Deli Manager (Full-Time) ¦ Tuamgraney

OBJECTIVE

To ensure delivery of all delicatessen and fresh food targets (in terms of Food Quality, Customer Service, Sales, Costings, Profitability, and compliance with Hygiene Standards) through the effective management of the delicatessen area and its personnel.

Forward-thinking and a creative flair for food.

"Accommodation provided for the successful candidate"

The Job

OPERATIONS - GENERAL

Sources, develops, and merchandises quality foods, suitable for eat-in or take-away, of the highest possible quality, whilst maintaining margins and profits.

Ensures the deli area provides a variety of fresh, well-presented foods / pastries at all times of the day whilst operational

Responsible for recruiting, training, and cross-training effective and efficient customer-focused personnel, whilst following company standards and policies.

Ensure delicatessen standards are consistently improving in terms of sourcing new products, housekeeping, merchandising, presentation, and customer service

Plan for market changes and demands as they arise – seasonality and local activity

Ensure delicatessen promotions are managed appropriately with adequate costing analysis.

Ensure all customer complaints are dealt with in the appropriate manner

Ensure HACCP standards are implemented.

Ensure overall customer service levels within the area are maintained at the required standard and up-selling of add-on items where possible.

FINANCE

Managing budgets for the delicatessen area- in particular, Sales, customer numbers, food, packaging, cleaning, labor and overheads.

Ensure overheads are controlled and minimised where appropriate through effective management of the area.

Ensure delicatessen sales are maximised through effective management of the area.

Ensure delicatessen margins are managed appropriately and profitability of the area is maximised

Promote sales within the delicatessen area & achieve sales targets as established by the store manager

Meet targets as agreed including the achievement of the required profit margin for the area

PEOPLE MANAGEMENT

The recruitment, training, and development of high-quality personnel for the delicatessen area

Maintain training records and ensure refresher training is provided to personnel in the area as

appropriate

Rostering and general management of personnel to ensure adequate cover within budgetaryprovisions

Managing the overall performance of the delicatessen area

Ensure the delicatessen team is motivated

Ensure the delicatessen team complies with the requirements of the area in terms of hygiene etc.

FOOD MANAGEMENT

Ensure effective & compliant HACCP control systems are in place

Ensure policies and procedures about fresh food are implemented and managed

Ensure the area operates within relevant legislation in terms of HACCP

Ensure you are up to date on all aspects of HACCP and food hygiene requirements and communicate the same to store management and personnel

Stock Management.

Ensure effective stock control systems are in place ensuring stock is rotated accordingly and out

of date, the stock is discarded appropriately

Ensure wastages in the delicatessen area are maintained at a minimum level through effect management of the stock

Ensure effective food management and waste systems are implemented, managed, and updated appropriately

Identify areas of stock leakage and ensure effective systems are in place to minimise stock loss (e.g. through wastage, damages)

GENERAL

To undertake other additional duties as may be assigned by the Site Operations Manager and Deli Area Manager.

WORK ENVIRONMENT

Fast-paced, "non-stop" environment.

The role can be physically demanding at times due to the nature of the business, including staff levels, quality standards, and workload.

Teamwork is essential to ensure smooth operations across all areas and effective communication throughout the process.

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