Deli Department Manager
: Job Details :

Purpose of this Job: Provide guidance and supervision for deli staff including deli clerks, bakery clerks, deli leads, bakery leads and deli special events clerks at Hometown Market. Responsible for adequate staffing levels and scheduling of deli staff to maintain proper business operations. Responsible for the oversight of the store deli department to ensure proper food preparation, food allocation, customer service, and safety/cleanliness of the deli and bakery areas. Expectation of weekly minimum of 45 hours required. Essential Functions:

Responsible for providing necessary assistance to the store manager and assistant store manager with day to day activities of successful store operations.

Ensures that Hometown Market service standards are met with regard to food preparation, display, sanitation, and customer service.

Responsible for sales, profits, and all associates of the Deli/Bakery department and accountable for profits and sales of the departments in accordance with company standards to maximize sales while minimizing shrink.

Serves as a role model and monitors sales activity of deli and bakery staff to ensure excellent customer service, quality of goods and active engagement of organizational values.

Responsible for supervision of all Deli/Bakery staff and the delegation of duties and appropriate follow up to ensure all tasks are completed successfully.

Maintains all aspects of department operating figures including gross profit, shrink, wage percentages and supply cost.

Responsible for the training of all deli and bakery staff to include friendly selling techniques, excellent customer service, proper sanitation and cleanliness of all equipment, appropriate product displays, proper food preparation, and all Food Safety guidelines and procedures.

Ensures that all ordering, receiving, preparation, conditioning and display of merchandise is completed in accordance to Hometown Market policies and procedures.

Ensure a clean and safe environment for customers and staff by implementing and ensuring adherence by staff to all company and/or required state or federal safety and health regulations and procedures.

Responsible for department inventory, weekly and monthly, by conducting physical inventory for all shifts.

Ensures proper care and maintenance of all deli and bakery equipment and company property.

Engages in continuous quality improvement to increase efficiency and productivity and reduce costs.

Responsible for managing deli and bakery staff to include staffing, scheduling, disciplining, training and providing guidance on store policies and procedures

Complies with all federal, state, and company policies, procedures, and regulations.

All other duties as assigned.

Equipment used in the Job: Barcode reader, point of service scanner, scale, commercial deep fryers, automatic dicers and food choppers, automatic slicers and vertical cutters, electronic warming tables, steam counters, company computers, multi-line phones, facsimile and copy machine, company ordering software, and other general store software. Educational Requirements: Associates degree in business, retail, or related field preferred. Minimum of a high school education or General Equivalency Diploma required. Relative experience may be substituted for the absence of a degree. Current ServSafe Certification or ability to acquire within three months of employment, Experience Requirements: A minimum of one-year of supervisory experience in a food service or food preparation capacity required. Other supervisory experience will be considered. Direct Reports: Deli Leads and Deli Clerks Bakery Leads and Bakery Clerks Reasoning Ability: Addition, subtraction, multiplication, division, percentages. Ability to identify discrepancies or potential problems. Ability to identify potential safety and or health hazards and understand precautions to prevent health and safety issues. Language Skills: Ability to communicate instructions, labels, pricing structures, and recipes. Ability to talk to others (internal customers/coworkers and external customers) to convey information effectively and professionally. Thorough knowledge of Food Safety Guidelines. Physical and Mental Requirements: Concentration, attentiveness, independent judgment and discretion, manage multiple tasks, read and comprehend instructions and work orders. Must have great attention to details. Must be able to see, hear, bend, stoop and reach, and stand for long periods of time, use hands, lift up to 50 pounds manually. Work Environment: Standing for entire shift, minus breaks and meal periods. Exposed to changes in temperature while working in the freezer, coolers, and around deep-frying equipment. Has the potential to be exposed to various degrees in temperature while working with employees in various areas of the market, including dock, stockroom, coolers, freezers, front area of the store, deli, and meat rooms. Other Considerations: Must be 18 years of age to work with deli equipment. Must be able to work in a team environment and communicate effectively with internal and external customers. Must be service oriented, looking for ways to assist people. Ability to understand principles and processes for providing customer and personal services; including needs assessment, meeting quality standards for service, and evaluation of customer satisfaction. Must be able to work at least 45 hours a week.