Deli Manager – Retail Fresh Food Operations

About the role

The Deli Manager leads all hot and cold deli operations within the store, ensuring commercial performance, operational excellence, and an outstanding fresh‑food experience for customers. You will be accountable for sales growth, margin protection, stock and waste control, food‑safety compliance, and team performance while driving innovation and customer‑centric merchandising.

Key responsibilities

• Deliver sales, gross margin and contribution targets through pricing, promotions and product‑mix strategies.
• Monitor daily trading performance, analyse sales, waste, shrinkage and stock levels to protect profitability.
• Align production volumes with forecasts and promotional cycles to optimise yield and minimise waste.
• Manage recipe compliance, portion control and structured production planning for consistency and cost efficiency.
• Maintain high standards of food quality, taste, presentation and introduce seasonal or value‑added items.
• Create an engaging deli environment with strong visual merchandising and planogram execution.
• Ensure full compliance with food‑safety legislation, hygiene standards and internal audit requirements.

Required profile

• Grade 12 (essential) with a Level 2 culinary or hospitality qualification.
• 3‑5 years experience in a retail fresh‑food environment, preferably in deli, hot or cold kitchen.
• At least 2 years in a supervisory or management role within food production or fresh‑retail operations.
• Proven track record managing margin, waste control and fresh‑food operations.
• Strong knowledge of food‑safety legislation and merchandising principles.

Required skills