SUMMARY:
Deli Supervisor
POSITION INFO:
The successful candidate will oversee daily deli operations, ensuring high-quality food preparation, exceptional customer service, and strict compliance with health and safety regulations. They manage inventory, order supplies, schedule staff, and train employees on equipment safety and food handling.
Key responsibilities include maximizing sales, minimizing waste, and maintaining cleanliness standards.
Core Responsibilities
- Operational Leadership: Manage daily activities, including food preparation, display, and service.
- Staff Management: Train, schedule, and supervise deli employees, ensuring high performance and adherence to standards.
- Customer Service: Address customer inquiries and complaints promptly to ensure satisfaction.
- Inventory & Cost Control: Monitor stock levels, order supplies, and manage waste to maximize profitability.
- Compliance & Safety: Ensure compliance with all food safety, hygiene, and sanitation regulations (e.g., HACCP).
- Equipment Operation: Operate and maintain deli equipment such as slicers, ovens, and scales.
Required Skills and Qualifications
- Experience: Proven experience in a deli, kitchen, or retail environment (preferably 4 years).
- Leadership: Strong team management, training, and coaching abilities.
- Communication: Effective interpersonal skills for managing staff and interacting with customers.
- Technical Skills: Knowledge of food safety standards and equipment.
- Physical Ability: Ability to stand for long periods and work in varying temperatures.
Key Performance Indicators
- Meeting sales and profit goals.
- Maintaining high food quality and presentation standards.
- Minimizing waste and controlling labor costs.
