SUMMARY

The County Market Deli Manager will lead department operations including but not limited to maximizing gross margins, ensuring sales production, controlling inventory and expenses. The Deli Manager’s responsibilities cover the overall operation and success of the deli department.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

Delivers superior guest service and ensure absolute customer satisfactionEnsures appropriate merchandise stock levels, merchandise adjacencies and presentations; signing and assortment in the department; ensure selling floor is adequately stocked.Reviews department/store trends and recommend and initiate changes for maximizing goals and objectives.Quality assurance checks in all areas of the department Manage new items and is responsible for resets and planograms. Responsible for company assets including receiving, invoicing, pricing, shrink control, and inventory of the DelicatessenEnsures compliance with all laws, policies and procedures through regular store management and staff meetings, store walk through and audits, etc. Act as NFI's representative both within the store and within the community.Evaluates and reacts to performance issues.Operates and uses all equipment necessary to run the departmentWorks varied hours/days to oversee department operations.Develops effective daily/weekly work plan based on weekly sales projections and budgeted labor goalsMerchandise planning and execution that leads to a well merchandised departmentStock levels and best practices throughout the Deli DepartmentPersonnel responsibilities for all Deli Department AssociatesFollow all Health Code guidelinesFollows all store and department policies and proceduresFollows all safety policies and procedures; is a safety role modelOther duties as assigned

 

KEY ATTRIBUTES

Customer service skillsLeadership skillsFood service skillsDetailed OrientatedProblem solving skillsAbility to work in a fast paced environmentHonest/IntegrityHigh Energy LevelAbility to prioritize and multi-taskAdaptability

 

SUPERVISORY RESPONSIBILITIES

Directly supervises a varied number of Associates in the Deli DepartmentResponsible for the overall direction, coordination, and evaluation of this unitCarries out supervisory responsibilities in accordance with the organization's policies and applicable lawsTrains Associates; plans, assigns, and directs workAppraises performance; rewards and coaches AssociatesAddresses complaints and resolves problems

 

EDUCATION and/or EXPERIENCE

One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.

 

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

 

MATHEMATICAL SKILLS

Ability to work with Supermarket math concepts such as addition, subtraction, division, multiplication, percentages, distribution, penetration, gross profit, and Sales Per Associate Hour.

 

CERTIFICATIONS, LICENSES, REGISTRATIONS

Manager Food Handlers Certificate provided at store level

 

RECOMMENDED EQUIPMENT

Slip resistant shoes with closed toe and heelHairnets/Hats Safety CutterComputerUniform per store policyPallet jackLadderStepladderAssociates may be required to use standard deli equipment including, but not limited to Knives SlicersOvensRotisseries

 

PHYSICAL DEMANDS 

Regularly (Over 2/3 of the time)

StandWalkUse hands to finger, handle, or feelReach with hands and armsCommunicate with associates and customersTaste and smellLift and/or move up to 10 pounds  

Frequently (Between 1/3 to 2/3 of the time)

Stoop, kneel, crouch or crawlLift and/or move up to 50 pounds           

Occasionally (Less than 1/3 of the time)

SitClimb or balanceLift and/or move up to 100 pounds

Vision

CloseDistanceAbility to adjust focusAbility to distinguish colorsPeripheralDepth perception

 

WORK ENVIRONMENT 

Regularly

Moving mechanical partsFumes or airborne particles

Frequently

Extreme heat

Occasionally

Wet and/or humid conditionsChemicals while cleaningExtreme coldRisk of electrical shockVibration

NOISE LEVEL

RegularlyModerate 

  

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.                                                     

**Position requirements may vary by store location