Inventory Control Manager

Deli Manager – Job Description

Division: Southern

Reports To: Store Director

Updated: 2026

POSITION PURPOSE

The Deli Manager oversees the daily operations of the Deli Department, ensuring high‑quality product standards, excellent customer service, strong merchandising execution, and full compliance with food safety and sanitation requirements. This role is responsible for sales, labor, shrink, ordering, inventory, and team development within the department.

KEY ACCOUNTABILITIES Customer Service & Department Leadership

• Maintain an enthusiastic, customer‑first environment with fast, friendly service.
• Resolve customer questions, service issues, and special requests professionally.
• Ensure associates demonstrate strong product knowledge, service etiquette, and suggestive selling techniques.
• Provide clear daily direction to department staff and ensure tasks are completed to standard.
  
  

Operations & Merchandising

• Execute division merchandising plans, schematics, planograms, promotional sets, and seasonal resets.
• Ensure full, fresh, appealing displays for service case, grab‑and‑go, and hot case programs.
• Maintain proper rotation, accurate labeling, and visually appealing presentation throughout the department.
• Oversee preparation, slicing, cooking, packaging, and merchandising of deli items following company recipes and guidelines.
  
  

Inventory, Ordering & Shrink Control

• Order product accurately to maintain in‑stock conditions while controlling shrink and waste.
• Maintain accurate inventory counts and participate in physical inventory processes.
• Ensure proper receiving, dating, storage, and temperature control for all perishable items.
• Monitor and track markdowns, production logs, waste logs, and daily sales reports.
  
  

Food Safety, Sanitation & Compliance

• Ensure strict compliance with food safety policies, sanitation standards, temperature logs, and regulatory requirements.
• Conduct regular inspections of equipment, slicers, cooking stations, and prep areas.
• Maintain safe and clean work areas in accordance with health department and company standards.
• Enforce proper handwashing, glove use, allergen protocols, cleaning schedules (SSOP), and product holding times.
• Ensure compliance with labeling, ingredients list, shelf life, and code‑date requirements.
  
  

Labor, Scheduling & Administration

• Build and manage weekly labor schedules consistent with business needs and labor targets.
• Train, coach, and direct deli associates in daily production, service, and safety tasks.
• Complete required reports, including production charts, ordering logs, temperature logs, and incident reports.
• Manage labor, supplies, and expense budgets for the department.
  
  

HR, Staffing & Team Development

• Assist with interviewing, hiring, onboarding, and training of associates.
• Provide ongoing coaching, corrective action, and performance feedback.
• Promote cross‑training and skill development to ensure schedule flexibility and operational coverage.
• Support a positive team environment built on communication, accountability, and mutual respect.
  
  

SCOPE & IMPACT

• Full responsibility for Deli Department sales, labor, shrink, operations, and merchandising.
• Leadership of 5–15 associates depending on store volume.
• Ensures department readiness for audits, inspections, and leadership visits.
  
  

KNOWLEDGE, SKILLS & EXPERIENCE Education / Experience

• High school diploma or equivalent required.
• 1–3 years deli or food‑service experience preferred.
• Supervisory or lead experience strongly preferred.
  
  

Skills

• Strong communication and leadership skills.
• Ability to manage production, merchandising, and food handling processes.
• Strong understanding of food safety, sanitation, and equipment operation.
• Ability to analyze sales, shrink, and labor data to make operational decisions.
• Proficient in store systems, ordering platforms, and basic computer applications.
  
  

PHYSICAL REQUIREMENTS

• Frequent standing, walking, bending, lifting up to 50 lbs.
• Ability to work in hot and cold temperature zones (coolers, ovens, prep areas).
• Ability to use slicers, ovens, knives, scales, and cleaning tools safely.
• Ability to work variable schedules including early mornings, evenings, weekends, and holidays.
  
  

OTHER REQUIREMENTS

• Reliable attendance and schedule flexibility required.
• Must follow company policies, safety standards, food safety procedures, and the Code of Business Conduct.