Deli Sales Manager

Duties And Responsibilities

• Provide recognition of accomplishments and offer constructive counseling when necessary.
• Treat all co-workers with fairness, dignity, and respect.
• Ensure department associates are properly trained by certified trainers.
• Ensure all company policies and procedures are followed as outlined.
• Develop product knowledge in all areas of the Deli department [deli meats, cheese, chicken, salads, sandwiches, etc.].
• Carry out performance appraisals on all department associates according to company standards.
• Maintain effective work schedules to meet production and customer service standards as well as associates' personal needs.
• Understand and use company tools such as; MPP, financial reports, scheduling, ordering and business information systems.
• Ensure operational and merchandising standard practices are followed to maximize profitability, paying special attention to priority categories.
• Maintain solid communication in the department and throughout the organization.
• Observe and ensure compliance with company sanitation, safety, and food safety standards.
• Understand the causes and means for resolving and limiting shrink.
• Have total understanding of the department's standard practice manual and Program Manuals for each Deli program.
• Perform all other duties and projects as assigned by Store Manager.

Qualifications

• A high school graduate or equivalent preferred.
• Strong understanding of store operations and merchandising techniques preferred.
• Effective communication, customer service, and selling skills.
• Effective interpersonal and organizational skills.
• Desire and ability to lead and manage a team.
• Demonstrated ability and willingness to learn multiple tasks and technical requirements of the job.
• Ability to use technical information to solve problems.
• Must be accredited by the National Registry of Food Safety Professionals or similar accrediting organization as a "Certified Food Safety Manager" or will be required to attend company provided training and have the ability to achieve accreditation within the first 90 days of employment.
• Accreditation must be maintained while employed in a position requiring accreditation.

Physical Requirements

• Ability to use computers and other communication systems required to perform the job functions.
• Perform repetitive grasping, pinching, squeezing, and hand/arm motions while standing/walking the majority of the shift.
• Lift up to 20 lbs. 40% of the time and up to 40 lbs. occasionally.
• Reach to shoulder level or overhead on occasion while lifting up to 20 lbs. on occasion.
• Tolerate working in extreme hot/cold temperatures for up to 20 minutes at a time.
• Use hands to operate controls, feel objects and use tools to prepare products.
• Be able to handle a variety of substances associated with cleaning materials, packaging materials, and food products.