Assistant Deli Manager

Job Summary

Essential Duties and Responsibilities

• Works in conjunction with upper management to train and develop partners, schedule, plan, assign, and direct work.
• Supports upper management with the review of historical data regarding sales, ads and promotions. Co-manages inventory using item management processes to ensure satisfactory in-stock levels. May review profit and loss, sales, shrink, and labor data with department manager.
• Indirectly responsible for maintaining and improving sales performance, financial results, public relations, product quality, and work standards.
• Enforces quality control and food safety standards and ensures dated products are stocked and rotated properly. Makes fine judgements about aroma, flavor, taste, texture, and color to inspect prepared foods for quality.
• Helps with slicing, weighing, packaging, and labeling lunchmeats, cheeses, and other deli products. Assists with preparing catering and delivery orders.
• Checks inventory on trucks, unloads products, and ensures accuracy of inventory, product ordering, and associated paperwork.
• Promotes product sales through use of suggestive selling initiatives and appealing product displays.
• Provides friendly and customer-service-oriented attitude by greeting customers, answering questions and taking orders by phone and in person.
• Maintains clean, safe and sanitary working and shopping environment by adhering to Company safety procedures.

Knowledge, Skills and Abilities

• Intermediate knowledge of deli department operations.
• Intermediate knowledge of in-store ordering machine and inventory management processes.
• Basic knowledge of scheduling software systems.
• Ability to lead and motivate others.
• Ability to effectively communicate with customers and partners in written and verbal form.
• Ability to multi-task and work in a fast-paced environment.
• Ability to operate a manual or electric pallet jack.
• Ability to safely operate hazardous tools and equipment such as a bailer, etc.
• Ability to read and operate digital equipment, meters, dials, and/or calibrated scales.
• Ability to safely operate hazardous tools and equipment such as a slicer, deep fryer, etc.
• Ability to work with objects with sharp edges such as knives, box cutters, etc.
• Ability to use precision and non-precision hand tools.
• Ability to safely work well with fellow partners and promote a team environment.
• Ability to learn new technology systems, methods, and processes.
• Ability to work flexible schedules including nights, weekends, and holidays.

Education, Experience, and Qualifications

• High school Diploma or GED and one or more years of related experience; or an equivalent combination of experience and/or higher education required.
• Minimum of 18 years of age required.
• Partners must be 21 years of age or older to drive for Company business in accordance with the BGC Business Driver Policy.
• Food Handler certification required.
• Manager Food Safety certification required.

Physical Demands

• Continuously required to use close vision, distance vision, depth perception, or the ability to focus.
• Continuously required to talk and hear.
• Continuously required to use hands for reaching, touching, or handling.
• Continuously required to stand or walk.
• Frequently required to use strenuous finger or hand movements.
• Frequently required to bend, kneel, squat or stoop.
• Frequently required to push, pull, maneuver, or lift objects up to 40 lbs.
• Occasionally required to push, pull, maneuver, or lift objects up to 75 lbs.
• Attendance at work is required.

Work Context and Environment

• Work is generally performed in a retail store.
• Frequently exposed to hot surfaces.
• Frequently exposed to extreme cold conditions (non-weather).
• Frequently exposed to extreme heat conditions (non-weather).
• Occasionally exposed to wet, slippery, or damp conditions.
• Occasionally exposed to cleaning agents.
• Quiet to moderate noise level.