Deli & Campus Co-op Manager

Join Our Team as a Deli Service Manager
Location: Moscow Food Co-op

The Moscow Food Co-op is seeking a Deli Service Manager to lead the operations of our Deli and Campus Co-op. This leadership role manages all deli and campus functions—including the cheese department, coffee bar, and staff—while coordinating world class service by ensuring high-quality food, beverages, and hospitality, The Deli Service Manager plays a key role in achieving sales, margin, labor, and customer service.

As the Deli Service Manager, you will supervise and coordinate the work of the deli, cheese, and coffee bar teams and work collaboratively with the Prepared Foods management team to ensure consistency, quality, and innovation in all prepared foods offerings. You will also partner closely with the Store Manager and operations leadership to support the Co-op’s strategic goals and uphold our cooperative values.

Key Responsibilities:

• Lead daily operations of the Deli, Cheese, and Coffee Bar departments

• Supervise, train, and support staff to maintain high service and production standards

• Ensure consistent quality across all prepared foods offerings

• Monitor and achieve department goals for sales, margin, labor, and customer satisfaction

• Collaborate with the Prepared Foods and Store Management teams to drive overall success

• Foster a positive, efficient, and team-oriented work environment

This is a full-time (38-40 hrs) position. Days and shifts vary and include early mornings starting at 5:30am, closing shifts, weekends and holidays. Open availability and flexibility for a work schedule is required for this position. Hiring preference is given to those that are able to commit to two years or longer.

Why Work at the Moscow Food Co-op?

We are a community-driven workplace that values teamwork, equity, and sustainability. In recent employee surveys, staff consistently rate the Co-op as a great place to work and express pride in being part of our mission.

Employee Benefits:

All employees receive:

• 20% store discount

• Paid Time Off (PTO)

• 401(k) participation

Full-time employees (30+ hours/week) also receive:

• Medical, dental, and vision insurance

• Short-term disability

• Accidental and hospital insurance

• Telemedicine and mental health services

Part-time employees (20+ hours/week) receive:

• Dental insurance

• Short-term disability

• Accidental and hospital insurance

• Telemedicine and mental health services

Strategic Leadership

• Model Co-operative leadership that is in-line with the Moscow Food Co-op Code of Ethics.

• Work with management to develop and execute strategic vision for the departments; oversee the day-to-day operations in the Deli and Campus Co-op.

• Maintain professionalism and model supportive and participatory leadership qualities; promote team-building; act with a high level of integrity and honesty.

• Uphold and abide by the policies outlined in the Co-ops Personnel Handbook.

• Maintain excellent attendance and punctuality; Take breaks according to department and store policy.

• Stay current on local and global trends that affect the natural foods industry.

• Attend industry trade shows, trainings, and conferences as appropriate.

• Complete all duties as assigned by the Store Manager.

Customer Service

• Models excellent customer service for staff and provides excellent internal service to staff and peers.

• Ensure that systems are in place to promptly address customer service needs; ensure that any new customer service expectations are communicated and implemented by staff.

• Ensure that customer suggestions, comments, complaints and comment cards are responded to in a timely manner.

• Acts as the MOD on scheduled shifts and follows the MOD handbook.

Financial Performance

• Work with the Store Manager to develop operational budgets each fiscal year.

• Meet labor, sales, and margin goals using information from personnel reports, margin reports, weekly sales numbers, and monthly P&L statements.

• Comply with all financial policies and procedures.

• Regularly attend storewide and department OBM huddles; motivate employees through use of OBM tools.

Department Operations

• Ensure proper production and storage of all prepared food; including proper rotation and dating of deli, bakery, and sandwich bar items.

• Research and develop new products that offer both variety and consistency.

• Maintain deli cleanliness, including routine daily cleaning and regularly scheduled deep cleaning.

• Coordinate production of coffee, sandwich bar, cheese and deli service.

• Ensure that PLUs and prices are maintained in the scales and POS system.

• Ensure proper labeling for ingredient and allergen information.

• Set and maintain expectations for employees on waste and production efficiency.

• Maintain accurate and up-to-date department prices and products in POS system; Set prices to achieve margin goals.

• Maintain accurate up-to-date recipes & cost-outs for inventory.

• Place timely requests with kitchen buyer to ensure adequate amounts of ingredients and supplies are on hand.

• Plan attractive displays with uniform signage; ensure displays are fully stocked and rotated to ensure outstanding freshness.

• Ensure that all items are accurately labeled with price and ingredients.

• Ensure that out-of-date or damaged items are properly disposed of and recorded in waste logs.

• Collaborate with the Bakery and Kitchen Managers on production, cleanliness, and customer service.

Merchandising & Promotions

• Work with the Store Manager and Marketing to develop a strong and cohesive promotional plan for the Deli that coordinates with store-wide events and initiatives.

• Plan and maintain attractive and abundant displays, ensuring displays, including the grab and go, bakery case, and salad bar are fully stocked, clean, attractive, replenished, rotated, and checked for quality.

• Ensure clear, accurate signage for department products.

• Maintain ongoing sampling program.

• Ensure compliance with country of origin labeling requirements when applicable.

• Regularly visit other stores for price comparisons and ideas for displays and products.

Personnel

• Supervise and encourage staff, aligning supervision strategies with our strategic initiative to create and maintain a workplace of choice.

• Ensure staffing in the department is adequate at all times; coordinate hiring with the HR department.

• Maintaining accurate and up to date schedules for employees, ensuring that employees hours are accurate and up to date for payroll purposes, including correcting and approving timecards and PTO use.

• Design and monitor effective training programs for all positions in the Deli and Campus including excellent customer service, merchandising, and cleanliness.

• Conduct and document performance evaluations according to policy based on clearly communicated expectations.

• Document performance issues and take corrective action as needed following established policy.

Department Maintenance & Safety

• Ensure that all department equipment is clean, orderly, and in working condition, meeting safety and health department standards.

• Work with the Facilities Department and Store Manager on equipment repair and replacement needs.

• Ensure that department employees follow food safety and sanitary handling procedures.

• Ensure that department employees know the best practices for long-term safety in their work environment (e.g. back safety, wrist safety, burn safety, knife procedures, etc.).

• Ensure that department employees know the best practices for long-term safety in their work environment (e.g. back safety, wrist safety, burn safety, knife procedures, etc.) and are trained to follow the Emergency Action Plan.

• Coordinate the delivery schedule to other co-op locations and vendors.

• Maintain facility cleanliness, including cleaning bathrooms, break room, and outside of building as needed.

Required

• Commitment to the mission and goals of the Moscow Food Co-op.
• High School diploma or equivalent with a minimum of two years management experience in a fast-paced, high volume restaurant or deli; or an acceptable combination of education and experience. Front of house management or kitchen management experienced preferred.
• Proven knowledge of natural, organic, vegetarian and other specialty cuisines including various dietary restrictions.
• Familiarity with the natural foods industry and the co-operative business model.
• Supervisory experience with hiring, training, motivating, corrective action, scheduling, etc.
• Excellent communication and leadership skills with an outgoing, friendly, and positive attitude.
• Ability to positively lead, motivates, and coordinates people to gain cooperation.
• Highly motivated with a sense of urgency and the ability to work in a fast-paced environment at all times with all levels of employees.
• Excellent people skills, including ability to present spoken and written information clearly.
• Organized and able to handle multiple demands.
• Ability to form professional relationships with vendors and producers.
• Knowledge and understanding of gross margins and labor percentages.
• Competency with computers and ability to learn applicable software programs.
• Ability to listen, and give and receive feedback without defensiveness.
• Willingness and ability to meet the changing requirements of the job.
• Demonstrate regular, predictable attendance; adapt to a flexible scheduled as needed.

Physical Requirements

• Remain in a stationary standing or sitting position for long periods of time.
• Must be able to move about the store and surrounding co-op properties.
• Ascend/Descend ladders.
• Lift and/or move up to 50 pounds; Push/pull hand cart, racks up to 200 pounds.
• Frequent kneeling, stooping, squatting, bending, reaching (overhead/front/side/back).
• Ability to tolerate varying temperatures.
• Manual dexterity with kitchen, deli, and espresso equipment.
• Ability to stand for long periods and to work in close quarters with other people.
• Visual acuity to perform activities such as preparing and analyzing data and figures; viewing a computer terminal; frequent reading of financial reports, spreadsheets, contracts, invoices, and other detailed documents.

The job duties, responsibilities, skills, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or the work environment change.