotation procedures, monitoring cases for damaged items, and following all health and sanitation guidelines.  
• 	Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.   
• 	Other related duties as assigned.