Deli Manager

Responsibilities

• Champion company and division customer‑service programs to meet or exceed service goals.
• Handle customer relations positively, including effective resolution of complaints.
• Promote Albertson’s philosophy of personalized service in the service deli.
• Supervise day‑to‑day functions of the service deli.
• Conduct daily inspections of all service‑deli sections and initiate corrective measures to ensure compliance with product quality, rotation, stock levels, code‑date standards, temperature, sanitation and safety requirements.
• Assist with all service‑deli duties such as receiving, cleaning, preparing, cooking, slicing and packaging.
• Implement effective promotional and seasonal displays.
• Control shrink and expenses.
• Accurately complete and monitor daily log sheets, purchase reports, sales and labor logs, and other required paperwork.
• Maintain records on advertised‑item movement.
• Order, check, receive and control inventory to ensure adequate levels, product quality, freshness and to prevent the sale of out‑of‑code product.
• Take periodic inventories, process administrative paperwork and maintain accurate department records.
• Maintain and organize the service‑deli work area, cooler and freezer.
• Ensure proper merchandising of product by following schematics, advertising signage procedures and monitoring product flow.
• Comply with retail labeling laws, federal and state regulations and company policies.
• Follow company policy in handling re‑worked and reduced‑to‑clear items.
• Comply with all federal, state and local health and food‑safety standards.
• Assist customers by taking and filling special orders, making product suggestions, engaging in suggestive selling and making intercom announcements.
• Ensure cleanliness and sanitation of the sales floor, work area, freezer, cooler, equipment and retail cases.
• Assist with answering and responding to incoming calls appropriately.
• Receive and appropriately resolve customer complaints and report to the Store Director as needed.
• Assist with implementing emergency procedures for equipment or computer‑software malfunctions.
• Schedule service‑deli associates to ensure adequate coverage and service levels.
• Train and instruct associates in proper performance of duties; monitor performance and report observations to the Store Director.
• Report associate complaints to the Store Director and assist with resolution.
• Maintain confidentiality concerning associates, store sales and other company information.
• Perform all duties safely, accurately and with honesty and integrity.
• Other necessary and required duties as assigned.

Skills and Physical Requirements

• Working knowledge of all service‑deli duties, including food preparation and cooking.
• Strong communication, leadership and interpersonal skills; proven ability to manage people and maintain composure with customers and co‑workers.
• Knowledge of employment laws, workplace practices, company practices and service‑deli policies and procedures.
• Ability to judge and react to business activity.
• Understanding of product variety, bakery standards, perishability, food safety, sanitation procedures and department policies.
• Frequent lifting and maneuvering of objects up to approximately 55 lb; bending, stooping, reaching and occasional ladder climbing.
• Push/pull fully loaded hand trucks, six‑wheel carts and pallet jacks.
• Repetitious arm movements for decorating, preparing and packaging products; manual dexterity and good eye‑hand coordination.
• Mental alertness to ensure safe and accurate completion of work activities.
• Basic mathematics, weights and measures.
• Knowledge of taste, content, perishability, safety and sanitation procedures.
• Operation of kitchen utensils, equipment, computer software and electronic ordering devices for ordering, sales planning, inventory input, scheduling and label printing.
• Use of cleaning supplies, safety cutters, knives, latex and heat‑resistant gloves.
• Knowledge of profit and loss statements.
• May be required to work nights, early mornings, weekends and holidays; scheduled hours will vary.
• Good attendance required.

Work Environment

• Exposure to cooking hazards, equipment and work aids.
• Hands frequently exposed to water and cleaning agents.
• Frequent exposure to approximately 400 °F while cooking products.
• Exposure up to 140 °F handling products in hot cases, 35 °F in cold cases, 28 °F in cooler and –20 °F in freezer.
• Temperature‑controlled store environment.
• Safety‑sensitive position; duties could affect employee or others’ safety or health.

Pay

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

Benefits

• Medical, dental, vision, disability and life insurance.
• 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 401(k) eligibility).

Schedule

• May be required to work nights, early mornings, weekends and holidays.
• Scheduled hours will vary.
• Good attendance is required.