Deli Manager- Greater Houston Area
Job Summary
As a Deli Manager, you are responsible for overseeing the Food Services Department, including product knowledge, planning, organization, and ensuring absolutely safe food. You also manage the department, providing a safe work environment, training, development, and performance appraisals, and customer service. Your role involves managing partner morale and retention, monitoring the department budget and payroll, and managing financial results.
Key Responsibilities & Essential Functions
Manages employment-related and business decisions, or recommends such decisions, including product- and department-related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding, or resolving Partner-related matters.
Oversees the department; provides a safe work environment; provides training, development, and performance appraisals; provides customer service; orders, displays merchandise, controls shrink, product quality, sanitation, inventory control, work scheduling; receives, prices, stocks, and signs merchandise; and manages financial results.
Manages Partner morale and retention.
Maintains department budget and payroll including product, labor, and expenses.
Orders product to maintain inventory.
May perform all duties of a representative or specialist as needed.
Sales / Analytics:
Develops / leads a retail sales team to provide customer service at the highest level in all areas.
Effectively promotes services / products to maximize sales.
Executes merchandising programs.
Promotes marketing and Store events through powerful planning, merchandising, and taking advantage of traffic.
Achieves sales goals; prepares projections / forecasts, reviews financial tracking information, addresses performance opportunities and budget discrepancies, and communicates sales goals to Partners.
Achieves gross profit budget by preparing projections / forecasts, controlling inventory, managing and reducing food costs, ensuring the accuracy of invoices, managing the conversion process for perishable shrink, reducing supply usage, and managing shrink.
Ensures highest level of quality and presentation in products and services.
Builds relationships with customers and builds customer service through Partners.
Food Safety / Sanitation:
Ensures compliance with government / H-E-B regulations and standards for product freshness, safety, refrigeration, and sanitation.
Maintains safety / sanitation of equipment and department; maintains sanitation standards throughout the work area.
Qualifications & Key Requirements
Work Experience:
Experience in leadership roles within a complex environment with multiple direct reports.
Experience in ordering - inventory maintenance - and shrink control.
Knowledge/Skills/Abilities:
Thorough understanding of retail accounting.
Proficiency on H-E-B systems (XPTR, IMS, CICS2).
Advanced verbal / written communication and organization skills.
Ability to oversee a high-volume production team.
Ability to demonstrate personal initiative and exceptional customer service.
Ability to delegate, organize, and plan effectively.
Ability to maintain an efficient operation, troubleshoot, and report any equipment malfunctions.
Ability to supervise, train, and cross-train staff.
Education:
Licenses/Certifications:
Physical Demands & Working Conditions:
Function in a fast-paced retail environment.
Lift / carry 80-100 lbs on a regular basis up to 500 feet in distance.
Stand, walk, bend, reach, kneel, squat, and reach overhead and side to side throughout shift.
Possess hand / finger dexterity.
Safely maneuver around moving mechanical parts and equipment with risk of electrical shock.
Work in a cooler environment on a regular basis, and in an extreme cold environment on an occasional basis.
Work a flexible schedule, including opening, closing, and weekend shifts.
The noise level is usually moderate (rare exposure to extreme noise).