Foodhall Manager

Reports To

Store Manager

Responsible For

Deli, Bakery, Beverage, Butchery, and Food Preparation Teams

Working Hours

40 hours per week, 5 days out of 7 (Monday–Sunday, as per rota)

Role Summary

The Foodhall Manager will take full operational ownership of all fresh food departments within the store, including the Deli, Bakery, Beverages, Butchery, and in-store Food Preparation areas.

The role is responsible for people management, food safety, legal compliance, commercial performance, and customer satisfaction.

The successful candidate will ensure all fresh food areas are well-run, efficiently staffed, compliant, and consistently delivering high-quality products and strong profitability.

The Foodhall Manager will also work closely with the Store Manager to support product testing, menu rollouts, and recipe compliance, ensuring new products are successfully implemented into daily operations.

Key Responsibilities

• 1. People Management & Leadership
• Recruit, induct, and onboard fresh food team members in line with HR policies and budgeted headcount.
• Deliver structured training and mentoring programmes for new and existing team members.
• Prepare and manage rotas based on forecasted sales, labour targets, and legal rest requirements.
• Ensure team holidays are approved and signed off three months in advance.
• Conduct monthly one-to-one meetings and quarterly performance reviews with direct reports.
• Manage absence, welfare, and conduct concerns promptly and in line with company policy.
• Develop clear delegation structures for Supervisors and Team Leaders.
• Maintain a positive, inclusive, and motivated team culture focused on teamwork, respect, and recognition.

Key Measures

• Rotas published two weeks in advance.
• 100% of new starters inducted and signed off within four weeks.
• Quarterly performance reviews completed.
• Return-to-work interviews completed within 24 hours.
• No unresolved absence or conduct concerns.
• 2. Operational Management & Foodhall Control
• Oversee the day-to-day running of all fresh food departments.
• Ensure efficient task completion, handovers, and service flow.
• Implement daily and weekly task planners with clear accountability.
• Manage delivery schedules, stock rotation, and preparation accuracy.
• Ensure production levels align with customer demand and waste reduction objectives.
• Support product testing, pilot products, and feedback collection.
• Resolve operational issues promptly to minimise disruption.
• Ensure equipment and facilities are maintained in safe working order and report defects promptly.

Key Measures

• Weekly task planner submitted and reviewed.
• No unplanned stockouts or excessive overproduction.
• Efficient daily service delivery with minimal downtime.
• Test product feedback shared with management following each pilot.
• 3. Food Safety & Legal Compliance
• Hold and maintain a valid Level 3 Food Safety qualification.
• Ensure compliance with Natasha's Law, allergen regulations, and temperature control standards.
• Maintain HACCP documentation, cleaning schedules, and traceability records.
• Conduct monthly internal hygiene audits and ensure corrective actions are completed.
• Ensure all team members complete annual allergen and food safety training.
• Liaise with Environmental Health Officers during inspections and implement recommendations.

Key Measures

• Monthly hygiene audit score of at least 90%.
• Zero enforcement or improvement notices.
• 100% staff trained in allergens and food safety.
• HACCP and temperature records completed accurately and consistently.
• 4. Commercial Performance & Cost Control
• Take ownership of sales, GP%, labour costs, and waste across all fresh food areas.
• Maintain accurate pricing and product information using POS and labelling systems.
• Review daily and weekly GP reports and address variances promptly.
• Monitor waste, overproduction, and shrinkage and implement corrective actions.
• Participate in supplier reviews and stock evaluations.
• Ensure consistent portion control and product presentation standards.
• Ensure promotional and seasonal activities are implemented on time.

Key Measures

• Weekly GP% and labour costs maintained within budget.
• Waste and shrinkage maintained below agreed thresholds.
• Accurate POS pricing and product information.
• Promotional and seasonal activities completed on schedule.
• 5. Planning, Communication & Collaboration
• Prepare and submit weekly plans, reports, and performance summaries to the Store Manager.
• Attend weekly and monthly Foodhall performance meetings.
• Communicate changes, updates, and feedback between management and frontline teams.
• Maintain effective shift handovers and written communication logs.
• Support menu and process rollouts with operational feedback.
• Balance floor leadership with strategic oversight to maintain performance and staff engagement.

Key Measures

• Weekly planner submitted every Monday.
• Attendance at required management and collaboration meetings.
• Documented feedback provided for pilot launches.
• Consistent communication maintained between departments.
• 6. Product Development
• Provide operational insight during product testing.
• Assess staff capability, preparation space, and equipment availability.
• Validate preparation times and workflows within live service conditions.
• Ensure staff follow approved recipe and presentation standards.
• Report sales, waste, and customer feedback for pilot and new products.
• Escalate operational challenges relating to preparation time, storage, or labour requirements.
• 7. Duty Management
• Monitor food standards, staff coverage, and service delivery throughout each shift.
• Ensure clear shift handovers and documentation of key risks and ongoing issues.
• Resolve customer, team, and operational issues in real time, escalating where necessary.
• Ensure the Foodhall remains legally compliant throughout the shift.
• Support first aider and fire marshal coordination within the team.
• Ensure relevant certifications are maintained and kept up to date.

Key Measures

• Operational issues resolved or appropriately escalated.
• Standards maintained throughout each shift.
• No unreported compliance breaches.
• Key Performance Indicators

Sales & GP%

Weekly and monthly targets achieved or exceeded.

Labour Control

Labour spend maintained within forecast; rota efficiency of at least 95%.

Food Safety & Hygiene

Minimum 90% internal audit score with no major EHO findings.

Stock & Waste

Shrinkage maintained below target with minimal daily waste.

Team Performance

All reviews and one-to-one meetings completed on time.

Customer Feedback

At least 90% positive feedback with minimal complaints.

Person Specification

Essential Skills & Experience

• Minimum 3 years' experience managing a deli, café, or foodhall environment.
• Proven track record of achieving sales and margin targets.
• Strong knowledge of food safety regulations and HACCP systems.
• Strong leadership and people management skills.
• Experience with rota planning, stock control, and POS systems.
• Ability to multitask and prioritise effectively in a high-volume environment.
• Proficient in Microsoft Office, including Excel, Power Point, and Word.

Desirable

• Previous experience within a convenience retail or similar environment.
• Experience supporting menu or product rollouts.
• Advanced Food Hygiene Level 4 qualification.
• Behavioural Competencies
• Leads by example with professionalism and accountability.
• Strong communicator and team motivator.
• Customer-focused with strong commercial awareness.
• Proactive problem solver who anticipates operational challenges.
• Flexible and adaptable to changing business demands.
• Well organised with strong planning skills and attention to detail.