DELI BAKERY DEPARTMENT MANAGER

Deli Bakery Department Manager

Significant Job Responsibilities:

1. To initiate and/or make recommendation regarding the hiring, firing, discipline, promotion and evaluation of all Deli Bakery Department personnel.
2. To orient and train all new Deli Bakery Department associates and retrain associates when necessary.
3. To develop a fair weekly labor schedule for all Deli Bakery Department associates for the approval of the Store Director.
4. To maintain sales, gross profit and labor projections and to strive to improve beyond those projections.
5. To follow merchandising plan for display/table/cases set by Director of Deli Operations.
6. To allocate shelf space according to movement, capacity and profitability.
7. To order and merchandise AD items.
8. To supervise/order, all deli products and supplies from authorized vendors to minimize out-of-stocks while maintaining the desired deli turns.
9. To greet customers, respond to customer questions/requests/complaints and explain store policies in a courteous manner.
10. To be observant of security problems and develop methods of prevention (vendor receiving, associate theft, shoplifting).
11. To supervise: 1) unloading of trucks; 2) checking the load for quality/shortage/overage and code dating the case; 3) storage of back stock; 4) verification of the merchandise against the invoice; 5) calling in credits and recording.
12. To supervise: 1) cleaning of department floors, mirrors, containers, cooler, shelves, slicer, fryer, product production area, department production equipment, scales, and cases; 2) safe use of cleaning equipment and chemicals.
13. To supervise the upholding of State Health Department requirements.
14. To supervise: 1) loading of stocking carts; 2) transportation of cases/product to the sales floor/product production area either on stocking carts; 3) evaluation of product quality; 4) preparation of product for display; 5) placement of merchandise in the designated storage/display position; 6) checking of the product code/freshness date; 7) the immediate pick up/removal of all packing materials/boxes from the sales floor or customers pathway.
15. To assure the safety of self, customers and co-workers by understanding and practicing store safety rules and notifying a store manager of any potential hazard immediately.
16. To supervise the safety procedures used in the operation of the baler, case cutter, pallet jack, knife, intercom, pricing gun, slicer, fryer, cash register, hot bar, stove, oven, proofer, smoker, scales and wrapper.
17. To perform miscellaneous tasks assigned by the Store Director, substituting for absent workers and performing any additional tasks necessary to provide products and services to customers during peak periods of business.
18. To supervise the counting and recording of merchandise for inventory.
19. To supervise the proper use of the PLU file and scale system.
20. To supervise the movement of damaged/unsalable and "returnable" products from the sales floor and the re-processing of product for sale or marking the product down in price and recording.
21. To supervise the changing of signs, light bulbs, tags and price markers in the department.
22. To communicate with the store manager on problems, recommendations for change, effectiveness of plans and merchandising decisions.
23. To supervise the checking of case and cooler temperatures 3 times daily.
24. To supervise the preparation, display and packaging of all products in the deli department.
25. To conduct department meetings to review merchandising, sales planning, and operational problems, keeping associates informed about matters that concern them on the job.
26. To maintain high food quality and efficient production standards.