Bakery Deli Manager

 Job Title: Bakery/Deli Manager

 Department:  Bakery/Deli

 Reports to:     Bakery/Deli Supervisor

 Exempt Status:          Non-Exempt

 Safety Sensitive:       

JOB FUNCTION:

To supervise the Bakery/Deli Department to achieve maximum sales and profit while minimizing labor costs; to maintain a clean, well-organized department with a variety of bakery/deli items to provide a pleasurable shopping experience for the customers. 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. To initiate and/or make recommendation regarding the hiring, firing, discipline, promotion, and evaluation of all Bakery Department personnel.
2. To orient and train all new Bakery Department employees and retrain employees when necessary.
3. To develop a weekly labor schedule for all Bakery 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 bakery products, and supplies from authorized vendors to minimize out-of-stocks while maintaining the desired bakery turns.
7. To greet customers, respond to customer questions/requests/ complaints and explain store policies in a courteous manner.
8. To adhere to all county, state and federal health regulations and codes instructing those supervised to comply. 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 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, ovens, proofer, 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 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 bakery 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 bakery 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.

QUALIFICATIONS:

REQUIRED:

Basic mathematical ability (add, subtract, multiply, divide) and ability to count.

1. Able to give/receive complex verbal and written instructions/descriptions to/from supervisors/co-workers/employees concerning store/department policy/procedures and use of equipment.
2. Able to pass basic physical examination and drug screen.
3. Work and educational history demonstrating stability.
4. Basic reading and writing ability (English); able to read instructions, merchandise labels, order codes, numbers, reports, printed paper invoices and order forms.
5. Make judgments concerning: the placement of merchandise on the shelf/display, pricing, product quality standards, employee scheduling, order of product/supplies, hiring/supervision of employees, merchandising plans, departments operational policies and procedures and the sales/promotion of merchandise.
6. Good interpersonal communications.

 REQUIREMENTS AND QUALIFICATIONS:

REQUIRED:

1. Basic mathematical ability (add, subtract, multiply, divide) and ability to count.
2. Able to give/receive complex verbal instructions/descriptions to/from supervisors/co-workers/employees concerning store/department policy/procedures and use of equipment.
3. Able to pass drug screen.
4. Work and educational history demonstrating stability.
5. Basic reading and writing ability; able to read instructions, merchandise labels, order codes, numbers, reports, printed paper invoices and order forms.
6. Make judgements concerning: the placement of merchandise on the shelf/display, pricing, product quality standards, employee scheduling, order of product/supplies, hiring/supervision of employees, merchandising plans, departments operational policies and procedures and the sales/promotion of merchandise.
7. Good interpersonal communications.

PREFERRED:

1. High school diploma or equivalent.
2. Prior Bakery/Deli Department experience.
3. Prior management (on some level) experience.

EDUCATION AND/OR EXPERIENCE: N/A

CERTIFICATES, LICENSES, REGISTRATIONS: SHRM/PHR

MATHEMATICAL SKILLS:

1. Basic mathematical ability (count, add, subtract, multiply, divide).

LANGUAGE SKILLS: N/A

REASONING ABILITY:

1. Ability to solve problems and deal with a variety of circumstances where only limited explanation and information may be provided.
2. Ability to understand a variety of instructions provided in all forms of communication.

OTHER SKILLS OR REQUIREMENTS:

1. The Bakery/Deli Manager will perform the same Tasks of the Job as the Bakery/Deli Clerk while substituting as part of the work crew or as part of the training program for new employees. (See Bakery/Deli Clerk Job Description.)
2. Understand designated cases, case cutter edge, case strips, shelf location, product size/description/quality, customers, shelf tags, labels on products, stocking carts, knives, scale, wrapper, department production equipment, cooler layout, packaging materials, debris on floor, aisle markers, and signs.
3. Recognize color difference on product and product labels.
4. Understand cleaning/maintenance equipment, pallet jacks, fork-lifts, and baler controls.
5. Read and understand forms used in the operation of the Bakery/Deli Department.
6. Respond to customer questions and responses.
7. Respond to intercom/phone.
8. Respond to co-workers’ questions and comments.
9. Respond to vendor/driver questions/comments.
10. Respond to the sound of baler/pallet jack/cleaning equipment operation.
11. Respond to the sound of box cutter operation.
12. Communicate with customers.
13. Communicate with vendors/drivers.
14. Use the intercom/phone system.
15. Communicate with co-workers and managers.
16. Communicate with prospective employees.
17. Read and understand case labels/case strips, signs, tags, shelf signs, numbers and aisle markers, department forms and employment forms.
18. Read and follow equipment and chemical warning labels.
19. Read and understand operational forms and reports.

PHYSICAL REQUIREMENTS:

 The physical demands described herein are representative of those that must be met by an associate to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

1. Mobility:

• Move while conducting training and orientation of Bakery/Deli Department personnel, approximately 25 yards
• Move to assist: the receiving of product, movement of product to the floor or storage area, opening/cutting of cases, inspect product quality, sorting of cases/merchandise, building of displays in the aisle and on the case/rack, the allocation of space in deli categories, order merchandise and supplies, cleaning and maintenance, removal of trash/debris from the department, price marking and signage throughout the department, approximately 25 yards.

WORK ENVIRONMENT

The work environment conditions described below are representative of those an employee encounters while performing the essential functions of this job.

1. There are no other unusual environmental conditions.
2. Company dress code (business casual)

IMPORTANT DISCLAIMER NOTICE

The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change.