Deli Supervisor

Deli Supervisor

Davis Food Co-op - Davis, CA

Overview

Salary Range $17.92 - $27.83 Hourly Position Type Full Time

Description

Deli Supervisor (Full time)

Department: FOOD SERVICE Reports to: Food Service Manager

Pay Class: B Wage Range: $17.92 $27.83 per hour Supervises: Food Service Team

JOB SUMMARY:

As a support to the Food Service Manager, the Deli Supervisor assists to effectively and efficiently manage all aspects of the Deli including customer service, department conditions, profitability, staff, supervision, productivity, workplace conditions and product development. They help maintain a strong Deli operation and help uphold management best practices, develop and mentor department personnel, adhere to labor guidelines and ensure others maintain compliance with policies and procedures by establishing clear expectations.

This is a full-time position. Employee must be available to match the business needs and will be required to work early morning, late evenings, weekends and holidays necessary.

Essential Duties and Responsibilities:

1. Strategic Development
   • Participates in the leadership of the Co-op as a member of the Prepared Foods Team.
   • Holds and mediates weekly huddles, informing staff of sales, efficiency goals, safety, events or any other pertinent information.
   • Stay up to date on sales forecast, labor ratios, labor compliance, preventative maintenance schedules and project deadlines.
   • Develop and lead the team to ensure accuracy and efficiency in all operational processes.
   • Research and develop food offerings which align with the ENDS of the Co-op by using recommended Ingredient Standards.
2. Store Operations and Customer Service
   • Attend department management team meetings prepared to share relevant information with others.
   • Maintain working knowledge of personnel reports, margin reports, weekly sales numbers and financial goals
   • Direct and participate in activities, including receiving, designing, preparing, pricing, creating, displaying, maintaining, and ordering products to maximize sales, earnings, and customer satisfaction.
   • Attain budgeted sales and profits goals.
   • Submit for approval, weekly schedules that meet adequate coverage and service level, while adhering to established sales forecast and labor ratio.
3. Ordering and Pricing
   • Oversee work of, and coordinate with, personnel to maintain strict control over all inventory on hand, portioning of ingredients, packaging supplies and misc. items
   • Ensure that ordering practices remain within budget
   • Participate in inventory counts and ensure all documentation is submitted to appropriate parties for evaluation.
   • Maintain clean and well-organized workspace area
   • Ensure all products are accurately labeled with price, ingredients, proper tare and allergens.
4. Sanitation, Safety and Security
   • Ensure proper rotation, dating and storage practices to ensure freshness and quality, both in the department and any outlying storage areas
   • Ensure that all unsellable products are recorded and disposed of in accordance with set Deli and Bakery procedures and store policy, not exceeding budgeted waste
   • Assign duties and examine work of subordinates for quality, safety, efficiency, hygiene and conformance to policies, procedures and best practices
   • Ensure all kitchen staff obtain food safety certification required by state and federal entities.
   • Ensure appropriate job training for all kitchen staff. Provide clear and concise training documents for all production stations.
   • Monitor refrigerators, walk-ins, and retail cases for proper temperatures and maintain logs, meting store and Health Department standards
   • Ensure kitchen and food storage areas are maintained in a sanitary and orderly condition, meeting store and Health Department standards.
   • In coordination with Food Service leadership team, schedule and oversee deep cleaning of Deli kitchen, food bar, and Bakery. Maintain all equipment in good working order; coordinate regular maintenance of equipment with Facilities Manager.
   • Ensure that prepared foods display units, coolers, work areas, storage areas, and floors are in clean and orderly condition and meet all Health Department requirements.
5. Merchandising
   • Ensure displays and shelves are fully stocked, rotated, fronted, and faced. Set stocking priorities for department staff. Stock items as needed.
   • Ensure proper shelf tags and sale signs are on shelves and displays.
   • Plan attractive displays. Coordinate displays and specials with other leads and managers.
   • Cross merchandise products with other departments.
   • Ensure that all merchandising functions are completed.
   • Ensure Deli case, Bakery case, Grab N' Go and food bar are fully stocked for abundance
   • Merchandise and promote products, through accurate shelf tags, signs, cleanliness and product placement
6. Staff Relations and Supervision
   • Maintain professional working relationship standards within the department. Assist co- workers with interpersonal problem-solving where/when appropriate.
   • Model communication with staff that are timely, clear, direct and respectful.
   • Assist in ensuring that staff evaluations are completed properly and on time.
   • Maintain a calm and friendly demeanor with all staff, and customers, in all situations.
   • Delegate and assign tasks for department personnel and ensure tasks are completed properly, completely, and in a timely manner.
   • Uphold and monitor for compliance and best practices.
   • Report customer suggestions, comments or complaints to the appropriate department or personnel, as necessary.
   • Lead by example by using appropriate language, behavior, appearance and overall conduct at all times in the store.
   • Demonstrate a willingness and ability to cooperate and communicate with coworkers, supervisors, subordinates and/or outside contacts.
   • Supervise work performance and conduct of personnel, ensuring compliance with established policies and procedures.
   • Ensure department personnel receive appropriate orientation, training and feedback to perform their jobs.
   • Take corrective and/or disciplinary action, as needed, in accordance with Co-op policies, labor and legal guidelines.
7. Perform other duties as assigned by management.

Essential Mental Requirements and Competencies

To perform the job successfully, an individual should demonstrate competencies in the following matters :

1. Problem Solving
   • Identify and resolve problems in a timely manner.
2. Customer Service
   • Manage difficult or emotional customer situations.
   • Respond promptly to customer needs.
   • Solicit customer feedback to improve service.
   • Respond to requests for service and assistance.
3. Managing People
   • Be available to staff.
   • Provide regular performance feedback.
   • Develop colleague's skills and encourage growth.
   • Solicit and apply customer feedback (internal and external).
   • Continually work to improve supervisory skills.
4. Adaptability
   • Adapt to changes in the work environment.
   • Manage competing demands.
   • Deal with frequent change, delays, or unexpected events.
5. Attendance / Punctuality
   • Be consistent and reliable in attendance and punctuality.
   • Ensure that work responsibilities are covered when absent.
   • Arrive at meetings and appointments on time.
6. Dependability
   • Respond to management direction.
   • Commit to long hours of work when necessary to reach goals.
   • Complete tasks on time, or notify appropriate people, with an alternate plan.
7. Work Quality
   • Demonstrate accuracy, quality and thoroughness.
   • Continually strive to maintain,