• Deli Manager

    Job Locations US-WY-Cheyenne
    Req No.
    # of Openings
    Full or Part Time
  • Overview



    The Deli Manager is responsible for overall operation of the deli, deli managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation, kitchen safety techniques and health standards. Deli managers set daily and weekly cleaning schedules for the kitchen, hire, train and discipline employees and set work schedules. They keep tabs on food cost, waste and employee hours, doing their best to optimize profit and create the best dining experience possible for customers.


    Supervisory Responsibilities:    YES    


    2.         DUTIES & RESPONSIBILITIES: (not listed in any particular order)

    Note: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required and are not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job.


      1. Show attention to detail, Deli managers have to keep their eyes on a lot of elements: food standards, costs, safety, etc.  Disassemble all deli equipment, safely, to clean.  Report any malfunctions, damages or issues to the Store Manager. 

      2. Must be a leader in the kitchen, rallying their team during heavy shifts, resolving conflicts and getting the job done.  Maintain and report daily tally sheets, assist in determining discontinuing any deli items.  Be willing to add or remove deli items from the menu. 

      3. Treat all associates, supervisory team, vendors and customers with dignity and respect.

      4. Recognize, complete and follow up on any rebates. 

      5. Manage not only food, also deal with costs, pricing and creating work schedules.  Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.

      6. Organize and prepare work schedules, shipments, cleaning schedules and more organized is crucial to the job.  Complete orders on all stocked items to maintain appropriate levels of inventory.  Ensure stock is rotated and department is maintained to company and health standards. Compare prices and check sales items from Grand Forks Grocery. 

      7. Discard food according to the time charts, ensuring food is labeled with times and dates properly.  Make sure all write-offs are documented.  Keep waste at a minimum. 

      8. Deal with employee conflict, irate customers and wrong stock orders. Being able to come up with a solution quickly is a needed skill.  Report any problems or issue to the Store Manager. 

      9. Communicate employee relations issues to the Store Manager and/or HR when appropriate.

      10. Employee must demonstrate safe work and risk management practices.  Attend monthly safety and security meetings and sign the attendance sheet.  Report all safety and security issues.  Report and process all employee and/or customer incidents or unsafe acts in accordance with SPF Energy’s policy and procedure.

      11. Ensure that confidentiality of data collected and stored are maintained

      12. Employee is expected to set priorities and meet deadlines. Employee is responsible for planning and carrying out assignments, resolving conflicts that arise, informing and coordinating with others as expected. Employee is accountable for insuring the technical accuracy of their work and maintaining good working relations, both internal and external to SPF Energy. Self-direction and motivation are also expected.

      13. Must meet performance expectations.   Must complete all duties as assigned.





    • Incredible customer service skills & the ability to create and maintain a customer focused culture
    • Great people management skills
    • Servsafe general training
    • Ability to work at a fast pace
    • Ability to complete basic mathematic functions; add, subtract, multiply, divide







    • HS Diploma or GED Equivalent
    • 2 – 3 years of experience in restaurant, deli or foodservice management with responsibility for financial results
    • A thorough knowledge of food safety standards
    • Must be able to work flexible schedule of nights, days, weekends, and holidays   


    • Retail sales background
    • Operate an electronic cash register and computer 






    • The physical ability to immediately respond to emergency situations
    • Some stores may require employees to be at least 18 years of age or higher depending on the sale of alcohol and the store’s state regulations.
    • Ability to stand for long hours




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