Deli Manager

Job Summary

Essential Duties and Responsibilities

• Carries out management responsibilities including interviewing, hiring, training, and developing partners; planning, assigning, and directing work; appraising performance, rewarding, and disciplining partners; scheduling, addressing complaints, and resolving problems.
• Reviews historical data to predict future sales from ads and promotions. Manages inventory using item management processes to ensure satisfactory in-stock levels. Reviews profit and loss, sales, shrink, and labor data; provides verbal or written summary to upper management regarding any related issues.
• Checks inventory on trucks, unloads products, and ensures accuracy of inventory, product ordering, and associated paperwork.
• Accountable for deli sales, labor, and meeting financial and profitability objectives.
• 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.
• Uses initiative and standard procedures to plan and determine work priorities for self and department personnel based on logical sequence of events, tasks, or volume and inventory forecasts.
• Helps with slicing, weighing, packaging, and labeling lunchmeats, cheeses, and other deli products. Assists with preparing catering and delivery orders.
• Maintains clean, safe and sanitary working and shopping environment by adhering to Company safety procedures.
• Provides friendly and customer-service-oriented attitude by greeting customers, answering questions and taking orders by phone and in person.

Knowledge, Skills and Abilities

• Advanced knowledge of deli department operations.
• Advanced knowledge of scheduling software systems.
• Advanced knowledge of in-store ordering machine and inventory management processes.
• Ability to lead and motivate others.
• 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 learn new systems, methods, or processes.
• Ability to use precision and non-precision hand tools.
• Ability to work well with fellow partners and promote a team environment.
• Ability to effectively communicate with customers and partners in written and verbal form.
• Ability to work flexible schedules including nights, weekends, and holidays.

Education, Experience, and Qualifications

• High school Diploma or GED and two 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 stand or walk.
• Continuously required to use hands for reaching, touching, or handling.
• Continuously required to talk or hear.
• 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).
• Frequently exposed to equipment with sharp blades of edges.
• Occasionally exposed to wet, slippery, or damp conditions.
• Occasionally exposed to cleaning agents.
• Quiet to moderate noise level.