Deli Manager

Press Control+M to start dragging object Job Description Job Summary Manages the daily operations of the deli department. Increases customer confidence and loyalty by promoting and executing consistent and compliant operating conditions. Provides fresh and appealing products, courteous, knowledgeable and prompt service. Executes merchandising plans as outlined in department planners, toolkits or event packs being mindful of merchandising standards, product levels, shrink, and sales trends. Supervises, trains, and develops team members on performance of their job and provides coaching as needed. Values diversity and supports an inclusive environment by embracing the backgrounds and experiences of the team. This is a working management position that requires a balance of physical labor, delegation, team building, leadership, planning, and administrative work. Responsibility % Of Time

SERVICE:

Creates an environment that enables customers to feel welcome, important, and appreciated that will increase customer confidence and loyalty. Ensures the department is merchandised per plan and maintained for in-stock conditions. Delivers daily conditions that meet the company’s expectations for freshness, quality, and value. Offers product samples, answers product questions and offers assistance in finding or suggesting product selection. Ensures customer requests and special orders are fulfilled. 40%

LEADERSHIP:

Promotes trust and respect among associates by collaborating, promoting teamwork, and communicating company, department, and job specific information. Establishes goals for merchandising, sales and profits and empowers the team to meet or exceed the goals. Works with store leadership to hire associates as needed and manage their performance and development. This role is the subject matter expert for deli. Manages schedules to ensure tasks are completed in a cadence that ensures the highest levels of customer service and conditions during peak hours. Adheres to all local, state and federal laws, and company guidelines. 20%

FINANCIAL:

Completes daily and weekly administrative tasks (communications, online training, scheduling, pricing changes, orders, etc.) Maintains an awareness of inventory/stocking conditions and reports any discrepancies in inventory. Reviews/inspects products for quality and freshness and takes appropriate action with those items. Plans, organizes, and performs the inventory process. Ensures product is held at the proper temperature per food safety guidelines and retains documentation of temperate logs per policy. Merchandises the department consistent with company guidelines to maximize sales, minimize shrink, and cater to the community. Utilizes production planning tools to accurately produce fresh products and ensures discarding or markdown processes are followed to reduce shrink. 20%

COMPLIANCE/SAFETY:

Ensures company standards for safety, proper food handling practices, sanitation and productivity are maintained. Adheres to all regulatory compliance requirements pertaining to food safety, United States Department of Agriculture (USDA) & Country of Origin Labeling (COOL), and Department of Agriculture (DOA). Executes all product recalls and withdrawals in a timely manner while ensuring all items are secured and removed from customer access. Reinforces safety programs by complying with safety procedures and inspects and identifies unsafe conditions to report to store management. Notifies management of customer or employee accidents. Reports all safety risk, or issues, and illegal activity, including robbery, theft or fraud. Ensures adherence to wage and hour policies and regulations. Cultivates a culture of safety within the store. Ensures self and all associates are working safely and have received necessary safety training. Ensures Hazardous Assessments are posted for associate reference and that Personal Protective Equipment is available and utilized by all associates executing tasks within the department, as required. Ensures equipment is in good repair; reports and assists with remediation (ex. lock out/tag out of equipment) of safety hazards within the department. 20% Disclaimer Performs other job-related duties as assigned. Qualifications Required Education Course of Study Preferred Education Course of Study High School / GED Supervisory Experience 3 - 6 yrs minimum 1 -5 yrs minimum Language(s) Required Language(s) Preferred Knowledge, Skills & Abilities Required Must be 18 years of age. Authorization to work in the United States or the ability to obtain the same. Successful completion of pre-employment drug testing and background check. Exceptional interpersonal, motivational and communication skills. Knowledge of basic math. Ability to handle stressful situations. Operate deli equipment (e.g., slicer, fryer, oven, scale, knives, box cutter and pricing gun) according to company guidelines. Proficient with computer applications used in effectively operating the department. Possession of Food Safety Certification or the ability to obtain same within 180 days of placement. Retail - Bakery: Physical Demands: While performing the essential functions of this position, the employee is regularly required to stand or walk on various types of flooring, utilize manual dexterity, talk, see, hear, smell and perform repetitive movements with both hands and/or both feet. The employee is frequently required to reach at waist level or overhead, carry, push, or lift various loads up to the required weights listed. The employee is occasionally required to sit, balance, stoop, kneel, crouch and climb up to 10 ft. Working Conditions: While performing the essential functions of this position, the employee may be exposed to working in indoor, outdoor, cold, freezing, heated, and wet/humid working conditions. Safety Risk Factors: The employee is frequently required to twist back and/or neck, walk on a slippery or cluttered floor surface, work with hazardous equipment and be exposed to sharp objects. The employee is occasionally required to be exposed to loud noise, skin irritants, nuisance dust, fumes and sprays, hazardous cleaning solutions and other toxins. Overall Required Equipment: cleaning supplies and equipment, general office equipment, register, pricing gun, scales, scanner, various material handling equipment, such as racks, carts, pallet jacks, shopping carts Department Specific Required Equipment: Powered cutting equipment, such as a slicers, saws, grinders, various knives, various ovens, stoves, rotisserie, fryers, steamers, proofer, wrapping equipment Preferred Equipment: baler/compactor, general hardware tools such as a ladder, pliers, wire cutters, box cutter Personal Protective Equipment: Goggles, Gloves, Cutting Gloves, Fryer Gloves, Oven Gloves, Back Brace Pulling Requirement: 250 lbs. Lifting Requirement: 35 lbs. #J-18808-Ljbffr Winn-Dixie