0471 - Deli Manager

Directs the operation of the service deli, including supervising and training personnel, ordering merchandise, and ensuring customer service, product quality, freshness, safety, and selection.

Responsibilities

• Champions Company and Division customer service programs to meet or exceed customer service goals.
• Handles customer relations positively, including resolving complaints effectively.
• Promotes Albertson’s philosophy of personalized service in the service deli.
• Supervises day-to-day functions of the service deli, conducting daily inspections and initiating corrective measures for product quality, rotation, stock conditions, code dates, temperature, sanitation, and safety.
• Assists with service deli duties such as receiving, cleaning, preparing, cooking, slicing, and packaging.
• Implements effective promotional and seasonal displays.
• Controls shrink and expenses, accurately completing and monitoring logs, reports, and paperwork.
• Maintains records on ad items movement.
• Orders, checks, receives, and controls inventory to ensure proper levels, quality, and freshness.
• Takes periodic inventories, processes administrative paperwork, and maintains accurate department records.
• Maintains and organizes service deli work area, cooler, and freezer.
• Ensures proper merchandising by implementing schematics, advertised items, signing procedures, and monitoring product flow.
• Complies with retail labeling laws, federal and state regulations, and Company policies.
• Handles re-worked and reduced-to-clear items according to Company policy.
• Complies with all health and food safety standards.
• Assists customers with special orders, product suggestions, and suggestive selling.
• Ensures cleanliness and sanitation of sales floor, work area, freezer, cooler, equipment, and retail cases.
• Answers and responds to incoming calls, resolving customer complaints as appropriate.
• Implements emergency procedures for equipment and software malfunctions.
• Schedules service deli associates to ensure adequate coverage and service levels.
• Trains and instructs associates, monitors performance, and reports observations to the Store Director.
• Reports associate complaints and assists with resolution.
• Maintains confidentiality concerning associates, store sales, and other Company information.
• Performs all job duties safely, accurately, and with honesty and integrity.

Skills and Physical Requirements

• Requires working knowledge of all job duties within the Service Deli Department, including food preparation and cooking.
• Strong communication, leadership, and interpersonal skills; ability to manage people and maintain composure with customers and co-workers.
• Ability to work quickly and efficiently.
• Knowledge of employment laws and workplace practices.
• Understanding of Company practices and Service Deli Department policies and procedures.
• Ability to judge and react to business activity.
• Knowledge of product variety, bakery standards, perishability, food safety, safety, and sanitation procedures.
• Frequently lifts and maneuvers objects up to 55 lbs; bends, stoops, and reaches frequently; occasionally climbs ladders.
• Pushes and pulls fully loaded hand trucks, six-wheel carts, and pallet jacks.
• Performs repetitious arm movements for decorating, preparing, and packaging products.
• Manual dexterity and good eye-hand coordination required; must operate kitchen utensils and equipment.
• Mental alertness necessary for safe and accurate completion of work activities.
• Knowledge of basic mathematics, weights, and measures.
• Operates computer software and electronic ordering devices for ordering, planning sales, inputting inventory, and printing labels.
• Utilizes cleaning supplies, safety cutters, knives, latex, and heat-resistant gloves.
• Knowledge of profit and loss statements.
• May require working nights, early mornings, weekends, and holidays; scheduled hours vary.
• Good attendance is required.
• Exposure to potential hazards related to cooking procedures, equipment, and work aids.

Work Environment

• Exposure to potential hazards related to cooking procedures, equipment, and work aids.
• Hands frequently exposed to water and cleaning agents.
• Frequent exposure to approximately 400°F while cooking products.
• Exposure to 140°F (hot cases), 35°F (cold cases), 28°F (cooler), and -20°F (freezer) while handling products.
• Temperature-controlled store environment.

Pay

The pay range is $17.38 to $31.15 per hour, but no less than the local minimum wage. Starting rates vary based on location, experience, qualifications, and applicable collective bargaining agreements.

Benefits

• Medical, dental, vision, disability, and life insurance (dependent on length of service, hours worked, and collective bargaining agreements).
• Sick pay (accrued based on hours worked).
• PTO/Vacation pay (accrued based on hours worked).
• Paid holidays (9 days annually).
• Bereavement pay.
• Retirement benefits (pension and/or 401k eligibility).