Ashton Recruitment require a Foodhall Manager our client based in Moy.
Position: Foodhall Manager
Location: Moy
Duration: Permanent
Pay Rate: Up to £50,000
Hours of work:
Working 5 days over 7, contracted 40 hours per week between store opening hours
(6.00am-10.00pm – You will be expected to work 1 Weekend in 4)
As Foodhall Manager, you will have full responsibility for the Deli and Butchery departments, overseeing five key fresh food areas: Hot Food, Cold Food, Bakery, Beverages, and Butchery. You will lead and motivate a team comprising a Deli Manager and around 15 colleagues, driving performance to meet commercial KPIs, upholding exceptional food safety and hygiene standards, and delivering a first-class customer experience.
This position is ideal for a hands-on, commercially focused leader with a passion for food, team development, and retail excellence.
Duties will include:
- Lead, coach, and develop a team across all fresh food departments, ensuring appropriate rota coverage, effective recruitment, structured inductions, ongoing training, and clear succession planning.
- Oversee all aspects of Deli and Butchery operations, delivering and exceeding sales, GP, and labour targets, supported by weekly GP reports, 3-weekly sales analysis, and annual business planning.
- Manage product costings and pricing using Labeltouch and EdgePOS systems, ensuring accurate stock counts, variance reviews, and proactive waste reduction.
- Hold and apply Level 3 Food Safety Certification, conducting monthly EHO-style inspections, monitoring hygiene standards, allergen management, and maintaining all required documentation for compliance.
- Drive profitability through cost and portion control, product innovation, and securing the best value from suppliers while maintaining product quality.
- Design and implement in-store marketing campaigns, sampling events, and seasonal promotions to increase footfall and sales.
- Evaluate and refresh food ranges, introducing new products with clear customer value propositions.
- Minimise stock loss, damages, and walk-offs through proactive operational controls and staff awareness.
- Set clear priorities through effective task planning and delegation, balancing strategic objectives with daily operational needs.
- Promote a positive, safe, and structured working environment that supports staff wellbeing and productivity.
Essential Criteria:
- Proven experience in food retail or hospitality leadership
- Level 3 Food Safety qualification
- Strong commercial acumen and experience with margin management
- Skilled in people leadership, rota planning and HR basics
- Passionate about food quality and presentation
Desirable Criteria:
- Experience in butchery operations or food production
- Familiarity with EdgePOS, Labeltouch, and NI Food Trading Standards
Ashton Recruitment is acting as an Employment Agency
