Qualifications:

A high school graduate or equivalent preferred. Strong understanding of store operations and merchandising techniques preferred. Desire and ability to lead and manage a team. Effective communication, customer service, and selling skills. Effective interpersonal and organizational skills. Demonstrated ability and willingness to learn multiple tasks and technical requirements of the job. Ability to use technical information to solve problems. Must meet minimum age requirements. 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.

Essential Job Functions:

1. Foster a positive and inclusive environment to retain associates and customers.

2. Manage department operations in accordance with established department standard practices. 3. Ensure the maintenance of the department’s appearance and presentation.

4. Hire, train and develop associates to meet the department needs.

5. Attain departmental financial objectives.

6. Supervise performance of all duties and responsibilities of all Deli/Bakery associates as assigned. 7. Role model outstanding friendly customer service.

8. Use good judgement in the delegation, assignment, and follow-up required for the efficient performance of the department.

9. Ensure the maintenance of accurate records of production, shrink, sales and inventory.

10. Must be able to meet the physical requirements of the position, with or without reasonable accommodations.

Duties and Responsibilities:

1. Provide recognition of accomplishments and offer constructive counseling when necessary.

2. Treat all co-workers with fairness, dignity, and respect.

3. Ensure department associates are properly trained by certified trainers.

4. Ensure all company policies and procedures are followed as outlined.

5. Develop product knowledge in all areas of the Deli department (deli meats, cheese, chicken, salads, sandwiches, etc.) and Bakery department.

6. Use RF (Radio Frequency) unit as needed.

7. Retrieve and organize bakery product loads.

8. Assist in effectively ordering and maintaining inventory control to maximize sales and limit shrink issues.

9. Conduct performance appraisals on all department associates according to company standards. 10. Maintain effective work schedules to meet production and customer service standards as well as associate’s personal needs.

11. Understand and use company tools such as; MPP, financial reports, scheduling, ordering and business information systems.

12. Ensure operational and merchandising standard practices are followed to maximize profitability, paying special attention to priority categories.

13. Maintain solid communication in the department and throughout the organization.

14. Observe and ensure compliance with company sanitation, safety and food safety standards.

15. Understand the causes and means for resolving and limiting shrink.

16. Have total understanding of the department’s standard practice manual and Program Manuals for each Deli program.

17. Perform all other duties as assigned.

Physical Requirements:

1. Ability to use computers and other communication systems required to perform the job functions.

2. Perform repetitive grasping, pinching, squeezing, and hand/arm motions while standing/walking the majority of the shift.

3. Lift up to 30 lbs. 40% of the time and up to 40lbs. occasionally.

4. Reach to shoulder level or overhead on occasion while lifting up to 20lbs. on occasion.

5. Tolerate working in extreme hot/cold temperatures for up to 20 minutes at a time.

6. Use hands to operate controls, feel object, and use tools to prepare products.

7. Be able to handle a variety of substances associated with cleaning materials, packaging materials, and food products.