Deli Manager

Blarney Castle Oil Co.; Nunica (MI); On-site; USD 42,000 - 54,000; Full time

Job summary

Blarney Castle Oil Co. is seeking a Deli Supervisor to lead a dedicated team in our store, providing courteous service, managing inventory, and ensuring compliance with safety standards.

You will schedule staff, train new hires, handle orders, and coordinate with vendors to maintain quality and efficiency. On-site role requiring teamwork and strong communication for daily deli operations.

Qualifications

• High school diploma or equivalent.
• Six months experience in food preparation; one year preferred.

Responsibilities

• Lead deli staff and manage staff lifecycle and performance.
• Ensure deli operations meet safety, food safety, and company standards.
• Maintain inventory, place orders, and verify vendor invoices.
• Track spoilage and costs; review monthly reports for SKU costs.
• Receive and prepare deli orders per Serv-Safe, portioning and recipes.
• Keep deli areas clean and inspection-ready; maintain equipment.
• Assist in other store operations; handle transactions as needed.
• Perform all work on-site at the store location.
• Follow company policies and complete training within deadlines.
• Complete additional duties as assigned.

Skills

Interpersonal communications

Teamwork

Basic math

Reading and following instructions

Equipment operation

Inventory management

Able to work in fast-paced environment

Age 18+

Education

High school diploma or equivalent

Tools

Microwaves

Small ovens

Scales

Job description

JOB PURPOSE

This position contributes to Blarney Castle's success by ensuring total customer dedication in efficiently servicing our customers. Works as part of a team to achieve store objectives. Provides work direction to deli staff and ensures courteous, high-quality service is provided to deli customers.

PREFERRED QUALIFICATIONS

• 1. High school diploma or equivalent.
• 2. Minimum six months' experience in food preparation and handling; one year of experience preferred. Able to operate microwaves, small ovens, scales and other cooking equipment.
• 3. Basic math skills and the ability to calculate inventory usage, weights, costs, and volume.
• 4. Ability to read, write, understand and apply instructions, procedures, recipes, and training materials.
• 5. Strong interpersonal communication skills, in both verbal and written form to leadership standards. Able to communicate effectively with a wide variety of people, including internal team members, customers and vendors. Able to manage through a fast-paced work environment.
• 6. Ability to integrate and work effectively in a team environment
• 7. Demonstrated ability to establish and maintain effective working relationships with inspectors and vendors.
• 8. Age 18 or older due to equipment operation requirements.

ESSENTIAL DUTIES

• 1. Leadership, motivational and inspirational responsibility for staff assigned to the deli. This includes, but is not limited to all tasks in the team member life cycle such as staff planning, selection, training, goal setting, career path, timekeeping, performance management, continuous development, corrective actions and employment decisions.
• 2. Ensure the deli operates within all food safety, franchise and company standards.
• 3. Ensure supplies are available each day based on operating records and standard procedures. Maintain deli inventory and records, including ordering inventory from approved vendors and checking in new inventory for specified quality and quantity. Ensure vendor data and prices are accurately recorded in inventory tracking systems. Cost check invoices compared to retail data, and identify and resolve any discrepancies. Update cost sheets as necessary.
• 4. Maintain records of spoilage, write-offs and other operational data, and review monthly operational reports to monitor costs for each SKU.
• 5. Accurately receive and prepare deli food orders following Serv-Safe, portion, and recipe standards. Serve customers in a courteous and pleasant manner.
• 6. Ensure deli areas are maintained appropriately, Serv-Safe standards are maintained, and the deli is prepared for planned or unplanned inspections and maintains a good working relationship with external inspectors. Clean deli areas, including food preparation and storage areas, cooking equipment, floors, refrigerators, freezers, meat cases and other necessary equipment.
• 7. Assist in other store operations as needed and as trained. May receive and process cash and credit card transactions and assist in maintaining store areas.
• 8. Perform all work on-site at assigned store location.
• 9. Follows company policies and procedures.
• 10. Complete training within established deadlines and maintain Serv-Safe certification.
• 11. Other duties as assigned.

PHYSICAL AND ENVIRONMENTAL CONDITIONS

• 1. Work is performed in a convenience store deli environment, and may also be performed outdoors on occasion. Work will also be performed inside walk-in coolers.
• 2. Frequent manual hand and finger dexterity work.
• 3. Lift up to approximately 50 pounds, stoop, bend, reach, and continuously walk or remain in a standing position for extended periods.
• 4. Occasionally ascend and descend a five-foot step ladder.
• 5. Reading alpha-numeric data on cash registers, electronic devices and documents.