DELI MANAGER
The Deli Manager is a chef-qualified, hands-on leader responsible for the day-to-day running of the Bulk Shop deli. The role owns all food production across hot food, bakery, pizza and the beverage bar, together with food safety, recipe and presentation standards, stock and cost control, equipment care and counter service. The Deli Manager leads, rosters and trains the deli team, with a core expectation that skills are transferred to Solomon Islander staff and a local second-in-charge is developed. The role works closely with the Business Development Manager, Head of Retail and Retail Managers and reports daily on sales, production, wastage and stock.
Key Responsibilities:
- Food Production – Lead daily production across all menu lines: rotisserie and roast chicken, fryer items (chips, wings, nuggets), hot meal combos at the $5 price point, burgers, subs, wraps, sandwiches and pies; produce pizza to set recipe, topping weight and cook standard; order and manage the bakery program (breads, cakes, slices, cookies and pastries); and run the beverage bar (espresso coffee, shakes, smoothies, slushies and soft serve).
- Recipes, Portioning and Production Planning – Write and hold standard recipes, portion sizes, presentation and packaging standards for every item so any trained staff member can repeat them without supervision, and plan production and cook-off timing so the display is full through peak trade and waste is minimal at close.
- Food Safety and Hygiene – Own food safety for the site, including cook and hold temperatures, cool room, freezer and hot-hold monitoring and logging, poultry handling, fryer oil management, allergen and date labelling; set and enforce cleaning schedules across prep, cleaning and front-of-house areas in line with Ministry of Health environmental health requirements and Bulk Shop policy.
- Equipment Care and Maintenance – Manage the day-to-day care of the rotisserie, deep fryers, hot plate, pizza oven, combi oven, toaster/press, coffee machine, soft serve and slushie machines, milkshake blenders, ice maker and refrigeration; complete daily and weekly maintenance routines, keep equipment records and report faults promptly to minimise downtime.
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- Stock Control and Ordering – Order and receive stock, the majority in-house through Bulk Shop's supply chain with the balance from approved external suppliers; conduct daily counts on high-value lines (chicken, dairy, coffee) and a full monthly stocktake, ensuring correct storage and rotation.
- Cost Control and Reporting – Control food cost through yield management, portion control and waste tracking to an agreed gross margin, and reconcile POS sales, cash, wastage and production daily, reporting results to management.
- Team Leadership, Rostering and Training – Recruit, roster and supervise the deli team; manage attendance, performance and workplace safety; run daily briefings; train Solomon Islander staff to a documented standard; and identify and develop a local second-in-charge capable of running the outlet in the manager's absence.
- Customer Service and Front of House – Set and maintain the service standard at the counter, keep the dine-in area clean and well presented, manage food display, menu boards and menu TV screens, support promotions and new product launches, and resolve customer complaints promptly and professionally.
Competencies (Knowledge/Skills/Qualification/Experience):
- Culinary Qualification and Experience – Formal culinary qualification (TESDA NC II/III in Cookery or Bread and Pastry Production, or a diploma or degree in Culinary Arts or Hotel and Restaurant Management) with a minimum of 3 years in a supervisory or management role in a deli, cafe, bakery, quick-service restaurant, hotel or restaurant kitchen, including substantial hands-on production across both hot food and bakery.
- Food Safety Knowledge – Sound understanding of HACCP or equivalent food safety systems, with a current or obtainable food handler certificate and disciplined record-keeping.
- Leadership and Staff Development – Leads from the kitchen floor rather than the office, is a patient teacher, and takes satisfaction in bringing people up and transferring skills to local staff.
- Cost and Stock Control – Competent in yield management, portion control, stock rotation, waste tracking and working to an agreed gross margin.
- Organisation and Planning – Strong routines around stock, cleaning and cash; plans production and rosters ahead and stays calm and decisive under peak-hour pressure.
- Computing and Systems – Confident using a POS system and competent with stock control, rostering and basic reporting in Excel.
- Communication – Good spoken and written English, able to brief a team clearly and handle customer complaints professionally.
- Cultural Respect and Resilience – Works respectfully alongside and serves a Melanesian team and community; physically able to work long hours on their feet in a hot kitchen, including early starts, weekends and public holidays, and willing to relocate to Honiara on a fixed-term contract.
How to apply:
Please report to ISD office for interview. We are open from Monday to Friday 9 AM to 6 PM.
Please bring 2 copies of ypur CV/ Resumes and supporting documents (COE, trainings, seminars, diploma), bring the original documents for verification and 1 long brown envelope.
NO placement Fee, NO processing fee, NO salary deduction
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