Deli Manager

Deli Manager – Job Description

Location: Milk on the Beach / (or your venue name)
Position: Full-Time
Reports to: General Manager / Head Chef

Overview

The Deli Manager is responsible for overseeing the daily operations of the deli section, ensuring consistently high-quality food, exceptional service, efficient production, and a clean, organised work environment. This role requires strong leadership, excellent product knowledge, and the ability to maintain high standards while managing staff, stock, and customer interactions.

Key Responsibilities1. Deli Operations

• Oversee daily deli production, preparation, and presentation.

• Ensure all products meet quality, freshness, and portion standards.

• Maintain food safety, hygiene, and cleaning standards according to company and legal requirements.

• Manage deli displays to ensure they are attractive, full, and well-organised.

2. Staff Leadership

• Train, supervise, and support deli team members.

• Create daily station plans and task allocations.

• Monitor staff performance, providing coaching and disciplinary action when required.

• Ensure excellent teamwork and communication across the kitchen and front-of-house.

3. Customer Service

• Deliver friendly, efficient, and professional service.

• Handle customer questions, requests, and complaints effectively.

• Communicate daily specials, product information, allergens, and recommendations confidently.

4. Inventory & Stock Control

• Manage ordering, receiving, and stock rotation for all deli items.

• Conduct regular stock takes and maintain accurate records.

• Reduce wastage through proper planning and portioning.

• Work with suppliers to ensure consistent quality and cost control.

5. Administration & Reporting

• Maintain product costings, recipe files, and production sheets.

• Assist with menu development and seasonal deli offerings.

• Monitor sales performance and recommend improvements.

• Ensure compliance with all health and safety regulations.

Skills & Competencies

• Strong food knowledge, especially in deli items, cured meats, cheeses, salads, and baked goods.

• Excellent leadership, communication, and organisational skills.

• Ability to multitask in a fast-paced environment.

• Attention to detail and a passion for quality.

• Customer-focused mindset with strong problem-solving ability.

• Computer literacy (POS, stock systems, basic reporting).

Qualifications & Experience

• Minimum 2–3 years’ experience in a deli, café, or food retail environment.

• Prior management/supervisory experience required.

• Knowledge of food safety, HACCP, and hygiene standards.

• Culinary training or certification is an advantage.

Personal Attributes

• Friendly, approachable, and confident.

• Passionate about fresh, quality food.

• Reliable, punctual, and self-motivated.

• Strong sense of ownership and pride in work.

• Calm under pressure and solution-orientated.