Deli Department Leader: Training & Guest Experience

Festival Foods; Darboy (WI); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Associate Discount

Weekly Pay

Sunday Premium Pay

Two-Week Scheduling

Vision Insurance

Dental Insurance

Parental Leave

Fitness Reimbursement

EAP

LEAPCare Care Coaches

401(k) with match

Job summary

Festival Foods in Wisconsin is seeking a Deli Department Manager to lead a fast-paced, guest-focused deli team. This full-time role reports to the Senior Fresh Manager and requires strong leadership, food-service background, and a commitment to exceptional guest experiences.

Responsibilities include staffing, training, inventory management, pricing, scheduling, safety compliance, and coaching to improve performance.

Qualifications

• 5 years of leadership experience (2 in a supervisory role) preferred.
• Experience in retail, restaurant, or food service preferred.
• Strong interpersonal and communication skills.

Responsibilities

• Lead, support, and reinforce Festival Foods culture; provide training; manage schedules; conduct reviews and coaching.
• Recruit, interview candidates; onboarding and retention strategies.
• Oversee deli labor goals, inventory, pricing; place orders; maintain signage.
• Address guest concerns; ensure exceptional service and boomerang guest experience.
• Manage gross profit goals, shrink control, safety policies; document violations with HR and Store Director.
• Prepare coaching sessions, performance reviews, and other documentation; ensure accurate timekeeping.
• Honor commitments: maintain regular attendance and provide notice for absences.
• Other duties as assigned.

Skills

Leadership

Interpersonal Skills

Communication

Retail Food Knowledge

Technology Proficiency

Education

High School or equivalent

Tools

POS systems

Inventory software

Job description

Festival Foods in Wisconsin is seeking a Deli Department Manager to lead a fast-paced, guest-focused deli team. This full-time role reports to the Senior Fresh Manager and requires strong leadership, food-service background, and a commitment to exceptional guest experiences.

Responsibilities include staffing, training, inventory management, pricing, scheduling, safety compliance, and coaching to improve performance.