Assistant Deli Manager

POSITION SUMMARY

The Assistant Deli Manager is responsible for ensuring a phenomenal experience for customers in the Deli area through overseeing and directing all aspects of Dei operations in the absence of and per the direction of the Deli Manager. The Assistant Deli Manager ensures accurate and efficient filling of customer requests, attractive and full displays, and high product quality. This position upholds management best practices, develops and mentors department personnel, adheres to labor and food safety guidelines, and ensures others maintain compliance with policy and procedures by establishing clear expectations in a manner that upholds the values of Sacramento Natural Foods Co-op and the cooperative identity.

DEPARTMENT Deli

FLSA STATUS Non-exempt

REPORTS TO Deli Manager

SUPERVISES Deli Clerks

ESSENTIAL DUTIES AND RESPONSIBILITIES

1.  Uphold all Co-op policies, procedures and expectations.
2.  Customer Experience
3.  Under the direction of the Deli Manager, ensure the department operates effectively and efficiently; facilitate day-to-day operation and guarantee performance standards are met and that employees consistently work towards their ideal and peak performance.
4.  Exceed our customers’ expectations for service and provide a welcoming environment for all people and all diverse backgrounds and in accordance with the Co-op’s customer service standards.
5.   Model, provide, and ensure customers receive prompt, friendly and courteous services in a professional manner that markets our cooperative advantage.
6.  Maintain a calm and friendly demeanor with all customers and in all situations.
7.  Monitor and ensure that staff keep work areas neat, clean and orderly.
8.  Department Operations
9.  Produce a customer experience that is competitive and engaging for individuals of diverse backgrounds.
10.  Develop and maintain beautiful, clean and full displays of merchandise.
11.   Ensure attractive and accurate signage throughout department.
12.  Ensure compliance with weights and measures, food safety, and security laws and regulations.
13.  Support equipment cleanliness and preventative maintenance programs.
14. Ensure high quality and consistency of all Deli products.
15. Create and develop high quality made-to-order menu items.
16. Ensure effective procurement and production procedures for the Deli
17. Promptly and accurately complete all administrative responsibilities.
18. Managerial Duties
19. In collaboration with the Deli Manager create, develop, communicate, implement, audit, and evaluate operating standards and procedures and make adjustments as needed.
20. Know and adhere to all aspects of the Employee Handbook, current policies and procedures, safety programs, and collective bargaining agreements.
21. Establish clear expectations for direct reports and support direct reports to ensure expectations are exceeded.
22. Delegate and assign tasks for department personnel as needed and ensure tasks are completed.
23. Provide adequate and timely communication with the Deli Manager in regards to problems/concerns, opportunities, recognition, and other matters of importance.
24. Supervise work performance and conduct of personnel and support the Co-op’s performance management practices in accordance with Co-op policies, procedures, labor and legal guidelines.
25. Model behaviors that support the values of the Co-op, through supportive and participatory leadership, promoting cooperation, team building, and motivating employees to achieve goals.
26. Immediately address and report concerns with employee behaviors or work performance to the Deli Manager and support them in investigating and addressing the concern appropriately.
27. Monitor and help ensure that Deli staff are properly attired, including chef coat, hat, and nametag, and are mentally and physically prepared for work duty upon arrival.
28. Help create and facilitate trainings for employees that enhance and build upon their skills, knowledge and abilities. Ensure new hires are trained appropriately and effectively.
29. Contribute to regular performance evaluations and provide coaching as needed.
30. Support the Co-op’s security and safety protocols and establish strong departmental control measures.
31. Note absences, tardiness, shift changes, and other variances or patterns according to procedure. Reallocate labor as needed to meet operating needs.
32. Monitor staff performance and make adjustments to avoid overtime.
33. Coordinate and authorize breaks for Deli staff in accordance with Co-op policy, collective bargaining agreement, and the needs of the department.
34. Assist Deli Manager with scale system as needed.
35. Order and maintain adequate supplies.
36. Support recruitment practices by screening and interviewing applicants per management’s direction.
37. Support Sacramento Natural Foods Co-op’s marketing and outreach initiatives and contribute to marketing, outreach, and events as requested.
38. Model communications with staff that are timely, clear, direct, and respectful.
39.  Model leadership behaviors to motivate staff and encourage teamwork.
40.  Treat staff equitably, fairly, consistently, and with respect.
41.  Financial Accountability
42.  Work with the Deli Manager on scheduling and budgeting as requested.
43.  Monitors shrink.
44.  Other Duties
45.  Assist in inventory counts, storewide cleaning, and other projects as needed.
46.  Attend meetings and events as requested.
47.   Ensure equipment repair and maintenance is communicated to appropriate personnel and make adjustments until equipment has been improved.
48.  Maintain working knowledge of and ability to perform all duties of direct reports.
49.  Adhere to department dress code.
50. Demonstrate support for the cooperative values and principles daily.
51. Compile information and contribute to reports as needed.
52. Know and uphold the Co-op Manager General Responsibilities daily.
53. Perform other duties and work in other departments as assigned.
54. Must be available to work hours based on the needs of the business and their department.

ESSENTIAL QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1.  Work Experience
2. 3+ years’ previous experience in customer service.
3. 2+ years’ previous experience in food service purchasing, preparation, or merchandising perishable products.
4.  Regulatory Requirements
5.  Maintain and update as needed ServSafe® certification.
6.  Language Ability
7.  Comprehend complex instructions, correspondence, and memos.
8.  Communicate effectively and respectfully in oral or written form to staff and customers of diverse backgrounds.
9.   Effectively present information in one-to-one and small group situations to employees and customers.
10.  Math Ability
11. Add and subtract two digit numbers and multiply and divide with 10’s and 100’s mentally.
12. Perform these calculations using units of U.S. currency and weight, volume, and distance measurements.
13. Read and follow standard recipe.
14. Measure, mix, and prepare raw ingredients according to company specifications and recipes.
15.  Reasoning Ability
16.  Apply common sense understanding to carry out detailed written or oral instructions.
17.  Deal with problems involving a few concrete variables in standardized situations.
18.   Prioritize work tasks, multi-task, and maintain focus.
19.  Create, implement and improve procedures.
20.  Computer Skills:
21.  Use Microsoft Word, Excel, Email, website and time clock software proficiently.
22.  Use recipe management, inventory control, and scaling options software proficiently.

ESSENTIAL MENTAL REQUIREMENTS AND COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies:

1. Problem Solving
2. Identify and resolve problems in a timely manner.
3. Customer Service
4. Manage difficult or emotional customer situations.
5. Respond promptly to customer needs.
6. Solicit customer feedback to improve service.
7. Respond to requests for service and assistance.
8. Communicate respectfully at all times.
9. Managing People
10.  Make self available to staff.
11.  Delegate and direct duties and assignments tactfully and effectively.
12.  Develop staff’s skills and encourage growth.
13.  Provide regular performance feedback.
14.  Solicit and applies feedback (internal and external).
15.  Continually work to improve supervisory skills.
16. Adaptability
17. Adapt to changes in the work environment.
18. Manage competing demands.
19. Deal with frequent change, delays, and unexpected events.
20. Attendance and Punctuality
21. Consistently report to work and arrive on time.
22. Ensure work responsibilities are covered when absent.
23. Arrive at meetings and appointments on time.
24. Dependability
25.  Respond to management direction.
26.  Commit to meeting department goals and expectations.
27. Complete tasks on time or notify appropriate person with an alternate plan.
28.  Quality
29.  Demonstrate accuracy, thoroughness and attention to detail.
30.  Look for ways to improve and promote quality.
31.   Apply feedback to improve performance.
32.  Monitor own work to ensure quality.
33.  Quantity
34.  Meet and strive to increase productivity standards.
35.  Complete work in a timely manner.
36.   Work quickly and accurately with a sense of urgency.
37.  Safety and Security
38.  Use equipment and materials properly.
39.  Protect the safety of self, co-workers, and Co-op patrons at all times.
40.   Report any potentially harmful equipment or situations to a supervisor without delay.
41.  Report safety-related accidents and incidents to a manager immediately.
42.  Follow all safety policies and procedures.
43.   Operate equipment properly and in a safe manner that will not lead to injury of self or others.
44.  Follow all safe food handling guidelines as required by local, state, and federal laws.

ESSENTIAL PHYSICAL REQUIREMENTS

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

1.  Frequent Physical Demands
2.  Stand for extended periods of time.
3.  Use hands to grasp, handle, and feel.
4.   Reach with hands and arms.
5.  Walk, climb, balance, and stoop, squat and kneel.
6.  Lift and move up to 30 pounds.
7.   Talk and listen.
8.  Taste food.
9.  Occasional Physical Demands
10.  Lift and move up to 50 pounds.
11.  Specific Vision Ability
12.  Close vision, distance vision, peripheral vision, and depth perception.

WORK ENVIRONMENT

The work environment described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1.  Frequent exposure
2.  Extreme cold (non-weather).
3.  Standing on cement floors for extended periods of time.
4.   Fumes or airborne particles ranging from natural to chemical.
5.  Hand washing and wearing disposable gloves.
6.  Work with knives and other tools including plastic and metal.
7.   Work with various cleaning products including bleach.
8.  Handle meat, seafood, dairy, and other animal products as well as nuts, soy, corn, and other non-animal products.
9.  Occasional exposure
10.  Cold to hot, and wet or humid conditions (weather and non-weather).
11.  The noise level in the environment is usually moderate to loud.
12.  May require travel with various forms of transportation including overnight stays.