Store 0232-Service Deli Manager-Fort Worth, TX

Deli Manager DUTIES AND RESPONSIBILITIES: • Maintains an atmosphere of enthusiastic customer awareness with an emphasis on providing fast and friendly Customer Service.
• Assists customers by making product suggestions, filling special orders and food preparation suggestions.
• Answers and responds to incoming calls appropriately.
Receives and appropriately resolves customer complaints and reports to Store Director as needed.
• Engages in suggestive selling and other sales techniques via telephone, in-store intercom, and one-on-one customer interaction.
• Specific knowledge of duties performed by all department employees.
Oversees and assists with all department duties such as: preparation, cooking and serving food items.
• Implements proper and efficient product preparation and packaging techniques.
Uses and operates related equipment such as kitchen utensils, fryers, conventional and microwave ovens, pizza ovens, slicers, grills, food processors, wrappers, scales, printers, and pallet jacks.
Prepares sandwiches, salads, pizzas, hot and cold foods, and food/party trays according to company standards.
• Maintains deli case cleanliness, visual appeal, and inventory levels.
Responsible for ensuring the proper cleanliness, sanitation and appearance of deli area, equipment and for ensuring a safe work environment.
• Ensures temperatures are maintained in all phases of preparation, display, and storage.
• Schedules, supervises, trains and assign duties to department employees.
Schedules employees to ensure adequate coverage and service levels.
• Plans daily operation, monitors production process following company procedures and profitability.
• Prepares sales and inventory reports.
Physical inventory taken every 4 weeks.
• Controls inventory to ensure adequate product quantity, quality and freshness and maintains inventory levels according to division directives.
Stocks and rotates product.
Maintains and organizes cooler.
• Understands opening and closing department procedures.
• Builds displays, rotates and discards outdated or spoiled product • Working knowledge of company policies and guidelines as outlined in the Albertsons/Tom Thumb Employee Handbook.
• Responsible for ensuring proper code dating for all products within the department are being enforced.
• Trains employees on store policies, sales and record keeping procedures.
• Identifies and trains employees with high potential for advancement opportunities.
• Monitors employee productivity and evaluates overall performance.
• Initiates personnel actions such as pre-employment interviews, transfers, promotions, and disciplinary actions.
• Ability to follow and maintain department standards and requirements in handling quick sales items.
• Implements effective promotional and seasonal displays.
May be responsible for the operation and maintenance of salad bar and wing bar.
• Performs receiving duties including breaking downloads, verifying orders using invoices, inspecting quality, reporting shortages, stocking, and rotating product.
Adheres to product temperature and storage guidelines and follows proper packaging techniques.
Processes administrative paperwork and maintains accurate department records.
• Accurately completes, maintains, and monitors daily log sheet, Production Chart, Sales and Labor and other required paperwork and logs.
• Controls shrink and cost.
• Attends and participates in sales meetings.
Communicates sales goals, department performance and sales opportunities to department employees to ensure positive results.
• Ensures that proper temperature levels for product are maintained.
Ensures proper signing of products to include accurate pricing and Country of Origin Labeling (COOL) (If applicable).
Complies with retail labeling laws, federal and state regulations, Company, and code dating policies.
• Complies with all workplace safety rules and regulations.
• Ensures safety, cleanliness and sanitation of sales floor, work area, freezer, cooler, equipment, cutting boards and display area, including code date compliance as required.
• Implements emergency procedures in the event of equipment and computer software malfunctions.
• Responsible for performing all job duties and responsibilities safely, accurately and with honesty and integrity.
• Other necessary and required duties.
SKILLS AND PHYSICAL REQUIREMENTS: • Requires strong communication and interpersonal skills and the ability to maintain professional demeanor regarding customers and co-workers.
• Requires a good understanding of overall company practices and Service Deli Department policies and procedures.
• Ability to frequently reach, lift and maneuver objects of varying dimensions and weights up to approximately 60 lbs.
Bends, stoops and reaches frequently.
Pushes and pulls fully loaded hand trucks and pallet jacks.
Performs repetitious arm movement to prepare, package and display products.
• Complies with and ensures compliance with company grooming standards and dress code.
• Manual dexterity and good eye-hand coordination are necessary.
Ability to stand for long periods of time.
• Mental alertness is necessary to ensure safe and accurate completion of work activities.
Requires knowledge of basic mathematics and weights and measures.
Must have knowledge of product variety, standards, perishability, product handling, sanitation, labeling and department policies and procedures.
• Uses and operates related equipment such as kitchen utensils, fryers, conventional and microwave ovens, pizza ovens, slicers, grills, food processors, wrappers, scales, printers, and pallet jacks.
Utilizes cleaning supplies and equipment.
Operates computer software and electronic ordering devices to order product.
• May be required to work nights, weekends, and holidays.
Scheduled hours will vary.
Good attendance is required.
• Exposure to potential hazards exists with respect to equipment and work aids necessary to perform job duties.
WORK ENVIRONMENT • Must work in an environment-controlled environment.
Frequent exposure to refrigerated conditions and items at or around 35°.
Frequent exposure to -20° F while handling products in freezer.