Deli Manager

PURPOSE

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

Responsibilities

• Champions Company and Division customer service programs to meet or exceed Division customer service goals.
• Handles customer relations in a positive manner, including effective resolution of customer complaints.
• Promotes Albertson's philosophy of personalized service in the service deli.
• Supervises the day-to-day functions of the service deli.
• Conducts daily inspections of all service deli sections and initiates corrective measures to ensure compliance with product quality, rotates products, maintains in-stock conditions, code date standards, temperature, sanitation and safety.
• Aids with all service deli duties such as: receiving, cleaning, preparing, cooking, slicing and implementing effective promotional and seasonal displays.
• Controls shrink and expenses.
• Accurately completes and monitors daily log sheet, purchase report, and sales and labor and other required paperwork and logs.
• Maintains records on ad items.
• Orders, checks, receives and controls inventory to ensure adequate proper inventory level, product quality and freshness and to prevent the sale of out-of-code product.
• Takes periodic inventories, processes administrative paperwork and maintains accurate department records.
• Maintains and organizes service deli work area, cooler and ensures proper merchandising of product by understanding and implementing schematics, merchandising of advertised items, proper signing procedures and monitoring product flow.
• Complies with retail labeling laws, federal and state regulations and Company policies.
• Fulfills customer requests by taking and filling special orders.
• Makes product suggestions and engages in suggestive selling.
• Makes intercom announcements.
• Ensures cleanliness and sanitation of sales floor and work area, freezer and cooler, equipment, and retail.
• Assists with answering and responding incoming calls appropriately.
• Receives and appropriately resolves customer complaints and reports to the Store Director as appropriate.
• Aids with implementing emergency procedures in the event of equipment and computer software.
• Schedule service deli associates to ensure adequate coverage and service levels.
• Ensures that all associates are trained and instructed in the proper performance of work duties.
• Maintains confidentiality concerning associates, store sales and other Company information.
• Reports associate complaints to the Store Director and assists with resolution.
• Performs all job duties and responsibilities safely, accurately and with honesty and other necessary and required Skills And Physical Requirements.

Skills And Physical Requirements

• Working knowledge of all job duties within the Service Deli Department including food preparation.
• Strong communication skills, good leadership and interpersonal skills, the proven ability to manage people and the ability to maintain composure in dealing with customers and co-workers.
• Ability to work quickly.
• Knowledge of employment laws and workplace practices.
• Good understanding of Company practices and Service Deli Department policies and procedures.
• The ability to judge and react to business activity.
• Knowledge of product variety, bakery standards, perishability, food safety, safety and sanitation procedures and department policies.
• Frequent lifting and maneuvering of objects of varying dimensions and weights up to approximately 55 lbs.
• Bending, stooping and reaching frequently and occasionally climbing ladders.
• Pushing and pulling fully loaded hand trucks, six-wheel carts and pallet jacks.
• Performing repetitive arm movements to decorate, prepare and package.
• Manual dexterity and good eye-hand coordination are necessary.
• Must be able to operate kitchen utensils and utilize cleaning supplies and equipment.
• Utilize safety cutters and knives.
• Utilize latex and heat resistance knowledge.
• Knowledge of profit and loss.
• May be required to work nights, early mornings, weekends and holidays.
• Scheduled hours will vary.
• Good attendance is required.
• Exposure to potential hazards exists with respect to cooking procedures, equipment and work aids necessary to perform job duties.
• Hands are frequently exposed to water and cleaning agents.
• Frequent exposure to approximately 400 degrees Fahrenheit while cooking products.
• Exposure up to 140˚ Fahrenheit while handling products in hot cases, 35˚ Fahrenheit while handling products in cold cases, 28˚ Fahrenheit while handling products in cooler and -20˚ Fahrenheit while handling products in freezer.
• Working conditions consist of a temperature-controlled store environment.
• Safety-sensitive Position Job responsibilities include tasks or duties that could affect the safety or health of the employee performing the task or others.