Somers Deli Manager

Summary:

To provide quality customer service, directing and supervising all functions and activities of the Deli/ Seafood Department personnel; to achieve the sales and profit goals established for the department, and to maintain and operate the Deli/Seafood department in an efficient manner within store policies.

Essential Duties and Responsibilities:

• Performs duties in a safe and efficient manner.
• Responsible for enforcing safety and sanitation standards.
• Greets all customers and provides them with quality customer service. 
• Assigns, and supervises the staff to meet merchandising and production plans, while maintaining a high level of staff relations.
• Ensures that all department personnel are trained in the store’s methods of performing department activities.
• Performs employee relations activities related to direct report accountability (hiring, scheduling, performance reviews, disciplinary actions etc.,)
• Responsible for managing the schedules for all direct reports by ensuring adequate coverage daily as well as vacations and call out coverage.
• Responsible for following and enforcing proper department dress code policy. 
• Responsible for meeting weekly payroll budget.
• Responsible for meeting gross margin and target goals and monthly sales projection.
• Responsible for the weekly/monthly department buy/sell. 
• Responsible for managing the workload allocation for all direct reports.
• Follow approved Deli/Seafood department plans for effective space management based on product movement, consumer demand, and on profitability.
• Monitors the receiving and unloading of Deli/Seafood merchandise to:
  • Ensure that Deli/Seafood receiving accurately reflects the items and counts listed on vendor invoices.
  • Ensure accurate billing and pricing. o Confirm quality, code dates, counts, and condition.
  • Enforce receiving procedures according to store policy.
• Orders and maintains inventory to ensure freshness, product quality and turnover to maximize sales and minimize out-of-stock or overstocks.
• Ensures that all Deli/Seafood products or merchandise are rotated in accordance with store policies and product code dates, always using the oldest products first (first-in, first-out).
• Ensures that refrigerated cases and other displays are stocked and properly faced at all times in accordance with department standards.
• Plans and builds the department displays for maximum sales and turnover.
• Responsible for monthly inventories and meeting margin. 
• Takes care of damaged and spoiled products according to department procedures and takes positive action to control the level of these goods.
• Monitors and maintains shrink logs daily and reacts to excessive shrink.
• Verifies front-end (POS) accuracy and integrity.
• Participates in training activities to increase personal skill levels, to improve overall department processes and customer service.
• Enforces general housekeeping and a regular sanitation and cleaning program that meets the standards established by the department and all applicable health regulations.
• Meets the physical requirements to perform the job functions listed above. 
• Performs other duties as assigned or requested. 
   

Competencies:

• Friendly
• Strong leadership skills.
• Must be available for opening, closing, and weekend shifts.
• Must be available to work up to 35 to 40 hours per scheduled work week.
• Proficient understanding of cleaning and sanitation practices. 
• Excellent customer service skills.
• Self-starter ability.
• Integrity
• Good communication and listening skills.
• Attention to detail and organization.
• Time commitment
• Ability to lift (up to a minimum of 50 lbs.)
• Math skills necessary to supervise and handle department operations.

Education/Experience:  

• Minimum of a high school education or equivalent, with some college preferred.
• Minimum three years of experience preferably in a Deli/Seafood environment or similar.
• ServeSafe Certified.
• Be thoroughly familiar with all products carried in the Deli Department.