Deli Manager #350

The Deli Manager is responsible for the total operation of the delicatessen department in the store. He/she is responsible for ordering, pricing, sanitation, supervising employees, training new employees, merchandising the delicatessen case, gross profit, payroll, scheduling, and sales.

Responsibilities

• Staff Management: Responsible for hiring, training, scheduling, and supervising deli staff members. This includes ensuring they adhere to proper food handling and safety procedures.
• Inventory Management: Monitor inventory levels, place orders for supplies, and ensure that all products are fresh and consistently available to meet customer demand.
• Food Preparation: Oversee the preparation of a variety of deli items, such as sandwiches, salads, hot foods, and deli meats. You may need to handle specialized food requests from customers and ensure that all products are prepared to high-quality standards.
• Customer Service: Provide excellent customer service. You will answer customer queries, address any concerns or complaints, and strive to create a positive shopping experience in the deli department.
• Sales and Promotions: The Deli Manager will work closely with the store management team to develop sales strategies, promotional campaigns, and special offers to increase deli department revenue. This may involve creating appealing displays, organizing events, and providing samples to attract customers.
• Compliance: It's important to follow local health and safety regulations, maintain cleanliness, and ensure that all food-handling processes adhere to established standards. The deli manager is responsible for performing regular inspections and ensuring the department meets health department guidelines.
• Financial Management: Manage the deli department budget, monitor expenses, and work within allocated cost parameters. You may also be responsible for analyzing sales data, tracking trends, and adjusting product offerings to maximize profitability.
• Follows and implements all company policies and procedures.
• Monitors and scans product labels for content accuracy
• Periodically reviews display cases for proper merchandising of products.
• Follows opening and closing department procedures as documented.
• Monitors waste and shrink.
• Receives and checks all deliveries for both condition and accurate quantity.
• Determines Manager’s Specials consistent with quality, quantity, and sells items at minimum loss. Keep the Store Director informed of all markdowns and losses.
• Complete physical inventories as assigned.
• Records and prepares weekly department information.
• Cooperates with other store operations, specifically the bakery department.
• Schedules employees considering SPMH budget and daily business.
• Maintains the training program for all employees.
• Conduct an annual review of all department team members.

Competencies

• Operate stock dollies, mixing machines, slicers, ovens, scales, fryers, pricing equipment, and use knives and case cutters.  Weigh, package, price, and sell products.
• Follow recipes.
• Maintain confidentiality of all company recipes.
• Prepare, stock, and merchandise products.
• Date and rotate product.
• Perform freshness checks and recondition products.
• Operate hydraulic baler.
• Operate telephones and intercoms and practice proper telephone etiquette.
• Follows and implements all company policies as outlined in the employee handbook.
• Read and write, add, subtract, multiply, and divide.
• Follow verbal and written instructions.
• Lift and stack up to 50 pounds.
• Pull or push wheeled vehicles weighing up to 500 pounds.
• Reach and stock products up to 6 ft. high.
• Must possess basic computer skills
• Food Safety I and Food Safety II Certified Work

Environment:

• This job operates in a retail grocery store setting.

Physical Demands:

• The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• While performing the duties of this job, the employee is regularly required to talk, hear, stand, bend over, lift, or operate office equipment.
• Required to lift up to 50 lbs. to shoulder height
• Pull or push wheeled vehicles weighing up to 1,000 pounds.

Education and/or Experience:

• The minimum educational requirement is a high school education or equivalent.
• Must be Food Level I certified.

Hours of Work and Work Week:

• The weekly work schedule and scheduled time off are approved by the Store Director.
• Must be able to work the required hours. The schedule is to include a minimum of one closing department shift per week. Must be available for weekend and holiday work schedules.

Job Type: Full-time

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Work Location: In person