PURPOSE: To develop and articulate the vision and goals of the Deli, to provide a wide variety of natural foods that appeal to an ever-expanding population, and to supervise department staff in order to meet objectives for sales, margin, labor and customer service. Supports the General Manager's goals and agendas for the Wedge.
REPORTS TO: Store Manager
SUPERVISES Assistant Deli Manager, Data Entry Clerk, Cheese Coordinator and Staff, Kitchen Supervisor, Shift Leads, and Staff, Bakers, Counter/Juice Bar Shift Leads and Staff.
Develop department budget in conjunction with the General Manager and the Financial Manager Analyze department profits and profit margins. Control ordering, inventory, and quality of deli products from the following departments: Kitchen, Bakery, Cheese, Juice/Coffee Bar, Counter (service case and grab and go), and catering. Ensure all products and displays are merchandised effectively to maximize sales and profitability. Develop strategies to improve customer service, drive store sales, and increase profitability. Ensure customer needs are met, complaints are resolved, and service is quick and efficient. Forecast staffing needs and develops a recruiting strategy to provide optimal staffing in all areas. Ensure that department equipment is in good working order. Maintain integrity of the deli's organic certification in the entire Deli.
RECIPE DEVELOPMENT & PRODUCTION
Identify areas of need and current trends; research other avenues for ideas (area restaurants and delis). Write and cost new recipes. Track success of new recipes and adjust production as warranted. Ensure a varied, attractive and tasteful selection of service case and grab and go, soups, salads, dips, entrées and desserts. Ensure high quality in all products; monitor consistency, appearance, and proper handling. Maintain sanitary operations that meet or exceed Health Department standards. Oversee Deli Catering Program.
Oversee recruitment and hiring of qualified applicants. Develop and oversee department orientation for new hires. Develop and oversee on-the-job training for staff. Coach, counsel, evaluate and develop staff; provide performance management when necessary. Organize department meetings.
Serve as a member of the management team. Participate in management team meetings and other committees. Perform other tasks as assigned. Work cooperatively with other deli managers within the National Cooperative Grocers Association.
Management & supervisory experience of deli/restaurant staff (ideally 3+ years)
Experience cooking for restaurant, food service, caterer or deli (ideally 4+ years)
Strong communication skills, both written and verbal.
Ability to clearly explain procedures and processes
Attention to detail & organization skills
Ability to project an outgoing, friendly image
Demonstrated ability to handle multiple demands
Familiarity with natural foods
ESSENTIAL PHYSICAL FUNCTIONS:
Ability to work standing for long periods of time
Fine motor skills
Ability to lift 60 lbs. occasionally.
Ability to climb ladders