Overview:
The Deli Manager shares responsibility for the store's food management operation with the store management. The Food Service Department Director and Food Service Managers will provide support in training recommendations, ensure compliance with company food service policies and procedures regarding food products and recipes, food store inspection, and general food safety compliance.
Responsibilities:
Manage daily activities of employees to improve sales performance.
Supervise employees in various duties such as cooking, serving, packaging, and operating counters.
Manage product storage, maintenance, and rotation activities to avoid any damages or spoilages.
Assists the Manager in the preparation and completion of food product inventory and sales budgets to meet department goals.
Schedules and assigns job duties for associates.
Assist in interviewing, hiring, and training associates.
Provide training to staff on company policies and sales guidelines.
Respond to queries and complaints from customers.
Ensure employees follow company policies and store rules.
Ensure that products are properly labeled with prices and dates.
Monitor and maintain stock inventory levels to avoid over and under stock problems.
Operate and maintain all food preparation machines and equipment.
Receive, unload and stock food items.
Adheres to state specific sanitary inspection guidelines regarding sanitary facilities and controls, food storage and protection, equipment utensils, hygiene, and food handler activities.
Qualifications:
Requires a new hire candidate to present a valid certification from a nationally recognized food manager certified program OR become certified within 30 days of employment. Current employees must be food certified prior to promotion into the Deli Manager classification.
National exam programs are those approved by ANSI (American Standards Institute) using the Conference of Food Protection certified food protection manager standards.
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