Description

JOB SUMMARY
Every Deli MIT is responsible for the proper and efficient operation of his/her deli, within
company policy, in such a manner as to ensure that the deli contributes to the increased profitability of
the company. It is the responsibility of the Deli MIT to ensure that all deli associates are properly
trained, guided, and motivated to achieve maximum employment performance. In addition, they perform
any tasks that assist the Deli Manager in their daily procedures.

Job Knowledge and Responsibilities
• Project a positive image of the company, store, and deli at all times.
• Adhere to all company policies and procedures and ensure that all deli employees do the same.
• Provide initial and ongoing training/guidance to deli associates in areas of customer service,
safety and security, equipment operation, and inventory control.
• Work in a team-like fashion with other employees to accomplish goals and tasks.
• Perform specific tasks as assigned by the Food Service Director, Food Service Manager, or Store
Manager.
• Give all customers prompt and courteous service, and ensure that deli employees do the same.
• Remain current with the Personnel Manual, bulletins, memos, and other company information.
• Operate the deli within company guidelines to achieve sales and profit goals.
• Administer disciplinary action to deli associates who are not working within the company
guidelines.
• Ensure appropriate merchandise stock levels.
• Adhere to all city, county and state health regulations.

Personnel
• Work as a team with other employees to accomplish goals and tasks.
• Recruit, hire, and train efficient deli associates.
• Prepare and send appropriate paperwork on new employees, terminated employees, employee disciplinary actions, and employee performance evaluations.
• Notify the Food Service Director and Store Manager of any personnel situations or policy violations having an adverse effect on the deli’s operating performance.
• Report to work according to the FastLane dress code standards as described in the Personnel manual and ensure that all deli associates do the same.
• Treat co-workers, managers, and administrative support staff with courtesy and respect and work as a team member.
• Maintain confidentiality by discussing performance or other personnel issues only with the appropriate individuals – the affected employee, Food Service Director, Store Manager, Retail Operations Director, or Human Resources Director.
• Advise the Food Service Director or Retail Operations Director of any actions/situations that pose a threat to any employee, the deli, cash, inventory, or other assets.
• Ensure that all employees are fully trained on proper safety and security procedures as stated in the Operations Manual.
• Maintain all daily temperature charts, daily cook time sheets, inventory records, order guides, and schedules.
Merchandising
• Keep deli shelves and displays fully stocked and fronted at all times and ensure that all employees do the same.
• Ensure that all vendors are in compliance with company guidelines and agreements.
• Properly clean and maintain equipment and ready high-margin products as directed by the Food Service Director.
• Look for ways to improve the deli’s appearance and profitability.
• Use correct pricing.
• Use plus-selling techniques as directed by the Food Service Director and Food Service Manager.
• Maintain solid vendor relations and effectively communicate the deli’s needs to all vendors.
• Ensure all marketing material is current. Notify Food Service Director of any needs for new signage, pricing, specials, etc.

Maintenance
• Check refrigeration equipment for proper performance at least one time per shift and ensure that all employees do the same.
• Clean windows, floors, shelving, and counters to ensure they remain clean at all times.
• Immediately advise appropriate staff of any maintenance problems.

Job Requirements (These factors constitute “essential functions” of the job).
• Be able to read, understand and write the English language at the tenth-grade level.
• Be able to speak and understand English, including the ability to hear the spoken word.
• Be able to perform arithmetic calculations at the tenth-grade level, including algebraic calculations, in order to analyze sales and promotion information.
• Be able to lift up to 50 pounds.
• Be able to stock shelves and coolers.
• Be able to react to a fire by lifting a 25-pound fire extinguisher and using it to properly extinguish the fire.
• Be able to sweep and mop floors, dust shelves, and lift and carry out trash containers to place in an outside dumpster.
• Be able to enter a 33-degree cooler.
• Be able to attend all required meetings and training sessions.
• Be available to work all operating shifts with a minimum of 40 hours per week, including some
• holiday availability.
• Maintain a reliable source of transportation and keep it available throughout the day.

Essential Skills
• • Serve-Safe Certification
• • Shrink Analysis
• • Corrective Action
• • Problem Solving
• • Leadership
• • Human Relations
• • Customer Service

Support the Mission of Warrenton Oil Company
• Ensure that each guest receives outstanding guest service by providing a guest friendly environment which includes greeting and acknowledging every guest, maintaining outstanding standards, solid product knowledge and all other components of guest service.

Qualifications