Deli Assistant Manager

Job Overview Assists Deli Manager in all daily operations of the deli including but not limited to: Recruit, Train and develop deli staff. Provide performance and motivational feedback to employees. Prepare work schedules. Monitor ordering to ensure in-stock efficiency and balanced inventory for food service items. Maintain a clean and safe store environment. Control key cost expense lines through inventory, waste tracking, and labor productivity. Submit timely and accurate store reports. Ensure food service areas maintain required health and cleanliness standards. Ensure food preparation procedures are followed. Monitor food production and sales to control waste. Smile, greet and be courteous to customers. Learn the duties of a deli manager to operate the deli as manager‑on‑duty when manager is scheduled off on a weekly basis or on vacation, in meetings, training or other reasons for being absent from the store. Be prepared to step into management if desired and when needed. Essential Functions The following constitute “essential functions” of the job. Read, understand, and write the English language at the eighth‑grade level. Perform arithmetic calculations at the eighth‑grade level in order to be able to account for a variety of products during vendor check‑in; accurately price deli merchandise and follow directions for recipes. Have sufficient visual acuity to read labels, recipes, temperature readings and to avoid general hazards from working in a deli which has hot equipment present. Read and understand instructions for proper cooking procedures, recipes, dates, and general instructions concerning the deli area. Can lift up to 50 pounds, and carry cases of chicken, boxes of potatoes and large bags of flour. Can stand or work on your feet for 8 to 10 hours while cooking and serving customers. Can react to a fire by lifting the fire extinguisher and using it to extinguish the fire. Can work in a hot environment around hot equipment such as ovens, fryer and grills. Can work in cold conditions for brief periods such as the cooler or freezers. Additional Job Information Deli Managers and Team Members are responsible for preparing, slicing, cooking, weighing, pricing, serving food and merchandising the department’s deli products. Deli products include deli meats, cheeses, salads, sandwiches, breakfast items, fried foods and vegetables for hot case items. They inform customers about our deli products and services and help increase sales by having a great food presentation in the hot deli case, great general cleanliness of the deli area, great customer service skills and suggestive selling deli merchandise. They work with equipment like fryers, ovens, grills, serving utensils, knives and potato cutters. Employees are responsible for filling out daily cook sheets for food production and to control waste. Employees must date and rotate all merchandise in the coolers and freezers. Disclaimer: The list of requirements, duties, and responsibilities listed above is by no means a complete list. It is merely a general summary for the position described. Management reserves the right to revise or change this position description at any time. #J-18808-Ljbffr