Sullivan's Grocery

Deli Managers

Department: Â StoreJob

Status: Â Full Time

FLSA Status: Â Exempt

Reports To:  Grocery Manager/Assistant Grocery Manager

Grade/Level:Amount of Travel Required: Â None

Positions Supervised: Â Deli Staff, Cooks, Food Servers

Work Schedule: Flexible Shifts

POSITION SUMMARY

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

ESSENTIAL FUNCTIONS

Reasonable Accommodations Statement

To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals  with disabilities to perform the essential  functions.

Essential Functions Statement(s)

•Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable  manner.

•Count money.

•Investigate and resolve complaints regarding food quality, service, or  accommodations.

•Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

•Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

•Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

•Maintain food and equipment inventories, and keep inventory  records.

•Schedule staff hours and assign  duties.

•Establish standards for personnel performance and customer  service.

•Perform food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

•Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

•Keep records required by government agencies regarding sanitation or food  subsidies.

•Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

•Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging  facilities.

•Review work procedures and operational problems to determine ways to improve service, performance, or safety.

•Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.

•Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

•Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

•Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

POSITION QUALIFICATIONS

Competency Statement(s)

•Creative - Ability to think in such a way as to produce a new concept or idea.

•Analytical Skills - Ability to use thinking and reasoning to solve a   problem.

•Working Under Pressure - Ability to complete assigned tasks under stressful   situations.

 

•Communication, Oral - Ability to communicate effectively with others using the spoken word.

•Safety Awareness - Ability to identify and correct conditions that affect employee safety.

•Risk Taker - Ability to take calculated risks or to stretch the limits of comfort zones.

•Resource Management (People & Equipment) - Ability to obtain and appropriate the proper usage of equipment, facilities, materials, as well as  personnel.

•Leadership - Ability to influence others to perform their jobs effectively and to be responsible for making decisions.

•Ethical - Ability to demonstrate conduct conforming to a set of values and accepted standards.

•Energetic - Ability to work at a sustained pace and produce quality  work.

•Decision Making - Ability to make critical decisions while following company   procedures.

•Change Management - Ability to encourage others to seek opportunities for different and innovative approaches to addressing problems and opportunities.

•Accountability - Ability to accept responsibility and account for his/her   actions.

SKILLS & ABILITIES

Education:High School Graduate or General Education Degree  (GED): Required Associate's Degree (two year college or technical school):  Preferred

Experience:1 plus years of experience in Food Service  Management

Computer Skills:

Certifications & Licenses:

Other Requirements:

PHYSICAL DEMANDS

N (Not Applicable)Activity is not applicable to this position.

O (Occasionally)Position requires this activity up to 33% of the time (0 - 2.5 hrs/day)

F (Frequently)Position requires this activity from 33% - 66% of the time (2.5 - 5.5 hrs/day)

C (Constantly)Position requires this activity more than 66% of the time (5.5 hrs/day)