Bakery/Deli Assistant Manager

Job Title:        Bakery/Deli Assistant Manager

Department:  Bakery/Deli   

Reports to:     Bakery/Deli Manager

Exempt Status:   Non-exempt

Safety Sensitive:

 JOB FUNCTION: To assist in managing the Bakery/Deli Department to achieve maximum sales and profit while minimizing labor costs.

ESSENTIAL DUTIES AND RESPONSIBILITIES: 

1. To initiate and/or make recommendation regarding the hiring, firing, discipline, promotion, and evaluation of all Deli Department personnel.
2. To orient and train all new Deli Department employees and retrain employees when necessary.
3. To develop a weekly labor schedule for all Deli Department employees for the approval of the store manager.
4. To develop a weekly display plan for display/table/case merchandising and ad promotion.
5. To allocate shelf space according to movement, capacity, and profitability.
6. To supervise/order, all deli products, and supplies from authorized vendors to minimize out-of-stocks while maintaining the desired deli turns.
7. To greet customers, respond to customer questions/requests/ complaints and explain store policies in a courteous manner.
8. To be observant of security problems and develop methods of prevention (vendor receiving, employee theft, shoplifting).
9. To supervise: 1) preparation of the back room for receipt of merchandise; 2) unloading of trucks; 3) checking the load for quality/shortage/overage and code dating the case; 4) storage of back stock; 5) verification of the merchandise against the invoice.
10. To supervise: 1) cleaning of department floors, mirrors, containers, cooler, shelves, slicer, fryer, product production area, department production equipment, scales, and cases; 2) safe use of cleaning equipment and chemicals.
11. To supervise: 1) loading of stocking carts;  2) transportation of cases/ product to the sales floor/product production area either on stocking carts; 3) evaluation of product quality;  4) preparation of product for display;  5) placement of merchandise in the designated storage/display position;  6) checking of the product code/freshness date;  7) the "face/front" program for the front/top of each display;  8) the immediate pick up/removal of all packing materials/ boxes from the sales floor or customers pathway.
12. To assure the safety of self, customers, and co-workers by understanding and practicing store safety rules and notifying a store manager of any potential hazard immediately.
13. To perform miscellaneous tasks assigned by the store manager, substituting for absent workers, and performing any additional tasks necessary to provide products and services to customers during peak periods of business.
14. To supervise the safety procedures used in the operation of the baler, case cutter, pallet jack, knife, intercom, pricing gun, slicer, fryer, yogurt machine, cash register, steam table, stove, smoker, scales, and wrapper (must be 18 years or older to operate the pallet jack, baler, slicer, fryer, steam table, smoker, and baler).
15. To supervise the counting and recording of individual items of merchandise for inventory.
16. To compute the retail price from cost, complete price changes--PLU file and scale system maintenance, supervise the manual price marking/labeling of merchandise without a UPC code.
17. To supervise the movement of damaged/unsalable and "returnable" products from case to the preparation area, the return of damage to the warehouse for credit and the re-processing of product for sale or marking the product down in price.
18. To supervise the use of proper case opening and product stacking techniques to prevent damage to product.
19. To supervise the removal of trash from the department, operating the baler and putting the compacted bale on a pallet.
20. To supervise the changing of signs, light bulbs, tags, and price markers in the department.
21. To communicate with the store manager on problems, recommendations for change, effectiveness of plans and merchandising decisions.
22. To complete competition price checks on deli commodities/items weekly.
23. To supervise the checking of case and cooler temperatures 3 times daily.
24. To supervise the preparation, display, and packaging of all products in the deli department.
25. To conduct department meetings to review merchandising, sales planning, and operational problems, keeping employees informed about matters that concern them on the job.