Deli Manager: Lead Team, Inventory & Guest Service

The Fresh Market; Midlothian (IL); On-site; USD 38,000 - 48,000; Full time

Benefits offered by this job

Team Member Discount 30%

Early Earn Wage Access

401K with company match

Medical, Dental, Vision Insurance

Job summary

The Fresh Market is seeking a Deli Manager to lead the department, direct team members, manage inventory and pricing integrity, and ensure efficient operations with attention to detail. This fast-paced role emphasizes driving results and delivering high-quality guest experiences.

As the Deli Manager, you will train staff, supervise CMS preparation and slicing across meats and cheeses, and uphold planogram standards while supporting a safe, engaging, and guest-focused environment.

Qualifications

• 3 years of management experience in retail, restaurant, or hospitality or 5 years of related management experience
• Ability to read, understand and follow planograms, layouts, and schematics of the department for merchandising
• Working knowledge of Microsoft Office
• Must be at least 18 years old

Responsibilities

• Greet guests and proactively assist them with accurate and timely information
• Make recommendations and accommodate requests
• Manage order guides, ordering deadlines, and reduce shrink/damage
• Direct teams to handle, slice, and prepare department meats, cheeses, and CMS throughout the day
• Engage, motivate, coach, and train team members on-the-job and via internal training platform to ensure excellent guest service in a safe manner

Skills

Team management

Guest service

Coaching

Planograms reading

Microsoft Office

Education

High School Diploma

Tools

MS Office

Job description

The Fresh Market is seeking a Deli Manager to lead the department, direct team members, manage inventory and pricing integrity, and ensure efficient operations with attention to detail. This fast-paced role emphasizes driving results and delivering high-quality guest experiences.

As the Deli Manager, you will train staff, supervise CMS preparation and slicing across meats and cheeses, and uphold planogram standards while supporting a safe, engaging, and guest-focused environment.