(21yrs+ to apply) Deli Manager In Training - Bloomington/Normal

Tell me about your experience leading a team in food service or retail.

What they are checking: Whether they have real leadership experience to build on as a manager in training.

Tell me about a time you had to handle conflict between team members.

What they are checking: Whether they address problems directly and fairly so the team keeps working well.

What would you want to learn most during your manager training?

What they are checking: Whether they're coachable and honest about where they need to grow.

One of your clerks is great with customers but careless with sanitation. How do you handle it?

What they are checking: Whether they correct safety issues firmly even with a strong performer.

How would you train a new deli clerk in their first week?

What they are checking: Whether they can teach safety, slicing and service in a clear order.

A customer says they got sick after eating chicken from the deli. What do you do?

What they are checking: Whether they take it seriously, document it and escalate to store leadership right away.

How would you handle a busy weekend when two clerks call off?

What they are checking: Whether they can reassign work, call in help and step in themselves to keep service going.

How would you make sure food safety and time and temperature rules are followed every shift?

What they are checking: Whether they can build food safety into daily routines, which is the deli manager's biggest responsibility.

How would you plan production for the hot case and salads so you sell out without running empty?

What they are checking: Whether they think about sales history, timing and waste when planning food prep.

How do you control shrink in a deli where food has a short shelf life?

What they are checking: Whether they understand ordering, rotation and markdowns as tools to reduce waste.