Deli Kitchen General Manager

We are recruiting for a new General Manager to take on the day to day running of the Deli Kitchen. This is a complex operation with a lot of moving parts; we are seeking someone who is highly-motivated, has great leadership skills and with the passion and commitment to make it a real success.

Open daily, the Deli Kitchen has something for everyone. Breakfast rolls into brunch and is a balance of healthy options and old favourites, accompanied by a delicious hot coffee or fresh fruit smoothie. Our lunch menu extends to offer a small selection of freshly prepared deli style dishes and sharing boards, along with our wood-fired pizzas which are also extremely popular with families looking for an early supper. The evening sees a bit of a transformation with a more elaborate Italian influenced menu and daily specials featuring local, seasonal ingredients.

The Deli Kitchen also stocks a large variety of fresh produce for guests to take away with them, from everything they might need for a barbeque in their villa, to freshly made hummus, tzatziki and pasta sauces as well as freshly baked breads, homemade quiches and sweet treats. The shop stocks a range of groceries and essentials, including an excellent selection of wines. Several guests pre-order shopping prior to their arrival which is all managed from the deli.

The Deli Kitchen team also ensure that all of our guest’s in-villa dining requirements are met. We offer tailor-made hampers filled with pre-made or ready to cook dishes for breakfast, lunch and dinner, which will be delivered to their villa. In addition to this, the Deli is also home to our guest shopping service. Guests request a shopping list, a mix of Deli produce and supermarket items, in advance of their arrival and our Shopkeepers will deliver it directly to their villa. Throughout the week, guests may visit the Deli to pick up more supplies to either take away with them or have delivered.

We are looking for a dynamic and experienced manager to take the lead and oversee all aspects of the Deli Kitchen. This is a hands-on role that requires exceptional leadership, operational expertise, and a passion for delivering outstanding guest experiences. This is not your average summer job—it’s a demanding role that requires a proactive, organised, and resilient individual to manage a complex and fast-paced environment. You’ll lead by example, inspire your team, and ensure the seamless delivery of services while meeting financial targets.

KEY RESPONSIBILITIES

Operations:

• Oversee day-to-day operations of the Deli Kitchen, including food preparation, presentation, and service.
• Develop and implement efficient operational procedures for all aspects of the Deli Kitchen, including the restaurant, shop, Odyssey hampers and all in-villa services
• Implement and maintain high standards of food safety and sanitation.
• Ensure the highest quality of food preparation, presentation and consistency.
• Manage inventory, control costs and optimise how resources are utilised.
• Maintain good relationships with local suppliers and contacts and oversee product quality and sourcing
• Oversee regular maintenance and cleanliness

Staff Management:

• With the F&B Manager, plan and execute pre-season, and continuous training, for the entire Deli Kitchen team
• Encourage a positive and collaborative work environment that promotes teamwork
• Conduct regular performance evaluations and provide coaching and feedback to staff
• Schedule shifts, paying attention to labour costs, ensuring adequate coverage during peak hours and special events
• With support from the F&B Manager and Head of People, handle employment relations issues including disciplinaries, grievances and staff welfare

Guest Experience:

• Maintain a strong focus on delivering a seamless guest experience and upholding service standards
• Work closely with the kitchen team to maintain menu/produce quality
• Ensure that all produce sold in the Deli is presented attractively and packaged and labelled correctly, with clear information on allergens
• Address guest concerns promptly and effectively

Financial Management:

• Ensure all products and services are billed to guest accounts correctly
• Maintain a clear procedure and formula for pricing produce
• Liaise with the Head Chef to maintain good profit margins on food
• With the F&B Manager, monitor financial performance and implement strategies to achieve revenue and profit goals
• Control operating expenses and maintain budgetary discipline
• Identify opportunities for revenue growth and cost savings

Compliance & Safety:

• Ensure all operations comply with relevant laws, regulations and industry standards, i.e. HACCP, food hygiene and food labelling
• Implement and oversee health and safety protocols