4.2 KiB
4.2 KiB
Competences — delicatessen shop manager
Source: ESCO v1.2.1 occupation-skill relations (http://data.europa.eu/esco/occupation/acf28133-525f-4838-9248-d852e28b8f98).
Essential
- adhere to organisational guidelines (skill/competence)
- advise customers on delicatessen selection (skill/competence)
- apply health and safety standards (skill/competence)
- employment law (knowledge)
- ensure client orientation (skill/competence)
- ensure compliance with purchasing and contracting regulations (skill/competence)
- ensure correct goods labelling (skill/competence)
- handle sensitive products (skill/competence)
- maintain relationship with customers (skill/competence)
- maintain relationship with suppliers (skill/competence)
- manage budgets (skill/competence)
- manage staff (skill/competence)
- manage theft prevention (skill/competence)
- maximise sales revenues (skill/competence)
- measure customer feedback (skill/competence)
- monitor customer service (skill/competence)
- monitor proper product handling (skill/competence)
- negotiate buying conditions (skill/competence)
- negotiate sales contracts (skill/competence)
- obtain relevant licenses (skill/competence)
- order supplies (skill/competence)
- oversee promotional sales prices (skill/competence)
- perform procurement processes (skill/competence)
- recruit employees (skill/competence)
- sales activities (knowledge)
- set sales goals (skill/competence)
- set up pricing strategies (skill/competence)
- study sales levels of products (skill/competence)
- supervise merchandise displays (skill/competence)
- use different communication channels (skill/competence)
Optional
- evaluate employees (skill/competence)
- match food with wine (skill/competence)
- monitor packaging operations (skill/competence)
- post-process of food (knowledge)
Market evidence (job-ad analysis, 5 ads, as of 2026-07-11)
Share of analyzed job ads mentioning the item (threshold ≥ 20 %). Source: JSearch/Adzuna APIs.
Hard skills
- food safety — 60 %
- inventory management — 60 %
- inventory control — 40 %
- merchandising — 40 %
- associate training — 40 %
- customer service — 40 %
- budgeting — 20 %
- corrective action — 20 %
- food handling — 20 %
- food preparation — 20 %
- department supervision — 20 %
- margin report analysis — 20 %
- merchandise stocking — 20 %
- performance review — 20 %
- personnel reports analysis — 20 %
- invoice verification — 20 %
- labor cost control — 20 %
- product ordering — 20 %
- record keeping — 20 %
- regulatory compliance — 20 %
- sales data analysis — 20 %
- sanitation practices — 20 %
- shrink control — 20 %
- staff scheduling — 20 %
Methods
- tag allocation — 20 %
- team leadership — 20 %
- shrink guidelines — 20 %
- progressive discipline — 20 %
- one-on-one development — 20 %
- HAACP — 20 %
Responsibilities
- customer service — 60 %
- department management — 40 %
- product rotation — 40 %
- production coordination — 20 %
- ordering — 20 %
- ad execution — 20 %
- recruiting — 20 %
- schedule review — 20 %
- scheduling — 20 %
- sanitation duties — 20 %
- safety policy enforcement — 20 %
- sales coordination — 20 %
- team member coaching — 20 %
- team supervision — 20 %
- warehouse stocking — 20 %
- work assignment — 20 %
- workstation maintenance — 20 %
- staff scheduling — 20 %
- department organization — 20 %
- department auditing — 20 %
- customer assistance — 20 %
- compliance enforcement — 20 %
- equipment maintenance — 20 %
- equipment operation — 20 %
- financial management — 20 %
- food preparation — 20 %
- greeting customers — 20 %
- health and safety compliance — 20 %
- hiring — 20 %
- inventory control — 20 %
- log maintenance — 20 %
- product handling — 20 %
- product merchandising — 20 %
- merchandising — 20 %