The Bakery/Deli Manager oversees operations and staffing for the bakery and deli department within a grocery store. Manages pastry making, baking, deli product, merchandises sale functions, and suggests changes to inventory and pricing. This position also monitors quality of goods and service and is responsible for department staff training, assignments, and scheduling. The Manager coordinates activities of workers in the meat and deli department as well as assigns job tasks, scheduling, enforcing company policy, training, merchandising, planning and monitoring production.

Key Responsibilities and Accountabilities:

·Perform and ensure the performance of prompt, good customer service to provide satisfactory service to maximize sales and profits.

·Perform and ensure the performance of proper food preparation and packaging

·Review department sales, walk the department, identify inventory/product needs, delegate assignments/responsibilities, monitor progress, and make modifications needed to meet goals

·Perform and ensure the proper inspection and stocking of incoming orders to ensure product quality, proper inventory levels, and product rotation

·Follow store procedures, price and label items, accept payments, and make change for purchases to ensure accurate sales/receipts records.

·Ensure the adequate number of personnel are scheduled, present, and properly trained to meet location requirements.

·Perform and ensures proper department signage, product packaging, and product presentation to ensure customer confidence

·Perform and ensures the performance of equipment and fixtures cleaning and maintenance it ensure compliance with regulating agencies and sanitary facilities

·Interview job applicants and evaluate worker performance to recommend personnel actions such as hiring, retention, promotion, transfer or dismissal of workers