DELI MGR

The Deli Manager is responsible for leading all daily operations of the Pete’s deli and kitchen. This position functions similarly to a kitchen manager and is accountable for ensuring the department is properly staffed, clean, organized, profitable, and consistently prepared to serve customers with high-quality food and excellent service.

The Deli Manager provides hands-on leadership and is expected to work alongside the team during busy periods while also managing the administrative and operational responsibilities of the department.

Primary Responsibilities:

• Direct and oversee all daily deli and kitchen operations.
• Hire, train, schedule, supervise, coach, and evaluate deli employees.
• Maintain adequate staffing and arrange coverage for call-ins or unexpected absences.
• Ensure employees follow recipes, portion guidelines, cooking procedures, and presentation standards.
• Monitor food quality, freshness, temperatures, holding times, and product availability throughout the day.
• Ensure all required menu items, including breakfast products, pizza, sandwiches, tenders, and grab-and-go items, are prepared and available during the appropriate service periods.
• Maintain a clean, organized, and sanitary kitchen, including equipment, preparation areas, storage areas, floors, coolers, freezers, and food-contact surfaces.
• Enforce all food-safety, sanitation, personal-hygiene, and workplace-safety requirements.
• Complete product orders accurately and on time while maintaining appropriate inventory levels.
• Receive deliveries, verify products, rotate inventory, and follow proper dating and labeling procedures.
• Monitor inventory, waste, food costs, and product variances and take corrective action when problems are identified.
• Create effective employee schedules while staying within established labor-hour requirements.
• Control overtime and unnecessary labor expenses without sacrificing customer service or operational standards.
• Review sales results, identify opportunities for growth, and work toward established sales and profitability goals.
• Ensure required daily paperwork, invoices, audits, inventory counts, checklists, and operational tasks are completed accurately and on time.
• Address customer concerns professionally and promptly.
• Communicate equipment, maintenance, staffing, and product issues to the District Manager.
• Hold employees accountable for attendance, performance, customer service, and compliance with company policies.
• Build a positive, respectful, and productive work environment.
• Perform additional duties as needed to support the successful operation of the deli and store.

Qualifications and Expectations:

• Previous restaurant, deli, kitchen-management, or food-service leadership experience is preferred.
• Strong leadership, communication, organization, and problem-solving skills.
• Ability to train employees, delegate responsibilities, and provide clear direction.
• Working knowledge of food preparation, food safety, inventory control, scheduling, and labor management.
• Ability to work in a fast-paced environment and remain calm during busy periods.
• Dependable attendance and the flexibility to work mornings, evenings, weekends, and holidays as required by business needs.
• Ability to stand for extended periods and safely lift, carry, push, or pull items commonly used in a restaurant or deli environment.
• Willingness to be hands-on and assist with cooking, food preparation, cleaning, stocking, and customer service when needed.

The successful candidate will take ownership of the deli’s performance and lead by example. This individual must be dependable, organized, motivated, and committed to maintaining Pete’s standards for food quality, cleanliness, customer service, labor control, and profitability.