Food Service Director

Position Summary

The Deli & Food Service Director is responsible for overseeing all deli, prepared foods, catering, and food service operations within the grocery store. This role ensures exceptional customer service, food quality, sanitation compliance, sales growth, profitability, inventory control, and staff development, with inovation and creation of new recepies. The director leads the department team to deliver a safe, fresh, and appealing food experience while meeting company performance goals.

Essential Duties and Responsibilities

Leadership & Team Management

• Develop work schedules to ensure adequate staffing and labor efficiency.
• Foster a positive, customer-focused team environment.
• Conduct performance reviews and provide ongoing employee development.
• Enforce company policies, safety standards, and food handling procedures.

Operations Management

• Oversee daily deli, hot foods, bakery (if applicable), catering, and prepared food operations.
• Inovation and creation of new recepies
• Ensure proper food preparation, production, merchandising, and presentation.
• Maintain compliance with local, state, and federal food safety regulations.
• Monitor sanitation practices and ensure a clean, organized work environment.
• Address customer concerns and resolve service issues promptly.

Sales & Financial Performance

• Achieve department sales, gross profit, and labor cost goals.
• Develop and implement promotional programs and seasonal events.
• Analyze sales trends and identify opportunities to increase revenue.
• Manage inventory levels to minimize shrink and maximize profitability.
• Monitor purchasing and product ordering to maintain freshness and availability.

Customer Service

• Deliver exceptional customer service and lead by example.
• Build relationships with customers and community organizations.
• Ensure consistent product quality and freshness.
• Support catering and special-order programs to increase sales.

Inventory & Merchandising

• Manage inventory control, receiving, ordering, and product rotation.
• Ensure attractive displays and proper merchandising standards.
• Monitor product quality, expiration dates, and waste control measures.
• Maintain adequate stock levels while controlling costs.